Fluffy Vanilla Sponge Cake

• 140 grams egg yolks (from approx 7 eggs) at room temp
• 50 gram superfine sugar for the yolk mixture
• 2 teaspoon vanilla bean paste, optional
• 210 grams egg whites (from approx 7 eggs) at room temp 
• A pinch of cream of tartar
• 200 grams superfine sugar, for the meringue mixture
• 90 grams all-purpose flour or pastry flour 
• 90 grams potato starch 
• One teaspoon baking powder
• For soaking the cake layers: 3-4 tablespoons Dutch liquor or eggnog (adjust amount as desired)

Creme Chantilly

• 550 gram heavy cream (40%)
• One vanilla bean, split lengthwise with a paring knife
• 50 to 75 gram powdered sugar
• two teaspoons vanilla bean paste, optional

Special Ingredient

• 150 to 200 -gram Dutch advocaat liqueur, the amount can be adjusted to your liking
• If you're not a fan of eggnog liquor, you can opt for alternatives like Baileys Original Irish Cream, Salted Caramel, Coffee, Strawberry and Cream

Bakers Note, For an extra delicious Dutch Eggnog Cake, the crème chantilly's vanilla flavor is key. Using a real vanilla bean and letting it infuse with the cream overnight in the fridge is a simple step that adds significant depth and richness to the cream. This infusion beautifully complements the vanilla cake layers and the Dutch liquor. While this step can be skipped, I strongly recommend including it in your preparation. Making the crème chantilly a day ahead with a vanilla bean transforms a simple vanilla sponge cake into an unforgettable deluxe dessert. It's these small but impactful touches that create a cake with that extra 'wow factor tastewise. The vanilla-infused cream should be chilled for at least 6 hours, or preferably overnight, before whipping. Plan your preparation time accordingly.
 

 Fluffy Vanilla Sponge Cake
 

• When preheating the oven for my cakes, always use the 'top and bottom heat' setting. Please avoid using the fan-forced option, unless otherwise specified.
   
• Twenty minutes or longer before baking, set an oven rack in the center of the oven, and preheat the oven to 170C°/ 338F°. Using an oven thermometer will ensure even baking results each time, as every oven is different. Always go with the reading on your oven thermometer rather than the temperature you set on your oven.
   
• Grease your wire racks lightly with butter and set them aside; this step will prevent the cake from sticking to the wire rack.
   
• Use a small piece of cold butter, and gently rub the cold butter over the bottom and the sides of three 20 cm ( 8-inches) round baking pans. This technique of using a small piece of cold butter ensures an even, ultra-thin coating. Place a circle of parchment in the bottom of the pan. Add a tablespoon of all-purpose flour and tap it around the inside of the pan until all the buttered surface is covered 100%, then turn the pan upside down over a sink and tap out the excess flour. If you don’t have three pans, it’s okay to bake the cakes in stages; The cake batter will be kept at room temperature until needed.
   
• Bakers note: The egg white to yolk ratio in an egg can vary to such a degree. Therefore, weighing the egg yolks and egg whites as mentioned in the recipe and adding or reducing them if needed is advisable. Place 7 large eggs in lukewarm water for a few minutes.
   
• Bakers Note: All-purpose flour with 8-9% gluten is ideal for tender sponge cake layers; I use 9%. While 10% works, less gluten is preferable. Enhance tenderness by mixing in potato starch which is labeled as potato flour in Scandinavia.
   
• In a medium bowl, sift together 90 grams of all-purpose flour or pastry flour, 90 grams of potato starch, and one teaspoon of baking powder. To get the cake you truly deserve, sift the flour mixture twice to make the flour as aerated and light as possible."
   
• For the yolk mixture, in the bowl of a stand mixer fitted with the whisk attachment, whip 50 grams of superfine sugar, 140 grams of egg yolks, and two teaspoons of vanilla bean paste on medium speed until pale yellow, tripling its volume, and all of the sugar is dissolved—about 5 to 8 minutes. Set aside for now."
   
• Wipe a stainless steel bowl and the whisk of an electric mixer with a paper towel dampened with a little lemon juice to eliminate any trace of grease.
   
• Put 210 gram egg whites and a pinch of cream of tartar into the bowl. Using the whisk attachment, whip on medium high speed for about 3 minutes until the whites are glossy white. Add the sugar ( 200 grams) one tablespoon at a time over 3 minutes to make a very shiny and stiff meringue. Remove the bowl from the mixer.
   
• As soon as the meringue is done, place the whipped meringue into a large bowl, add the whipped egg yolk mixture on top, and carefully fold them together using a balloon whisk rather than a spatula. You don't want to deflate the mixture, so try to do as little folding as possible."
   
• Sift the flour/starch mixture onto the egg mixture in two increments. For maximum volume, use a balloon whisk or a large silicone spatula, and gently yet confidently fold the flour into the batter with strength! It’s better to make a few powerful folds than 15 half-hearted ones. If you don’t get it mixed in just right, you might end up with a sponge cake that’s all heavy at the bottom and too fluffy at the top. You’ll know you’ve done it right when the batter gets a bit less puffy and looks more uniform.
   
•  Use a large silicone spatula at the end of the folding to reach the bottom of the bowl and scrape the batter into the pan(s)
   
• Evenly distribute the batter among the three prepared pans, about 250 grams in each baking pan. Use your offset spatula to spread it into an even layer.
   
• Bakers Note: Give your pans just a really good spin on the table, what that does is it takes the batter up the side of the pan a little bit, just so that as it's baking, it already has an attachment to kind of move up the side of the pan. Don’t tap your baking pans on the kitchen counter to try to get things to level out, especially with this style of cake batter, because banging your pans or dropping it on the table to level the batter actually gets rid of all the air bubbles that you just incorporated into the batter. 
   
• Bake both cakes until golden brown and the top of the cake feels firm and has a pale golden colour. about 15 to 17 minutes, depending on your oven and baking pan. Mine was done at 16 minutes. To check if the sponge cake is ready after 15 minutes of baking, you should first look through the oven window rather than open the oven door. If the center appears slightly sunken, give it a minute or two longer while keeping an eye on it. Then carefully open the oven and gently press the top of the cake. It should feel firm to the touch and may have a slight bounce to it. This method allows you to monitor the cake's progress without disrupting the baking process. Because this sponge cake is going to be filled  with a cream based filling, it doesn't matter if you overbake it for a minute longer, It's better to do that than end up with a sponge cake that is wet in the bottom.
   
• Immediately without delay run a knife or metal spatula between the sides of the pan and the cake, and invert the cakes onto a prepared wire rack, remove the parchment paper, and leave them to cool completely on a wire rack.
   
• Repeat with the final layer.
   
• If not used immediately, wrap them well in plastic to keep them from drying out.
   
• Each cake layer is about 4 cm high.
   
• You can trim the top crust off the two first layers for a softer, more moist texture. This is optional but when you spread Creme Chantilly and Dutch advocaat liquor on the trimmed layers and then add the next layer on top, the exposed, crustless cake absorbs the cream better. This process enhances the moisture of the cake, making each bite richly infused with a creamy, flavorful filling.

Creme Chantilly
 

• Bakers Note; For a rich vanilla flavor in your Creme Chantilly, I steep a whole vanilla bean in warm cream overnight. The vanilla-infused cream should be chilled for at least 6 hours, or preferably overnight, before whipping. Plan your preparation time accordingly.
   
• Using a whole vanilla bean in this recipe really amplifies the vanilla flavor for a well-worth-it vanilla explosion in the cream.
   
• Split a vanilla bean lengthwise with a paring knife, add to the 500-gram heavy cream and 1 or two teaspoons of vanilla bean paste in a medium saucepan, and bring to a simmer, it's important to warm the cream to properly infuse the vanilla flavor. Ideally, the cream should be heated to about 70°C / 158°F to 80°C / 176°F. At this temperature range, the vanilla bean releases its flavor most effectively into the cream, giving you that lovely, rich vanilla taste in your crème chantilly. However, it's also important to avoid overheating, as this can lead to the cream separating or forming a skin.
   
• Remove the mixture from heat, pour into an airtight container, and steep overnight for the ultimate vanilla flavor in the cream. I recommend using a container with a secure, airtight lock to ensure the best results. You might wonder about using plastic wrap, but in this case, it's not necessary. The main purpose of plastic wrap is to prevent a skin from forming on the cream and to keep the infusion airtight. However, a well-sealed airtight container will do the job just as effectively. Additionally, skipping the plastic wrap avoids the issue of vanilla beans sticking to it. When vanilla beans stick to plastic wrap, some
   
• The next day, pull the vanilla-infused cream out of the fridge. Remove the airtight lock, pull out the vanilla bean, squeeze out all of the gooey vanilla seeds, and add them back into the cream (discard the vanilla bean pod) and give it a quick whisk. 
   
• Bakers Note; An electric beater is recommended for whipping the cream, as it allows for greater control over the texture. Creme Chantilly transforms quickly during whipping – it takes only minutes to reach the ideal consistency. Watch closely, as there's a fine line between softly whipped and over-mixed cream. The goal is a billowy and smooth texture.
   
• The next day, remove the vanilla bean from the chilled cream, extract and add back the vanilla seeds, and discard the pod. Give the mixture a quick whisk. Use 550 grams of the vanilla-infused cream and 50-75 grams of powdered sugar. Beat with an electric beater on medium speed until just thick, about 2-3 minutes. Finish by hand: Gently whip the cream with a spatula to achieve a medium-soft consistency.
• Use immediately to fill your cakes with. 
   
• Refrigerate leftovers in an airtight container for 3-4 days ( depending on the expiration date of your cream) before using, and briefly re-whip to restore its light and silky texture.

Assembling Dutch Eggnog Cake

• Bakers Note, Ideally, assembling this cake is done within an adjustable cake ring to help maintain its shape and ensure even layers. However, in the step-by-step photos, you'll notice that I don’t use a cake ring. This is to provide a clear view of how the cake is built up, so you can see each layer as it's assembled. There's another significant benefit to consider. The cake ring also helps in containing the Dutch liquor within the cake. It acts as a barrier, ensuring that the liquor stays within the pockets created in the crème chantilly. This containment allows you to add a bit more the Dutch liquor than you might otherwise, enhancing the cake's overall flavor without the risk of the liquor seeping out. Ultimately, using an adjustable cake ring not only contributes to a visually appealing cake but also intensifies its delicious taste with a more pronounced liquor infusion.
   
• Bakers Note; For those who prefer a moister cake, reminiscent of the 'tres leches' style, consider brushing each sponge layer with one or two tablespoons of Dutch liquor or eggnog. This optional step will softly enhance the cake's moisture and flavor. However, if you choose to do this, it's important to allow a few minutes for the liquor to soak into the cake before adding the crème chantilly. This pause ensures that the cake absorbs the liquor evenly, preventing it from becoming too wet and risking the stability of the cream layers. Once the liquor has been absorbed and the cake is moist but not overly saturated, you can then proceed to spread the crème on top.
   
• Bakers note, When you move on to the second and third layers, it’s important to use a serrated knife to remove a very thin layer from the top. The reason for this is that these layers will also be placed top down, directly onto the layer of whipped cream and dutch eggnog liquor. This method ensures that the cake absorbs the moisture and flavor from the cream and liquor, resulting in a uniformly soft texture and a harmonious blending of all components, enhancing the overall taste and comfort of the cake.
  
   
• Begin by placing the first sponge cake layer on a cake stand that can fit in your fridge and place the first cake layer upside down so that what was originally the top is now at the bottom.  For more moister cake consider brushing each sponge layer with one or two tablespoons of Dutch liquor it's important to allow a few minutes for the liquor to soak into the cake before adding the crème chantilly. Then add one-third of the crème chantilly on top. Using an offset spatula or the back of a spoon, spread the crème into an even layer over the cake. After the crème is evenly spread, take the time to create several large, shallow pockets or wells in the cream's surface. The back of a spoon or a small spatula is perfect for this task these pockets are designed to hold the Dutch liquor.
   
• Bakers note; The amount of Dutch liquor can be adjusted to your liking This liquor adds a unique touch to the layers, enhancing the overall taste of the cake. If you're not a fan of eggnog liquor, you can opt for alternatives like Baileys Original Irish Cream, Salted Caramel, Coffee, Strawberry and Cream, or any other variety that Baileys offers. 
   
• Carefully pour the Dutch egg liquor into these wells, ( as much as you like) ensuring that each pocket is filled just enough so that the liquor is contained without overflowing. This technique allows for an even distribution of the liquor, infusing each bite with its unique flavor while keeping the cake's structure intact. Carefully place the next cake layer on top of the cream and liquor-filled pockets. Gently press down on the top of this layer to help it adhere to the cream, ensuring the layers are well combined and stable. This light pressure is key to achieving a cohesive structure for your Dutch Liquor Lush Cake.
   
• Next, place the second cake layer on top and repeat the same process as before. Spread another third of the crème chantilly evenly, create shallow pockets with the back of a spoon, and carefully fill them with the Dutch liquor. Now, place the third and final cake layer on top. Gently press down on this layer to ensure it adheres properly to the cream below. This step is crucial for the cake's stability and to achieve even layers.
   
• If you haven't used an adjustable cake ring, or don't have one, cover the entire cake with plastic wrap before refrigerating. This helps to keep the cake moist and maintain its structure. If you have used an adjustable cake ring, ensure the top of the cake is completely covered with plastic wrap.
   
• For the best texture and flavor, it's recommended to refrigerate the cake for at least overnight, or for 8 hours. The remaining one-third of the crème chantilly should be reserved for covering the cake just before serving. This final layer of cream will give it a 'naked cake' style appearance. Alternatively, for a traditional Dutch touch, you can simply dust the top with powdered sugar instead of using the remaining cream. Both options are delicious and add a lovely finish to your Dutch Eggnog Cake.