Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, 12 layer vanilla sponge cake. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

12 Layer Vanilla Sponge Cake is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. 12 Layer Vanilla Sponge Cake is something that I’ve loved my whole life.

Peel of the paper lines and let cool completely. Keep the layers covered in plastic wrap until use. Vanilla Layer Cake - So then I shared this vanilla layer cake.

To get started with this recipe, we must prepare a few components. You can cook 12 layer vanilla sponge cake using 16 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make 12 Layer Vanilla Sponge Cake:

1. Get CAKE
2. Make ready 12 large eggs
3. Make ready 1/2 cup buttermilk, at room temperature
4. Get 2 tsp vanilla extract
5. Make ready 2 1/2 cup cake flour
6. Make ready 1 tsp baking powder
7. Make ready 1 tsp salt
8. Prepare 2 1/4 cup granulated sugar, divided use
9. Get 1 tsp cream of tartar
10. Make ready WHIPPED GANACHE FFILLING
11. Take 1 full recipe Whipped Ganache Filling, recipe added in attachment in recipe direction #11
12. Get CHOCOLATE GLAZE
13. Make ready 12 oz semi sweet chocolate, chopped. Chips can also be used
14. Get 1 cup heavy whipping cream
15. Prepare GARNISH
16. Take 1/4 dash white sprinkles

Layered Cake with Nougat ToppingOn dine chez Nanou. Layer with whipped cream and call me done. A vanilla sponge cake that is light and fluffy! It's absolutely perfect.layer with whipped cream and fresh strawberries!

Steps to make 12 Layer Vanilla Sponge Cake:

1. MAKE CAKE LAYERS
2. 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
3. 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
4. Whisk flour, baking soda and salt in bowl, set aside
5. 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
6. With clean, dry beaters, beat egg whites and cream of tarter until foamy and increased in volume
7. Gradually add remaing 1/4 cup sugar until glossy firm peaks form
8. 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
9. 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
10. 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
11. MAKE FILLING. Whip cold Chocolate Ganache, recipe attached below - - https://cookpad.com/us/recipes/352391-whipped-chocolate-ganache-frosting-filling
12. 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.
13. MAKE CHOCOLATE GLAZE
14. 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
15. Glaze cake by spooning glaze over top of cake and letting it slide down sides
16. Garnish with sprinkles while glaze is wet to allow to stick. Chill cake to set before cutting.

Light as a feather Vanilla Genoise (vanilla sponge cake). This cake will absorb lots of syrup for an extra layer of flavor and moisture. Like every sponge cake recipe, Vanilla Genoise is balanced more towards structure builders than tenderizers. This means the cake is not only light and airy from the. The cake was surprisingly easy to make, and turned out as good or better than any I'd bought before.

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