Easiest Way to Prepare Delicious Vertical Layer Cake

Vertical Layer Cake.

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

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..

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