These layers are thicker than the classic layercake sponges and are less delicate when moving them around.
YIELDS THREE LAYERS OF 1 CM THICKNESS AND 25 CM IN DIA.
6 M/L EGGS
300 G SUGAR
1½ TSP VANILLA SUGAR
225 ML WHOLE MILK
90 G MELTED BUTTER
375 G FLOUR
3 TSP. BAKING POWDER
1½ TSP SALT
Heat the oven to 160 degrees celsius.
Line the bottom of a 25 cm spring mould with baking paper, butter the sides and line them with baking paper.
Whisk the eggs light and airy for 4 min.
Mix sugar and vanilla sugar together and add it to the eggs.
Mix flour, baking powder and salt together in a bowl.
Alternate between adding melted butter, milk and flour into the egg mixture.
Mix until the ingredients just come together.
Pour the dough into the prepared mould and bake the cake in the middle of the oven for approx. 70 min. or until a toothpick comes clean out, when stuck into the middle of the cake.
Let the cake cool completely, while still in the mould, then remove it and and cut it into three layers of approx. 1 cm thick.
TIP: Should the cake become domed, you can place a clean tea towel on and push down lightly as soon as it comes out of the oven. If it’s not down, put some extra weight on the dish and let the cake cool off under pressure. I placed the tea towel first, then a plate, cutting board and some pots on top