Vertical Vanilla Cake

Ilse Castrejón
Prepare this original and fun vertical vanilla cake that will surprise you when cut, as it has vertical layers and an ombre cream cheese frosting, giving it a fabulous presentation. You won't believe how it's made!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 24 egg whites
  • 1 cup sugar
  • 24 egg yolks
  • 1 cup sugar
  • 4 teaspoons vanilla essence
  • 3 cups flour
  • 1 cup pecans, ground
  • 1 cup butter, melted
  • food coloring, pink
  • icing sugar, for wrapping
  • 4 packages cream cheese, (190 g each)
  • 1 cup icing sugar
  • 1 cup whipping cream
  • 1 tablespoon orange zest
  • 1 1/2 kilos whipped cream, for decorating
  • edible flower, organic, for decorating
Preparation
1h
8 mins
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  • Preheat the oven to 180°C.
  • Beat the egg whites with 1 cup of sugar until they double in size. Set aside.
  • Beat the egg yolks with the remaining sugar and vanilla extract until they change color, then gently fold in the whipped egg whites into the yolks.
  • Add the flour and ground nuts using a sieve to the previous mixture, pour the melted butter in a steady stream, and mix. Divide the mixture into 4 and add pink coloring, from light to dark intensity.
  • Pour the mixtures onto trays lined with wax paper, spread, and bake for 8 minutes each.
  • Sprinkle a little powdered sugar over a kitchen towel and place the cakes, rolling them while still warm and letting them cool.
  • For the frosting, beat the cream cheese with powdered sugar, heavy cream, and orange zest. Set aside.
  • Unroll the cakes and add the frosting. Using a ruler, cut each cake lengthwise into 3 equal parts.
  • Roll one of the lighter cakes onto itself and surround it with the other two of the same color. Continue wrapping it with the other colors, so that the center is with the lighter cake and you finish with the darkest one. Set aside.
  • Divide the whipped cream into 5 parts and add pink coloring from light to dark intensity to 4 parts, leaving one without color. Place in piping bags and set aside.
  • Cover the cake with a thin layer of whipped cream without colorant to prevent crumbs from falling off.
  • Layer the colored whipped cream starting from the bottom up, with the most intense pink at the base and covering the top with uncolored cream, creating an ombre effect.
  • Using a spatula, smooth over the colors, removing excess cream until the colors blend completely.
  • Decorate with organic flowers, cut a slice, and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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