Top 5 cake layers you will ever need to know to make many of the different cakes out there, all using less than five ingredients. Enjoy!
1. Yellow or Chocolate Sponge cake
6 eggs
1 cup Sugar
1 cup Flour
½ tsp baking soda
Optional: 3tbs milk, 2 tbs butter, 1tsp of vanilla extract; 1/4 cup cocoa powder (for a darker layer)
1. Whisk eggs on high for ~1min until foamy. Then gradually add sugar, and whisk it another 15-20 min.
· Tip: To avoid deflation, it’s important that you whisk it long enough to add enough air into it. When you lift the batter and let it drip back in, the batter should hold ~3 seconds.
2. Mix the flour and baking soda. Sift it into the batter in thirds; folding after each addition.
· Tip: To create a soft texture, fold flour minimally, just enough to incorporate.
· Optional: Warm up milk, butter, and vanilla extract together in the microwave and add it to the side of the batter, folding minimally.
· Optional: To create a chocolate sponge cake, divide the batter in half and fold in sifted cocoa powder in one, folding minimally.
3. Line an 8 or 9 inch round cake pan with parchment paper, pour batter in and bake it in the middle rack in the oven on 350F for 20-25 minutes, until tops are golden brown.
· Tip: To avoid deflation, bake as soon as you’re done folding batter, and avoid opening oven door before 30 min, and let it cool in pan 30 min after taking it out. To avoid crumbling, let it cool to room temperature (~8hrs) before cutting.
· Tip: If you want thinner layers, just pour 5oz of batter in a pan and bake 10-12 minutes, until tops are golden brown. (Makes ~8 layers)
Yields: Two sponge cakes that are 8”or 9”in diameter Use to make cakes (Kiev, marble, prague), cupcakes, and rolls.
2. Hard Thin Cake Layer Dough
3 eggs
3/4 cup Sugar
3 cups Flour
1 tsp baking soda
2 tbs butter (room temperature)
Optional: 2-4 tbs honey, 1/3 cup warm milk; 1/4 cup cocoa powder (for a darker layer)
1. In a saucepan add sugar, and butter over medium/low heat, mixing it (~5min) until everything is incorporated.
· Optional: add honey and milk to the saucepan as well.
· Healthier Alternative: Instead of butter, add 1tbs of unsweetened applesauce, or 1tbs of greek yogurt)
2. Remove from heat, and while it’s still warm (not hot), add eggs in a steady stream.
· Tip: To avoid eggs from curdling, mix vigorouslyas you add.
3. Mix the flour and baking soda. Sift and fold it into the batter ½ cup at a time until dough doesn’t stick to your hand. Cut dough in 8 equal pieces.
· Tip: To avoid dough from cracking, mix in dry flour immediately into the wet ingredients.
· Optional: Mix the cocoa powder in with the flour as well (for darker layers).
4. While dough is still warm,place a large tbsp. of dough on parchment paper and roll out each piece into a 9-inch circle. Put a 9-inch plate over your rolled dough to trace a perfect circle. Use a fork to poke holes into the layer.
· Tip: To avoid dough from sticking to your rolling pin, sprinkle the top with a little flour. Keep the scraps to bake later, to use as crushed crumb topping.
5. Transfer the parchment paper with dough onto a baking sheet pan. You can place 2 layers right next to each other and bake it in the middle rack of the oven on 350F for ~5 minutes, until edges start to slightly brown.
Yields: Eight layers that are 9”in diameter. Use to make cakes (Honey, Spartak).
3. Shortbread dough
3 egg yolks
1 cup (2 sticks) butter (room temperature)
1/4cup sour cream
½ tsp baking soda
2½-3 cups Flour
Optional: 3/4 cup Sugar, 1 tsp vanilla extract, ½ tsp vinegar, 1 ½ tsp baking powder
1. Whisk eggs and butter for ~1min until smooth. Then, add sour cream, and baking soda until smooth again.
· Optional: You can whisk sugar and vanilla in as well before adding the sour cream.
· Optional: Mix the baking soda with the vinegar together before adding. Add the baking powder.
Ø Note: Vinegar activates the baking soda, and liquid activates baking powder.
2. Mix the flour in, and switch to a paddle (or use your hands) as the dough comes together, and ultimately is soft and does not stick to your hands. Split in 2 pieces, wrap in plastic and refrigerate for 30min-1hr.
· Tip: Can stay up to 3 days in refrigerator before use.
3. Place one dough ball at a time on parchment paper and roll out each piece into a 9-inch circle very thin, almost transparent. Put a 9-inch plate over your rolled dough to trace a perfect circle. Use a fork to poke holes into the layer.
4. Bake it in the middle rack of the oven on 380F for ~5 minutes, until edges start to slightly brown.
Yields: Two round cakes that are 9”in diameter or two rectangular layers that are 9 x 13. Use to make piecrust for fillings (ex. plums, apricots, tart cherries, raspberries, apples, or plum butter). Or, make cakes (Markiza, St. Petersburg), and shortbread cookies (tartlets “Корзиночки”, walnut cookies “Орешки”, Plum butter cookies “ pisochnioe pirozhones”).
4. Meringue layer
4 egg whites only (room temperature)
1 cup sugar
1/8 tsp salt
Optional: 1 tsp of cream of tartar (Substitute 1 tsp lemon juice or white vinegar); 3tbsp of cocoa powder (to make darker layer)
1. Whisk eggs, sugar and salt on high speed for 15minutes until it is voluminously fluffy and stiff (non-bending) peaks to avoid it from collapsing during baking.
· Tip: Don’t underwhip, or meringue will not dry well. Use right away after whipping.
o Note: Having room temperature eggs and adding salt helps eggs whip better.
· Optional: Add the cream of tartar or any of its substitutes to further stabilize meringue. Also, you can sift in cocoa powder and any other toppings, minimally folding it in to avoid deflation.
2. Place meringue in 16inch pastry bag with a large star tip and pipe 2 inch stars 2 inches apart on parchment paper.
3. Bake it in the middle rack of the oven on 225F for 1.5-2 hours, until it is dry on the inside. Allow to fully cool before adding frosting.
· Tip: Avoid deflation by minimally opening oven door.
· Tip: If cooking meringue in one solid cake layer, bake at 250F for 3.5 hours. You can minimize this time by using the meringue cookies, instead, as a cake layer. Just generously cover each individual meringue cookie in frosting before placing it atop a sponge layer, breaking the cookies to fit the gaps if necessary.
Yields: ~30 meringue cookies. Two round layers that are 9”in diameter. Store in airtight container at room temperature, and consume within 1 week. Use to make cakes (Markiza, Kiev, or Flight cake), or individual meringue cookies with add-ins like chopped chocolate, hazelnuts, or walnuts.
5. Puff pastry layer
1 lb (2 sheets or 1 box) of Puff Pastry (Pepperidge Farm brand)
1. Place 1 puff pastry sheet on parchment paper, and roll it out really thin until its double its size and transparent. Cut into 4 equal rectangular pieces.
2. Take turns baking each layer in the middle rack of the oven on 400F for ~12min, until tops are golden. Yes, I do think buying this layer will be much faster if you just go get it from the store.
· Tip: If making danishes, just cut each sheet in four, brush each square edge with egg wash, place filling and fold/pinch two corners diagonally. Brush the tops with egg wash, and bake 400F for ~20min.
Yields: 4 rectangular layers. Use to make cakes (Napoleon, Kiev, and honeycomb cake), or cream horns (trubochki), danishes and all sorts of different filling engorged pastries.
What is your favorite layer to use?
Picture source: Sugarbearbakes.com
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