Key Info:

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Servings: 1-2

Difficulty: Moderate

Dietary Tags: Vegetarian, Contains Dairy/Eggs

Equipment Needed:

• 4-inch round baking pans
• Hand mixer
• Piping bags
• Offset spatula
• Parchment paper

Ingredients:

Cake Base:

• 2 large eggs
• 50g sugar
• 60g plain flour
• 5g vanilla extract
• 15g melted unsalted butter
• 15g neutral oil

Whipped Cream Frosting:

• 500ml heavy cream
• 80g sugar
• Gel food coloring (optional)

Optional Garnishes:

• Edible flowers
• Sprinkles
• Mini marshmallows

Method:

1. Preheat oven to 170°C (340°F). Line 4-inch pan with parchment.
2. Sponge Preparation:
   • Beat eggs, vanilla, sugar for 4 minutes until ribbony
   • Gently fold in melted butter and oil
   • Sift and fold flour carefully
   • Pour into prepared pan
3. Baking Process:
   • Bake for 25-35 minutes
   • Check at 25-minute mark
   • Cake is done when golden and springs back when touched
4. Frosting & Decoration:
   • Whip cream with sugar until stiff peaks form
   • Cool cake completely
   • Apply crumb coat
   • Pipe decorative designs using various tips

Crucial Tips:

• Avoid overmixing batter – keeps sponge light
• Use gel food coloring for vibrant, even tints
• Chill cake briefly between frosting layers

Storage:

• Refrigerate up to 3 days
• Keep in airtight container
• Serve cold or room temperature

Variations:

• Matcha sponge
• Chocolate variation
• Fruit-infused cream
• Minimalist or floral designs

Pro Design Tricks:

• Use pastel colors
• Create Instagram-worthy patterns
• Experiment with delicate piping techniques

Common Mistakes to Avoid:

• Deflating egg mixture
• Overmixing flour
• Over-whipping cream
• Uneven cake layers

Nutritional Insight:

High in sugar and dairy fat

Perfect for special occasions

Customizable portion control

This aesthetic bento cake isn’t just dessert – it’s edible art that tells your unique culinary story. Each slice is a miniature masterpiece waiting to be created and devoured!