Please do a Coconut Pandan cake. I was first introduced to this cake from a Vietnamese bakery where my family used to buy Bahn Mi. This bakery sold Coconut Pandan cake slices also filled with Macapuno Coconut strips. It's so delicious but my American friend's were always weirded out by the green color 😂
After visiting the Philippines and trying ube ensaymada I became OBSESSED with ube! Thank you for linking the documentary - ube is definitely a unifying symbol and I hope that filipino food becomes part of the food conversation starting with linking ube to the Philippines.
Filipina and pastry chef and food scientist here (yes an real degree i have) Egg whites keep their structure better in acidic conditions. While fats can hinder the whipping of egg structures, basic conditions can weaken that structure over time causing denser products. Fresh coconut milk is alkaline forming while heat processed coconut milks and creams are acid forming. You can avoid the denser crumb in your recipe by boiling the coconut milk and replacing the lost weight (from evaporation) with water and use it as normal once it cools down. Adding cream of tartar or a teaspoon of distilled vinegar (i used pinoy white vinegar from the Datu Pati) to help keep the strength of your air bubbles if you want to skip the boiling method altogether. I see coconut milk/creams in baking like how i see black cocoa or dutch cocoa powders in cakes. adding acid helps keep everything fluffy and airy
I came across your channel a few days ago and as a fellow academic nerd I appreciate and thoroughly enjoy your approach to baking! I've recently gotten back into baking (and taking it more serious) after finishing my postgrad studies. Learning about the science of baking just makes this hobby that much more enjoyable! Sending my love from South Africa 💞
I just made this recipe. I used AP flour since I did not have cake flour and I just increase the amount of cornstarch and it turned out well. The color and flavor of ube depends on the brand that you will use. I have tried your whipped cream cheese frosting before but in this recipe I just used a regular Whipping Cream but my filling is also Ube filling/paste which is premade since it is hard to make one from the scratch. I topped my cake with Macapuno candies. As a Filipino, this recipe is approved! Super love it.
Shout out to everyone that recommended that you use macapuno as the filling of your cake. I had never heard of it before. I enjoyed learning about it and seeing it being used.
Thank you for making such a clear, concise, step by step, excellent video! Your baking knowledge has blessed me immensely and am looking forward to trying one of your recipes one day… 😊
You’re truly one of the best! The Science behind all of these beautiful cakes are amazing! Your knowledge and skills are outstanding. Thank you so much. Baking looks so easier with you.
I found you through TH-cam shorts. Your content is amazing. Thank you for all that you do. I’ve learned so much about the science behind baking from you
Can I request an experiment like Adam Ragusea's on if folding is really necessary in these cakes? Especially when using low-protein flour, I don't know how much of an issue it would actually be. Also, love your videos! I just made your sprinkles 2.0 cake and it was fantastic!
Same thoughts! I’ve fully switched to a hand whisk now when folding chiffon because I find it takes me faster and more even results, without compromising texture much. I haven’t compared it side by side though
@@aritin5259ive done both and find my chiffons tend to deflate a lot when I use the folding method with a spatula. I never know when to stop cause it always has streaks in areas 😂 i also find i get patches of dense cake with the folding method. i now use a whisk after seeing a bunch of Japanese chiffon cake videos on YT. I find using a large whisk by hand when mixing the in the meringue gives me a more even mix and better rise
I started watching you after the whole drama with H2CT, I really love your videos I hope you put out more soon! :) Don’t let that stuff get to you you’re an incredible baker!
Another great video, I love Ube - definitely going to have to try this! Love watching a creator that’s dedicated to teaching great recipes and techniques honestly, more than could be said for some big names in the food science baking community
Girl, every time you like a comment like this, it makes you look really salty and will definitely not help with building an authentic audience. Have fun when all these people turn on you because they're clearly not enjoying your content, just passively aggressively insulting others under the guise of complimenting you.
@@Kyrridwen420 no I enjoy sugarologie and her work, the compliment is genuine. I can be both shady towards other creators who put their peers down and still give props where it’s due - if you used any amount of critical thinking you would’ve been able to comprehend that and saved both of us a comment. I don’t know why you think we will “turn on sugarologie” because we call out Anne for being shady and misrepresenting her work, but please keep giving us all your insightful advice Ms. five subscribers; im sure your words of wisdom and generously free consultations will prove invaluable seeing as you’re sooo experienced and enlightened 💀💀💀💀
@loganeggleston9744 lol I don't post anything. Those 5 followers are just randoms. I don't know why they'd sub to me since I don't post to my channel, but go off queeeeeeen. You still sound super upset to me, this is definitely not a good channel, clearly it's creator and community are a bunch of nasties. 😂😂
Purple is my favorite color and this cake is just sublime to look at; I literally want to have the cake (to look at) but also eat it too! Also I love that the purple 💜 speaks to its lovely ube ingredient.
Found your channel through the response you made to How To Cook That, and ever since, I am consistently blown away by the thoroughness of these videos. Love to see such a curious and rigorous scientific eye turned to baking - everything you make is so pretty but I'm confident it's also consistent and delicious! Never had much of a sweet tooth but I think I'll have to try this one out ❤ Edit: I don't do much whipping so I don't have cream of tartar on hand, but I do keep some citric acid powder, for canning and cleaning and such. How much would I want to use of that?
First of all I was drawn to the purple color as it is my favorite color. I'm excited to try this cake for my aunt who loves coconut. Thank you for sharing your research! It is so very helpful.💜💜
Ooooh soooooo nice! I really need to go to sleep, it's 00:40 AM over here. But your video's make me so happy with all the science behind it. Thank you!! 🎉🤗 have a nice day!
OK I just discovered your channel. How is it you don't have at least 1M subs? Great content. Great approach. Well thought out. Well executed. Everything is great. Now I'm binging the episodes!
I’m glad they recommended macapuno and I’m glad you decided on using it 😊 good job too on the research about macapuno! And now I’m craving ube cake, but I’ll probably just but one 💜
I made this cake a few days ago! I could not get macapuno so I left it out. It was delicious but actually quite sweet - so sweet that I had to swerve from my original plan to make the whipped cream cheese frosting, and make whipped cream with a little bit of cream cheese instead. Next time I think I'll try a pandan variant and reduce the sugar a little bit. I imagine this cake will be good with whipped coconut cream frosting too!
It’s interesting to see Ube becoming more popular now. When I was younger people thought it was weird to see a purple cake when offered. But now Ube is starting to be in western food. So people are accepting it.
I really think ube flavor can be used in all places where vanilla extract is added because it's as subtle and beautiful. I wish companies also had colorless versions for this use. I watched a documentary on ube and I hope as it grows, the Filipino government realizes what a wonderful export crop this can be and supports the local/indigenous farmers accordingly.
Used your calculator for the yellow vanilla cake. It's great! So fluffy and not too sweet. Amazing. Please add different fillings to the cakeculator! I did ganache now, but ended up with too much ganache. 😂
I'm gonna attempt to make this with Honey buttercream for my mom's birthday. Need to do a dry run of cupcakes first to make sure she'll like it 😊. The Cakeulator is much appreciated!
I'd like to see your recipe for an ube cake with the actual ube root. How that would affect the rise and texture of the crumb compared to the extract. Excellent video as always!
I love your channel! I love how you really explore the science and the "why's" about baking and tips and tricks that help take things to the next level. I wonder if this is too much of an undertaking, but given your cake calculator and such, is there any way you could experiment with vegan and plant-based alternatives to such things like egg whites and egg yolks? Things like cream cheese, which have vegan duplicates that no doubt have the same stabilization properties since they must use hydrocolloid suspensions as well, and whipped coconut cream or plant cream (brands like Country Crock and Silk now have whipping cream alternatives that whip up just like typical heavy cream) are easy enough to swap out to make a vegan version of your frosting. Egg whites have a plant alternative in aquafaba (the water in cans of chickpeas) due to them containing albumins and globulins, as well as starches and proteins that help them whip up like egg whites do. However, it's not an exact 1-to-1 substitution, and for egg yolks, there's even less commonly known substitutions for adding what I guess is necessary protein and emulsification properties to the cake as needed. In this recipe, substitutions to make it plant based could be: Aquafaba for Egg Whites Coconut Cream for Whipped Cream Vegan Cream Cheese Aside from that, if adapting your cakeculator for the addition of vegan and plantbased equivalents, could you make a standalone vegan cake recipe given your knowledge and tricks for maximizing texture and flavor? Amazing channel!
Nothing humbles me faster than trying to create vegan recipes :) I usually do a fair amount of testing and research before releasing recipes and I have some that are almost ready, but I wouldn't say they're up to my standard yet. I promise you that I am working on them though.
@@Sugarologie 😄 Thanks for the reply! Vegan recipes really are hard for baking, especially as a standalone baker without access to fancy machinery or commercial food additives like artificial stabilizers, so it must be hard! Can't wait for whatever you're trying out though! I'm currently trying to make your caramelized carrot cake vegan, but it's not turning out so well- a little too dense!
@@marinasfroot3673 omg I was going to attempt to make that carrot cake vegan too! My daughter wants carrot cake for her birthday coming up in 2 weeks and we both have dairy/soy intolerance. The eggs will be the hardest to replace so I was going to prolly keep them and sub out just the Dairy ingredients
Awe man. The coconut oil, the exact brand that you said not to use is the one I have, lol. When I went to buy coconut oil I didn't know what the difference was between the two so I grabbed that one thinking "it'll work for when a recipe calls for coconut oil". Wrong, lol. This cake is beautiful. I've never had Ube but I sure would love to. If I'm able to find the Ube extract at Michael's I'm all in, lol. Thanks for sharing your recipe... 😉
This is perfect timing -- I pulled up this recipe on your Cakeculator earlier this week to make for the weekend! Can I request a breakdown/the science behind gluten free flours?? I keep a bunch of gluten free flours in my pantry to experiment with proportions trying to get the right texture and flavor when doing replacements in a recipe. Sometimes it works out and I write down the weight proportions hoping to use it again, but I'd love to understand the why behind it so I'm not so wasteful with the experimenting!
Would you consider making a strawberry chiffon cake (where the cake itself is actually strawberry flavored)? Also, I used your Swiss meringue recipe and it turned out great for the Mother’s Day cake I made. Thank you for your recipes.
I 2nd this request. It would be awesome. I make a strawberry sponge that uses a reduced strawberry puree. By the time you've reduced the puree to the measurement needed it looks like a paste. I think for a Chiffon that would be too heavy but then again I'm not a baking genius like our gal here so who knows. 🤞 she's able to come up with a recipe for us... 😋
@@tammiemartinez6485 Stella Parks has an interesting take on a strawberry-flavoured cake. she processes freeze-dried strawberries with the flour in a food processor which she says gives a very intense strawberry flavour without sacrificing the crumb. the only issue is, this method works with a bleached flour and this one's unfortunately unavailable where I live. maybe Sugarologie can dive into the science of it and try make the recipe a bit more accessible.
I would love to see how to adapt these chiffon cake recipes to incorporate actual fruit. Strawberry sounds amazing! (I mean I could just do the vanilla one and add food flavouring, but I'd love to be able to include a purée of a fruit or actual pieces.
I've made a strawberry angelfood cake by incorporating ground freeze dried strawberries. It works out great. I'd imagine something like this would work as well for chifon cake.
Your dreamy cake will now become my DREAM CAKE!!! I will start right on up when i have my time before the summer rolls in Question tho, my closest asian market only have the whole purple yam and not the powder or extractkind of ube, can i substitute it the same amount as the powder type or not, or do i really need the powder one? Love your amazing video, as always❤
You know I tried to use ube powder or ube halaya in this cake but my chiffon is so temperamental. I think the extra ube starch just weighed the cake down... I know some people order ube extract for cheap online if that helps :)
@@Sugarologie i just checked in with my local asian store, they said they have ube puree in stock, but i don't know if they are the same with using the jam and extract or will still achieve the spongy-ness like you did😔
It would be amazing if you could do a hummingbird cake recipe. Also dairy-free frosting? It is so frustrating that like many Asians, I have a milk allergy and cakes almost always have dairy all across Asia and many of us just suffer with the aftereffects
I tried this recipe. Except for macapuno filling. It was delicious. The chiffon cake was so soft even after leaving it in the freezer for a week and the cream cheese filling was perfect. However, when I cut the cake and put it back in the fridge, my cake collapsed. 😢 Im not sure if my whipped cream was not stable enough to hold the 3 layered cake or i should have waited for a certain time before slicing the cake? Thank you for this recipe. My husband loved it ❤
Thank you so much for sharing this video! I'm not sure if someone else has already asked this in the comments section, however, please could you recommend some East Asian bakeries near the northern NJ area? I am interested in this type of cuisine.
I was wondering what happened to the chocolate buttercream video you has uploaded? I am planning on using the recipe for my grandmas 90th birthday cake. 🙏🏼
Maybe this would be a very niche request but I’d love to see a good recipe for a durian cake. My wife would love it if I made her one as a surprise one day 😊
Today was my introduction into Durian. I had the show Chopped recorded. In their final basket they had to use it. Hearing one chef say it's one of the worst fruits he's ever had really intrigued me. I'm still not sure as to what the flavor is, lol (I was only able to find 1 article on it) but I would love to know. If you don't mind sharing that is. Thanks in advance...
@@tammiemartinez6485 it’s sweet with a creamy texture and the flavour is something like a mix of caramel, coffee and rotten onion or a pungent washed rind cheese. If you’re interested in trying it I’d start with Asian durian flavored products like ice-creams or cakes, then if you learn to like that move on to cakes or pastries containing some of the flesh.. then if that’s enjoyable try a puff pastry with more flesh in it and then move onto the raw fruit (Musang King from Malaysia is considered a particularly prized varietal). Starting with a piece of the raw fruit with an unadapted palate might just be too much of a shock to the system lol.
oh wooowwww I saw that article when it came out ...LOL I can't believe he followed it. I'm not at all surprised it was bland. Flavor, and even our perception of it, is such a complex subject. Building that from the molecular level would be so incredibly difficult.
I normally use genoise for layer cakes. How does your chiffon recipe stand up to genoise in terms of stability? I also love the one color reminds me of potassium manganate 7 in chemistry class😂
COCONUT cake. There is an old Southern (I'm in SC) Coconut cake that I cannot find anywhere online. I tested 4? recipes and gave up. The closest was Paula Dean's but it wasn't quite the one. I'm wondering if you would experiment on that one? One person said that there was frosting that oozed out of the cake when you cut it. Not sure what he meant by that!
Is there a cream cheese frosting that doesn't have the cream cheese flavor? Also what frosting do supermarkets use that is light and almost like a whipped cream frosting but not? I've tried duplicating the frostings but they always come out super dense and heavy no matter how I make them.
I love how mid-folding the batter looks like red cabbage! XD Also, have you ever tested if it actually makes a difference to fold in stead of just whisking it in? :P Saw a video a while back that came to the conclusion that it doesn't matter, they tried a few different types of cake, and they got the same result for both folding and whisking.. ^^
Please do a Coconut Pandan cake. I was first introduced to this cake from a Vietnamese bakery where my family used to buy Bahn Mi. This bakery sold Coconut Pandan cake slices also filled with Macapuno Coconut strips. It's so delicious but my American friend's were always weirded out by the green color 😂
After visiting the Philippines and trying ube ensaymada I became OBSESSED with ube! Thank you for linking the documentary - ube is definitely a unifying symbol and I hope that filipino food becomes part of the food conversation starting with linking ube to the Philippines.
Filipina and pastry chef and food scientist here (yes an real degree i have)
Egg whites keep their structure better in acidic conditions. While fats can hinder the whipping of egg structures, basic conditions can weaken that structure over time causing denser products. Fresh coconut milk is alkaline forming while heat processed coconut milks and creams are acid forming.
You can avoid the denser crumb in your recipe by boiling the coconut milk and replacing the lost weight (from evaporation) with water and use it as normal once it cools down. Adding cream of tartar or a teaspoon of distilled vinegar (i used pinoy white vinegar from the Datu Pati) to help keep the strength of your air bubbles if you want to skip the boiling method altogether.
I see coconut milk/creams in baking like how i see black cocoa or dutch cocoa powders in cakes. adding acid helps keep everything fluffy and airy
I came across your channel a few days ago and as a fellow academic nerd I appreciate and thoroughly enjoy your approach to baking! I've recently gotten back into baking (and taking it more serious) after finishing my postgrad studies. Learning about the science of baking just makes this hobby that much more enjoyable! Sending my love from South Africa 💞
I just made this recipe. I used AP flour since I did not have cake flour and I just increase the amount of cornstarch and it turned out well. The color and flavor of ube depends on the brand that you will use. I have tried your whipped cream cheese frosting before but in this recipe I just used a regular Whipping Cream but my filling is also Ube filling/paste which is premade since it is hard to make one from the scratch. I topped my cake with Macapuno candies. As a Filipino, this recipe is approved! Super love it.
Shout out to everyone that recommended that you use macapuno as the filling of your cake. I had never heard of it before. I enjoyed learning about it and seeing it being used.
Thank you for making such a clear, concise, step by step, excellent video! Your baking knowledge has blessed me immensely and am looking forward to trying one of your recipes one day… 😊
That not only looks delicious, but is one of the most beautiful cakes I’ve ever seen. Purple!! Gorgeous!
You’re truly one of the best! The Science behind all of these beautiful cakes are amazing! Your knowledge and skills are outstanding. Thank you so much. Baking looks so easier with you.
I found you through TH-cam shorts. Your content is amazing. Thank you for all that you do. I’ve learned so much about the science behind baking from you
Can I request an experiment like Adam Ragusea's on if folding is really necessary in these cakes? Especially when using low-protein flour, I don't know how much of an issue it would actually be. Also, love your videos! I just made your sprinkles 2.0 cake and it was fantastic!
Oh Adam is fantastic. I haven't seen that video! I'll have to take a look :)
Same thoughts! I’ve fully switched to a hand whisk now when folding chiffon because I find it takes me faster and more even results, without compromising texture much. I haven’t compared it side by side though
@@aritin5259ive done both and find my chiffons tend to deflate a lot when I use the folding method with a spatula. I never know when to stop cause it always has streaks in areas 😂 i also find i get patches of dense cake with the folding method. i now use a whisk after seeing a bunch of Japanese chiffon cake videos on YT. I find using a large whisk by hand when mixing the in the meringue gives me a more even mix and better rise
You are simply amazing. Can’t understand how the comments are so few. Keep doing what you do honey, thank you for the knowledge.
I started watching you after the whole drama with H2CT, I really love your videos I hope you put out more soon! :) Don’t let that stuff get to you you’re an incredible baker!
☺️💕
Another great video, I love Ube - definitely going to have to try this! Love watching a creator that’s dedicated to teaching great recipes and techniques honestly, more than could be said for some big names in the food science baking community
Girl, every time you like a comment like this, it makes you look really salty and will definitely not help with building an authentic audience. Have fun when all these people turn on you because they're clearly not enjoying your content, just passively aggressively insulting others under the guise of complimenting you.
@@Kyrridwen420 no I enjoy sugarologie and her work, the compliment is genuine. I can be both shady towards other creators who put their peers down and still give props where it’s due - if you used any amount of critical thinking you would’ve been able to comprehend that and saved both of us a comment. I don’t know why you think we will “turn on sugarologie” because we call out Anne for being shady and misrepresenting her work, but please keep giving us all your insightful advice Ms. five subscribers; im sure your words of wisdom and generously free consultations will prove invaluable seeing as you’re sooo experienced and enlightened 💀💀💀💀
@loganeggleston9744 lol I don't post anything. Those 5 followers are just randoms. I don't know why they'd sub to me since I don't post to my channel, but go off queeeeeeen. You still sound super upset to me, this is definitely not a good channel, clearly it's creator and community are a bunch of nasties. 😂😂
@loganeggleston9744 By the way, that's 'Miss 5 subscribers' to you, I'm young and unmarried 😂😂
Purple is my favorite color and this cake is just sublime to look at; I literally want to have the cake (to look at) but also eat it too! Also I love that the purple 💜 speaks to its lovely ube ingredient.
I just used the calculator for chocolate cupcakes. Beautiful recipe, my family loved it.
Found your channel through the response you made to How To Cook That, and ever since, I am consistently blown away by the thoroughness of these videos. Love to see such a curious and rigorous scientific eye turned to baking - everything you make is so pretty but I'm confident it's also consistent and delicious! Never had much of a sweet tooth but I think I'll have to try this one out ❤
Edit: I don't do much whipping so I don't have cream of tartar on hand, but I do keep some citric acid powder, for canning and cleaning and such. How much would I want to use of that?
Ube and macapuno sooo heavenly...love love love from Philippines 🇵🇭 ❤❤❤
First of all I was drawn to the purple color as it is my favorite color. I'm excited to try this cake for my aunt who loves coconut. Thank you for sharing your research! It is so very helpful.💜💜
Yaaayyy!!! So happy to see your video! Yummy yum yum. cant wait to make this recipe someday!
Ooooh soooooo nice! I really need to go to sleep, it's 00:40 AM over here. But your video's make me so happy with all the science behind it. Thank you!!
🎉🤗 have a nice day!
Yesss, the Macapuno really elevates this! There is NOTHING like Macapuno!
OK I just discovered your channel. How is it you don't have at least 1M subs? Great content. Great approach. Well thought out. Well executed. Everything is great. Now I'm binging the episodes!
What a lovely shade of purple. This was my Mother's favorite colour and she would have loved this. I so want to make this on her honor. Thank you! 💜💜💜
I’m glad they recommended macapuno and I’m glad you decided on using it 😊 good job too on the research about macapuno! And now I’m craving ube cake, but I’ll probably just but one 💜
I made this cake a few days ago! I could not get macapuno so I left it out. It was delicious but actually quite sweet - so sweet that I had to swerve from my original plan to make the whipped cream cheese frosting, and make whipped cream with a little bit of cream cheese instead. Next time I think I'll try a pandan variant and reduce the sugar a little bit. I imagine this cake will be good with whipped coconut cream frosting too!
overall how much sugar would you recommend to cut?
@@luvleona I would cut like 15% by baker's percentage. Maybe 20 but it might be pushing it
@@ElinaPark-w8i Thank you! 😁
It’s interesting to see Ube becoming more popular now. When I was younger people thought it was weird to see a purple cake when offered. But now Ube is starting to be in western food. So people are accepting it.
I really think ube flavor can be used in all places where vanilla extract is added because it's as subtle and beautiful. I wish companies also had colorless versions for this use. I watched a documentary on ube and I hope as it grows, the Filipino government realizes what a wonderful export crop this can be and supports the local/indigenous farmers accordingly.
That's true, I've been doing this cake for some time, and my family loves it
Used your calculator for the yellow vanilla cake. It's great! So fluffy and not too sweet. Amazing. Please add different fillings to the cakeculator! I did ganache now, but ended up with too much ganache. 😂
I'm gonna attempt to make this with Honey buttercream for my mom's birthday. Need to do a dry run of cupcakes first to make sure she'll like it 😊. The Cakeulator is much appreciated!
This is making my mouth water so much. It looks amazing!
My face when I saw the thumbnail 😮😮😮 Can’t wait to try it!!
Cool recipe and I like the idea with coconut in it too. The cake is so pretty and looks delicious. Purple is one my favorite colors. 🍰🎂💜💜💜💜💜💜💜💜💜💜
:) Thank you Isabella 🥰
@@Sugarologie you’re welcome 😊
Yeah!!! Here come your new video😊 🤩
haha heeeeey
I'd like to see your recipe for an ube cake with the actual ube root. How that would affect the rise and texture of the crumb compared to the extract. Excellent video as always!
Delicious and stunning cake😋✨
Ahhh another great video, I truly adore your channel.
Your bakes always looks so beautiful. Especially the colors of the cakes themselves. That purple is just gorgeous!
I love your channel! I love how you really explore the science and the "why's" about baking and tips and tricks that help take things to the next level. I wonder if this is too much of an undertaking, but given your cake calculator and such, is there any way you could experiment with vegan and plant-based alternatives to such things like egg whites and egg yolks? Things like cream cheese, which have vegan duplicates that no doubt have the same stabilization properties since they must use hydrocolloid suspensions as well, and whipped coconut cream or plant cream (brands like Country Crock and Silk now have whipping cream alternatives that whip up just like typical heavy cream) are easy enough to swap out to make a vegan version of your frosting.
Egg whites have a plant alternative in aquafaba (the water in cans of chickpeas) due to them containing albumins and globulins, as well as starches and proteins that help them whip up like egg whites do. However, it's not an exact 1-to-1 substitution, and for egg yolks, there's even less commonly known substitutions for adding what I guess is necessary protein and emulsification properties to the cake as needed.
In this recipe, substitutions to make it plant based could be:
Aquafaba for Egg Whites
Coconut Cream for Whipped Cream
Vegan Cream Cheese
Aside from that, if adapting your cakeculator for the addition of vegan and plantbased equivalents, could you make a standalone vegan cake recipe given your knowledge and tricks for maximizing texture and flavor?
Amazing channel!
Nothing humbles me faster than trying to create vegan recipes :) I usually do a fair amount of testing and research before releasing recipes and I have some that are almost ready, but I wouldn't say they're up to my standard yet. I promise you that I am working on them though.
@@Sugarologie 😄 Thanks for the reply! Vegan recipes really are hard for baking, especially as a standalone baker without access to fancy machinery or commercial food additives like artificial stabilizers, so it must be hard! Can't wait for whatever you're trying out though! I'm currently trying to make your caramelized carrot cake vegan, but it's not turning out so well- a little too dense!
@@marinasfroot3673 omg I was going to attempt to make that carrot cake vegan too! My daughter wants carrot cake for her birthday coming up in 2 weeks and we both have dairy/soy intolerance. The eggs will be the hardest to replace so I was going to prolly keep them and sub out just the Dairy ingredients
Awe man. The coconut oil, the exact brand that you said not to use is the one I have, lol. When I went to buy coconut oil I didn't know what the difference was between the two so I grabbed that one thinking "it'll work for when a recipe calls for coconut oil". Wrong, lol. This cake is beautiful. I've never had Ube but I sure would love to. If I'm able to find the Ube extract at Michael's I'm all in, lol. Thanks for sharing your recipe... 😉
Oh my goodness this looks divine
That looks wonderful!
This is perfect timing -- I pulled up this recipe on your Cakeculator earlier this week to make for the weekend! Can I request a breakdown/the science behind gluten free flours?? I keep a bunch of gluten free flours in my pantry to experiment with proportions trying to get the right texture and flavor when doing replacements in a recipe. Sometimes it works out and I write down the weight proportions hoping to use it again, but I'd love to understand the why behind it so I'm not so wasteful with the experimenting!
Would you consider doing a recipe for a biscoff cake or a similarly spiced cake? I love your videos ☺️
Would you consider making a strawberry chiffon cake (where the cake itself is actually strawberry flavored)? Also, I used your Swiss meringue recipe and it turned out great for the Mother’s Day cake I made. Thank you for your recipes.
I 2nd this request. It would be awesome. I make a strawberry sponge that uses a reduced strawberry puree. By the time you've reduced the puree to the measurement needed it looks like a paste. I think for a Chiffon that would be too heavy but then again I'm not a baking genius like our gal here so who knows. 🤞 she's able to come up with a recipe for us... 😋
@@tammiemartinez6485 Stella Parks has an interesting take on a strawberry-flavoured cake. she processes freeze-dried strawberries with the flour in a food processor which she says gives a very intense strawberry flavour without sacrificing the crumb. the only issue is, this method works with a bleached flour and this one's unfortunately unavailable where I live. maybe Sugarologie can dive into the science of it and try make the recipe a bit more accessible.
I would love to see how to adapt these chiffon cake recipes to incorporate actual fruit. Strawberry sounds amazing! (I mean I could just do the vanilla one and add food flavouring, but I'd love to be able to include a purée of a fruit or actual pieces.
I've made a strawberry angelfood cake by incorporating ground freeze dried strawberries. It works out great. I'd imagine something like this would work as well for chifon cake.
Your dreamy cake will now become my DREAM CAKE!!! I will start right on up when i have my time before the summer rolls in
Question tho, my closest asian market only have the whole purple yam and not the powder or extractkind of ube, can i substitute it the same amount as the powder type or not, or do i really need the powder one?
Love your amazing video, as always❤
You know I tried to use ube powder or ube halaya in this cake but my chiffon is so temperamental. I think the extra ube starch just weighed the cake down... I know some people order ube extract for cheap online if that helps :)
@@Sugarologie i just checked in with my local asian store, they said they have ube puree in stock, but i don't know if they are the same with using the jam and extract or will still achieve the spongy-ness like you did😔
I don't know where you live but if you're in the US check out Michael's. I've seen Ube extract there several times. Good luck... 👍
that looks so delicious!
I always love your videos! keep at it!
Nice one. Your cake looks good. And ube is one of my favorites. 🙂
It would be amazing if you could do a hummingbird cake recipe. Also dairy-free frosting? It is so frustrating that like many Asians, I have a milk allergy and cakes almost always have dairy all across Asia and many of us just suffer with the aftereffects
Excited to try this one and your black cocoa cake. Do both of these recipes translate well into cupcakes?
Beautiful!
Beautiful work!
I have never tasted ube and would love to try it someday ^^
Beautiful!
As always, a wonderful and instructive video! Was wondering if you have tried using Ube halaya instead of the extract?
Please could you do a chart ranking buttercreams by their sweetness?
This looks so good 🤤🤤 Do you have a fondant recipe?
Really beautiful
I tried this recipe. Except for macapuno filling. It was delicious. The chiffon cake was so soft even after leaving it in the freezer for a week and the cream cheese filling was perfect. However, when I cut the cake and put it back in the fridge, my cake collapsed. 😢 Im not sure if my whipped cream was not stable enough to hold the 3 layered cake or i should have waited for a certain time before slicing the cake? Thank you for this recipe. My husband loved it ❤
Looks delicious! Yummy 😋
Please kindly can you give us the ingredients measurements for this cake? Thankyou ❤
Thank you so much for sharing this video! I'm not sure if someone else has already asked this in the comments section, however, please could you recommend some East Asian bakeries near the northern NJ area? I am interested in this type of cuisine.
Omg 😳 looks so beautiful and yummy. Can you share your Version of pistachio cake? 😘❤️
masarap! Maybe an ube mamon next?
Hello can you try to make lemon or orange chiffon cake ?
Can you use this same recipe for making cup cakes?
I was wondering what happened to the chocolate buttercream video you has uploaded? I am planning on using the recipe for my grandmas 90th birthday cake. 🙏🏼
Maybe this would be a very niche request but I’d love to see a good recipe for a durian cake. My wife would love it if I made her one as a surprise one day 😊
Love durian
Today was my introduction into Durian. I had the show Chopped recorded. In their final basket they had to use it. Hearing one chef say it's one of the worst fruits he's ever had really intrigued me. I'm still not sure as to what the flavor is, lol (I was only able to find 1 article on it) but I would love to know. If you don't mind sharing that is. Thanks in advance...
@@tammiemartinez6485 it’s sweet with a creamy texture and the flavour is something like a mix of caramel, coffee and rotten onion or a pungent washed rind cheese. If you’re interested in trying it I’d start with Asian durian flavored products like ice-creams or cakes, then if you learn to like that move on to cakes or pastries containing some of the flesh.. then if that’s enjoyable try a puff pastry with more flesh in it and then move onto the raw fruit (Musang King from Malaysia is considered a particularly prized varietal). Starting with a piece of the raw fruit with an unadapted palate might just be too much of a shock to the system lol.
I'd love to know what you thought about NileBlue's "Purest Cookie"
oh wooowwww I saw that article when it came out ...LOL I can't believe he followed it. I'm not at all surprised it was bland. Flavor, and even our perception of it, is such a complex subject. Building that from the molecular level would be so incredibly difficult.
@@Sugarologie I think so too! Baking is such an interesting art/ science!
Can you make fillings diffrent types of fillings
Hope you are doing well! Missin you here on YT :)
I want a cake that can absorb milk without going mushy and falling apart… tres leches or milk cake
Which cake do you recommend
Can you make a cake with a peanut butter frosting.
Just out of curiosity, why didn't you use grated ube also?
I normally use genoise for layer cakes. How does your chiffon recipe stand up to genoise in terms of stability?
I also love the one color reminds me of potassium manganate 7 in chemistry class😂
If we're allergic to egg, can we use an egg replacement for the same result?
COCONUT cake. There is an old Southern (I'm in SC) Coconut cake that I cannot find anywhere online. I tested 4? recipes and gave up. The closest was Paula Dean's but it wasn't quite the one. I'm wondering if you would experiment on that one? One person said that there was frosting that oozed out of the cake when you cut it. Not sure what he meant by that!
Is there a cream cheese frosting that doesn't have the cream cheese flavor? Also what frosting do supermarkets use that is light and almost like a whipped cream frosting but not? I've tried duplicating the frostings but they always come out super dense and heavy no matter how I make them.
Can you please link your ube extract brands in the recipe? Thank you!
Thank you! I've added it to the description and to the recipe.
@@Sugarologie thank you!
The cakeulator screen is app-like. Do you have an app?
:) No not yet.
How about your Chocolate Indulgence cake with Chocolate American Dreamy Buttercream? 🍫🤤
COME BACK WE MISS YOU
Adriana! when is your next video?
I’m busy experimenting with lots of new stuff so hopefully I can start releasing videos soon 😉💕
@@Sugarologie you are amazing
I love how mid-folding the batter looks like red cabbage! XD Also, have you ever tested if it actually makes a difference to fold in stead of just whisking it in? :P Saw a video a while back that came to the conclusion that it doesn't matter, they tried a few different types of cake, and they got the same result for both folding and whisking.. ^^
My son is allergic to corn! What could be used instead of cornstarch?
Potato starch 👍🏼
How much ube to add to the liquid? Thank you, take care
Pandan Chiffon please!
I'm very interested in making this cake. Could you please let me have the measured ingredients.
You may have already taken about this in another video but what's the difference between all purpose flour and cake flour?
Looks delicious. Just as an FYI, it’s pronounced mah-KAH-puh-NOH
Thank you 🙏🏽
It would be so fascinating to see you translate your recipe over to a Keto diet…can it even
be done? 🤷♀️
Where there’s a will there’s a way. 😊
Hi adrianna I wanted to make a 10” square cake which selection should I use for 1 layer I mean which size would be enough for 1 layer 10” square pan
it looks like a cyanotype when cut omg!!!!
Where's Andrea?? 😢 It's been too long without learning
মৃমিমমন৷, 👌💘
The fat shortens the dough
This cake didn't have any chiffon texture! I don't know why it didn't. But that's no chiffon