Korean Fresh Cream Cake 생크림 케이크 | The Squishy Monster

In a bowl, double sift the cake flour, baking powder and salt. Sift two more times if you want. This will ensure a silkier cake later. This is your dry bowl.In another bowl, separate the eggs, yolks in one bowl, whites in the other. Take care not to leave any yolks behind in the egg whites.In another bowl, whisk together the yolks with 1 cup of sugar well. Add the oil, water, vanilla, and lemon juice {you can use its zest too}. This is your wet bowl.In a cold bowl, whisk the egg whites until they get frothy. Then, add the cream of tartar. Slowly sprinkle in the ½ c sugar a tablespoon at a time until the egg whites reach stiff peaks.Combine the wet and dry bowls together in thirds. Mix just to combine so you don’t over work the batter.Slowly and carefully fold in the egg whites. You want the large streaks to disappear and be a uniform batter but you don’t want to be too rough with it as to crush out all the air from the beaten whites.Pour equally into 8″ cake tins lined with parchment on the bottom and around.Bake at 350 for 30-35 minutes.Meanwhile, cut up the fruit and make the frosting and simple syrup.In a cold bowl whip the cream with the sugar and vanilla. Dissolve the gelatin in warm water {or heat until just dissolved} and cool completely. Blend in the cooled gelatin mixture to the cream when it’s whipped to your desired consistency.For the simple syrup, heat the water with the sugar and lemon peels until the sugar dissolves. Cool completely and extract the peels.To assemble, brush each cooled layer with the simple syrup. On the first layer, slather on the whipped cream frosting, add fruit then add the second layer. Repeat and frost the entire cake and decorate as you wish.