Leveling and Torting Sponge Cakes
To level a cake, remove the domed top to create a flat surface for stacking. To tort a cake, slice the sponge horizontally into thinner layers to insert fillings. Both techniques rely on keeping the blade parallel to your work surface and using the physical edge of the cake as a guide.
Cooling is not optional
Attempting to slice a warm cake will cause it to tear and crumble. Chill the sponge for at least two hours or overnight to firm up the crumb structure.
- Serrated bread knife (at least 10 inches)
- Cardboard cake round
- Turntable
- Long serrated cake saw (optional)
What goes in.
- 1Fully cooled sponge cake
Saw, don't press
Let the teeth of the serrated knife do the work. Pressing down will crush the sponge; use a gentle, rhythmic sawing motion to glide through the cake.
The method.
Stabilize the cake
Place the cake on a non-slip mat on your turntable. If you don't have a turntable, a wide cutting board works, though you will have to move your body around the cake.
Score the perimeter
Hold your knife perfectly horizontal. Rotate the cake slowly, letting the knife tip cut a shallow groove into the outer crust at your desired height. This creates a track for your blade to follow.
Saw toward the center
Begin cutting along your scored line. Use long, shallow strokes, rotating the cake as you go. Keep your elbow tucked in and focus on keeping the blade level with the counter.
Remove the layer
Once the blade meets in the center, gently lift the top section off. Use a flat cake board or a large offset spatula to support the weight of the sponge so it doesn't snap.
When it doesn't go to plan.
If your knife is shorter than the cake's diameter, score the entire way around first, then sink the blade deeper into the track.
Keep your non-cutting hand flat on top of the cake to apply gentle, even pressure, but avoid pushing down hard enough to compress the crumb.
If you find your layers are consistently uneven, use toothpicks placed around the perimeter at a set height to act as a physical stop for your blade.
The ones that keep coming up.
My cake keeps tearing when I cut it. What am I doing wrong?
The cake is likely too warm or too soft. Ensure it is completely chilled before cutting. Also, ensure your knife is sharp; a dull blade tears the crumb rather than slicing through it.
Can I use a chef's knife instead of a serrated one?
No. A straight-edged blade will compress and tear the sponge. You need the jagged teeth of a serrated knife to grip and cut through the delicate structure.
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