Vertical Layer Cake. While the cake is baking, lay out a large teatowel and sift a thin layer of icing sugar. Once the cake is baked, turn it immediately onto the tea towel and peel off the greaseproof paper. Roll up with the tea towel, starting from the short end so you have a short, thick roll. Vertical Layer Cake

You can cook Vertical Layer Cake using 25 ingredients and 44 steps. Here is how you achieve it.

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. It’s 1.5 tsps of Baking powder ..
  5. Prepare 1/8 tsp of Salt th ..
  6. Prepare 1/3 cup of unsalted butter softened ..
  7. Prepare 1/2 Cup of Sugar ..
  8. It’s 1 of egg large , at room temperature ..
  9. Prepare 1 tsp of vanilla essence ..
  10. Prepare 1/3 cup of Milk at room temp ..
  11. Prepare 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. You need Pinch of salt.
  16. It’s 6 of eggs egg yolks large 4 large whole plus.
  17. You need 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. You need 40 gms of butter softened ….
  22. Prepare 1.5 cups of icing sugar ….
  23. It’s 2 tbsps of corn flour ….
  24. You need 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)….

We turned rolls of lemon sponge cake filled with raspberry buttercream frosting on its head, and the result is… so incredibly fun! Meet our vertical layer cake, a whimsical dessert that has four lean and long cake layers in every impressive slice. Topped with just a simple meringue frosting and festive. Vertical cake is just that: a cake with vertical layers.

Vertical Layer Cake step by step

  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..

Instead of stacked layers like traditional layer cakes, vertical cakes are actually made with a cake spiral. When you cut into the cake, that spiral displays as vertical layers. You assemble the cake spiral with a sponge sheet cake. Vertically layered cakes (sometimes called vertical stripe cakes) are SO COOL. I've made them a few times now and every time I find them way easier than making a usual layer cake since you don't really need a crumb-coat step.