How to Make a Seven Layer Cake - Part 1 - The Sponge Layers

Ingredients

• 12 pieces Egg Whites (room temperature)
• 12 pieces Egg Yolks (room temperature)
• 1.5 cups Granulated Sugar (added gradually while whipping whites)
• 1 cup Soy Milk (unsweetened, parve)
• 2 tsp Vanilla Extract (pure vanilla)
• 0.5 tsp Salt (fine sea salt)
• 2.5 cups All‑Purpose Flour (sifted twice)
• 2 cups Chocolate Buttercream Frosting (parve version, see Leah Cooks Kosher video)
• 1.5 cups Chocolate Ganache (parve version, see Leah Cooks Kosher video)
• 7 sheets Parchment Paper (cut to fit 8‑inch round cake pans, lightly sprayed)
• 1 spray can Cooking Spray (parve, for greasing parchment and wire rack)
• 1 piece Sharpie Marker (used to outline cake size on parchment)

Instructions

1. Prepare Parchment Circles

   Cut seven sheets of parchment paper to fit 8‑inch round cake pans. Flip each sheet, outline the desired cake diameter with a Sharpie, then lightly spray the parchment to help it stick to the pan.

   Time: PT5M

2. Whip Egg Whites to Soft Peaks

   In the stand mixer with the whisk attachment, start on low speed. Whisk the 12 egg whites until foamy, then gradually add 1.5 cups granulated sugar while continuing to whisk. Stop when soft peaks form – the peaks should fold over gently at the tip.

   Time: PT10M

3. Combine Yolks, Milk, and Flavorings

   In a separate bowl, whisk together the 12 egg yolks, 1 cup soy milk, 2 tsp vanilla extract, and 0.5 tsp salt until smooth. Use the paddle attachment on low speed to blend.

   Time: PT5M

4. Fold Egg Whites into Yolks

   Transfer the yolk mixture into the bowl containing the whipped egg whites. Using an offset spatula, gently fold: lift from the bottom, turn over, and sweep across the surface, working from the outside toward the center. Do not stir vigorously.

   Time: PT5M

5. Incorporate Flour

   Sift 2.5 cups all‑purpose flour over the batter in two batches. Gently fold each batch until no white streaks remain; the batter should look light and slightly fluffy.

   Time: PT5M

6. Portion Batter into Pans

   Place a small dollop of cooking spray on each prepared parchment to hold it in place. Using a 1‑cup measuring cup, scoop approximately 1 cup of batter into each pan, spreading gently with the offset spatula to the edges.

   Time: PT5M

7. Bake Thin Layers

   Bake each pan in a preheated 350°F (175°C) convection oven for 5‑6 minutes, or until the top is lightly golden and springs back when touched. Rotate pans halfway through for even baking.

   Time: PT35M

   Temperature: 350°F

8. Cool and Trim Layers

   Transfer baked layers to a wire cooling rack. Once cool enough to handle, gently peel each layer off its parchment. Use parve kitchen shears to cut away the Sharpie outline, leaving a clean circular cake disc.

   Time: PT5M

9. Assemble Cake

   Place the first layer on a serving plate. Spread a thin layer of chocolate buttercream frosting over the surface. Continue stacking layers, frosting between each, until all seven are stacked. Finish with a generous coating of chocolate buttercream and drizzle or pipe chocolate ganache over the top.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g