Recipe For Layered Sponge Cake

I have never taken part in an Aspiring Bakers Challenge before, but when I saw challenge number 18 on Sweet Sam’s blog I knew that the idea I had been playing around with in my mind, needed to take shape on a plate. I have been thinking about making a layered cake since I watched an episode of Master Chef Australia last year. I don’t usually make layered cakes, as it is only Dave and I at home, and the cake I make is a simple pound cake (thanks Celia for teaching me this) which stays moist all week. It has a simple ganache frosting and we enjoy a slice a night after dinner. April and May are very short months for me, as we spend a week of each month overseas. This leaves little time for challenges as the only time I can bake is over the weekends. I decided that our last weekend at home this month would be dedicated to packing the toiletries we need for our trip, and baking this cake.

The recipe I have used is a basic sponge recipe. It worked so well with my time constraints as you can get one layer going while the oven heats, and the next two layers started during the baking process. I used a simple whipped cream filling and topping as I wanted to blend the flavours. My idea was for a multi coloured layered cake, with vanilla on the bottom, coffee in the middle and chocolate on the top. I tied this all together by using nutmeg in the cream. The verdict – I would make this again but if I were making it for friends I would double the ingredients for each layer, to make it really stand out (and stand up). However, I made a small layered cake so that it would be finished before we left for Scotland.

Layered Sponge Cake
Layered Sponge Cake
Print Recipe
0 from 0 votes

Layered Sponge Cake

Ingredients

For the vanilla layer:

  • 1 egg
  • 30 g caster sugar – I used fructose
  • 5 mls vanilla extract
  • 30 g self raising flour

For the coffee layer:

  • 1 egg
  • 30 g caster sugar – I used fructose
  • 25 g self raising flour
  • 5 g finely ground coffee

For the chocolate layer:

  • 1 egg
  • 30 g caster sugar – I used fructose
  • 25 g self raising flour
  • 5 g cacao powder

For the filling and frosting:

  • 1 cup cream
  • 50 g honey
  • 1/8 teaspoon nutmeg
  • Cacao for dusting

Instructions

  • Preheat the oven to 180° Celsius
  • For the vanilla layer:
  • Place the egg, sugar and vanilla into a stand mixer bowl
  • Beat on a medium heat until the eggs are pale and more than doubled in size – the longer you beat the eggs, the more air you incorporate into them
  • Sieve the flour and gently fold into the egg mixture
  • Pour into a lined baking tin and smooth the top with a spatula
  • Bake for 10 minutes
  • Turn out straight away onto a sheet of baking paper and carefully remove the baking paper from the sponge
  • For the coffee layer:
  • While your vanilla layer is baking, place the egg and sugar into a stand mixer bowl
  • Beat on a medium heat until the eggs are pale and more than doubled in size
  • Sieve the flour and coffee and gently fold into the egg mixture
  • Pour into a lined baking tin and smooth the top with a spatula
  • Bake for 10 minutes
  • Turn out straight away onto a sheet of baking paper and carefully remove the baking paper from the sponge
  • For the chocolate layer:
  • While your coffee layer is baking, place the egg and sugar into a stand mixer bowl
  • Beat on a medium heat until the eggs are pale and more than doubled in size
  • Sieve the flour and cacao and gently fold into the egg mixture
  • Pour into a lined baking tin and smooth the top with a spatula
  • Bake for 10 minutes
  • Turn out straight away onto a sheet of baking paper and carefully remove the baking paper from the sponge
  • Leave each layer to cool completely before assembling
  • To assemble:
  • Whisk together the cream, honey and nutmeg until thick
  • Place the vanilla sponge onto your serving plate
  • Use a third of the cream on top of this layer and smooth it off
  • Then place the coffee sponge on top of this
  • Use another third of the cream on top of this layer and smooth it off
  • Then place the chocolate later on top of this
  • Use the balance of the cream on top of this layer and smooth it off
  • Dust the top with cacao to finish it off

Click on the links for conversions and notes.

My friend Colleen asked me how I got the cream so smooth. I have a lazy Susan in my kitchen and I use it for icing my cakes. The cake plate goes on top of the lazy Susan, and I use my palette knife to smooth the frosting while I slowly rotate the lazy Susan. I keep the palette knife steady and the rotation does the work for me.

I am submitting this recipe to Aspiring Bakers #18: Layers of Love (April 2012) which is being hosted this month by Sam of Sweet Samsations.

Lavender and Lime Signature

Top of Page

30 thoughts on “Recipe For Layered Sponge Cake

  1. I baked a caked using Splenda this weekend; a recipe from their website. It looked very promising in the oven, rising and rising, so lovely, and then as it cooled it collapsed into a thin sticky mass. It went straight into the bin.

    1. That is so bad! Did you tell them? I had the same problem with another product here and they blamed me, telling me I didn’t have a clue how to use it! Drives me mad 🙂

      1. No, I didn’t tell them. I just took enormous pleasure in tearing up the printed off recipe into squares for grocery shopping lists. 😀

  2. This sounds devine! I love the idea of layering vanilla, coffee, and chocolate cakes together. So simple to make and the frosting sounds like a great way to tie all three layers together.

  3. That looks great! I love how that fading works in the layers! I’m not a huge fan of nutmeg but with the addition of honey I bet it is wonderful! Nice job.

I would ♥ to hear from you (comments will only be visible once I reply)

This site uses Akismet to reduce spam. Learn how your comment data is processed.