Vertical Layer Cake. Vertical Layer Cake Separate your eggs carefully.. Be deliberate but gentle when detaching the yolks from the whites—even a. Take the time to sift your dry ingredients..

Vertical Layer Cake In the bowl of your stand mixer fitted with. In a large bowl using a hand mixer, beat together heavy cream, powdered sugar, pure vanilla extract, and salt, until medium peaks form. Slowly stream in melted gelatin and continue beating until stiff peaks form. You can cook Vertical Layer Cake using 25 ingredients and 44 steps. Here is how you achieve that.

Ingredients of Vertical Layer Cake

  1. It’s of Vanilla For the Sponge -.
  2. Prepare one of eyes I close my and used third rd of this recipe.
  3. It’s 1 cup of All purpose flour Sifted ..
  4. It’s 1.5 tsps of Baking powder ..
  5. You need 1/8 tsp of Salt th ..
  6. Prepare 1/3 cup of unsalted butter softened ..
  7. You need 1/2 Cup of Sugar ..
  8. It’s 1 of egg large , at room temperature ..
  9. You need 1 tsp of vanilla essence ..
  10. Prepare 1/3 cup of Milk at room temp ..
  11. You need of Chocolate cake For the swiss roll -.
  12. It’s of You shall need : I used martha stweart ’ s recipe (doubled).
  13. Prepare 1/2 cup of cocoa powder.
  14. Prepare 2/3 cup of All purpose flour plus 4 tbsps.
  15. Prepare Pinch of salt.
  16. It’s 6 of eggs egg yolks large 4 large whole plus.
  17. Prepare 1 cup of sugar.
  18. You need 8 tablespoons of unsalted butter , melted and cooled completely.
  19. You need of Filling :.
  20. You need 100 gms of Cream cheese ….
  21. You need 40 gms of butter softened ….
  22. Prepare 1.5 cups of icing sugar ….
  23. Prepare 2 tbsps of corn flour ….
  24. It’s drops of few yellow color.
  25. Prepare 5 tbsps of Lime lemon jam and / preserve (Or you may use zest and juice of 2 limes and 2 s)….

When cake is cool, unroll gently and slowly. In a stand mixer, whisk together the eggs, sugar, warm water and vanilla and until the mixture is very light and fluffy and you can drizzle a ribbon with the mixture before it disappears. Meet our vertical layer cake, a whimsical dessert that has four lean and long cake layers in every impressive slice. Once the cakes have firmed up nicely (after a good five hours) you can remove them from the freezer.

Vertical Layer Cake instructions

  1. Pre heat  an oven to 170C..
  2. In a bowl, cream sugar and butter. Beat until pale..
  3. Add the egg and beat again..
  4. Add the vanilla essence..
  5. Sift all the dry ingriedients in a bowl and keep aside..
  6. Put half of the dry ingredients and beat in the butter sugar mix..
  7. Add half of the milk..
  8. Put the rest of the flour and mix..
  9. Add the milk and mix well..
  10. In a lined tin, pour the batter and bake for 15-20 min until a skewer when inserted in the center comes out clean..
  11. Keep it out on the cooling rack for 10 min and then unmould..
  12. Chocolate cake:.
  13. Pre heat the oven to 200 C and line two cake sheet trays with baking paper..
  14. Put a bowl of water to simmer, in a heatproof bowl add the eggs and sugar..
  15. Place this bowl on the simmering water (make use it does not touch the water).
  16. Using a whisk, amalgamate the sugar and eggs..
  17. Keep mixing them until the sugar is dissolved and the egg-sugar mix is warm to touch..
  18. Take it off the heat and using a beater, beat it for 4-5 min or until the mix is fluffy and pale..
  19. Sift the dry ingredients and fold carefully in the egg sugar mix..
  20. Pour the butter slowly at one of the edge and mix it carefully. We dont want to knock all the lovely air out..
  21. Divide the batter in the trays equally and bake each tray for 7-8 min or until the cake is springy to touch..
  22. Using a tea cloth/kitchen towel, invert the cake on it and peel off the butter sheet carefully..
  23. While the cakes are warm, roll them carefully in the cloth and keep aside until further use..
  24. Filling:.
  25. In a bowl, cream the cheese and butter..
  26. Add half of the sugar and cornflour..
  27. Add the jam/preserve..
  28. Add the balance dry ingredients and color..
  29. Beat until nice and fluffy (Adjust the lemony flavor.).
  30. Cover with cling film and keep aside until used..
  31. Make ganache with 1:1 ratio of semi sweet chocolate and cream..
  32. To Assemble-.
  33. Open the cakes and cut them length wise in half..
  34. Spread the filling forming a thin layer on the cake strips..
  35. Roll the first strip, filling side in as tightly as you may. be sure to not break it..
  36. Using a little frosting, attach next strip and roll it over the existing roll..
  37. By the end of all the strips, you must have a big roulade with you..
  38. Wrap it in the cling film and leave it chill overnight or atleast for 5 hours..
  39. Layer the vanilla cake in two..
  40. Spread a little ganache in it and put the roulade on it..
  41. Put another thin layer of ganache on the roulade's top and put the other vanilla layer..
  42. Seal the cake crumbs with the remaining frosting and put in the fridge for 30 min. (The heat was terrible for cream cheese frosting :() You may try any other frostinf of your choice..
  43. Pour ganache on the cake once the cake has rested in the fridge..
  44. Let the ganache set, decorate as you please..

How to make a Vertical Layer Cake (see video) Spread the cake batter as evenly as possible on the prepared pan. Remove the pan from the oven and immediately dust with powdered sugar. Cover the cake with a clean dish towel and roll.. Chocolate vertical layer cake is one of the most decadent cakes I've made, a great symphony of flavors and textures. Cut each cake in half vertically, then set aside.