I tried to make this cake dozens of times. Dry, crumbly, unpleasant. Then I watched your video. The clear, detailed instructions made a world of change, and now I get to make delicious genoise cakes. Thank you!
I don’t ever make comments on TH-cam but this recipe is amazing that I must. I tried many different recipes from other videos and blogs but this one is the only one that turned out great! Thank you so much for this! 🙏 Please try this recipe! You will not regret!
I just made your genoise and it turned out beautifully. Your tips were game changers for me making a real genoise (vs the biscuit version I think??- I wasn’t aware that there was a difference until I watched this video so thank you so much). For us home bakers these tips from trained professionals such as yourself are what spurs us on to try to perfect the technique that might be second nature to you. Thank you so much for sharing your knowledge and teaching us. ❤️🇨🇦
Hi an update, I used your recipe for my daughter’s birthday cake and it came out amazing! Every person who ate the cake said that was the best cake they ever tasted. Thank you 😊
I am happy to see checking the temperature of the mixture just like and regular mom cooking for her family. No complicated info or high end brandy tools. Simple simple
I have tried - and failed- at making genoise sponge cakes in the past. This was the perfect cake for my princess torte recipe cake. I can't thank you enough for showing your detailed technique! Thank you!
OH MY Goodness!!! This was such a perfect cake recipe! I have made about a dozen different variations of cake trying to find one that wasn't too dry or had big bubbles or tasted eggy. With all your amazing tips, this cake came out perfect the first time I tried it! I won't ever need to look for another recipe again! Thank you so so very much!
Your very helpful comments during the process helped me considerably. Before watching your video, I was never able-literally-to come up with a decent genoise. I and did try plenty of recipes over the years, and all with the same awful results. Very frustrating. I made your recipe yesterday, following all the steps and tips, and it came out absolutely perfect! I was ecstatic. I still am. Thank you so much!
I want to say thank you! I made it last week and I am planning to make it again today. 10 out of 10 I did differently: mixed small amount of batter with the liquid to make a loose paste then mixed that loose paste into the batter slowly 👌
Omg I just tried your recipe. I used a 20cm tin and baked for 35m (your recipe was on point), toothpick came out clean! I tried another recipe twice and it collapsed both times :( so glad my third one two days in a row finally turned out well! Fingers crossed! Thank you so much for the explanation and tips 💕 you’re a star!
Hi, I have been baking for 5 to 6 years now wanted to make a pillow soft dry vanilla cake and tried this recipe. Perfect recipe lovely cake my entire family loved it thank you ❤😊
~important for the cake rising~ after whipping on high and get the right consistency, (2:42) whip on low for a couple minutes (even 5 minutes) (2:50) going on low for a bit makes the air bubbles smaller - this makes a dramatic difference *the main cause of why these sponge cakes don’t rise is because many stop whipping too early
Just made my first sponge ever. Grated a heaped tbsp of orange rind, and added that to the oil mix, dash of orange food colouring - Whole thing was divine! Thankyou. This was a practice run, going to make another two next week with some dark chocolate ganache filling and oven roasted almonds on top. Really looking forward to it!
My first ever attempt at a Genoise sponge was in the 70's. Way before internet and Yt. Mine turned out like a chapati. The recipe stated I had to make 3layers by slicing through my cake. Needless to say it went in the bin. I will now attempt to make a Genoise from your recipe and following your instructions. Thanks
Aya your knowledge in baking is absolutely incredible and I’m so proud of you for making this video and the rest of your collection of videos free to watch and I feel like I’m in a master class as I’m learning so so much about baking I always knew it was a science but this just reaches another level and I’m so excited to finally find a channel that will help you learn and challenge yourself to make that step up from what my Nan had taught me when I was able to stand on a chair to help stir , roll, cut , bake and the best part of baking is in the tasting wow I’m definitely be watch then watch again and bring Aya into my kitchen in Sydney to help me step by step with what ever I have chosen to make this is amazing work and I’m very on board with your knowledge just not putting things in and cook it’s so amazing thank you 🙏
This is the kind of sponge cake we made in pastry school. It's a wonderful cake that is leavened only by eggs and has little or no fat. Thanks for bringing back back good memories.
I’ve looked for this recipe for years This is the light sponge cake that you can eat it without adding any cream. Not the hard bulky biscuit cake Thank you so much I’m making it for the second time this week
I have 2 questions -what if I dont warm up eggs sugar mixture - how do I know if I have over whipped e mixture, cos i can see bubbles in it and it doesn’t look creamy
Dear Aya, I don't know if you will read this comment, but I truly wanted to thank you. Your recipes are so beautiful, delicious and on point. Your sponges are soft, light, not too sweet... Perfect. Your recepies are truly reliable. Today I used your vanilla sponge recipe to make a saffron sponge. I tweaked it a little, added a bit of ground linseed mix for texture, then made a pistachio cream and rose cream filling. It was so amazing... It tasted like an expensive cake made professionally. I am so thankful. I want to sell my cakes in the near future and your videos are a great inspiration thank you ❤️❤️❤️
Hi Aya.... I've been baking cakes (mostly unsuccessfully) and this was the first cake that turned out EXACTLY as it was supposed to be. You were so spot on with your detailed teaching and uncut footage that it even made me learn. Thank you so much! I've subscribed because you fully deserve it.
0:45 PREP (prep is important, timing is key) - Preheat oven 355 F - combine milk, oil and vanilla extract to set aside - put parchment paper on pan - sift flour for airy texture - crack 4 eggs - add sugar - warm foam (mix over hot water bath) - remove when warm mix tips 2:30 - mix on high until 2:49 - mix on low for maybe 3-5 minutes - add flour right away, mix in this motion 3:33 - add liquids right away, mix quickly, put in oven quickly, bake quickly - mix (if it looks like this its not done 4:30) until 5:27
@@theberrys8060 they're time stamps in the video! when i stamp them, they're referring to that part of the video (for example 2 minutes and 49 seconds into the video she says to mix on high until a specific consistency she shows us)
Hi Chef Aya, I’m a home baker and it’s only from your tutorials that I have nailed how to do Genoise the right way. I have baked this 3rd time now and I’m loving it everytime. Thank you so much! 😍
Thank you so much for this amazing video. I was in the same predicament as many people in the comment section, cursed with crumbly, coarse genoise until I finally stumbled upon your video. Now the genoise I make is so soft and fine!
I Tried to make Sponge cake 🎂 with this Recipe and every time I am successful 😋, The Results are super Good. Recipe is way to much easy to Understand. My cake always bake completely from inside. I never see any flaw with this Recipe. Most important, its cheap for Budget. I am Happy that I found Your Channel 🙏🙏 Highly Recommend Recipe.
I LOVE how you talk very little but said every important thing. Plus, u work on regular kitchen with regular tools which not distracting me and it makes me feel like i can do this too
WOW i tried this just now, for the first time and it turned out so fluffy, so great, and my kids love it. i'm so happy.i learned a lot from you chef ❤️thank you so much for the recipe. do you have video when you using butter for the sponge cake?
Thank you for this amazingly soft and delicious recipe. ❤ I made this cake yesterday and It was absolutely delicious. My family ate the entire thing in one day! 😋🍴
@@PastryLivingwithAya Thank you Chef Aya .I baked it and turned out soo well...another question ,I used the same measurement as in description but the height was not the same.can I double the mesurement next time? Thank you❤
1st time I was able to make a perfect fluffy sponge! Just like cakes I used to eat in Japan. All my family loved and Impress! Thank u so much for sharing Ur recipe xx
I tried this recipe yesterday and it was the fluffiest Genoise I ever baked 😍 thank you so much! Just one question the cake was really tall in the oven but it deflated a bit after cooling, is that normal?
Awesome! I'm so glad💗 The top gets flat and it does get lower slightly after the steam is out but it is totally normal just like other fluffy cakes such as chiffon cake. To prevent it from deflating too much, I recommend to toss the pan right after it's out from an oven and place upside down until it's cooled so that it can remain the shape better like I showed in the video. Hope that helps!
Aya, thank you for such great recipe (sth you can make so many things out of it!. Your tips are so great and helpful. Everything is clearly explained as usual.! Your focus of recording is much improved, more than last time even. No glare and so clear that we can see the texture of the whipped eggs, no bubbles and ribbons. In addition, the visual inside the oven is clear enough to see and also I can hear the cake when you touch them! I got good ears! LOL! Question - why do you put silpat under your cake pan when you have tray?
Thank you for such a thorough video on this recipe! This cake looks amazing. Could cocoa powder or melted chocolate be added to make this a chocolate sponge cake?
You can reduce some cake flour and add coco powder instead: 60g cake flour + 5g coco powder or 55g cake flour + 10g coco powder if you prefer more strong flavor.
@@PastryLivingwithAya The cake flour would be reduced from 130g to 60g just because your're adding 5g of cocoa powder? That doesn't sound right. Why would you reduce the flour that much just because you add 5g of cocoa powder? Or, are you saying that we should use 5g of cocoa powder per 60g of cake flour?
Los hice para el cumpleaños de mi madre ❤ Me encantó la suavidad y firmeza del bizcochuelo al cortar las capas. Hice este de vainilla y el selva negra 😋😘
I hope this will be helpful for you! - I filmed this video early in the morning, you might be able to tell a bit from my face lol ..and thank god Rei didn't wake up!
Just pulled my cake out if the oven, and thanks to your simple instructions, my sponge came out perfect the very first time. You have got a new subscriber👍great video all around. I'm looking forward to exploring your other recipes, and seeing more of your beautiful face as well. Take care!
😠 so that's what the recipe is trying to tell me to condition the eggs and sugar, it means to heat it up. The recipe i got from college wasn't clear enough for me.
Exactly so we should separate egg York and egg white...egg York prevent to form thick peak so we should definitely separate or we should but on stove for double boiling..
Usually it whips up before that with my stand mixer. There might be slight oil or water attached to the bowl or whisk. Make sure to use a clean bowl and be careful so that hot water does not go in the bowl while you are warming up the egg mixture. Then, whip with high speed.. and that should work! I hope you give an another try💪🏻
Don’t put the liquid straight into the batter /mix small amount of batter with the liquid to make a loose paste then mix that loose paste into the batter slowly
Thank you for this recipe, I used to make it long time ago, I lost the recipe, I am happy to have it again. You are beautiful, nicely spoken, good knowledge of what you made..May God bless you richly.
I've been watching your channel since the beginning with other accounts but I always subscribe with every one I have! If you have some time please consider making a compilation of videos and study material for culinary students and everyone interested, you explain way better than my teachers did at culinary school, I actually consider you as my teacher now as much as them, I would love to have a book or some study material from you so please consider it! For such priceless explanations many people would be interested in adding to their culinary library and support your work, I actually feel guilty having paid hundreds of dollar for books that I have in my shelves but comming to watch your videos for free everytime I need to bake something... Thank you so much, now you are helping me bake my fiance's birthday cake 😋 the last time was for my friend's...
Thank you so so much. I feel very honored and humbled to hear that...😌🙏 I'm happy that you picked me as your teacher🥰 I'd love to create next-level services like that in the future. I'm not sure when but It's so nice to hear that there are demands for it! Thank you million times for your consistent support❤️ And congrats on your engagement!!
Thank you for sharing your recipes and knowledge of genoise coz always I can't make perfect for genoise. I love it compare to chiffon for me. I am excited to bake once my oven is fix. God bless
Thank you for showing the different batter stages! Most instructions don't have the visual-- it helps so much. I'm making this cake for my partner's birthday and your tips are great!
Today i made genoise, and had some issues😅😅😅..And i found the answer here.. Wish i watch this before 😆😆😆 Thank you so much for a great explanation.. 😍😍😍😍
I tried two times before this video to make sponge cake and it came out terrible. This time it was perfect. Thank you so much! The little tips along the video really helped.
Hey, I tried this recipe two days back and it was a hit. I stored it in an air tight container, after making it into pieces and it was so soft till the last crumb. Btw I used only all purpose flour. Guys this is the best of all I made.
Oh wow I’m so glad it turned out great with all purpose flour! With most all purpose flours, the gluten is a bit too strong, so I recommend to reduce a little bit from the recipe. But I’m so glad it was a success for you! Thank you for sharing it😊
Thank you so much for this recipe. It is indeed the perfect recipe for Genoise. I tried it and it came out beautiful. It’s a great on its own, but I used it as a base to decorate it and make a coronation cake with crème patisserie and icing on top.
This is awesome! I just made the sponge and came out just like the sponge in the video I have tried at least 5 different recipe but none of them didn’t work(they didn’t rise at all) but this recipe! Thank you very much!!
Hey , i have done this cake a couple of times now and whenever i add the flour and start folding , the flour won’t disappear it just keeps showing up and while trying to mix it the batter deflates Do i need to mix the flour until it completely disappears?
This recipe is hands down the best I've ever tried! And I've tried many. Just remember to add a tsp or two of baking powder as it's not included in the recipe.
I just noticed that this recipe uses cake flour which already has baking powder. I used regular flour so I added baking powder and it turned out perfect.
You are so beautiful, and the recipe is very practical. I used to adapt it to work with my Moulinex bread machine. And the result is to shift every expectation.
Hi. I just found your videos today and I really appreciate how you give us ideas its really in detailed. Thank u so much coz not all utubers tells all about the baking. I wish u could bake a choco rollcake? Thank u so much and more power.
This cake looks amazing! Just wondering if this can be adjusted for a larger rectangular tin (9"x13")? I've attempted similar cakes in the past but they have ended up sinking. I'm not sure if it's my technique or the pan being too large
I love this sponge and must have watched a hundred videos as mine just doesn't rise or its visibly dense at the bottom. Yours is one of the best yet! I think I'm either under or overmixing. Going to try again to check the consistency of the finished batter you've shown. Thanks so much!
Had to come back to comment, 🥰so happy I found this cake,I had tried baking many times before but it will come out very dense/ heavy and sometimes dry, so I tried this 2 days ago for husband’s birthday, and omg it looks and tastes like the one from the Bakery, I know I will use the same recipe in 2 months for my son’s birthday
Hi aya, I love your video’s. Everything is explained very clearly, especially the instructional video for folding the dough. But I still have a few questions: 1.Baking in the oven (for sponge-and chiffon cake) with or without a fan. 2. I see you're only using round baking pan. Is it also possible with a square baking pan? 3. I also saw on the video that you open the oven to feel with your finger if it is already cooked, but isn't that a danger of collapsing as many people say?Thank you in advance for your response.
Thanks so much for your sponge cake recipe and tips..After many times trying different recioe here in youtube..your recipe make.my sponge cake perfect❤️
Thanks Aya for this lovely recipe. As a guide, can I say that we beat the eggs and sugar for about 5-8 mins on high before turning the speed down? Of course checking the batter as we go along
My salutes to you dear 😘...I just stumbled upon your channel wat I c is just amazing stuff can't wait to try your recipes out you gave loads of confidence with your videos so easy to follow please please can you make churros and cookie dough which you eat raw my daughter wants it😊...keep up da content flowing....
Hi Aya I love your baking you are such a talented person and every steps you articulate the right procedure I’m your new subscriber and I bake for 8 years now. But I watch some bloggers they didn’t show some of those little things that is very important in baking. You are amazing you and such a generous person to help someone to level up our baking skills. One more question what kind of flour we should use for this type of sponge cake? Because as I know the protein for certain flour is makes a different texture of the cake. So many different flour you can use but we don’t know what kind of brand that you can use. Hope you can help us. Thank you and God blessed your channel to grow more.
Hi! Thank you so much for such an amazing feedback! That's what I always try and care the most, so I am so glad to know I could deliver that to you! I used cake flour. I personally use Japanese brand "Nisshin" cake flour. That is the best one I tried so far. If you have a good cake flour in your area, please use that!
I tried to make this cake dozens of times. Dry, crumbly, unpleasant. Then I watched your video. The clear, detailed instructions made a world of change, and now I get to make delicious genoise cakes. Thank you!
I don’t ever make comments on TH-cam but this recipe is amazing that I must. I tried many different recipes from other videos and blogs but this one is the only one that turned out great! Thank you so much for this! 🙏 Please try this recipe! You will not regret!
So true. Same for me. The result was excellent 👏
I just made your genoise and it turned out beautifully. Your tips were game changers for me making a real genoise (vs the biscuit version I think??- I wasn’t aware that there was a difference until I watched this video so thank you so much).
For us home bakers these tips from trained professionals such as yourself are what spurs us on to try to perfect the technique that might be second nature to you. Thank you so much for sharing your knowledge and teaching us. ❤️🇨🇦
Thank you so much! I’m so glad🥰 I’m happy to share what I know so that you all can enjoy baking at home even more❤️ Thank you for your support!
gud eve can you give a recipe
Exactly. These little secrets have really upped my baking game.
Hi an update, I used your recipe for my daughter’s birthday cake and it came out amazing! Every person who ate the cake said that was the best cake they ever tasted. Thank you 😊
Omg thank you!🥰 love that! Thanks for sharing it.
I am happy to see checking the temperature of the mixture just like and regular mom cooking for her family. No complicated info or high end brandy tools. Simple simple
I have tried - and failed- at making genoise sponge cakes in the past. This was the perfect cake for my princess torte recipe cake. I can't thank you enough for showing your detailed technique! Thank you!
OH MY Goodness!!! This was such a perfect cake recipe! I have made about a dozen different variations of cake trying to find one that wasn't too dry or had big bubbles or tasted eggy. With all your amazing tips, this cake came out perfect the first time I tried it! I won't ever need to look for another recipe again! Thank you so so very much!
I'm SO glad!!😌 Thank you for sharing it🙏
A
Now i will make some damson jam ready for my next Victoria sponge cake change from strawberry
Ditto on that, best tutorial ever, tried making numerous times , all failed
This time perfection.
please i need measurements of flour and sugar
Your very helpful comments during the process helped me considerably. Before watching your video, I was never able-literally-to come up with a decent genoise. I and did try plenty of recipes over the years, and all with the same awful results. Very frustrating. I made your recipe yesterday, following all the steps and tips, and it came out absolutely perfect! I was ecstatic. I still am. Thank you so much!
I made a strawberry shortcake out of this and it turned out so so nice, light and fluffy! Thank you so much for the detailed instructions :)
I’m glad!!😊 Thanks for sharing.
I want to say thank you! I made it last week and I am planning to make it again today. 10 out of 10
I did differently: mixed small amount of batter with the liquid to make a loose paste then mixed that loose paste into the batter slowly
👌
Omg I just tried your recipe. I used a 20cm tin and baked for 35m (your recipe was on point), toothpick came out clean! I tried another recipe twice and it collapsed both times :( so glad my third one two days in a row finally turned out well! Fingers crossed! Thank you so much for the explanation and tips 💕 you’re a star!
Hi,
I have been baking for 5 to 6 years now wanted to make a pillow soft dry vanilla cake and tried this recipe.
Perfect recipe lovely cake my entire family loved it thank you ❤😊
~important for the cake rising~
after whipping on high and get the right consistency, (2:42)
whip on low for a couple minutes (even 5 minutes) (2:50)
going on low for a bit makes the air bubbles smaller
- this makes a dramatic difference
*the main cause of why these sponge cakes don’t rise is because many stop whipping too early
Your merhod is the best for Genoise sponge cake! Thank You!
Just made my first sponge ever. Grated a heaped tbsp of orange rind, and added that to the oil mix, dash of orange food colouring - Whole thing was divine! Thankyou. This was a practice run, going to make another two next week with some dark chocolate ganache filling and oven roasted almonds on top. Really looking forward to it!
Thank you for sharing the result! I'm glad it worked great! That cake sounds amazing😊
My first ever attempt at a Genoise sponge was in the 70's. Way before internet and Yt. Mine turned out like a chapati. The recipe stated I had to make 3layers by slicing through my cake. Needless to say it went in the bin. I will now attempt to make a Genoise from your recipe and following your instructions. Thanks
I’m literally smiling while eating this soft and beautiful cake 😍 thank you a lot for sharing this recipe to the world ❤️
I made this for my brother's birthday and it turned out amazing. Thank you 🙌🏼🙌🏼
Share the recipe please
I came back to say thank you! I tried many sponge cake recipes and nothing was like this one. Thank you for sharing your secrets with us :)
You are so welcome! I'm so glad😌
Aya your knowledge in baking is absolutely incredible and I’m so proud of you for making this video and the rest of your collection of videos free to watch and I feel like I’m in a master class as I’m learning so so much about baking I always knew it was a science but this just reaches another level and I’m so excited to finally find a channel that will help you learn and challenge yourself to make that step up from what my Nan had taught me when I was able to stand on a chair to help stir , roll, cut , bake and the best part of baking is in the tasting wow I’m definitely be watch then watch again and bring Aya into my kitchen in Sydney to help me step by step with what ever I have chosen to make this is amazing work and I’m very on board with your knowledge just not putting things in and cook it’s so amazing thank you 🙏
Wow. Your technique tips are invaluable. One of the reasons that sets you apart. Thank you .
Thank you so much🙏🥰
This is the kind of sponge cake we made in pastry school. It's a wonderful cake that is leavened only by eggs and has little or no fat. Thanks for bringing back back good memories.
Thank you! I'm glad you found the video😊
I’ve looked for this recipe for years
This is the light sponge cake that you can eat it without adding any cream. Not the hard bulky biscuit cake
Thank you so much
I’m making it for the second time this week
Awesome😊❤️ What a sweet feedback. Thank you so much!
I have 2 questions
-what if I dont warm up eggs sugar mixture
- how do I know if I have over whipped e mixture, cos i can see bubbles in it and it doesn’t look creamy
Dear Aya, I don't know if you will read this comment, but I truly wanted to thank you. Your recipes are so beautiful, delicious and on point. Your sponges are soft, light, not too sweet... Perfect. Your recepies are truly reliable. Today I used your vanilla sponge recipe to make a saffron sponge. I tweaked it a little, added a bit of ground linseed mix for texture, then made a pistachio cream and rose cream filling. It was so amazing... It tasted like an expensive cake made professionally. I am so thankful. I want to sell my cakes in the near future and your videos are a great inspiration thank you ❤️❤️❤️
Hi Aya.... I've been baking cakes (mostly unsuccessfully) and this was the first cake that turned out EXACTLY as it was supposed to be. You were so spot on with your detailed teaching and uncut footage that it even made me learn. Thank you so much!
I've subscribed because you fully deserve it.
Where can I the the quantities for the recipe ?.
@@salimgoolamhoosen4122 the description
I like the recipe and the simple way.Thank you so much !😊
0:45
PREP (prep is important, timing is key)
- Preheat oven 355 F
- combine milk, oil and vanilla extract to set aside
- put parchment paper on pan
- sift flour for airy texture
- crack 4 eggs
- add sugar
- warm foam (mix over hot water bath)
- remove when warm
mix tips 2:30
- mix on high until 2:49
- mix on low for maybe 3-5 minutes
- add flour right away, mix in this motion 3:33
- add liquids right away, mix quickly, put in oven quickly, bake quickly
- mix (if it looks like this its not done 4:30) until 5:27
Excuse me!!
A times that you show what are meaning?
Can you tell me.?
The quantities plz
@@theberrys8060 they're time stamps in the video! when i stamp them, they're referring to that part of the video (for example 2 minutes and 49 seconds into the video she says to mix on high until a specific consistency she shows us)
What oil is used? Is it olive oil or sunflower oil or just vegetable oil?
@@yellowbunny8959 late reply, but to my knowledge any cooking oil is okay
Water bath method is genius, i always took out eggs before from fridge and put it carefully in warm water, but this is even better method!
Hi Chef Aya, I’m a home baker and it’s only from your tutorials that I have nailed how to do Genoise the right way. I have baked this 3rd time now and I’m loving it everytime. Thank you so much! 😍
I'm so glad you nailed it!!!😀 Thank you for letting me know😉🙏💓
Thank you so much for this amazing video. I was in the same predicament as many people in the comment section, cursed with crumbly, coarse genoise until I finally stumbled upon your video. Now the genoise I make is so soft and fine!
This recipe, steps and tips are perfect.. I tried and the cake texture and taste is amazing ❤️❤️❤️ highly recommended Thank you chef Aya
Awesome🥰 Thank you!!
But how much ingredients 😭
I Tried to make Sponge cake 🎂 with this Recipe and every time I am successful 😋, The Results are super Good. Recipe is way to much easy to Understand. My cake always bake completely from inside. I never see any flaw with this Recipe. Most important, its cheap for Budget. I am Happy that I found Your Channel 🙏🙏
Highly Recommend Recipe.
Thank you for not cutting the clip when you mix! It’s very helpful. I will try this recipe next time :) it looks great
Thank you!!
I LOVE how you talk very little but said every important thing. Plus, u work on regular kitchen with regular tools which not distracting me and it makes me feel like i can do this too
WOW i tried this just now, for the first time and it turned out so fluffy, so great, and my kids love it. i'm so happy.i learned a lot from you chef ❤️thank you so much for the recipe. do you have video when you using butter for the sponge cake?
Aww I’m so glad!!!🥰 Thank you for sharing that. I don’t have the video but hope to share it someday.
The best I've ever seen. Infinitely thankful 🌟💕🌟
Yeay, thank you for the recipe XD !! I just learned baking and pastry. This channel helps me a lot !!
Thank you😊 I’m so glad!💕
Thank you for this amazingly soft and delicious recipe. ❤ I made this cake yesterday and It was absolutely delicious. My family ate the entire thing in one day! 😋🍴
I'm glad!! I'm glad you and your family enjoyed it❤️ Thank you for letting me know!
Really good detail! and facts i learned a lot
Awesome😊❤️
Amo este bizcocho, es muy suave y húmedo ❤
Ya es mi receta favorita para hacerle pasteles a mi familia en sus cumpleaños 🥰
Thank you! You always do such a good job teaching us what to look for to increase our success 💕
Thank you, I try! I have so much I want to share, always end up talking SO much lol
@@PastryLivingwithAya Thank you Chef Aya .I baked it and turned out soo well...another question ,I used the same measurement as in description but the height was not the same.can I double the mesurement next time?
Thank you❤
1st time I was able to make a perfect fluffy sponge! Just like cakes I used to eat in Japan. All my family loved and Impress! Thank u so much for sharing Ur recipe xx
Aww I'm so glad! Thanks for sharing! So cool you visited Japan😊
I tried this recipe yesterday and it was the fluffiest Genoise I ever baked 😍 thank you so much!
Just one question the cake was really tall in the oven but it deflated a bit after cooling, is that normal?
Awesome! I'm so glad💗 The top gets flat and it does get lower slightly after the steam is out but it is totally normal just like other fluffy cakes such as chiffon cake. To prevent it from deflating too much, I recommend to toss the pan right after it's out from an oven and place upside down until it's cooled so that it can remain the shape better like I showed in the video. Hope that helps!
شكرا على التجمة المتاحة لنا بسهولة تحية ليك من الجزائر 🇩🇿
Aya, thank you for such great recipe (sth you can make so many things out of it!. Your tips are so great and helpful. Everything is clearly explained as usual.!
Your focus of recording is much improved, more than last time even. No glare and so clear that we can see the texture of the whipped eggs, no bubbles and ribbons. In addition, the visual inside the oven is clear enough to see and also I can hear the cake when you touch them! I got good ears! LOL!
Question - why do you put silpat under your cake pan when you have tray?
Thank you! :) Oh you do not need to put a silpat under, I did that this time so that the pans don't slip while I'm carrying.. that's all!
Making a birthday cake for dad today, might use this recipe some jam and whipped cream.
Thanks Chef Aya! This so helpful! But I have a question😂: is separating the egg yolk and egg white for beating makes a difference?
Yes it does a lot
Yes, I explained a little bit about it in my biscuit sponge video, so check it out if you get a chance!
Tqsm for the recipe. I made pandan layer cake for the birthday boy who is allergic to dairy products. He loves it
Thank you for such a thorough video on this recipe! This cake looks amazing. Could cocoa powder or melted chocolate be added to make this a chocolate sponge cake?
You can reduce some cake flour and add coco powder instead:
60g cake flour + 5g coco powder or
55g cake flour + 10g coco powder if you prefer more strong flavor.
Can this recipe mix with cacao powder, chocolate chips and nuts?
@@PastryLivingwithAya The cake flour would be reduced from 130g to 60g just because your're adding 5g of cocoa powder? That doesn't sound right. Why would you reduce the flour that much just because you add 5g of cocoa powder? Or, are you saying that we should use 5g of cocoa powder per 60g of cake flour?
Los hice para el cumpleaños de mi madre ❤
Me encantó la suavidad y firmeza del bizcochuelo al cortar las capas.
Hice este de vainilla y el selva negra 😋😘
I hope this will be helpful for you! - I filmed this video early in the morning, you might be able to tell a bit from my face lol ..and thank god Rei didn't wake up!
Lol...I was wondering why she wasn't there to eat the cake as usual
Just pulled my cake out if the oven, and thanks to your simple instructions, my sponge came out perfect the very first time. You have got a new subscriber👍great video all around. I'm looking forward to exploring your other recipes, and seeing more of your beautiful face as well. Take care!
what was the measurements for the ingredients?
@@pinfrench4358 in the video description👍
Im going to use this for my tres leches cake this week. I bet this really soaks up the milks!
Can you give tips on how your geniose will not deflate in the oven?
今年のクリスマスケーキはこちらのレシピで作りました！他のTH-camrの方のレシピも試したんですが、断然アヤさんのが簡単で美味しかったです。これからスポンジケーキはこのレシピでいきます。ありがとう😊
😠 so that's what the recipe is trying to tell me to condition the eggs and sugar, it means to heat it up. The recipe i got from college wasn't clear enough for me.
Very incredible recipe I used this recipe for my peaches cake I love this sponge cake recipe
I have been mixing for 20 minutes but my eggs won’t stiff up, I did everything according to the recipe 😩
Exactly so we should separate egg York and egg white...egg York prevent to form thick peak so we should definitely separate or we should but on stove for double boiling..
@@swarnajyothi273 so if we beat the sugar with egg whites, where does the egg yolk go? with the milk and butter and vanilla extract mixture?
Usually it whips up before that with my stand mixer. There might be slight oil or water attached to the bowl or whisk. Make sure to use a clean bowl and be careful so that hot water does not go in the bowl while you are warming up the egg mixture. Then, whip with high speed.. and that should work! I hope you give an another try💪🏻
Really good. Minded all of her tips and the cakes were perfect!
Maybe it’s my oven but I’m so tired of failing with cakes that don’t rise 😢
Same
Don’t put the liquid straight into the batter /mix small amount of batter with the liquid to make a loose paste then mix that loose paste into the batter slowly
FINALLY, A REAL CLEAR CLARIFICATION... THANKS GOD BLESS YOU
Can you put the ingredients into cups?
Thank you for this recipe, I used to make it long time ago, I lost the recipe, I am happy to have it again. You are beautiful, nicely spoken, good knowledge of what you made..May God bless you richly.
Thank you! I’m glad you found what you were looking for!
I've been watching your channel since the beginning with other accounts but I always subscribe with every one I have! If you have some time please consider making a compilation of videos and study material for culinary students and everyone interested, you explain way better than my teachers did at culinary school, I actually consider you as my teacher now as much as them, I would love to have a book or some study material from you so please consider it! For such priceless explanations many people would be interested in adding to their culinary library and support your work, I actually feel guilty having paid hundreds of dollar for books that I have in my shelves but comming to watch your videos for free everytime I need to bake something... Thank you so much, now you are helping me bake my fiance's birthday cake 😋 the last time was for my friend's...
Thank you so so much. I feel very honored and humbled to hear that...😌🙏 I'm happy that you picked me as your teacher🥰 I'd love to create next-level services like that in the future. I'm not sure when but It's so nice to hear that there are demands for it! Thank you million times for your consistent support❤️ And congrats on your engagement!!
Thank you for sharing your recipes and knowledge of genoise coz always I can't make perfect for genoise. I love it compare to chiffon for me. I am excited to bake once my oven is fix. God bless
My pleasure 😊 hope you’ll enjoy!
Thank you for showing the different batter stages! Most instructions don't have the visual-- it helps so much. I'm making this cake for my partner's birthday and your tips are great!
Thank you! So sweet, have fun😊
Today i made genoise, and had some issues😅😅😅..And i found the answer here..
Wish i watch this before 😆😆😆
Thank you so much for a great explanation.. 😍😍😍😍
I tried two times before this video to make sponge cake and it came out terrible. This time it was perfect. Thank you so much! The little tips along the video really helped.
Awesome!❤️ great job👏🏻
I have been using this cake to make my Strawberry whipped cream cake (I cut into 4 layers) and in never fails to impress
Excellent tips, thank you so much for the clear explanations of what happens when adding ingredients at certain temps. 💚😊💚
My pleasure!! Glad it was helpful!
Hey,
I tried this recipe two days back and it was a hit. I stored it in an air tight container, after making it into pieces and it was so soft till the last crumb. Btw I used only all purpose flour. Guys this is the best of all I made.
Oh wow I’m so glad it turned out great with all purpose flour! With most all purpose flours, the gluten is a bit too strong, so I recommend to reduce a little bit from the recipe. But I’m so glad it was a success for you! Thank you for sharing it😊
Thank you so much for this recipe. It is indeed the perfect recipe for Genoise. I tried it and it came out beautiful. It’s a great on its own, but I used it as a base to decorate it and make a coronation cake with crème patisserie and icing on top.
Sounds delicious!! Thank you for trying it and sharing the result🙏
This is awesome!
I just made the sponge and came out just like the sponge in the video
I have tried at least 5 different recipe but none of them didn’t work(they didn’t rise at all) but this recipe!
Thank you very much!!
Hey , i have done this cake a couple of times now and whenever i add the flour and start folding , the flour won’t disappear it just keeps showing up and while trying to mix it the batter deflates
Do i need to mix the flour until it completely disappears?
This recipe is hands down the best I've ever tried! And I've tried many. Just remember to add a tsp or two of baking powder as it's not included in the recipe.
I just noticed that this recipe uses cake flour which already has baking powder. I used regular flour so I added baking powder and it turned out perfect.
You are so beautiful, and the recipe is very practical. I used to adapt it to work with my Moulinex bread machine. And the result is to shift every expectation.
I've made a wedding cake with this recipe and everybody loved it so much!! It was the best cake ever. Thank you so much for sharing :)
Did you bake multiple tiered cakes? I'm very curious how it holds up.
Awww I’m so glad🥰 thank you for sharing!!
@@Thanh-kn5dy No, I had a cake standard with three trays. So I was able to make a nice arrangement with edible flowers :)
OMG, Aya thank you! This turn out very moist and delicious!! Very easy to follow 👍
Hello ma'am..thanks a lot. I tried this recipe, I got perfect cake for the 1st time...thanks a lot for this detailed video
I'm SO glad! Thank you for sharing it🤗
Thank you for such a perfect recipe. This was my first sponge cake it turned out well. My family loved it.
Hi. I just found your videos today and I really appreciate how you give us ideas its really in detailed. Thank u so much coz not all utubers tells all about the baking. I wish u could bake a choco rollcake? Thank u so much and more power.
Sin entender tu inglés seguí tu receta y el paso a paso y me quedo increíble. Gracias mil
I only understood recipe..incredible.. thank you? 😂 I guess you are welcome?💓 My Spanish is not good!
Thank you thank you thank you, o followed your recipe and I made my first cale that actually looks like cake. ❤
I just want to say THANK YOU Aya for sharing this recipe!!! This sponge is fool proof and it always comes out so stable and excellent??
Aww my pleasure! I’m so glad❤️
I subscribed, I grew up with those cakes as well..sooo I am following in your footsteps to make THE PERFECT CAKE..for my Grand Babies!!!!
Sounds great, hope they’ll love it!!
This cake looks amazing! Just wondering if this can be adjusted for a larger rectangular tin (9"x13")? I've attempted similar cakes in the past but they have ended up sinking. I'm not sure if it's my technique or the pan being too large
I love this sponge and must have watched a hundred videos as mine just doesn't rise or its visibly dense at the bottom. Yours is one of the best yet! I think I'm either under or overmixing. Going to try again to check the consistency of the finished batter you've shown. Thanks so much!
Did you try ? I’m making it now. Fingers crossed.
@@beatrizsandoval4395 Yes i did! i seem to get the best result folding about 30 times after adding the liquid. Good luck with yours!
I’m so glad!!! Thank you for sharing🥰 Yes practice many times and master it😉
Wooow this recipe is perfect I made it yesterday and it came out so good , tasty and soft. Have been struggling to make sponge cakes but this one 👌
Thank you!! I'm glad it was a success!
Thank you for the recipe and detail tips. ❤ Tried others recipe and didn’t meet my expectations. Even the upper crust is really good
I’m glad you liked it!! Thank you for sharing🙏🏻
I have made this for my husband’s birthday and it came out so well.
Thank you for your tips xx
Should I double this recipe to make 2 8inch tin??
Awesome!🤗 Thank you for sharing❤️
Yes, I recommend to do so if you want to make them high.
Thank you thank you Aya for you tips and tricks. Taste, consistency and texture beautiful. ❤❤❤❤
Thank you😊🙏🏻
Thank you for this video. The cake looks amazing. I'm going to try to make this tomorrow.
Hi Aya, after making genoise from 2 different recipes, i've finally succeeded in your recipe thank you so much!! But i just find them slightly sweet
Great! Thanks for letting me know😊
Had to come back to comment, 🥰so happy I found this cake,I had tried baking many times before but it will come out very dense/ heavy and sometimes dry, so I tried this 2 days ago for husband’s birthday, and omg it looks and tastes like the one from the Bakery, I know I will use the same recipe in 2 months for my son’s birthday
Hi aya, I love your video’s. Everything is explained very clearly, especially the instructional video for folding the dough. But I still have a few questions: 1.Baking in the oven (for sponge-and chiffon cake) with or without a fan. 2. I see you're only using round baking pan. Is it also possible with a square baking pan? 3. I also saw on the video that you open the oven to feel with your finger if it is already cooked, but isn't that a danger of collapsing as many people say?Thank you in advance for your response.
I like the tips you give while cooking
I have SUCH a big urge to bake rnnn😣
But the oven is broken, so I’m just binge watching a bunch of videos of cakes😗
I’ve beee surprise with this cake 😮.. amazing Cake ! 👏👏
Thanks so much for your sponge cake recipe and tips..After many times trying different recioe here in youtube..your recipe make.my sponge cake perfect❤️
Amazing!🥰🙌🏻 Thank you.
Thanks Aya for this lovely recipe. As a guide, can I say that we beat the eggs and sugar for about 5-8 mins on high before turning the speed down? Of course checking the batter as we go along
My salutes to you dear 😘...I just stumbled upon your channel wat I c is just amazing stuff can't wait to try your recipes out you gave loads of confidence with your videos so easy to follow please please can you make churros and cookie dough which you eat raw my daughter wants it😊...keep up da content flowing....
Hi Aya I love your baking you are such a talented person and every steps you articulate the right procedure I’m your new subscriber and I bake for 8 years now. But I watch some bloggers they didn’t show some of those little things that is very important in baking. You are amazing you and such a generous person to help someone to level up our baking skills. One more question what kind of flour we should use for this type of sponge cake? Because as I know the protein for certain flour is makes a different texture of the cake. So many different flour you can use but we don’t know what kind of brand that you can use. Hope you can help us. Thank you and God blessed your channel to grow more.
Hi! Thank you so much for such an amazing feedback! That's what I always try and care the most, so I am so glad to know I could deliver that to you!
I used cake flour. I personally use Japanese brand "Nisshin" cake flour. That is the best one I tried so far. If you have a good cake flour in your area, please use that!