Melon Sandwich Cake Recipe

Name: Melon Sandwich Cake
Prep time: 50 min
Cook time: 23 min
Total time: 73 min
Yield: 4
Cuisine: Korean
Ingredients: 4 Egg yolks; 15g Sugar; 25g Honey; 35g Milk; 50g Vegetable oil; 2g Vanilla extract; 85g Cake flour; 5g Green tea powder; 4 Egg whites; 80g Sugar; 100g Heavy cream; 25g Sugar; 150g Cream cheese; Melon

by Cooking Tree 2022-05-21

written by Cooking Tree 2022-05-21

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Melon Sandwich Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a sandwich cake with fragrant melon on a moist sheet.
It is much softer and moister than a roll cake sheet, so it melts in one bite.

A lot of juice comes out of melons, so I think it would be good to use a kitchen towel to remove as much moisture as possible before putting them in the cake.

I wanted to make the sheet green, so I added a little green tea powder, but it didn’t taste like green tea, so it was okay.
If you eat it cold, the melon will feel fresher and you can eat it much more deliciously.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Melon Sandwich Cake
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Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 50 Minutes Cooking Time: 23 Minutes 23 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

4 Egg yolks
15g Sugar
25g Honey
35g Milk
50g Vegetable oil
2g Vanilla extract
85g Cake flour
5g Green tea powder
4 Egg whites
80g Sugar

100g Heavy cream
25g Sugar
150g Cream cheese
Melon

Instructions

Add sugar and honey to egg yolk and mix, then add milk, vegetable oil, and vanilla extract and mix.
Sift the soft flour and green tea powder through a sieve, mix evenly, and set aside for a while.
While whipping the cold egg white, add sugar in 3 portions at 30-second intervals to make a meringue with soft horns.
Add 1/3 of the meringue to the yolk batter and mix, then add half of the remaining meringue and mix. Pour the yolk batter into the remaining meringue and mix evenly.
Pour it into the pan, flatten it, bake it in the oven at 150 degrees for 23 minutes, take it out of the mold and cool it, then cut off the edges and divide it into thirds.
Whip the whipped cream with sugar, then add cold cream cheese and whip it to make a hard cream.
Lay the wrap and place a sheet, then squeeze the cream flat, put the melon, squeeze the cream on it to make it flat, and place the sheet.
After squeezing the cream and leveling it, put the sheet on top, wrap it in cling film and let it harden in the refrigerator for at least 2 hours.