I am so happy I found your Asian Fruit Cake video a few years ago. I've used your recipe and made your cake 6 times now --birthdays, mother's day, father's day, brother's graduation. I've gotten better each time thanks to you. My family and friends love the cakes I make for them. They would mistaken that I bought them a $40 cake from the asian bakery, lol! They would be surprise that I only spent $12 and I home made the cakes for them.
Hi! I am a 13 year old aspiring cake decorator, i Love some of the tips (like the tape &the wax paper) hope I can use this sponge recipe sometime in the future! ive been in need of a good sponge cake that can be cut and shaped and wont fall apart. THANKS!
Sav!! I love it! You're cakes always come out perfect! Whenever I make cake, it doesn't come out right and I have to even everything out, haha. Anyway can't wait to see more cake series!!
Yes. And when you're on the process of mixing, you have to scrape the bowl every now and then to make sure everything is incorporated properly 😊 This way, you won't get "egg yolk particles" that she mentioned and then you could scrape the rest of the batter in and not waste any😅
guttersnipe, I totally agree with every word you said! I always see my dad baking, scraping the bowl till the last drop and the cakes always turn out good!
For those who are a little clumsy, when removing cakes from a loose base tin, put a large mug or similar on your counter top. Put the tin on that and pull the rim down. You are less likely to drop it!
cool your cakes completely first, then freeze, and it will crumb less, and can be handled by hand with no tools and cut so much easier. also, use parchment paper. and always soak your utensils immediately.
Wow!! Thanks so much for sharing, Jen!! I'm so happy that it's worked so well for you!! Practice does make perfect and it seems like you're well on your way to opening up your own bakery?? :)
People have had some problems with the gelatin setting too quickly. I actually recommend using a basic homemade whipped cream recipe and omitting the gelatin.
My pans are 8 inch pans and I purchased them from Amazon. The cake turntable is from Wilton and I purchased it from Michael's craft store. It's the heavy duty one and I think it runs from 50-60 dollars?
While most of bakers are trying to scrape all the ingredients as possible, you advice people not to do that??? If you don't let sugar sits on the eggs for quite a long time, or you mix them properly, then you can feel free to scrape the side of the bow...
The challenge is that you need to fold in the egg whites as quickly as possible. And if you fold in the egg whites too much (such as through scraping the bowl and mixing the meringue completely in), they will deflate and result in a dense cake... this is what happened during my 2nd attempt. That's probably why she advises against scraping the bowl, so that what goes into the pans has even consistency.
But in the video she beat the whole eggs, right? And about folding the egg white, if you do it correctly then you still don't have to worry about scarping the bowl. And you have to make sure that the egg whites are correctly beaten. We pay so much effort to archive a good cake batter. Why should we waste a quite amount of it?
i used to use removable lid cake pans, but once i know the existence of springform pans, i stopped using removable lid cake pans. never knew about scraping the bowl part. does it really affect the cake?
I heard someone say that if you dropped your cake when it comes out of the oven, like you do when drop the cake and pan to remove air bubbles, this will keep the cake from falling.
I have been trying to find those removable bottom pans..but cant find them anywhere in my country (Finland...online or in-store)... So ive just used springform, which seems to be the default around here.
Mam plzz tell me the quantity of condense milk in your recipe...so always i m tried yur cake recipe.....nd sugar ka use nhi krna h agr hm condense milk ka use krte h whether it is chocklate cake or vanilla or any other...In 1 cup maida how much condense milk I cn use....plzzz its very important the exact quntity bec I m totally nw in baking dishes..plzz mam help me for the sme
I've used a 7 inch base tin with 1/2 cup of cake flour recipe, if I want to scale up my cake batter to 1 or 1 n 1/2 cup flour in the same tin, should I change the temperature and time? Please reply
I love this style of cake... much lighter and less sweeter than the traditiional kinds! Can you share whether you use 8x2" pans or 8x3" pans? I've heard the height makes a difference in how well the cake rises. Thanks!
*READ THIS FOR TIPS FROM NUB BAKER.* Do not grease the sides of the pan, the cake needs to grip it and rise! but do grease the parchment paper on the bottom for easy removal. I'm wondering if its not cooked enough if it tears off the outter skin with the parchment or not. But if you grease only the bottom itll save the skin. Also, if yours is a lid with a flip, just take an entire square of parchment, don't bother cutting it into a circle, you'll be leftover with the side parts and u cant use those for anything anyway right? Put the square parchment paper on the circular bottom, then the cake tin sides ontop of it. then clasp down the joint. it air seals.You don't need to worry about the edges of the parchment sinking into ur cake and when u tear it off it'l rip off cake with it because the edges are on the outside of the pan. Wrap the outer layer with tin foil and always bake on a small bed of water for the moisture. Sometimes people say use cake flour and sometimes plain flour, use cake flour. Google how to turn all purpose into cake flour. Remember that the acidity from vinegar and or lemon in the whipping egg phase is key. if you don't add it bad stuff happen. The rest is temperture control in the oven and that itself requires trial and error.
Use parchment paper, and cover the areas in the pan that normally would leak. It'll be a pain to get those out of the cake later, but it's worth it (in my experience it was, at least).
Why not non-stick pans? They're fab! Don't scrape the bowl? Look at all that loose crumb around the edge!! I've been baking for years and I've never seen such bad misinformation 😡
Why to not scrape the bowl it's all wasting money and batter half of the batter is in the bowl what is the fun of not scraping the bowl do you agree with me gues
Whipping egge white is my big problem cause sometimes I feel that I over mix it How can I make it perfect any idea? Do I start whipping with high speed or low speed?
Use parchment paper, and cover the areas in the pan that normally would leak. It'll be a pain to get those out of the cake later, but it's worth it (in my experience it was, at least).
in asia ,thus is called sponge cake .it's not that big difference from chiffon . usually chiffon cake contain more liquid less flour and baked with mold with a hollow tube in the center
I don't think so, sponge cake and chiffon both use egg whites as a leavener since when you whip the egg whites they trap billions of tiny bubbles inside. If you want an eggless cake but with fluff you'd have to use baking powder, but it won't be as fluffy
@@georgia2318 yes the satanist freemasons corrupeted christianity. Jesus did not die on the cross. Jesus is not born on 25dec. Jesus is not God in flesh nor the son of God also his name is Isa. Jesus is a prophet!! Satan deceived us by changing our religion! The bible is corrupted. Everything is corrupted, all celebrities/elite are gender inverted. We live a lie!!
I am sorry you feel that way but i stongly believe that Jesus is our saviour and the Bible is not corrupted. However I do agree that no one knows for sure that he was born on the 25th. I do hope one day that he will reaveal himself to you as he has done for many and million others. ☺
These tips may work for you, and for some bakers...but I've been baking for decades and wouldn't recommend a single THING on this video. From wanton food wastage to whisked egg whites..(there ARE other types of cake) you might have been more useful to talk about oven regulation or ingredient proportions. And what was that about not using non stick cake tins? They are brilliant and you also didn't mention greaseproof paper lining..? I hate loose bottomed tins with a passion; they leak and can't be used in a Bain Marie. What suits one baker may not suit all; Your tips are not universal I'm afraid. Sorry to rain on your parade- just being honest.
