I'm Jasma, a recipe developer making things I think are nice to look at! I can't quite tell you what category my food falls into, as my recipes are influenced by both the Eastern and Western cuisines I'm exposed to as a Chinese-Canadian. I also share both sweet and savoury recipes, since there's no possible way I can choose between cooking and baking. So really this channel is just how I cope with my ongoing identity crisis...but I hope it can be of service to you too.
On the contrary, you make the recipes look so easy and simple which is encouraging to try. The only thing for me your cakes do not have butter and I love butter! Can the oil be substituted with melted butter? : )
Saw 4-5 videos on how to make rice seasoning, this is the most efficient one! Love it !. I thought of using dry shrimps instead of tuna, too before checking this video. Excellent video!
Hi! What if i used a 4x2” cake pan? Would i still need two pans and would the baking time change at all? Planning on making one for my boyfriend and I’s anniversary this week:)
your production value is ridiculously high! you really should have like at least 500k followers and this vid should be at least 80k....yt algo doin you dirty. Food looks so very good
hi jasma! Can i pls ask, what's the main difference between recipes that separate yolk n whites, and ones like yours that just whip them together? Also, does cooling the cake in the tins first upside down, or removing it within 10mins after taking it out from oven - how does it affect the cake?
for a recipe like this that relies heavily on the structure of eggs to create that airy sponge I do not believe there is a suitable replacement...you might have to refer to eggless sponges that are specifically designed to create that texture from other ingredients
I tried this recipe using cup measurements and it was a fail (im an experienced baker who has baked genoise cake btw). It was too much flour. I’d advise using weight measurements bcs cup measurements are never accurate and for such a small cake, the errors are more pronounced, so higher chances of failing. Also, heat up your egg and sugar mixture to about 40 degree celcius, bcs if u dont, it’ll take FOREVER to whip up, my kitchenaid was getting warm.
I am a 69 year old male living near the NW side of Chicago. I remember eating soba soup years ago at Japanese restaurants. Now I cannot find any that are good. I think I am going to have to try your recipe. Which looks great!
I baked this for my husband it’s his birthday today. It took me about 1 hours to bake this, I had no whipper so I hand whipped everything. It was absolutely scrumptious. Thank you 😇 Can you make a pineapple cake, I used to eat it in India it had this slightly creamy buttery tangy cream as well. Please create a single serve recipe for it ❤
Hello please continue your amazing mini cake series. Also, where can I find the recipe for the pineapple coconut cake in min 0:21. Tried in your web and channel but no trace of it. Thanks for everything you should be given more credit.
