Print Recipe

Korean Christmas Cakes


2 cups cake flour
2 tsp baking powder
¼ tsp fine salt
½ cup oil
¼ cup water
1 tsp vanilla extract
Juice of ½ lemon
Zest from 1 lemon
6 room temperature eggs, separated
1½ cup sugar
½ tsp cream of tartar
one can of vanilla frosting
In a large bowl, combine the cake flour, baking powder and salt.
In two additional bowls, separate the eggs with the yolks in one and the whites in the other.
Whisk together the yolks along with 1 cup of sugar. Add in the oil, water, vanilla, lemon juice and lemon zest. Set aside.
In your third bowl, whisk the egg whites until frothy. Add in the cream of tartar. Slowly add in the 1/2 cup of sugar, a small amount at a time while continually whisking. Continue to whisk eggs until they reach stiff peaks.
Slowly mix the egg yolk mixture into the flour bowl. Mix just enough to combine ingredients so that batter is not overworked. Fold in the egg whites until the batter is uniform.
Pour batter equally into two 8" cake tins. Bake at 350F for 30-35 minutes.
Allow to cool, then add vanilla frosting.
Adapted from the Squishy Monster