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Layer Cakes
Appears in
By Anne Willan
Published 1989
Layer cakes can be made with whisked sponge cakes, creamed cakes or nut mixtures. A typical American white layer cake may have only egg whites, while yellow layer cake includes the yolks, and gold layer cake has no whites at all and is raised with baking powder. The Germans and Scandinavians enjoy large layer cakes filled with jam, seasonal fruits and whipped cream.
Layer cakes may be simple or grand; many are made with very thin layers of génoise or sponge moistened with liqueur and filled with preserves; the Italians might coat them with decorative almond paste, and the French with fondant.
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