Description
A delightful Vanilla Cranberry Vertical Layer Cake featuring a light and fluffy vanilla sponge cake layered with tangy cranberry sauce and creamy vanilla frosting. The cake is elegantly rolled into a vertical spiral, creating beautiful layers that are as delicious as they are visually stunning. Perfect for festive occasions and gatherings.
Ingredients
Vanilla Sponge Cake
- 5 eggs, separated
- 1/2 cup (100g) sugar, divided
- 1 tsp (5g) vanilla extract
- 1 tsp (5g) vegetable oil
- 2/3 cup (80g) all-purpose flour
- 1/4 tsp (1g) baking powder
- 1/4 tsp (1g) salt
Cranberry Sauce
- 1 pound (500g) cranberries, fresh or frozen
- 1/2 cup (100g) sugar
- 2 tbsp (30ml) lemon juice
Sugar Syrup
- 1/3 cup (80ml) water
- 2 tbsp (30g) sugar
- 1/2 tsp (3g) vanilla extract
Cream Cheese Frosting
- 10 oz (300g) cream cheese, at room temperature
- 1/2 cup (60g) powdered sugar
- 1 1/4 cup (300g) whipping cream (35% fat), chilled
- 1 tsp (5g) vanilla extract
Decoration
- Whipping cream, for piping
- Sugar-coated cranberries or red currants
Instructions
- Prepare the vanilla sponge cake: Preheat the oven to 350°F (180°C). Grease and line a 12×16 inch (30×40 cm) baking sheet with parchment paper.
- Separate eggs: Separate egg whites from yolks carefully into two bowls.
- Mix yolks: Add 1/4 cup (50g) sugar and vanilla extract to the yolks and beat until creamy.
- Add dry ingredients: Sift flour and baking powder into the yolk mixture and whisk to combine.
- Whip egg whites: Add salt to the egg whites and whip until foamy. Gradually add remaining 1/4 cup (50g) sugar and continue whipping until stiff peaks form.
- Combine mixtures: Gently fold the whipped egg whites into the yolk mixture gradually, preserving airiness.
- Bake batter: Pour batter into the prepared baking sheet and spread evenly. Bake for 10-12 minutes until a toothpick inserted in the center comes out clean.
- Prepare cranberry sauce: In a saucepan, combine cranberries, sugar, and lemon juice. Bring to a boil, stirring constantly, then simmer for 10-15 minutes until thickened. Sieve to remove skins and seeds and set aside to cool.
- Make sugar syrup: In another saucepan, add water and sugar; boil for 3 minutes. Remove from heat, add vanilla extract, and let cool.
- Prepare frosting: Beat cream cheese with powdered sugar and vanilla until smooth. Gradually add chilled whipping cream and continue mixing until stiff peaks form.
- Assemble the cake: Invert the sponge cake onto a large baking sheet, remove parchment. Brush cake with the vanilla sugar syrup.
- Add cranberry and chill: Spread cooled cranberry sauce evenly over sponge and freeze for 20 minutes.
- Spread frosting and chill: Spread cream cheese frosting over cranberry layer and freeze another 20 minutes to firm up for easier handling.
- Trim and cut: Trim edges for neat lines. Cut cake into six long strips about 2 inches (5 cm) wide.
- Roll cake: Roll up the first strip tightly, place upright on serving plate. Wrap each subsequent strip around the last in a spiral until all strips are used.
- Smooth and chill: Use a knife to smooth the top, revealing layers. Refrigerate for 2 hours or overnight to set completely.
- Decorate: Pipe whipped cream on top and garnish with sugar-coated cranberries or red currants before serving.
Notes
- Use fresh or frozen cranberries for the sauce; frozen can be used directly without thawing.
- Ensure egg whites are whipped to stiff peaks to get a light and airy sponge cake.
- Chilling the cake after applying layers makes rolling easier and prevents cracking.
- You can prepare the cranberry sauce and sugar syrup a day ahead to save time.
- For firmer frosting, chill the mixing bowl and beaters before whipping the cream.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
