How to Cut and Assemble Layered Sponge Cakes

Many of the sponge cakes in this chapter are cut in half horizontally before filling and layering. To cut easily and evenly, use a sharp knife and slice into the side of the cake about half an inch deep. Keeping the knife horizontal, move the cake counterclockwise (clockwise for lefthanded bakers) with one hand while the other hand cuts around the circumference. Then slip a sewing thread into the cut around the cake. When the thread meets, cross the ends over each other and pull them apart. Move arms outward, carefully but steadily, until the cake is sliced through horizontally. This chapter’s video showcase includes a demonstration of this cutting technique.