Strawberry Omelet Cake
Looking for a fun and delicious twist on traditional pancakes? Try making a pancake taco-style cake. Also known as Omelet Bbang in Korean street food. This cute and creative dish combines the best of both worlds by incorporating the fluffiness of pancakes with the fun and portable nature of tacos. With its sweet and savory filling options, this dish is perfect for a weekend brunch or a weekday breakfast on-the-go. Follow this easy recipe to create your own pancake taco-style omelet cake that's sure to be a hit with the whole family!
Ingredients:
- 4 large eggs
- 130g caster sugar
- 1 tsp vanilla extract
- 130g cake flour
Filling:
- 500ml whipping cream
- 60g caster sugar
- 1 tsp vanilla extract
- sliced strawberries for decorating
- icing sugar for dusting
Yields approx 16 Omeletcakes
Instructions:
1. Preheat your oven to 350°F (175°C) and line baking trays with parchment paper. Draw 8cm circles on the parchment paper, and place around 6 circles per tray.
2. Separate the egg whites from the yolks and put the egg whites in a mixer bowl. Set aside the egg yolks.
3. Whisk together the egg whites and sugar until they become stiff and dense. Add the egg yolks and vanilla extract, then whisk to combine.
4. Sift the cake flour into the mixture and gently fold it in until it forms a batter that has a dropping consistency. Do not over mix as this can cause the batter to become too runny.
5. Transfer half of the batter into a piping bag fitted with a large round tip 2A. Repeat this process for the remaining batter, as there is too much batter to use in one go.
6. Pipe the batter into the circles on the parchment paper, starting from the outside and working towards the middle, using the drawn circles as a guide.
7. Bake for 10-12 minutes, or until the cakes turn golden brown. Be careful not to underbake them as this can cause the cake surface to become sticky.
8. Once the cakes are done, let them cool by covering them with a sheet of parchment paper and a wet tea towel to keep the moisture in the cakes. Let them cool completely on the baking trays.
8. Whisk the whipping cream, sugar and vanilla extract on a high speed until it is stiff enough for piping.
9. Once the cakes have cooled down, fold each cake in half and put them in paper muffin cases. Using a 1M tip pipe the whipped cream filling into each taco cake, and add sliced strawberries for decoration. Finally, dust generously with icing sugar.
10. Serve and enjoy your delicious Taco Cake/Korean Omelet Bbang!