Tip : You can as easily make a layered cake, if using a cookie sheet, just cut cake in two lengthwise and spread one half with butter cream. You could also bake two or more round cake forms and again spread each layer with butter cream. You could also cut each layer into two and therefore create more layers with butter cream on each layer, then decorate the top and sides of the cake with more butter cream.
Ingredients
- 6 whole eggs separated
- 6 tbsp sugar
- 6 tbsp all-purpose flour
- 1 tsp vanilla
Instructions
- Gather all ingredients before starting the recipe.
- Preheat oven to 350°F.
- Line a jellyroll pan with parchment paper, a 10x16 sheet or larger for a thinner cake
Cake
- Separate 6 whole eggs and place yolks in a separate bowl from the whites.
- Using a stand mixer, beat egg yolks, adding 6 tbsp sugar one tablespoonful at a time and beat until the egg/sugar mixture forms a ribbon and is a light yellow in color,
- Continue beating, 1 tsp vanilla and 6 tbsp all-purpose flour, one tablespoon full at a time.
- Whip egg whites in a separate bowl until stiff.
- Turn mixer onto the lowest speed or use a spatula to gradually blend the egg yolk mixture and egg whites together; do not over work.
- Spread mixture in papered pan and bake for 10-15 minutes or until the center bounces back when touched, it should be a light golden color.
- If making a roll cake, cool baked cake until it is cool enough to handle (2-3 minutes) and then roll the cake, parchment paper and all, into a roll, making sure that the seam is on the underside.
Assembly
- Unroll the cake and remove paper from cake.
- Spread your choice of mocha cream over the cake, re-roll, and then coat the rolled cake with the remainder of the butter cream.
- Decorate the outside of the cake and place in the freezer until ready to serve.