Vertical cakes are super cool! A cake is usually stacked horizontally but a vertical cake is super fun to make. It's simply rolling the cake. And this cake is the lightest spong ever! Super light and fluffy. The buttercream has a bit of yogurt for a tang. Add little bit of yogurt to the frosting because it can make it lumpy because of curdling. Anyways, this is really fun to make and it will suprise anyone you are presenting it to. You can easyly double this recipe to make a bigger one.
Ingredients:
For the Sponge Cake
2 eggs, seperated
40g sugar (seperated by 10g and 30g )
Cornstarch 1/2 tsp (2g)
Milk 30g
Oil 15g
Flour 30g
Baking powder 1/4 tsp (1g)
For the Buttercream
4 tbsp (58g)
1 cup of powdered sugar
1 tbsp of milk
70g yogurt
Directions:
1. Preheat the oven to 180'C (375'F) and line a 22.5 cm pan.
2. Whip up the egg whites with 30g of sugar and the cornstarchc until stiff peaks.
3. In a seperate bowl, add in the egg yolks, sugar and whisk together until combined. Add in the milk and the oil.
4. Sift in the flour and the baking powder. and mix together until it forms a thick yellow batter.
5. Add in the meringue in 3 additions. Be careful not to deflate air bubbles. If you did it right, the batter should look very pale yellow color and the consistency should be very fluffy and thick.
6. Spread evenly onto the pan and bake for 13 minutes.
7. Whisk the butter until fluffy and add in the powdered sugar, 1/8 cup. Alternate with milk and powdred sugar until there is none left. Add in the yogurt little by little, careful not to curdle it.
8. Let cool and cut the ckae in 3 pieces.
Assemble
9. Line two cake sheets in a line and add the buttercream and roll it. Then add the third one and roll again. Cover with buttercream and chill until the frosting has set.
10. Enjoy!!!!
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