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Layered Cake

This Layered Cake is a light and airy dessert that serves as a versatile base for a range of toppings, combining street-food charm with ballroom grace.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: European, International
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large eggs Use room-temperature eggs for maximum volume.
  • 4 tablespoons hot water Hot water loosens the yolks and helps them foam.
  • 180 g sugar
  • 1 packet vanilla sugar Can be replaced with 1 tsp vanilla extract.
  • 100 g flour
  • 100 g cornstarch Can substitute with all-purpose flour but will result in a denser cake.
  • 1/2 packet baking powder

Method
 

Preparation
  1. Separate the eggs.
  2. Beat the egg yolks with the hot water until very frothy.
  3. Add the sugar and vanilla sugar, then beat into a thick cream.
  4. In a separate bowl, beat the egg whites until stiff peaks form.
  5. Gently fold the beaten egg whites into the cream mixture.
  6. Sift together the flour, cornstarch, and baking powder, then carefully fold this into the egg mixture with a whisk.
Baking
  1. Bake at 180 degrees Celsius on the middle rack for about 35 minutes.
  2. Once baked, the base can be cut into two layers, making three layers total.

Notes

Cool completely before slicing to avoid crumbling. If the top browns too fast, tent with foil in the last 10 minutes.