I baked this marble cake a few days ago. I followed the recipe and it turned out super moist, soft and yummy. Our family of 3 easily finished the cake in one go. Love it for the minimal butter (fat) and sugar used. Thank you Kimiya for this lovely recipe 👍
Tried baking it again the second time today, and it worked! I was extra careful with the egg whites whisking, no short cuts there.Velvety, spongy texture and a slight hint of butter. Thank you Kimiya!
This recipe is so delicious! Thank you for sharing. It is so soft and fluffy. This might help: -make sure you use large new eggs -mix the egg whites with normal speed until soft peak and add CoT or lemon water -I bake at 160C for 55 minutes -use correct mold size 6" or 15cm
I made this cake few hours ago and followed the exact recipe minus the cake flour as I don't have it. Not a problem, I substituted the cake flour and used 1 cup plain flour minus 16 gr (2tbsp) and add 2 tbsp of corn starch, sift twice and measure to 65 gr. Honestly your recipe turned out so fluffy and soft. Next I will consider doubling the recipe as this recipe makes around 8 pieces which is not enough for my family 😀. Thank you for uploading the video.
Hey Thought I would share some ideas that may help out most of the issues about why the cake failed. This is a sponge cake...So very why the flour is not alot. TIPS: ** EGG WHITES: The most IMPORTANT as the flufiness, volume and texture depend on it. Put the egg whites and whisk and bowl in the fridge 30min before. Wipe the whisks n bowl dry before use Not a spot of egg yolk in the whites(the protein will affect the stiffening of the egg whites) Add 1tsp lemon juice to the egg whites when whisking( helps stiffening) Whisk till STIFF PEAKS form( you can overturn the dish and nothing pours..then its ready) *** Butter is too heavy for a sponge cake(if you are not a seasoned Baker,chances of it settling at the bottom are high)...use liquid oil. ** premix the cocoa powder with little water before hand. Dry powder dries out the paste as it absorbs the moisture. ** The WATER BATH is a must and very IMPORTANT..The temperature is maintained and the cake will be moist and can NEVER BURN Wrap your baking pan with foil before placing in the bath. ** DO NOT OPEN the door before time is up. Best time is 85 MINUTES. TRUST ME!!! After that,switch oven off and remove after 5min. Hit the pan on a counter top to release it. Just a few tips, but they will ensure you get the fluffiest, bouncy light cake EVER. Thanks
I tried cold egg whites before & cake failed. I still prefer to use room temperature eggs. I follow this video step by step & had bake this several times & its perfect.
The most important tip is the time, 85 minutes, I will try, as 42 on 125 is not working at all, and the water with cocoa powder. The amount does really look so little , it is kind of misleading quantity in the video. Did they mention the diameter of the baking mould?
I have tried to make marble cake. It is good not too sweet. I will try to make some bread like you post next. I’m looking forward to watching your new recipe. Thank you so much!
The cake turned out really well! I had to bake the cake for another 15 min at 150 degrees celcius to cook it completely, otherwise this is an amazing recipe! Thank you for sharing :)
After adding flour and milk my batter got thick and granular. I added some more milk to improve consistency. The cake turned out to be flat and thick and dense.
First of all, I would like to say thank you, because you spare your time teaching this recipe. I tried this cake today. The positive comment; the cake tasted good. The negative was; my cake didn't rise at all (my cake turn into brownies) despite the baking powder was added and the meringue technique was used. The results was disappointing. If anyone want to try this recipe, I suggest you increase the temperature, as the temperature suggested is too low. Low temperature prevent the cake from rise well. That all from me. Thank you.
Kayla Ke i think its the temperature. Because this video creator's oven is quickly increased in temperature. Unlike our oven. If you want to try this recipe again, i suggest u increase the temperature of your oven.
hi thanks for your suggestion. But I have preheated my oven, and it is bigger than the one in the video. with a temperature of 160 for the last 15 mins to bake the top brown, the soft inner texture of the cake still unfortunately didn't last long, shrinked back. Do you know the reason? i guess i need to find another recipe.
Kayla Ke usually for meringue technique, I used preheated 200 degree for 25 min, then 160 degree for 15 mins. Let the cake rest for 25 min with oven door closed and 15 min with a bit door oven let open. Usually this temp work well with my oven.
I just tried this recipe and replaced butter with olive oil Oh my God ! I have never ever made such a spongy cake ever in my life And yes please use 120 gm of flour instead of 65 I loved the receptor
I too tried this recipe today. Used a 7.5 inch round tray. 1st time using water bath method to bake a cake. Cake did not rise much but it also did not deflate after it came out of the oven after 43 mins. Just that it looked a bit pale and the base after it came out looks abit wet. Skewer test was ok. Stick came out dry. So I put it back into the oven to continue to bake it a bit more as is without the bath. A very skinny cake. Gave it away as a mother's Day present so I don't know what's the outcome nor if it taste ok. Will attempt another round 2bling the recipe to achieve what we see on the video. 😆. Thanks for the recipe.
Yeah I made the same recipe today for mothers day too. And did not rise at all. The cake was too skinny even after making double the portion size. A lil disappointed like you
I tried this recipe but didn't come out well at all..the temperature mentioned was not correct..ideally it should be 180° C instead of 125°C and the water bake didn't work for me..
Hi I'm from Australia. Thank u so much for this amazing marble cake. I'm a student & I baked it last Christmas 2020 for morning tea. My coordinator & my colleagues really loved it. They finished almost all of the cake. And recently I had a get together with my other friends so I baked this cake again & everyone loved it. And many of them took it home. Thanks a ton. Love from Australia
I just did this. The whole house smelled like vanilla. The thing is, there is something off with the measurements. I followed them to the T and it came out flat. I will remake it with my own measurements. Let's see. But yeah, reading other people's comments, there is something off with them.
Kimiya Lim I forgot to tell you about the out come of my cake, I'm so so sorry, Anyways my cake comes out perfect , it was actually the best out of everyone and that wouldn't be possible without your help , thank you so much to share your cake with us and take us step by step on how it is prepared , I'm so grateful thank you so much .....
Hummm😋 Dicen que la comunicación tiene una serie de elementos implicados y no son solo los verbales.Tu video es un claro ejemplo,mira que aunque no hablo ni leo tu idioma,lo entendí a la perfección. Gracias 😘
Hi kimiya lim.. Thanks for all your videos and you know what. I'm not a baker. But once I try to bake and follow all your steps given.. All my cakes is all perfect. All your ingredient was easy and not complicated . Tq kimiya lim. My mom and my grandma was so proud of me.. Tq again kimiya lim. I'm your fans now 😍 please uploaded more about bakes video. Love you 💕
Hi! just tried your marble butter cupcakes and it was so fluffy and we loved it!!! ☺ For this one, can I ask for the US measurements please, I don't have a digital scale.. 😯
Hi, so glad to hear that!! Please find the ingredients in cup and spoons measurements below: (A) 5 tablespoons - warm melted butter 1/2 cup (full) - cake flour 1/4 teaspoon - baking powder A pinch of salt 4 tablespoons - milk 1/4 teaspoon - vanilla essence 3 - egg yolks -------------------------- B) 3 - egg white 1/4 cups - caster sugar -------------------------- (C) 2 teaspoons (full) - cocoa powder For my oven I bake at preheated oven 130°C for 40 ~ 45 minutes or until golden brown surface, no crack, cake cooked completely inside out (test with skewer or cake tester, comes out clean). Baking time and temperature may vary depending on the type and accuracy of oven. You may need to adjust your oven temperature accordingly. Have a good try. :p
Honestly, I'm doubtful. How can a small amount of ingredients, like 65gm of cake flour, 1/4 tsp baking powder resulted in that size of the cake? Though the cake itself looks beautiful and yummy.
The quantities are severely inappropriate. If you’re uploading something, at least make sure that you give it your all. Some people might be trying to make it for someone special and you misleading those people isn’t helping.
Hi! I tried the recipe The batter tasted good but the water bath method didn't work out even after 70 mins.... It didn't rise at all and was clumpy I'm going to try baking it without the water bath next time Do you think it'll work?
Hi Kimiya! Thanks for another great recipe! Just wanna check with you about the measurement for butter. I think the 60g doesn't quite translate to 6 tbsp. Can you kindly advise which is more accurate? Thx again and keep the videos coming :)
Thank you so much Kimiya Lim!!! You are wonderful! You have a beautiful soul! May you live a long healthy life. Thank you so much again for all your gifts of baking!
Hi, i just tried your recipe! the cake turn out fantastic. Only thing i have to use the small loaf pan for the amount. Can i know what’s the ingredients amount if i were to use a 8 inch pan? Thank you so much. :) 🙏
Why are playing with people's emotions? The amount you mentioned and the amount you baked in the video are totally different. Don't cheat people. Try to be honest with the viewer. This was such a waste of time.
Hi Sanjana Simlai, my ingredients amount are exactly same in my video, there's no cheating people's emotion, but maybe needs a little bit of skill in beating egg white because the well whisked white play a big role in this cake's success or fail.
Hi Fauzan Anjum, I am so glad to hear that you have baked a successful cake. Yes, RU-vid video is a guide, you may change a bit of the ingredients according to your baking style and still achieved good result as you want, that's important to have creativity in baking. 👍🏻👍🏻Thanks for your comments 😊💕🍀
I'm gonna try this this week stay tuned for the results! I tried it and it turned out to be meh it wasn't that good it was REALLY SOGGY and I wouldn't reccomend
I guess it was soggy cause of the humidity in the oven with the hot water. Covering the cake seems to be a better option than leaving it open.乁( •_• )ㄏ
@@virtualworldofcraps2237 the sponge cake recipe on the link is AWESOME it works amazingly ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-a0LCeby6fdY.html
Hi, sometime will bake cakes in water bake, because water bake took much more longer baking time, but the texture of the cake is more fine, soft and moist, worth to b patient and wait for longer time though.
People, don't waste your time and ingredients! Kimiya lim forgot to mention that you need to double the recipe to make it a cake of normal size. If you follow the recipe like me, your cake will not rise and be fluffy like in the video. It turns out to be more like cookie or brownie.
Thanks, I made it and turn out successfully, very nice and fluffy, light taste like Japanese chiffons cheese cake. F.y.i I use 2x recipe for my 8 inch round pan so that can have same size like your video. First time baked success . Tks for sharing your recipe
I followed the tbps & cup measurements. They look a little off, especially during the butter, flour, egg yolk mixture. I used my baking experience to add in more butter, oil and milk to get the consistency she has in the video. My tip : Dont go exactly with the measurements, try to match the batter consistency shown and the process - should be fine.
