making mini korean lunchbox cakes from scratch!

i'm late to the trend, but at least they tasted good. recipe down below - don't blame me if they don't come out....hehe

until next time,
deborah ♡

CAPTION TRANSLATIONS
➢ you can contribute caption translations for this video here: https://bit.ly/3tC5T9g

➢ creds to sunday baking, daram table, and inga lam!
https://youtu.be/9Y3V9T_Dh_g
https://youtu.be/Ootn--KQtng
https://youtu.be/VJI76M7LxoA
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RECIPE: adapted from https://sallysbakingaddiction.com/chocolate-cake-roll/

➢ Ingredients for cake:
4 large eggs, separated
2/3 cup (135g) granulated sugar, divided
1 tbsp strong espresso
1/4 cup (60g) unsalted butter, melted
1 teaspoon pure vanilla extract
1/2 cup (62g) all-purpose flour (spoon & leveled)
3 Tablespoons natural unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt

1. Beat egg whites & half (1/3 cup) sugar together until stiff peaks form
2. In another bowl, beat egg yolks, remaining sugar, & vanilla extract until pale and creamy
3. Sift dry ingredients into a large bowl. Pour butter, coffee & egg yolk mixture over and mix until completely combined.
4. Gently fold in egg whites until barely combined (avoid deflating!!)
5. Spread evenly in pan. Bake for 10 minutes, or until top of cake springs back gently when touched.
6. Immediately invert onto parchment paper. and peel the paper that was on the bottom when baking.
7. Let cool completely, then cut into desired shape/size (mine was 3.5 inches in diameter)

➢ Ingredients for cream cheese icing: (I would double this)
Cream cheese 150g (room temperature)
Sugar 40g
1 tsp vanilla extract
Heavy cream 150g

1. Whip cream cheese until soft and fluffy. Do same with heavy cream.
2. Add vanilla and sugar to cream cheese, beat until completely incorporated.
3. Fold in whipped heavy cream until combined.
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