Cake Sandwich
Prep Time Cook Time Total Time
30 mins 32 mins 1 hr 2 mins
Cooking Method: Baking Courses: Cake Sandwich
Difficulty: Beginner Cooking Temp: 311 F
Servings: 12 Best Season: Suitable throughout the year
Description
A Cake Sandwich is a delightful dessert that features layers of soft cake sandwiched with
creamy fillings such as buttercream, ganache, or fruit preserves. This dessert is perfect for any
occasion, offering a sweet and satisfying treat that combines the best elements of cake and
sandwiches.
The cake layers for a cake sandwich are typically made from a tender and moist cake batter,
such as vanilla, chocolate, or red velvet. The batter is baked in thin layers and then cooled
completely. Once cooled, the cake layers are spread with a generous amount of filling and
stacked to create a sandwich-like structure.
The fillings can vary, ranging from rich chocolate ganache to tangy lemon curd or sweet
strawberry jam. The cake sandwich can be finished with a dusting of powdered sugar, a drizzle
of icing, or a decorative topping of fresh fruit or edible flowers.
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Receta en español: Clic aquí
Ingredients
Cake
50 g vegetable oil (1/4 cup) 50 g milk (1/4 cup)
55 g cake flour (1/2 cup & 1 tbsp) 5 eggs (each egg about 56g)
50 g granulated sugar (1/4 cup) 5 g lemon juice (1 tbsp)
5 g vanilla extract (1 tbsp)
If you cannot find low-protein flour:
1/4 cup vegetable oil 1/4 cup milk
1/2 cup all-purpose flour 2 tbsp cornstarch
5 eggs (about 55g each) 1/4 cup granulated sugar
1 tbsp lemon juice 1 tbsp vanilla extract
Filling
200 g heavy cream (1 cup) 20 g granulated sugar (1/4 cup)
1 g salt (1 pinch)
Instructions
Preheat the oven to 311℉(155℃). Separate the eggs. Keep the egg white bowl cool in the
1
fridge.
In a clean bowl, mix vegetable oil and milk until well combined. Add in cake flour(AP flour
2
and cornstarch mixture), mix until smooth. Add in egg yolks, mix until smooth. Set aside.
Take the egg white bowl out of the fridge, add lemon juice, granulated sugar and vanilla
3
extract into the egg white, use a hand mixer to beat until it forms soft peaks.
Take a scoop of whipped egg white to mix with batter until JUST combined. Pour the
4 whipped egg white into the batter; gently fold the egg white into the batter until just
combined.
Line the cake pan (28*28*2.6 cm) with parchment paper or with baking mat. Pour the
5 batter into the baking pan. Smooth its surface. Give it a few taps, then send it into the
oven, and bake for 32 minutes.
In a clean bowl, put together heavy cream, sugar and salt, use a hand mixer to beat
6
thickened. Keep it cool in the fridge.
Take the cake out of the oven and let the cake cool down on the cooling rack before take
it out of the cake pan. When the cake is cool to touch, release the sides of the cake with
7
an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off
the pan, and peel off the baking mat.
Slice the cake in half into two equal size rectangle. Spread the cream onto one side of
8 the cake and top with another slice. Let it cool in the fridge for 30 minutes. Slice the cake
into several finger sandwiches.
Nutrition Facts
Servings 12
Amount Per Serving
Calories 167kcal
% Daily Value *
Total Fat 12g 19%
Saturated Fat 7g 35%
Cholesterol 73mg 25%
Sodium 30mg 2%
Total Carbohydrate 11g 4%
Dietary Fiber 0.1g 1%
Sugars 8g
Protein 4g 8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending
on your calorie needs.
Note
By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around
8%). Not self-rising flour.
Keywords: soft cake sandwich, cake sandwich,