This August Sally presented us with a rather unique challenge. A vertical cake, where the layers are standing on end, instead of horizontal. I had never heard of such a thing, much less attempted such a creation.
This challenge was more about the process than the end product, which is great because my cake was not one of my best looking 😂
See what I mean?
But let me tell you how to make it, and then you can fix my mistakes!!
Ultimately, this is a roll cake. I have blogged about these before here, and I am forturnate in that I am comfortable making this type of sponge cake (it did make this an easier challenge for me).
The first thing was to make sure this cake will come out of the pan! A full sheet pan needs to be greased, parchment paper added, greased again and finally, a layer of flour was sifted over everything.
The next critical step was to make sure there was plenty of volume in the eggs (which is the only leveling in this cake).
The eggs were whipped until light and voluminous.
Sugar, oil and vanilla were mixed in
Then the flour, salt and baking powder was sifted over the mixture and, gently folded in, to maintain the air in the batter.
The batter was added to the pan, spread out and the air bubbles tapped out by gently banging the pan on the counter.
It is important to have the next step prepared before the cake is done baking. The cake bakes for ~ 12 minutes in a 350 F oven. It must be turned out onto a towel or parchment paper that has been generously dusted with confection sugar.
The warm cake was turned out onto the dusted surface and immediately rolled up to cool
The second element that had to be made in advance, so it had time to cool completely, was the blueberry sauce.
This is straight forward in that the blueberries, sugar, and lemon are cooked for a few minutes, then a cornstarch slurry was added to thicken the sauce
This, along with the rolled cake, are left in the fridge to set up overnight
The next day, both were left out on the counter to come to room temp, while the whipped cream was made. 1 and 1/2 cup of heavy cream was whipped with some sugar and vanilla. Then the blueberry sauce was gently folded in
I didn’t want the filling to be completely mixed together, so I left it swirled
The sheet cake had to be unrolled and cut into three equallish pieces!
The blueberry whipped cream was spread over the slices
And now it is time to get this cake vertical! The first strip is rolled and aligned with the bottom of the next strip, and the rolling continues. Of course Sally has a great video showing how to do this!
After the last strip was lined up and all three strips were connected, the cake is set on end
And placed on a stand, which has to be refrigerated to set before it can be frosted
The view from the top
You can see that this is not perfectly round, to say the least,😂
The final step is to make the cream cheese frosting 😋
I struggled to get this to be smooth, when I frosted it. I colored some of the frosting yellow, since the frosting and cake had lemon in them, and piled some blueberries on top
Oh well! It tasted much better than it looked!
And yes, the layers were vertical!!
The best part of this was the cake! I really liked how easy it was to mix and bake. It rolled beautifully and had a delicious lemon flavor. The frosting was tasty too😍 I was less in love with the filling but that may be due to the fact that I am not a whipped cream lover😉
I am hoping to get the September challenge done in the first half of the month, as we will be traveling the second half and into October💕