THIS CAKE WILL AMAZE EVERYONE???????????? VERTICAL LAYERED CAKE

It looks awesome when you slice it and making such a cake at home is not as hard as you might think ???? Subscribe for more videos now! http://bit.ly/nefistv-subscribe-yt-dt

You’ll need

4 egg yolks
2 tbsp of granulated sugar
2 tsp of vanilla sugar
60 ml of milk
3 tbsp of oil
3 tbsp of all purpose flour
1/2 tsp of baking powder
4 egg whites
¼ cup of granulated sugar
1 tsp of starch

For the cream;

300 ml milk cream
75 g of chantilly powder

To color the cream;
70 g white chocolate
Few drops of red food coloring

And bananas (or other fruits)

Here's how

1- In a deep bowl, beat 4 egg yolks with 2 tbsp of granulated sugar and 2 tsp of vanilla sugar.
2- Add 60 ml of milk, 3 tbsp of oil and continue beating.
3-Then add 3 tbsp of flour and ½ tsp of baking powder and keep on beating.
4- In a separate bowl, beat 4 egg whites using a mixer. And slowly add ¼ cup of granulated sugar.
5- Add 1 tsp of starch and continue beating until the egg whites have a thicker consistency.
6-When egg whites foam, slowly add into the cake batter and gently mix.
7- Line an oven tray with parchment paper so that the cake won’t stick to the tray and will come out easily.
8- Pour the cake batter into the tray and spread the batter around with a spatula to fill all areas of the tray evenly.
9- Finally, tap the tray against the countertop two or three times to settle the batter.
10- Bake in an oven preheated at 180 degrees about 13 minutes.
11- For the cream, whisk together 300 ml of milk cream and 75 g of chantilly powder.
12- When the cake is baked, cover it with another layer of parchment paper and flip it over. Peel the parchment paper off. A white sponge cake will appear. Peel off the top crust that is left. Then flip the cake upside down again.
13- When the cake is fully cooled, cut the edges with a knife.
14- Cut the cake into 4 strips evenly. If you want to have a higher cake, divide it into 4 but if you prefer a lower but wider cake, then you can divide into 5.
15- Line the countertop with 2 pieces of cling film.
16- Take one of the strips you cut and spread the cream onto it.
17- Cut the banana into small pieces and place them on top of the cream. Then, roll the strip.
18- Place the roll on the center of the cling film in an upright position. Spread the cream onto second strip. Then roll the first strip into the second one. And continue rolling into a spiral until all the strips of cake are used.
19-After rolling the final layer, wrap the cake with the cling film and refrigerate for about 4 hours to set.
20- Combine the remaining cream with 70 gr of white chocolate that you melt using hot-water bath and few drops of red food coloring. Leave it in the refrigerator until you cover the cake.
21- Remove the cling film and place the cake on a plate to cover with the cream.
22- Cover the top and sides of the cake evenly. You can decorate the cake with the remaining cream as you wish.
23- If possible, I recommend you to serve it the following day. So the flavors deepen overnight, which makes it taste even better.
24- That’s all! Now you have a perfect cake! I really hope you try it out and enjoy!

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