Let's Make Aesthetic Bento Cakes ll 3 Lunchbox Cake Tutorial II Perfect Vanilla and Chocolate Sponge Recipe

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= INGREDIENTS =
• Genoise (4inch round pan)
2 Eggs
50g Sugar
60g Plain Flour (Replace 10g flour as cocoa powder for chocolate cake)
5g(1tsp) Vanilla Extract
15g Melted Unsalted Butter
15g Oil

• Simple Syrup (Optional I didn't use any this time)
30g(2Tbsp) sugar
30g(2Tbsp) water

• Whipped Cream
500ml Heavy Cream/ Whipping Cream
80g(4Tbsp) sugar or 46Tbsp Condensed Milk


Instruction:
1. Cake: Preheat oven to 170C. Prepare tin 4 inches.
2. Mix egg, vanilla, and sugar until combined.
3. Whip the egg mixture on mediumhigh speed until ribbony consistency for about 4 minutes.
4. Whip on low speed to remove air bubbles for 1 minute.
5. Add melted butter and oil into the whipped eggs and mix on low until combined.
6. Add sifted flour and fold gently until combined.
7. Pour the batter into a 4inch lined tin and bake at 170C for 2535 mins depending on your oven.

Whipped Cream
1. Add any sweeteners of your choice into whipping cream.
2. Whip for 5 mins or until stiff peaks.

Colors
Colour Mill Rose/Yellow/Purple/Royal Blue

Piping Tips used
Wilton Tip No. 102
Wilton Tip No. 1, 2, 3
Wilton Tip No. 2A

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