Korean Lunch Box Cakes are super trendy & not too difficult to make! The cake recipes are from or inspired by popular Korean baking youtube channels which are linked below Sunday Baking/Daram Table, & Cooking See!

Vanilla Cake Recipe (Cooking See)
   • (케이크 기본) 폭신한 제누와즈 만들기, 케이크 시트, 스폰지 케이...  

INGREDIENTS
- 3 egg yolk
- Salt 1g (1/4 - 1/2 Tsp)
- 3 egg whites
- Sugar 90g (7.25 Tbsp)
- Cake flour 90g (11.08 Tbsp)
- Vegetable oil 30g (2.2 Tbsp)
- Milk 30g (5.95 Tsp)
- Vanilla Extract 2ml (can be omitted)

INSTRUCTIONS
(PREHEAT OVEN 170 C/340 F)
1. First add the salt to your egg yolks.
2. Then, using a hand mixer whip your egg whites till they are white and foamy. Then add your sugar in 3 parts. Whip this mixture until it forms stiff peaks.
3. You will add your egg yolk mixture to this meringue and carefully mix it thoroughly on low speed.
4. Next, add your sifted cake flour in 3 parts and fold the batter in scooping motions. You don’t want to mix this batter roughly or it will make the cake lose its sponginess.
5. To your milk add your vanilla extract and vegetable oil. Add some of your batter to your milk/oil mixture to prevent your batter from breaking. Then carefully fold this into your batter.
6. To create the lunch box sized cakes, I evenly split up the batter into two-6 inch round cake molds
7. Hit the cakes on a flat surface to remove air bubbles before baking them in a preheated oven at 170celsius or (340deg F) for 25-30 minutes.

Chocolate Genoise Cake Recipe (Daram Table)
   • [ENG SUB] 달지않고 촉촉한 도시락케이크 만들기 By Sund...  

INGREDIENTS
- Egg 130g (3 large eggs)
- Egg York 20g (1 egg yolk)
- Sugar 72g (1/3 cup)
- Honey 18g (FOR COFFEE CAKE replace with 2 Tbsp of instant coffee + 1 Tbsp of sugar)
- Cake Flour 60g (0.46 cups ~ 1/2 cup)
- Cocoa Powder 12g (4.8 Tsp)
- Unsalted Butter 12g (2.5 Tsp)
- Milk 18g (1.2 Tbsp)

INSTRUCTIONS
(PREHEAT OVEN 180 C/ 355 F)

1. First you will mix your sugar into 3 egg whites & 4 yolks.
2. Then over a pot of hot water, mix the egg mixture until it is foamy and warm to the touch.
3. Using the same hot water you will also melt your butter & milk until it is completely melted.
4. Use a hand mixer to whip the warmed egg mixture until it is an ivory color and can create ribbons that stay for 5 secs.
5. To this, add the sifted cake flour & cocoa powder by thirds and carefully fold the batter till the flour is well incorporated.
6. Mix a small amount of batter with the butter/milk mixture and then add your instant coffee mixture. Once this is thoroughly mixed fold this carefully into the batter to prevent losing volume.
7. Then to a large baking pan (13x9inch) with parchment paper, evenly fill the pan with your batter, and bake in a preheated oven 180deg (355) C for 12-15 minutes.

Cream Cheese Frosting
INGREDIENTS
- Cream Cheese 300g (1.25 cups)
- Sugar 90g (1/2 cup of sugar)
- Whip Cream 300g (1.3 cups)

INSTRUCTIONS
1. Whip room temperature cream cheese with the sugar until it is smooth and has no bumps.
2. Over a bowl of ice water, whip the heavy cream until it is stiff and holds its shape.
3. Add your whip cream in three parts to the cream cheese and carefully mix with your hand mixer.
4. The frosting is now complete and you can add some of this frosting to small bowls to create different colors for decorating.

Simple Syrup
INGREDIENTS
- Sugar (1 cup)
- Water (1 cup)

INSTRUCTIONS
1. Boil 1 cup of sugar into 1 cup of water until it is dissolved completely.
2. Cool before using.

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