12 Layer Vanilla Sponge Cake ~ Happy Cooking - now is being sought after by many people around us, one of them is you. they indeed have get used to use internet on HP to looking for information to be used inspiration. Therefore I give Information related 12 Layer Vanilla Sponge Cake is could we make it idea. This is a beautiful cake and looks complicated but it is really very easy. The whipped chocolate filling and chocolate glaze are also quick. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
This is the perfect vanilla sponge cake. And it always turns out great. This is just a little bit of a variation on that recipe, with very slightly thinner layers, and it uses all-purpose flour (which I always have) vs. cake flour (which I tend to run out of, and forget to replenish). you could cook 12 Layer Vanilla Sponge Cake using tools 16 ingredient 16 step. the following the steps for cook it.
The composition for cooking 12 Layer Vanilla Sponge Cake
- Buddy also needs CAKE.
- Please buddy prepare 12 large eggs.
- Also add 1/2 cup buttermilk, at room temperature.
- You need 2 tsp vanilla extract.
- Please prepare 2 1/2 cup cake flour.
- Also add 1 tsp baking powder.
- capable need to provide too 1 tsp salt.
- Also add 2 1/4 cup granulated sugar, divided use.
- Please buddy prepare 1 tsp cream of tartar.
- You need WHIPPED GANACHE FFILLING.
- capable need to provide 1 full recipe Whipped Ganache Filling, recipe added in attachment in recipe direction #11.
- Buddy also needs CHOCOLATE GLAZE.
- capable need to provide 12 oz semi sweet chocolate, chopped. Chips can also be used.
- capable need to provide too 1 cup heavy whipping cream.
- capable need to provide too GARNISH.
- capable need to provide too 1/4 dash white sprinkles.
In a stand mixer beat the sugar and butter until light and fluffy. Prepping our ingredients right now for your strawberry layer cake. Make sure each layer is cool- refrigerate or freeze the layers if you need to! Put on layer of cake on a cake board/plate.
The Step by step how to cook 12 Layer Vanilla Sponge Cake
- MAKE CAKE LAYERS.
- Preheat oven to 350. Spray 12 - 9 inch cake pans well with bakers spray. I used foil pans as I don't have 12 cake pans.
- Seperate eggs. Put yolks in 1 large bowl and whites in another large bowl. Let stand, covered to come to room temperature, at least 30 minutes.
- Whisk flour, baking soda and salt in bowl, set aside.
- Beat egg yolks with buttermilk, 2 cups of the sugar and vanilla until light and increased in volume, 5 to 8 minutes. Beat in reserved flour mixture just until well blended.
- With clean, dry beaters, beat egg whites and cream of tarter until foamy and increased in volume.
- Gradually add remaing 1/4 cup sugar until glossy firm peaks form.
- Add 1/4 of egg white mixture to yolk mixture and fold in. Add remaining whites to yolks in 3 more additions, folding each addition in being careful not to deflate but thoroughly blending in.
- Evenly divide batter in the 12 prepared pans. I used a one cup measure to scoop and pour into each pan, tapping pans to level batter.
- Bake 4 cakes at a time in preheated oven until light golden, and cake feels dry not sticky. A toothpick will be mostly clean. About 7 to 9 minutes. Cool pans on racks 5 minutes then run a small sharp knife around edges to prevent any sticking.
- MAKE FILLING. Whip cold Chocolate Ganache, recipe attached below https://cookpad.com/us/recipes/352391-whipped-chocolate-ganache-frosting-filling.
- On a serving plate starting with one cake frost each layer with a thin layer of chocolate ganache, sandwichng each layer. Keep top layer un frosted, and chill cake 2 hours to firm up before glazing..
- MAKE CHOCOLATE GLAZE.
- Place semi sweet chocolate on large bowl. Heat cream to a simmer, either stove top or in microwave. Pour over chocolate, let sit undisturbed 1 minute to melt chocolte. Whisk until smooth. Let glaze sit at room temperature until it thickens some but is still able to pour.
- Glaze cake by spooning glaze over top of cake and letting it slide down sides.
- Garnish with sprinkles while glaze is wet to allow to stick. Chill cake to set before cutting..
Spread a layer of frosting around and on top of the cake, reserving some buttercream for the decoration. Melt the Biscoff spread in a bowl. In a large mixing bowl, beat the butter and sugar together until smooth. Mix in the vanilla extract then sift in the flour and stir until well incorporated. In a separate bowl, beat the eggs until smooth and then gradually add to the butter mixture.
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