부담없이 쉽게 만드는! 생크림 과일 보틀 케이크 (종이컵 계량, 에어프라이어)

Hello! This is Gomss Easy Baking! 🐻💕 Today I’m sharing a super easy whipped cream bottle cake you can make effortlessly with frozen fruit! No complicated icing—just layer everything in a disposable container and you’re done. It’s that simple! It’s quick, pretty, and delicious, so I end up making it often. 🔥 Oven – Preheat 170°C (338°F) for 15 min, bake for 20 min 🔥 Air fryer – Preheat 150°C (302°F) for 5 min, bake for 23 min Square pan (No.2): 15 × 15 cm, height 4.5 cm Sponge Cake Sheet 🍰 (Makes 2 bottle cakes) Eggs : 2 (100 g) Sugar : 1/2 cup (60 g) Unsalted butter : 25 g Milk : 2 tbsp (20 g) Salt : a pinch (1 g) Vanilla extract : 1/2 tsp (2 g) Cake flour : 2/3 cup (70 g) Baking powder : 1/2 tsp (2 g) Fruit Compote 🍓 Frozen strawberries : a full soup bowl (250 g) Sugar : 1/2 cup (80 g) (You can use the same measurements for other fruits too.) Cream 🥛 Heavy cream or whipping cream : 1 cup (180 g) Sugar : 2 tbsp (20 g) Notes ✅ Baking powder: optional Vanilla extract: optional Cake flour can be replaced with all-purpose flour For whipping cream, dairy cream (real cream) is recommended Storage ❄️ Store in the fridge and enjoy within 5 days For longer storage, keep it in the freezer Piping Tips Used (base diameter 2.5 cm) Strawberry – 853K (8-point star tip) Mango – 195K (Mont Blanc / Korean cookie tip) Blueberry – 1A round tip (opening diameter: 1.4 cm) Container Used Square clear container (9.5 × 9.5 cm, height 6.5 cm) FAQ ❔ 1) My cake sheet turned out short/flat. The meringue may not have been whipped enough, or it deflated from too much mixing when adding yolks, dry ingredients, or the butter-milk mixture. If it was undermixed, the sponge can become dense and sink. Your oven temperature may have been too low. 2) My whipped cream turned grainy and watery. This happens when you overwhip—the fat and water separate and the cream splits. Keep checking the texture as you whip. Keeping the cream cold is also important. The warmer it gets, the more likely it is to split or not whip well. 3) My meringue won’t whip. If the whisk or bowl has any grease or moisture, it won’t whip properly. Even a tiny bit of egg yolk in the whites can prevent whipping.