Day 100: Vertical Cake

Finally it's day 100! I can't believe I've been baking/cooking for a 100 days straight! To celebrate I made a vertical cake. It look like a normal cake from the outside, plain and pretty boring. But it's the inside that counts!!!

Lemon and blueberry is my favorite combination. The tang of the lemon brings out the sweetness of the blueberries. It's just yum!

Make sure to pick your freshest and sweetest blueberries. Otherwise you won't get the natural sweetness from the blueberries, that really helps make the cake amazing.

To roll your cake, cut into 3 strips. Roll one until the end. Leave a little bit of a tail and turn it so that the tail meets your next strip. Roll on again following the same process.

It's just a normal cake...

or is it...vertical?

Level: 👩🏽‍🍳👩🏽‍🍳👩🏽‍🍳| Serves: 8| Time: 4 hours|

RECIPE:


INGREDIENTS:

Sponge Cake:

  • 8 eggs

  • 1 1/2 cups granulated sugar

  • 2 teaspoons vanilla extract

  • 4 Tablespoons vegetable oil

  • 2 cups all purpose flour

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • Powdered sugar, for dusting

Blueberry Whipped Cream:

  • 1 teaspoon cornstarch

  • 2 teaspoons warm water

  • 1 cup blueberries

  • 1 Tablespoon lemon juice

  • 1 Tablespoon granulated sugar

  • 1 and 1/2 cups heavy cream

  • 4 Tablespoons powdered sugar

Cream Cheese Buttercream:

  • 1/2 cup butter

  • 4 ounces cream cheese

  • 3 cups powdered sugar

  • 3 1/2 tablespoons lemon juice

  • 1/2 teaspoon pure vanilla extract

  • optional: fresh blueberries for garnish

STEPS:


  1. In a fitted stand mixer, beat together eggs, sugar, vanilla extract, and vegetable oil for 3 minutes. Meanwhile sift together flour, baking powder, and salt. Pour the sifted mixture into the egg mixture and fold to combine. Don't mix too much or it will deflate the eggs. Pour into a 12x17-inch baking sheet and bake at 350 degrees F, for 10 -15 minutes. Once your cake comes out, flip onto a large towel, or parchment paper and roll up. There might be cracks - that's fine. Chill until room temperature - 2 hours.

  2. Meanwhile heat the blueberries, sugar, and lemon until they are mushy. Add cornstarch and water and mix for 3 minutes. Set aside until cool. In a large bowl whip together heavy whipping cream and powdered sugar until stiff peaks form. Fold in the blueberry sauce so that there are still some white streaks showing.

  3. Unroll your cake horizontal 3.5" strips. Pour the whipped cream and spread on top of the cake. Roll one strip. Then from the end point of the first strip to the beginning of the second. They should meet, roll over, two more times. Cracks are fine. Chill until buttercream is done.

  4. Beat together butter, cream cheese, and sugar until it resembles the size of peas. Add the lemon juice and vanilla in, and spread over the cake. Top with blueberries.



Enjoy!


- The Bored Baker 👩🏽‍🍳


This post is inspired by: https://sallysbakingaddiction.com/vertical-cake (use her rolling steps as a guide).

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