Description
Learn how to make a delicious and adorable bento cake that’s perfect for packing in a lunchbox! Our step-by-step guide makes it easy to create a small cake that’s both fun and tasty.
Ingredients
100 g flora buttery or margarine (room temperature)
100 g caster sugar
1/2 tsp vanilla extract
2 large eggs
100 g self-raising flour
Instructions
1. Preheat oven to 160°C for a fan oven or 180°C for a non-fan oven. Gas mark 4 works well too.
2. Line two 5-inch cake tins, greasing with butter and flour or using greaseproof paper.
3. Cream together butter and sugar until light and fluffy.
4. Gradually add eggs and vanilla extract, mixing well. If curdling occurs, add a small amount of flour.
5. Fold in flour until fully combined, scraping down the sides of the bowl.
6. Divide batter evenly between tins, making a small dip in the center.
7. Bake for 25 minutes or until a skewer comes out clean.
8. Cool for 10 minutes in tins, then transfer to a cooling rack.
9. Wrap cooled cakes in cling film until ready to level, fill, and decorate.
Notes
This recipe makes two small sponges, perfect for assembling into a bento cake.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 45mg