Beat butter with sugar and a pinch of salt until light and fluffy.
Add eggs on low speed, one at a time until just incorporated.
Add flour mixed with cinnamon and a pinch of salt all at once and mix until just incorporated. Be sure to stop and scrape down the sides of your bowl. Let the mixture rest covered with the plastic wrap on the counter.
While the mixture is resting, cut out 10x10 inches squares of parchment paper. You will need 15-16 of them. With a pen or a pencil draw a circle around 8-9" in diameter. Flip the paper over (so that the ink does not get on a cake.) Preheat oven to 375°. I preheat the oven with 2 inverted half sheets in it. My half sheets are 17" long, so I know if I make my cake 8.5" I will be able to fit two layers on each half sheet. That will speed up the process significantly!
After your cake batter had time to rest and all your parchment squares are ready, divide the cake into 15-16 portions. I split the batter in half, roll each half into a log and slice around 8 even chunks from each log.
This is the trickiest part. The first few layers will seem impossible to spread out on your 8-9" circles. But you will quickly get a hang of it. Press down each portion to fit into the 8-9" circle drawn on your parchment. You can use a butter knife, flat side of a cup. You can also lay another piece of parchment on top and gently work the batter into a thin layer with the help of offset spatula.
Each layer will need to be baked for around 6-10 minutes until it's golden but NOT Burned. I suggest checking at 6 minutes as some of your cake layers may not be portioned evenly and may cook faster or longer. As mentioned above, I manage to bake 4 cake layers on top of two inverted half sheets at a time. Ensure you have plenty of counter space cleared up, as you will need to find room for all 15-16 layers to cool completely in a single layer.
When finished and while your layers are cooling, whip the whipping cream, vanilla, sugar and a pinch of salt to stiff peaks.
To assemble the cake, consider placing a small amount of whipped cream on top of the cake tray to adhere the first layer. Spread whipped cream on top of your first layer; leave ½ inch border free of cream for a more interesting presentation, as well as crunchy contrast (as the parts covered with cream will soften.) Continue with the remaining layers.
You should have some whipped cream left. You can pipe it in a decorative manner on top of your cake. I opted out for chocolate shavings. Chill your cake for a couple of hours before serving.
Ingredients
Directions
Beat butter with sugar and a pinch of salt until light and fluffy.
Add eggs on low speed, one at a time until just incorporated.
Add flour mixed with cinnamon and a pinch of salt all at once and mix until just incorporated. Be sure to stop and scrape down the sides of your bowl. Let the mixture rest covered with the plastic wrap on the counter.
While the mixture is resting, cut out 10x10 inches squares of parchment paper. You will need 15-16 of them. With a pen or a pencil draw a circle around 8-9" in diameter. Flip the paper over (so that the ink does not get on a cake.) Preheat oven to 375°. I preheat the oven with 2 inverted half sheets in it. My half sheets are 17" long, so I know if I make my cake 8.5" I will be able to fit two layers on each half sheet. That will speed up the process significantly!
After your cake batter had time to rest and all your parchment squares are ready, divide the cake into 15-16 portions. I split the batter in half, roll each half into a log and slice around 8 even chunks from each log.
This is the trickiest part. The first few layers will seem impossible to spread out on your 8-9" circles. But you will quickly get a hang of it. Press down each portion to fit into the 8-9" circle drawn on your parchment. You can use a butter knife, flat side of a cup. You can also lay another piece of parchment on top and gently work the batter into a thin layer with the help of offset spatula.
Each layer will need to be baked for around 6-10 minutes until it's golden but NOT Burned. I suggest checking at 6 minutes as some of your cake layers may not be portioned evenly and may cook faster or longer. As mentioned above, I manage to bake 4 cake layers on top of two inverted half sheets at a time. Ensure you have plenty of counter space cleared up, as you will need to find room for all 15-16 layers to cool completely in a single layer.
When finished and while your layers are cooling, whip the whipping cream, vanilla, sugar and a pinch of salt to stiff peaks.
To assemble the cake, consider placing a small amount of whipped cream on top of the cake tray to adhere the first layer. Spread whipped cream on top of your first layer; leave ½ inch border free of cream for a more interesting presentation, as well as crunchy contrast (as the parts covered with cream will soften.) Continue with the remaining layers.
You should have some whipped cream left. You can pipe it in a decorative manner on top of your cake. I opted out for chocolate shavings. Chill your cake for a couple of hours before serving.
