Cake 101 - Genoise vs Sponge vs Chiffon - What's The Best?!

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When it comes to cake recipes there are SO many - so this week I'm taking you through three of my top cake recipes, from easy to medium, to hard! I'll talk about what's the best cake recipe and why and show you how to make each one!
All of the recipes for the cakes in the video are below for you. I realised I said 8" cake tin in the video but I meant 7" - all the cakes are baked in 7" tins!
Genoise:
120g Caster Sugar
120g Plain Flour
4 Medium Eggs
Bake at 175C/350F for 15-20m or until a skewer comes out clean. Makes 1 thick layer or this layer can be sliced into two thinner layers. Double the recipes for a 4 layered cake!
Sponge Cake:
130g Unsalted Butter, Soft
460g Sugar
115g Vegetable Oil
520g Plain Flour
5 Large Eggs
250ml Whole Milk
1 Tsp Baking Powder
1 Tsp salt
1 Tbsp Vanilla
Bake at 175C/350F for 25-30m (this is the baking time for an 7" cake tin - bake for longer if you use a smaller tin). This recipe will make enough for 4 cake layers. I add about 450g of batter to each cake tin when I make them!
Chiffon Cake: (this is double the quantity used in the video so that you can make lots of layers!)
525g Plain Flour
420g Caster Sugar
1.5 Tbsp Baking Powder
1.5 Tsp Salt
235g Cold Water
125g Vegetable oil
75g Caster sugar (for the egg whites)
1 Tbsp Vanilla
8 Large Egg yolks
12 Large Egg Whites
This recipe makes 6 x 7" layers (which is quite a lot, so half it if you want a slightly smaller cake). Bake each cake for 20m at 175C/350F or until a skewer comes out clean. Remember not to overfill your cake tin. You only need about 320g of cake batter for an 8" cake tin.
Check me out on Twitter to catch up on what's happening | / toplessbaker
Like me on Facebook for my live cooking shows | / toplessbaker
Filmed and Produced by Simone Sampó: / simonecsz

Опубликовано:

27 сен 2024

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Комментарии : 947

@teamilk 6 лет назад

my first time watching your video. you should cut the cakes and show us the inside. whether it's fluffy or moist etc..

@borntodoit8744 5 лет назад

Video is 90% professional the 10% amateur is things like the "money shot" (cutting open the cake). I personally find it useful except he fails to call each stage result something useful. Eveyrthing has a name. eg "whisk eggs and sugar over ban-barrie to create a thin eg paste" ...see what i mean.

@hansongnaily 4 года назад

BornToDoIt if the interior fails , the so called procedures renders useless as well, the outside and inside of cakes are equally important, just my opinion. Many things can happen to the inside of the cake.

@hansongnaily 4 года назад

BornToDoIt btw how it feels from the outside is very different from how it feels from the interior of the cake.

@hansongnaily 4 года назад

BornToDoIt besides this is a comparison video of 3 similar but distinct ‘sponge’ cake which we don’t usually get to see everyday. It’s not the ‘cutting open’ we want, we want to see the actual texture of the cake, especially from any particular baker. Comparison need to be done side by side. And inside out.

@PRANKZOMBIE 3 года назад

One thing I learned recently because my mothers cakes always seem a little dry, was that it’s because she’s baking until the skewer comes out clean. But what you should actually look for is not that the skewer is clean, but when the skewer is not batter. So when it’s wet crumb. That’s because cakes still bake slightly as they’re cooling.

@Rayis4444 3 года назад

My skewer comes out clean and my cakes are never dry. Some are crazy moist

@calpruiti340 3 года назад

Also with sponge type cakes you can get a false reading if you check for doneness using a skewer. The correct way of checking is to gently press the top and look for resistance to the touch and spring back .

@PRANKZOMBIE 3 года назад

@cal I heard a crazy one recently where people listen to their cakes. Apparently there’s a sound cakes make lol. I kinda wanna try it out. Idk what to listen for though.

@calpruiti340 3 года назад

@@PRANKZOMBIE this is correct. Your cake makes a noise towards the end of its baking time. It’s like tiny bubbles popping. If the rate of popping is fast (ie lots of bubbles popping at once) it’s not done. If the rate is slow it’s done or close to - check by lightly pressing centre and if it springs back it’s done. If the popping has stopped it’s over-baked!

@Rayis4444 3 года назад

@@PRANKZOMBIE Really spongy cakes make a wet kind of sound when you break them with your hands. Idk what to say 🤭 I've never heard my cakes but yes each cake has a different sound

@NerdyTimeLord 5 лет назад

Gaaah, I wish he had cut them so we could look at the crumb

@succubus20y 4 года назад

Exactly

@succubus20y 4 года назад

Camera man is obsessed with him focuses on matt than the cakes

@beefortebrea9386 3 года назад

@@succubus20y focused on his cakes probably. He _is_ shirtless lol

@PastryLivingwithAya 5 лет назад

Great comparison! I love your guts to chose topics of something that can be controversial sometimes. I think it means a lot for many people to get your perspectives to understand baking in deeper levels!

@noezin 6 лет назад

hey dude! i would contribute about genoise.. actually, the recipe you presented is the "gateau de savoie" (which consists of flour, eggs and sugar and it is a good option for fruit/cream filled naked cakes); the genoise is the similar recipe but including melted butter (what makes the batter more tasteful, flexible and ideal for roll cakes)... nice video anyway! ;)

@bballerryday 6 лет назад

noezin how much melted butter?

@noezin 6 лет назад

The basic ratio (that i know) is 1 egg : 30 g sugar : 30 g flour : 10 g melted butter

@MattAdlardOfficial 6 лет назад

you are better than me!! thanks for your tips :)

@noezin 6 лет назад

not really, we are both learners :P (by the way, i let you know, last year i took part of a baking reality show and i made your pie crust (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-sEdbuJceBxo.html) - so called the best crust ever in 4 seasons - thanks for sharing your skills since it was the first time i dared to prepare it!)

@Wargatron 6 лет назад

noezin cream filled and naked, sounds like last night.

@peachesandcream4937 6 лет назад

*His arms doesn't really distract me. Nope. Definitely not.*

@olufunkeidowu9931 5 лет назад

Lol...yeah right

@postresbeatrizfigueroa1176 5 лет назад

Peaches and Cream 😄

@raisa_cherry35 5 лет назад

@@olufunkeidowu9931 😂😂😂😂😂😉

@mizzpoetrics 4 года назад

😂😂

@dollarrocks1258 4 года назад

@@olufunkeidowu9931 that pure Nigerian sarcasm 😂

@melisafistarol8820 5 лет назад

I love chiffon its so light and airy fluffy texture. I learned that in the Philippines to cool it off you place it on the rack upside down and no greasing the tin love Chiffon cake doesnt even need icing or frosting. Hmmm🤤 might bake one this weekend 🤣

@kraqur1 5 лет назад

Try making the chiffon cake again. The reason your having issues with it falling is because it's the only sponge cake that uses a chemical levener making it a very light cake. Here's the trick to keeping it from deflating. If u can, use a false bottom pan, if u don't have one u can use a high sided pan like you have there with parchment on the bottom. do not grease the sides! If you grease the sides your cake will not be able to climb the side and will fall. When you take the cake out, immediately turn it upside down and let it cool in the pan. Remember the cake is clinging to the sides keeping it from falling out. Let gravity keep your cake from deflating. Once completely cooled you can run a knife along the sides to release the cake and pop you perfectly risen chiffon cake out of the pan. Give it a try and see what you think. This is honestly the standard method of making a chiffon but usually it's done in a false bottom but pan with tabs to hold it upside down.

@weishaw3201 3 года назад

That is very true. Don’t crease the side of the pan. Turn it upside down when cooling. Important steps to prevent collapsing.

@julienolan5703 6 лет назад

Quite simply...I completely love you! (Although I prefer shirts) I am obsessed with your videos! All the problems I have are always answered by you! Thank you for giving Celsius and Fahrenheit! Just a few more things I like... I like that you weigh your cake batter for even layers! I like that you address your viewers! Both, by looking into the camera and addressing questions right away! I like your honesty and positivity! I like that you are clear a precise in how you give ingredients and measurements! I love your clean bright kitchen too! And so much more! Thank you for your time! You are so appreciated! ~Jules in RI, USA

@GrizikYugno-ku2zs Месяц назад

Stop lying you're here for the nippies like the rest of us

@hanakolan5931 3 года назад

He is like the James Charles of baking but British

@verinacornelia4260 3 года назад

I literally thinking abt this 🤣🤣🤣🤣

@Chloe-vu4yb 3 года назад

he actually kinda looks like james charles 😶😳

@--Paws-- 3 года назад

Has the same ring to a line in The Nanny; "No ma, he's not gay, he's British."

@fay2244 3 года назад

I got yes that’s what I thought

@Tactical-Turtl3 3 года назад

I can’t unsee it now 😭

@bellemiranda165 6 лет назад

I like the enthusiam in his hands, especially his left; it's all over the air, waving like he just don't care.

@raisa_cherry35 5 лет назад

Hahahaha 😂👍❤

@needa5000 4 года назад

That part is so distracting

@argeldc 6 лет назад

I'm always learning from Matt! I've loved chiffon cakes since I was little. 😊

@MattAdlardOfficial 6 лет назад

ahh yay!!

@ishasaxena3307 6 лет назад

You ask me whats the best? I say you're the best! All of them are awesome but I feel chiffon is the greatest! 💞

@SandyDeJong 5 лет назад

Thank you mate. I have been baking for years but stopped due to illness and who knows what LOL for 17ish or so years. just started back at baking. These recipes look great. As I am very very new to decorating I thing I will be baking the Genoise cake as I am learning to ( Self teaching ) myself I have saved this video so I can find it again as I need to. Another great video from you. :)

@MattAdlardOfficial 5 лет назад

oh good!! Welcome back :)

@aqu8rious463 4 года назад

I was here for the cake and I noticed that he is shirtless 🧐

@chantels9869 3 года назад

🧐

@mirane4803 3 года назад

me too haha 😂

@corawellsome 6 лет назад

I admit I clicked for the muscles but now I'm hooked and have to binge watch the rest and now I want to bake

@raisa_cherry35 5 лет назад

Same 😂😂😂

@yummboy2 6 лет назад

Another great tutorial, Matt. You never disappoint!

@MattAdlardOfficial 6 лет назад

oh good!

@eunicetan3367 6 лет назад

Fun watching your program. I like that you have recipes included. Hate watching cooking programs where we have to go to another link etc etc to pull out the recipes. Wish you success young man!

@MattAdlardOfficial 5 лет назад

thank you!!

@shakeenida 6 лет назад

Loving this series !!! More more more more ! We want more we want more ! Thumbs up for buttercream part 2!

@MattAdlardOfficial 6 лет назад

wohoo!! Definitely !

@dalenna_ 6 лет назад

I need a cookie 101. Cookies are the one thing I refuse to make because EVERY SINGLE TIME I've made cookies (usually chocolate chip) they are horrible and I can't figure out why.

@vashtify4654 6 лет назад

Dalenna Perez oh god me too

@sandradebil2432 6 лет назад

Same!

@robertad242 6 лет назад

Dalenna Perez hi Dalenna, do you use grams or cups (to measure)?

@dalenna_ 6 лет назад

Healthy Little Cravings cups, I should switch to grams

@robertad242 6 лет назад

yesss girl!! Matt also made an IG story where he said grams are way more precise!=) I'm used to grams cause I live in italy, but if you live in the US i know they're not that common. switch!!=)

@AngelaRichter65 6 лет назад

I make a chocolate chiffon from a recipe I found in the Cake Bible. Baking is an exact science, it's not like cooking where you can experiment more. But I love it. Chiffon is my favorite cake. I make a lemon chiffon for my son and he loves it.

@elizabethcruzfuentes9851 6 лет назад

Angela Richter

@Death_Bliss 6 лет назад

Well science includes experimenting, so actually yes, you can experiment, just with logical reasoning to back up your doings.

@nighatamana1575 6 лет назад

I love the way you explain...very clear and understandable.

@MattAdlardOfficial 6 лет назад

Oh good!!

@nyenye9393 4 года назад

I appreciate your explaining why you do certain things a certain way. So this is not just following a recipe, it becomes much more like a cooking lesson and i learned a lot. Thank you so much for your patience in teaching and for your generosity in sharing your knowledge. Kudos!

@erinbrennan692 6 лет назад

I totally love watching these tutorials! You're awesome!

@ShinKyuubi 5 лет назад

I will not lie..I found this while curious about Chiffon cake thanks to a quest in a video game I'm playing where I have to give an old lady a slice of Chiffon cake because she can't remember some of the names of some foods she ate throughout her life. Outside of that this was very informative, especially for me..I dabble in baking a bit every now and again as my grandma taught me how to cook and she was an all round home cook..she could do just about anything but one thing I loved was when she would bake different pies and cakes. I bring the "all rounder" up because I have one relative who was a really good cook..but a horrible baker, on the flip side I have another relative who is the complete reverse, an excellent baker..but a poor cook outside of the simplest dishes.

@susanoconnor7299 5 лет назад

What video game is that?

@cassiewhitten8273 6 лет назад

Love your vids! Honestly, I'm in baking and pastry school and I use your vids as extra lessons.

@MattAdlardOfficial 6 лет назад

woohoo good luck cassie!

@iwanttowatchyoutubenow 5 лет назад

I made genoise sponge cake after a few attempts I did it. Yay! Thanks to this video

@dweebado9112 5 лет назад

Do you think that the taste of it was good? I mean I'm planning on making cakes and selling them and are curious if it would be good to use genoise. (With simple syrup)

@halohalochan2587 4 года назад

@@dweebado9112 I have tried the genoise for the first time. But I immediately noticed something on the first bite. It is so so, dry. So I prefer adding sugar syrup in it...

@slamdunkjun Год назад

🎯 Key Takeaways for quick navigation: 00:33 🍰 Genoise sponge is a simple cake with only three ingredients: eggs, flour, and sugar. It's easy to make and holds its shape well, making it great for beginners and cake decorating. 04:17 🧁 Sponge cake is denser than Genoise but still sturdy, making it suitable for cake decorating. It's slightly more advanced than Genoise due to additional ingredients like butter, sugar, and vegetable oil. 07:03 🎂 Chiffon cake is the most challenging among the three due to a meringue base. It's incredibly light and fluffy but requires careful handling to prevent collapsing during baking. Ideal for those who prioritize flavor over design. Made with HARPA AI

@elliemclauren4556 6 лет назад

I agree with you Matt! I also prefer the Sponge cake because for me, it is easy to work with. 😄

@MattAdlardOfficial 6 лет назад

yay!!

@alexagutierrez9673 6 лет назад

Can you pelase do a cookie 101?. It would ve PERFECT!. 🤩🤓

@saritzalayt6462 4 года назад

Hi Matt, Loved learning about the 3 different cakes! For the chiffon which I always make, and I learned from my mom, the egg whites should be stiff as you say and demonstrated, but one must be careful that they DONT become stiff and DRY, which can be a matter of one more minute. So pay attention to your whipped egg whites. Lemon flavor is absolutely the very best! YUMMY.

@peterjohnson1727 4 года назад

Why topless? He doesn't need the daft gimmick. He has talent and is engaging and informative. (And yes...easy on the eye!)

@bikewithtriff6984 4 года назад

Tried the first cake and wow it's delicious.. I really like your tutorials 😊😊

@cyrusfolami898 6 лет назад

that gel in your hair is the real mvp.

@JoyChun0508 5 лет назад

I am curious to know which type of cake is best suitable for making a wedding cake considering that it's stacked high. Love your comparison videos. Thanks for sharing!

@markschildberg1667 5 лет назад

Genoise is the best choice for wedding cake.

@jameelan9276 3 года назад

@@markschildberg1667 but we can't really make a bigger batter for it, right and wedding cakes are huge, i had the same doubt of which will be better

@zainasalman258 7 месяцев назад

I need your 101 courses in kitchen and baking !! Love ittt

@memerrill007 6 лет назад

Brilliant! I have always been afraid of cake from scratch, but this is inspiring me to try. If I may I suggest another idea for your 101 series, I'm still trying to find the perfect chocolate chip recipe, so one comparing crispy, chewy, and cake like, and the why for behind the differences.

@MattAdlardOfficial 6 лет назад

ahh great idea!!

@susanoconnor7299 5 лет назад

He did a cookies 101. Look for it here on youtube. Have fun baking!

@pjhobbs 3 года назад

You should be able to make a really tall chiffon. I have in the past and they don't collapse. I would recommend turning your temperature down and baking it for a bit longer. I find that at higher temperatures a chiffon doesn't develop the structural firmness in the center bottom of the cake and therefore collapses. I'd turn it down to a solid 170 or 165 and bake it for a bit longer until a wooden skewer comes out clean. Not much linger mind you. Just keep an eye on them. Chiffon are always a bit deceiving. They look done, but are often at times not. Again, I've had great success in making a chiffon that fills about 2/3 of the tin. That little bit in temperature makes a big difference.

@wildflower7535 6 лет назад

Hi there can you make brioche bread using tangzhong method pleaseeeee. I want to see you making bread.,, greetings from the philippines!!!!!

@vittoriogabrielgonzalesnav3298 5 лет назад

Wild Flower baker po kayo?

@lucyhorikawa7003 6 лет назад

thank you so much for this video, i've been wondering what the difference was for a while now

@CraigUdy 6 лет назад

Do you ever bake your chiffon in an angel food cake pan, then cool it upside down so that it doesn't collapse?

@motivatinglila 6 лет назад

Craig Udy I was thinking the same “he should have cooled it upside down”

@MattAdlardOfficial 6 лет назад

no :( because an angel food cake tin is slightly angled, it means the cake layers wouldn't be even :(

@CraigUdy 6 лет назад

Topless Baker Ah, I hadn't thought of that. That's why you're the expert! Thanks for replying. I love your insta, yt, website! 😊

@billybareblu 6 лет назад

If you are using a pan deep enough so that the cake surface is still below the rim, you could just invert the pan on a rack to let it cool. Just don't butter or flour the pan because the chiffon needs the surface to stick to and climb up during rising. Also don't use a non-stick pan for the same reason. A spring form typically used for cheese cake works well, but you still need to do it in two layers if you're not using a tube . After cooling just run a knife blade around the edge, then release the pan and run the blade or a length of floss between the cake and the bottom. Don't worry about the crust. Chiffons typically lose some crust during unmolding. You could possibly use parchment paper on the bottom, and there may be enough friction on the sides to keep the inverted cake in the pan, but I've never tried that. For a layer cake the frosting is going to cover that anyway. If you'r glazing, just make a more opaque glaze than you might otherwise. An angel food pan will work fine as one big cake, if you are not doing the layer cake. If you don't mind the hole in the center, you can also get a tube insert for the cheesecake pan with straight sides, slice your layers to fill....tricky though....and then frost. Still makes a very pretty cake.

@jothymightymindspreschool9094 5 лет назад

I tried the Genoise and it was perfect, thank you

@KoneeKawa 6 лет назад

Omfg I actually just wanna watch what is better but I'm scared someone will see me watch this ugh

@kimtee8961 5 лет назад

😂😂😂😂😂 I would they not judge you for wanting to educate yourself

@Xeroxsditz 4 года назад

Me too😂

@nakiazagorski5361 2 года назад

You are darling to look at, I love listening to how you speak, AND I am learning SO MUCH!!!

@ricsegers193 6 лет назад

Love this and the buttercream video. They are big helps to us neophyte bakers.

@MattAdlardOfficial 6 лет назад

great!!

@burcumutlu1631 4 года назад

Finally I found my sponge cake recipe! Thank you..

@mstiffany 4 года назад

lol at first I was just listening then when the cakes were done I started watching... me: he’s naked ... lol

@fineok9292 5 лет назад

which is better for cupcakes?

@itran888 6 лет назад

Hi there. Of all the three cakes, which one is the moistest and fluffy? I am planning to use one of these cake to make a strawberry mousse cake. Please respond. Thank you.

@MattAdlardOfficial 6 лет назад

i would use the chiffon cake!

@motivatinglila 6 лет назад

I really like watching your 101 videos I remember when your videos started popping up on my feed I was like “I’m not watching some guy bake with no shirt on” lol now I’m totally watching hahahaha 👍👍👍👍👍 great job

@MattAdlardOfficial 6 лет назад

ahaha im glad you like it!!

@emmyb62006 4 года назад

That was really interesting. I was hoping for a comparison once all three was cut to see the density inside but now I really want to try a chiffon cake. Awesome job

@skandarc2810 6 лет назад

Now I want to try making a chiffon cake 🍰 ☹️. Thanks for the heads up Matt. Can you please do cookies next?

@susanoconnor7299 5 лет назад

He did cookies 101. Look for it here on youtube.

@nkroma 6 лет назад

I can't form words to describe how beautiful this human being is

@jasg771 4 года назад

May I know why u use plain flour instead of cake flour? Will cake flour make the cake taste better? Can I use butter to substitute veg oil for chiffon and sponge cake? Means add more butter instead of oil.

@ddhh5 5 лет назад

Which cake batter is best for cup cakes? And then decorating them?

@jessebolton7442 9 месяцев назад

Wonderful information! I just got your book too and can’t wait to use some of your recipes. Also loving the shirtless video ❤❤❤

@Patricia-fx5me 5 лет назад

It's funny, cause overhere in the Netherlands a sponge cake (biscuit) is made like the genoise in this video and a genoise is made almost like the sponge cake in this video, but then with melted butter added to it at the end. Also, overhere a genoise (or the sponge cake in the video) rises more higher but still is more dense.

@julia061174 6 лет назад

Hi. Could you please tell what baking pans you are using?

@Nellie_95 6 лет назад

Thank you for the advice on the buttercream Swiss was definitely the way to go (even if I think my other cousin who is a semi professional baker as well thinks I shouldn't have and said I should have done crisco and powdered sugar and pudding mix??) Anyway I don't use crisco unless I'm making fondant.

@KurlinaBalagaPentiah 6 лет назад

OMG..This is so helpful 😱😱 Thank you😍😍

@MattAdlardOfficial 6 лет назад

oh good!

@dollyantonettedanguilan7901 6 лет назад

Never been this early! 💕 love this series matt 💞😘

@Ashley18Baby 6 лет назад

You should do a video where you make a box cake and from scratch cake both in the same flavor and have people try them and see if they can guess the difference and which one is which!! If you were in Canada I would volunteer haha. Personally I would go with the Sponge cake every time

@MattAdlardOfficial 6 лет назад

ahah love that idea!!

@Ashley18Baby 6 лет назад

Great minds think alike haha :D

@alveenamarieestorco8849 6 лет назад

Its my first time to know genoise cake thanks to you😘😘

@YabaiUki 4 года назад

"You've got to introduce them to each other" "Hey, hey, I'm mister meringue" 😂🤛🏼😍shit

@strangeblog4151 5 лет назад

This is the first time I see a video that makes all three cakes and compare them, definitely I choose genoise, because it remembers me the Chinese cake.

@crazymad839 2 года назад

When you've managed to nail chiffon, you can never go back to any other kind of cake. It's light, delicate, super lovely and never has a chance to choke you to death like those cakes using creaming method.

@robertzerep91 6 лет назад

You should try to attempt a tres leches cake. I say use the sponge cake since its dense it will uphold the milk better.

@MariaTHerrera 6 лет назад

Robert Perez for tres leches I make a fat less sponge. Eggs, flour, water, rum and eggs. It's kinda in between the genoise and the chiffon.

@ZeeBET65 6 лет назад

Try Japanese chiffon cheesecake! Omg. I always fail!

@cookiepop123 6 лет назад

ZeeBET65 try the recipe from Baking with Mi

@yusrahcassim1635 6 лет назад

Hi! A really good tip to avoid the chiffon cake conundrum is to bake it in an angel food cake pan and DO NOT grease or line the pan. Then it will rise really nice and high and you can make a large chiffon. The angel food cake pan allows the chiffon to grip to the sides of the pan 🍰

@MattAdlardOfficial 6 лет назад

ahhh! The problem with an angel food tin is that it's slightly angled, which means your layers won't be even :(

@Moss_piglets Год назад

I never had a problem baking it in a regular pan

@JulyGaceta 6 лет назад

thanks for the enlightenment. I do like your explanation of these 3 confusing recipes

@naomim3735 5 лет назад

Which one of these cakes would be best for a strawberry shortcake? I'm trying to recreate the ones they sell at my grocery store. They are very light and SUPER fluffy. They're very pale too. Any help would be appreciated!

@balloffur55 5 лет назад

Thank you. It was very informative. Hope you’ve done a video on pound cake and its uses and hopefully a comparison with other types of cake recipes like you’ve done here😀

@sala_evans 6 лет назад

There are some questions that need to be answered: 1. What is your workout routine? 2. How old are you? 3. Do you have a girlfriend?

@Cheers.- 5 лет назад

@@pufferlover7503 People in the comment section say he isn't But we don't need this information to enjoy his videos though, at least I don't :)

@Clemsonshawty 6 лет назад

Hair like Dr. Strange

@scoobysnacks28 6 лет назад

"I understood that reference." 😁

@smdenmark Год назад

If I ever feel lazy and make a box mix cake, I ALWAYS replace the oil with melted butter. So much better.

@bgguillen5715 3 года назад

I might try the Genoise! Thanks for this❤️

@nenadbibic2071 Год назад

This Man is on point

@shikinsaerah 6 лет назад

Very useful info. Tqvm for sharing

@MattAdlardOfficial 6 лет назад

any time!!

@mrbear1302 6 лет назад

Someone who looks like him ain't eatin any cake!

@Lherrerajr78 6 лет назад

Well. Maybe one type. 😜

@mrbear1302 6 лет назад

Lherrerajr78-I wondered if anybody was going to say that!

@sagarthorat9175 6 лет назад

Lherrerajr78 Nope.... Maybe sausages...

@Rach113 5 лет назад

Unless he has a very high metabolism.

@larshizzleramnizzle3748 4 года назад

@Matt can you explain why you use cold water for the sponge cake but in the genoise everything had to be warm/about the same temperature? Your explanation as to why for the latter made perfect sense to me, so now the cold water seems very counterintuitive. Just want to understand! Thanks in advance! Also, thank you so much for this video! I'd just heard about this genoise cake in a recipe I want to try for the first time today.. but all the steps seemed so nonsensical to me (and I was definitely wondering what made this so different from any other old sponge cake)! This video is exactly what I needed!!

@shelbinater2981 6 лет назад

He looks like harry potter lol

@MattAdlardOfficial 6 лет назад

@prrrmiau 6 лет назад

I would have been in love with Harry if he looked like him hahaha He looks like an upgraded sexier version of Harry Potter xD

@Death_Bliss 6 лет назад

prrrmiau Have you even looked at Radcliffe in Half Blood Prince he got me sweating holy Jesus

@prrrmiau 6 лет назад

Diss Ah lol but this one look a LOT better 😁

@dfpl2554 6 лет назад

Have you seen Radcliffe now? GORGEOUS

@taupencake5453 3 года назад

Which is the most moist cake in your opinion and great for fruit filling and whipped cream ?

@simonahasan7983 4 года назад

For the sponge cake you wrote 5 large eggs in the description, and you only used 3 in the video. So how many should i use?

@davidfletcher3638 6 лет назад

He doesn't eat cake!!!

@MattAdlardOfficial 6 лет назад

that is a lie my friend

@davidfletcher3638 6 лет назад

My bad. :-) Eat, Drink, and be Merry...then hit the gym. :-p

@shantelletolley6896 Год назад

Straight up. If I just take 1 of the 4 eggs and get it to stiff peaks it should be spongier like the chiffon but sturdy like the genoise, right?

@TheMissDebyluv 6 лет назад

Love the video but I can’t stand how you say “génoise”. It is pronounced “jay-nwaz”.

@MattAdlardOfficial 6 лет назад

my baddddd

@alicengae5586 4 года назад

Hey guys, just wanted to tell you that for the genoise you can skip the first step with the "bain-marie" you can whisk/mix with a handmixer the eggs and the sugar during 10 minutes then the size is going to double, after that juste add the flour with a spatula only and not a hand mixer

@emilialavarellocambaceres315 6 лет назад

I love genoise it's my fab tipe of cake!

@MattAdlardOfficial 6 лет назад

yay!!

@emilialavarellocambaceres315 6 лет назад

I saw on intagram that you went to México two or more weaks a go ....you will be welcome in Argentina if you come😌😉AR __🇬🇧

@matieuist 6 лет назад

If you use a tube pan it will allow the Chiffon Cake to climb and not collapse. This method I speak of allows you to use a larger quantity of batter per cake.

@thomasbergan3733 3 года назад

How much does the tin size affect the recipe ? Can never seem to find a definitive answer. So I’m going to use a 8” tin. Less time ?

@from_embers_to_greatness 4 года назад

I'm kinda glad I watch the video about you saying your going away from this because I am both distracted and confused when I saw the shirtless you on my suggested XD

@heliosboy 5 лет назад

Yummy from the first time I watched this..

@myhappyworld1313 4 года назад

Very easy recipe👏👏 Thanks for sharing 😊

@tingyixian3471 2 года назад

One silly question. cremeux is custard sauce+pastry cream, right?

@mtchob 5 лет назад

i cool my chiffon upside down in the tin to prevent a little bit of the collapse like an angel cake.... buuuut it also means you have to intentionally have your cake stick to the bottom of your pan... i use a spring form for it and cut it from the bottom. maaybe you could try only greasing the bottom and letting it climb the sides(??) maybe that would work like a souffle! i don't know haha, i do know that my grandma always taught me to cool it upside down though so that's what i do... still deflates a little, but i think it's pretty normal.