Hello Fiona another beautiful cake.canbi make this in a 8 or 9 inch sponge tins if so which size would be the best.every cake you make is perfect thank you for all the work you put into making them have a lovely weekend Patricia 🇮🇪
Hi Patricia. Yes you can bake all in an 8 inch pan at 175c for 30 min. You might get 3 layers instead. If you have 2 8-inch, you can divide the batter into the 2 pans, for faster baking time. Just make sure the cake is cool down completely before slicing as the cake may be very soft and crumbly. Hope this helps ☺️
This looks soo good and delicious😍😍, ma'am. Big fan of your work from India. If we have to make it 3 layers, what should be the measurements and size of tray to use, ma'am? Also, I would need a lil help, I am going to try Eggless Pumpkin Bread Loaf from your Eggless No Knead Pumpkin Dinner Rolls recipe, may I know how to do the shaping and how long to proof the dough for second proofing, since I saw in your video, you had proofed 2 times for the 2nd proofing for rolls, ma'am?
For the pumpkin bread loaf... 1st proof 30 min (before adding butter) 2nd proof 30 min (after adding butter) 3rd proof 30 min 4th proof 30 min After that, use a rolling pin to roll the dough, and roll up into a loaf shape. Then transfer into your loaf pan, proof for another 30-40min until the dough reach the top of your pan. Bake in preheated at 180c for 30 min. I hope this helps ☺️
Yes you can. However, increase amount of following ingredients: 1. 150g (¾ cup) of sugar instead of 100g 2. 240g (1 cup) yogurt instead of 120g I hope this helps ☺️
Hi dear. Yes you can use gluten free flour. However, bear in mind the texture may not as soft and fluffy. If you happen to bake using gluten free flour, after taking out from oven, it will be crumbly. Just chill in fridge for an hour or couple of hours to harden it to ease in slicing and frosting it ☺️
Hi, Madam, how are you? I recently made your eggless moist vanilla cupcake recipe, after I finish mixing in the dry ingredients the greasy seems to separate, what could be causing this? And this also makes my cupcake wrappers very oil, and the ones in your video are very dry. Your advice would really help. I really appreciate any help you can provide.
Hi dear. I'm assuming you're using cup measurement? Maybe try to invest in a weighing scale, not expensive at all. Measure the right amount of oil. If you're already using a weighing scale, then just disregard this and move to my second tip below. My second tip is try to whisk the sugar, oil and yogurt vigorously for couple of minutes. Do this thoroughly before adding the dry ingredients. After adding the dry ingredients, just fold in and do not over mix. Follow the steps in the video where I add in batches. My third tip is make sure you preheat your oven at least 7 minutes so that the temperature is stable when you put in the tray. I think that's all I can think of. Hope these helps. Take care 💖
@@gracioustreatz7231 Hi, thank you for your prompt response. I use a weighing scale as I prefer the preciseness it gives, I also add the flour in batches, but how many minutes would you advise I whisk the oil, sugar, and yogurt for? I also preheat my oven for 10 minutes. Any tips will help. Thanking you in advance.
@@bhumikapatel7789 hi again. Whisk the oil sugar yogurt for 2 minutes. That's to break down the oil so that it will not be greasy later on. Try that one more time. Make sure all the ingredients in grams are correct. It shouldn't be a problem at all ☺️
Hi. You can use dark chocolate, just that the cake will become fudgy and dense texture. It will become a chocolate fudge cake if that's what you like. Alternatively you can reduce the dark chocolate to about 45g is sufficient, just to make regular chocolate cake. You can give this a try, I'm sure it will turn out great ☺️
