Korean Cream Cake (Soft & Fluffy)

🍰 Whipped Cream Frosting Ingredients:

• 300 ml liquid whipping cream 🧁
• 3 tablespoons powdered sugar 🍚
• 1 teaspoon vanilla 🌼

👩‍🍳 How to Make the Sponge Cake:

1. Separate egg yolks and whites first 🥚
2. Beat egg whites until frothy, then gradually add sugar until soft peaks form 🤍
3. Add egg yolks one at a time while gently whisking 💛
4. Sift the flour, then gradually fold it in gently using a spatula 🌾
5. Mix milk, oil, and vanilla; pour into batter and fold gently until smooth 🥛
6. Pour the batter into a lined round cake pan 🎂
7. Bake at 160°C (320°F) for 45–55 minutes until risen and lightly browned 🔥
8. Let the cake cool completely before frosting ❄️

🍮 How to Make Whipped Cream: