Vanilla Cranberry Vertical Layer Cake
This Vanilla Cranberry Vertical Layer Cake is one of the most impressive cakes for the fall and winter season. Soft vanilla sponge wrapped around a swirl of tangy cranberry sauce and light cream cheese frosting makes it truly eye-catching and irresistibly inviting. When I slice it, the vertical layers inside always feel like a little festive surprise.
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 Vanilla Frosting
- 10 oz (300g) cream cheese , at room temperature
- 1/2 cup (60g) powdered sugar
- 1¼ cup (300g) whipping cream (35% fat) , chilled
- 1 tsp (5g) vanilla extract
For Decoration
- whipping cream
- sugar-coated cranberries or red currants
Instructions
Prepare the vanilla sponge cake
- Preheat the oven to 350°F (180C). Grease and line a 12×16 inch (30x40cm) baking sheet with parchment paper. Set aside.
- Separate egg whites from yolks.
- Add 1/4 cup (50g) sugar and vanilla extract over the yolks and mix until creamy.
- Add flour and baking powder into the yolk mixture.
- Whisk to combine.
- Add salt to the egg whites. Whip whites until foamy.
- Gradually add ¼ cup (50g) sugar.
- Continue whipping until stiff peaks form.
- Gently and gradually fold the whites into the yolk mixture.
- Pour the batter into the prepared baking sheet.
- Spread the batter evenly.
- Bake for about 10-12 minutes until a toothpick inserted into the center comes out clean.
Prepare the cranberry sauce.
- Place cranberries, sugar and lemon juice into a saucepan.
- Bring to a boil while stirring constantly.
- Simmer for about 10-15 minutes or until thickened.
- Sieve to remove any skins or seeds.
- Set aside to cool until ready to use.
Prepare the sugar syrup.
- In a saucepan, add the water and sugar.
- Boil for 3 minutes.
- Add vanilla extract and set aside to cool.
Prepare the cream cheese frosting.
- In a large bowl add cream cheese with powdered sugar and vanilla.
- Mix until incorporated.
- Add whipping cream.
- Continue mixing until stiff peaks form.
Assemble the cake.
- Invert the cake on a large baking sheet and remove the parchment paper.
- Brush the sponge cake with vanilla syrup.
- Spread the cranberry sauce over the sponge cake.
- Freeze for 20 minutes.
- Spread the frosting over the cranberry sauce.
- Freeze for 20 more minutes to be easier to handle.
- Trim the edges to get neat lines. Cut into 6 long strips, each about 2 inches (5cm) wide.
- Roll up the first strip.
- Place it upright on your serving plate.
- Then take the next strip and wrap it around the first to form a spiral.
- Keep adding the remaining strips the same way until you’ve used them all.
- Use a knife to smooth the top and reveal the layers
- Refrigerate the cake for about 2 hours or overnight to let it set.
- Pipe whipped cream on top of the cake.
- Garnish with some sugar-coated red currants or cranberries.
Video
Nutrition
Serving: 1 serving out of 10Calories: 485kcalCarbohydrates: 53.81gProtein: 8.08gFat: 27.38gSaturated Fat: 15.99gTrans Fat: 0.013gCholesterol: 186mgSodium: 283mgPotassium: 192mgFiber: 3.2gSugar: 40.57gVitamin A: 1103IUVitamin C: 10mgCalcium: 80mgIron: 1.55mg