• http://www.koreaforniancooking.com/ Tammy

    Saeng means “fresh” or “raw” in Korean.

  • http://overconcerned.wordpress.com Wei-Wei

    Yum! Does saeng mean fresh? This looks absolutely delicious, and so much like a classic bakery birthday cake ;)


  • Seri

    Ah i love you, just about 2 weeks ago I was feeling to make this cake but didnt know a trustworthy recipe.. now I got me one!

    I have an electric oven now, I honestly loved my gas oven but do you think there’s any major difference to watch out for? It’s also fanned.

    • http://www.koreaforniancooking.com/ Tammy

      I’m happy you appreciate this recipe. Feel free to test it out and add your own touches. : )

      As for your question, if your “fanned” oven is a convection oven that is gas-powered, than you’ll have to factor in the fact that the baking times are shorter with convection ovens than regular (or conventional) gas stoves.

  • Biskitsorange

    this recipe looks completely ripped from another site i go to. thanks.

    • http://zenkimchi.com/ ZenKimchi

      At ZenKimchi, we have strict policies to give credit where it’s due and to prevent any form of plagiarism. When I first heard this accusation, it alarmed me immediately. We take things like this very seriously. I checked The Tangled Woods post and compared it side-by-side with Tammy’s post. I invite the readers to do the same.A Korean saeng cream cake is basically an American-style sponge cake with whipped cream icing. It also has an inner layer of simple syrup, which is standard practice with bakery-made cakes. Since cakes deal with formulas that require precise measurements, you’re not going to see great variations in recipes. A sponge cake is a sponge cake is a sponge cake. Tammy is no more ripping off Tangled Woods than Tangled Woods is ripping off Joy of Cooking.Nonetheless, let’s compare the two recipes piece by piece.SUGAR SYRUPTANGLED WOODS- 1 cup (250cc) water- 1/2 cup (100g) sugar- 1 cinnamon stick- 1/2 of a lemonadded separately:- 1 oz. (standard shot glass) of triple secZENKIMCHI1 cup water1/2 cup sugar1 cinnamon stick1/2 of a lemon1 oz. (standard shot glass) of Madagascar vanilla extract (added separately)Again, professional cakes use simple syrup (http://allrecipes.com//HowTo/decorating-cakes-t…). The addition of cinnamon and lemon is pretty standard and not all that original. The unique part of Tangle Woods’s recipe is the addition of triple sec, which is not used at all in Korean bakeries. Tammy used vanilla extract, which is more common.CAKE INGREDIENTSTANGLED WOODS- 6 eggs- 1 cup (187.5g) sugar- 1 1⁄2 cups (187.5g) all purpose flour- 2 1⁄4 tablespoons (30g) butter, meltedZENKIMCHI1 cup sifted cake flour1 teaspoon baking powder1/4 cup butter, melted1/2 teaspoon vanilla1/2 cup milk, scalded6 egg yolks1 cup sugarI’ll give Tangled Woods some credit. She made a pure authentic sponge cake with no leavening ingredients. Tammy used baking powder and a totally different method for incorporating gas bubbles into the batter. The two ingredient sets are so drastically different, I think the two bakers are making completely different cakes.WHIPPED CREAM FROSTINGTANGLED WOODS- 3 cups (750cc) heavy whipping cream- triple sec to taste (approx. 2 oz.)ZENKIMCHI3 cups (750 cc) heavy whipping cream1/4 cup (250 cc) granulated sugar (optional)Madagascar vanilla extract to taste (approximately 2 ounces)There ain’t many variations you can do on whipped cream. It’s heavy cream that is–um, whipped. Tangled Woods relies again on triple sec. Tammy goes the more authentic Korean route with sugar and vanilla.The end result, I assume, would have the cake from Tangled Woods have a slightly orange flavor while ZenKimchi’s would have a light vanilla flavor. These are two distinct variations of a traditional sponge cake recipe with whipped cream.Another comment in the accusation emailed to me last night was that Tammy copied Tangled Woods’s musings about the spelling of “saeng.” That actually came from me before approving the final post (see “Editor’s Note”), as I changed Tammy’s original spelling to standardize it to the more common one, and I felt an explanation was needed for my edit. I used Daum’s dictionary for that one. I had never seen or was aware of The Tangled Woods site until it was brought up to me last night.If anyone wants to investigate this further, you can check Tangled Woods’s post here: http://www.thetangledwoods.com/2010/01/korean-s…I was going to add this link to our original post, but since the accusation was addressed publicly in the comments, I feel it suffices to keep the link here in the comments.Thank you. :)

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