It's cool to see how the cake shrinks away from the flour on the pan. It doesn't do it when it's just greased, something about the flour makes the cake actually pull away from the pan.
I once made the mistake of putting something in the oven, waiting the allotted cook time then checking the food and it being ice cold...all because I forgot to turn the oven on!!! I was so upset lol.
Love your video! You remind me of baking with my Mom in the 50’s! I learned to cook from scratch from her. It takes a little longer, but it’s worth it! I went on to be a steak Chef. All your videos are like right out of the 50’s!
Out of all of your videos I've seen, this has to be my favourite! In the bloopers there's a touch of a young Hyacinth Bucket! :D fantastic roller set btw!
I bake all the time and I haven’t got a mixer, I do it all by hand and that’s the way I prefer it... even if it does take me about 20mins to get a good meringue to peak
Don't actually cook but watch cooking shows.Inspired me to re watch Back in time for Winter,Canadian remake miniseries, inspired by the British one.Your videos are well written. Got a Nack for Documentuarys .I know from different retro shows there is a Campbell tomatoe soup cake.☺️
Such a cute video-thanks for uploading it, as I enjoyed it very much! I would add eggs one at a time to the batter. Then I believe the cake would rise more. 😃
My mom also greses the tin and also sprinkles it with flour. She taught it from her mother just like I did. Come to think of it, though, I’m not sure why greasing itself isn’t sufficient enough.
@@rosepeterson3124 I guess adding the flour is like a little more insurance bc all our mom's did it. Like flouring & browning the roast before you add it to the pressure cooker or crockpot. You wouldn't think it would make a difference but it does🥴
Butter and hand mixer to add air to the fat base and then it will be fluffier and cake like. Nonetheless, a flat lemon cake is way better than no lemon cake 🍰
I love watching your videos. One big thought- I worry about the vintage appliances like the kettle and for sure any utensils (of all types), the sifter (I’ve seen new ones with vintage look) and maybe even some glass pieces -especially any with painting on them. They could have some level of lead or other poisonous ingredients in them. Actually anything that could be absorbed by your skin or ingested by way of the receptacle it was stored, which would include beauty care products/items. I googled [testing vintage kitchenware for lead and other poisons] also for beauty items (compact, etc). Now you probably have people tell you all the time what you’re doing wrong (I did skim the comments to see if anyone brought it up but I didn’t see anything) and that is the farthest from the truth. On some pieces maybe you could use a smaller current bowl/jar. I don’t know if like resealable bag(ziplock) would protect your food enough. For some reason I feel bad for saying this. I feel as though I’ve just broken your heart.🥺 Well I’d rather you be annoyed than become sickly or worse. Lead or lots of other chemicals, considered poisonous now, in your system is nothing to take lightly. Please check your items for you and your family’s safety. 🤗
I was surprised that you’d never heard of greasing the baking tin and then flouring it. For some reason I was under the impression that you’d done some previous baking with your Nanny and your mum. Either way it was another funny video. Thank you 😂
Tip To may lump. You need smooth batter . MIX BUTTER AND SUGAR TOGETHER UNTL LIGHT AND FLUFFY BEAT THE EGG , TIP DO NOT PUT ALL THE EGGS , ADD LITTLE EGG A BIT BY BIT WITH SPOON FLOUR ADD ONE SPOON AT THE TIME EGG AND FLOUR . YOU NEED TO ADD AIR FOLD WITH A METAL SPOON ONCE THE EGGS. AND FLOUR ALL MIXTURE ALL DONE YOU HAVE TO FOLD THE EGG FLOUR A BIT AT A TIME AND IT WILL RISING. IF YOU BEAT THE SUGAR AND BUTTER UNTIL LIGHT AND FLUFFY BUT DO NOT BEAT IT ANY MORE THE REST OF THE INGREDIENTS IS FOLD THAT IS WHY YOUR BATTER MIX THE FLOUR IS LUMPY A SMOOTH BATTER NO LUMPS , ITS THE SAME WITH ALL CAKES THAT WHY YOU PUT BAKING POWDER IS LIGHT , IF YOU FEEL THE BATTER IS STIFF YOU MUST NOT POUR STRAIGHT INTO THE MIXTURE ONE SPOON OF MILK AT A TIME. ,BY POURING MILK INTO THE BATTER YOU MIGHT FIND YOU PUT TOO MUCH IN
BUT MICKEY MOUSE🐭 DIED😢 AFTER EATING SAGE'S LEMON CAKE AND WILL BE BURY IN A GALAXY FAR FAR AWAY....HOW FAR AWAY IS THE GALAXY?😱❇NOW, LETS HAVE A MOMENT OF PRAYER🙏 FOR THE POOR RAT.🐀
![[4k, 60fps, color] (1949) Grandma's kitchen organization hacks.](http://i.ytimg.com/vi/Ur3aS6KTL04/mqdefault.jpg)
Has anyone ever told you that your voice is very beautiful and soothing? It truly is!
Aw thank you!
The flour helps the bread/cake not stick to the pan. I do the same when making quick breads like Banana or Pumpkin bread.
Yep! I believe they did this before cooking spray was invented :D
It's cool to see how the cake shrinks away from the flour on the pan. It doesn't do it when it's just greased, something about the flour makes the cake actually pull away from the pan.
I still do this! You can also use breadcrumbs or cocoa powder
I do it every once in a while. But I'm so clumsy and the flour gets everywhere, so most of the time I use spray with flour in it. XD
@@RedRoseSeptember22 I learned this trick from my grandma haha
Butter girl...always butter!!!
Never margarine😜
She's obviously following the 1950s recipe.
@@jcaylalove8713 duh🤣
Don’t no one like margarine 🤢
Sage you are the cutest! I just love your videos. Paying homage to the ladies of yesteryear is my absolute favorite.❤
My husband loves lemon cake and cheesecake, if he's had a bad day at work I make it for him.
everyone has forgotten to turn the oven on at some point my dear. No problem, 15 min and it is pre heated. You did a great job!
I once made the mistake of putting something in the oven, waiting the allotted cook time then checking the food and it being ice cold...all because I forgot to turn the oven on!!! I was so upset lol.
@@RedRoseSeptember22 I did that!!!
You remind me exactly of a young teenage Shirley Temple! You look so much like her, especially with that pretty hairstyle!☺️
I love Shirley Temple!! Thank you for the lovely compliment! 💕
Love your video! You remind me of baking with my Mom in the 50’s! I learned to cook from scratch from her. It takes a little longer, but it’s worth it! I went on to be a steak Chef. All your videos are like right out of the 50’s!
It makes the cake easy to slide out of the pan
Out of all of your videos I've seen, this has to be my favourite! In the bloopers there's a touch of a young Hyacinth Bucket! :D fantastic roller set btw!
You can use a fork or two knives to cream easier without a mixer.
The bits at the end are the best!! You are so cute and funny! LOVE!!!
Hehe thanks so much! X
I always use butter and flour the tin... it makes it comes out easier and smoother
I bake all the time and I haven’t got a mixer, I do it all by hand and that’s the way I prefer it... even if it does take me about 20mins to get a good meringue to peak
My neighbor makes a lemon cake every couple of weeks. Everything she cooks is from scratch.
I love vintage life and I like this video 😘
I still find birds baking powder! Im from Canada and my mom has a old can from the 50's! Now its in plastic but very cool!!
Love everything about your channel, think your amazing. Hope you and hubby are keeping well and safe.💖
Thank you so much! Xx
Looks wonderful 😊
Don't actually cook but watch cooking shows.Inspired me to re watch Back in time for Winter,Canadian remake miniseries, inspired by the British one.Your videos are well written. Got a Nack for Documentuarys .I know from different retro shows there is a Campbell tomatoe soup cake.☺️
Hi Sage! Enjoying your tasty video. Have a great day. 🍋
You need a mixer, you could probably pick one up at the antique store just a handmixer. They’re not very expensive.
I love this!!
Thank you! 😘
Such a cute video-thanks for uploading it, as I enjoyed it very much! I would add eggs one at a time to the batter. Then I believe the cake would rise more. 😃
Thank you! Ohh that’s a great tip! 😊
My mom also greses the tin and also sprinkles it with flour. She taught it from her mother just like I did. Come to think of it, though, I’m not sure why greasing itself isn’t sufficient enough.
The flour helps so the the cake doesn't stick to the pan.
@@ratherbfishing455 ok, but isn't it exactly what the butter does on its own without flour?
@@rosepeterson3124 I guess adding the flour is like a little more insurance bc all our mom's did it. Like flouring & browning the roast before you add it to the pressure cooker or crockpot. You wouldn't think it would make a difference but it does🥴
Looks lovely! TY ❤️🙏
My mom made this exact cake.
Butter and hand mixer to add air to the fat base and then it will be fluffier and cake like. Nonetheless, a flat lemon cake is way better than no lemon cake 🍰
Haha! Yes very true. I now have an electric mixer so next time the cake will be fluffy!
It's a sad little flat cake because she didn't use *Birds* baking powder.... tsk. 😅
I love the way you say margarine :)
How did it taste? Texture? Any different from recipes today? Suga content? Flavor?
The texture was different, it was denser than normal cake. But it had a great flavour and wasn't overly sweet!
Yummy!! 🍋🌼❤️
I love watching your videos. One big thought- I worry about the vintage appliances like the kettle and for sure any utensils (of all types), the sifter (I’ve seen new ones with vintage look) and maybe even some glass pieces -especially any with painting on them. They could have some level of lead or other poisonous ingredients in them. Actually anything that could be absorbed by your skin or ingested by way of the receptacle it was stored, which would include beauty care products/items. I googled [testing vintage kitchenware for lead and other poisons] also for beauty items (compact, etc).
Now you probably have people tell you all the time what you’re doing wrong (I did skim the comments to see if anyone brought it up but I didn’t see anything) and that is the farthest from the truth. On some pieces maybe you could use a smaller current bowl/jar. I don’t know if like resealable bag(ziplock) would protect your food enough. For some reason I feel bad for saying this. I feel as though I’ve just broken your heart.🥺 Well I’d rather you be annoyed than become sickly or worse. Lead or lots of other chemicals, considered poisonous now, in your system is nothing to take lightly. Please check your items for you and your family’s safety. 🤗
Oh my goodness I have that exact same bowl you used to mix the icing!
Yayy how lovely! xx
This reminds me of my old home economics class in high-school. Nostalgia ❤
I was taught to flour after greasing....the cake, etc pops right out if done properly!
My mother had the same scales as you have, it was bright orange with cream “bowl”. Wonder whatever happened to it!
.......ESPETACULAR...........INCRÍVEL........
looked goo d
My mom used a plastic bowl to mix batter from the 50’s
I'm surprised it didn't have butter.
😃
COSA MAS GRANDE LA VIDA CHICO😎 PERO QUE CHOCHITA MAS LINDA ES ESA HEVA SAGE.
Im so hungry 😫
You didn’t give a review of the cake! After watching all that work, it would be nice to know how it tasted! 🙂
I think birds is in the uk
Birds is a brand of custard powder in the Uk (I'm Scottish and live in Scotland)
cute video...I would remove the cell phone from the table if your planning on "1950s" vibe
I was surprised that you’d never heard of greasing the baking tin and then flouring it. For some reason I was under the impression that you’d done some previous baking with your Nanny and your mum. Either way it was another funny video. Thank you 😂
I’m guessing it was good?
채널 재밌네요
Tip To may lump. You need smooth batter . MIX BUTTER AND SUGAR TOGETHER UNTL LIGHT AND FLUFFY BEAT THE EGG , TIP DO NOT PUT ALL THE EGGS , ADD LITTLE EGG A BIT BY BIT WITH SPOON FLOUR ADD ONE SPOON AT THE TIME EGG AND FLOUR . YOU NEED TO ADD AIR FOLD WITH A METAL SPOON ONCE THE EGGS. AND FLOUR ALL MIXTURE ALL DONE YOU HAVE TO FOLD THE EGG FLOUR A BIT AT A TIME AND IT WILL RISING. IF YOU BEAT THE SUGAR AND BUTTER UNTIL LIGHT AND FLUFFY BUT DO NOT BEAT IT ANY MORE THE REST OF THE INGREDIENTS IS FOLD THAT IS WHY YOUR BATTER MIX THE FLOUR IS LUMPY A SMOOTH BATTER NO LUMPS , ITS THE SAME WITH ALL CAKES THAT WHY YOU PUT BAKING POWDER IS LIGHT , IF YOU FEEL THE BATTER IS STIFF YOU MUST NOT POUR STRAIGHT INTO THE MIXTURE ONE SPOON OF MILK AT A TIME. ,BY POURING MILK INTO THE BATTER YOU MIGHT FIND YOU PUT TOO MUCH IN
BUT MICKEY MOUSE🐭 DIED😢 AFTER EATING SAGE'S LEMON CAKE AND WILL BE BURY IN A GALAXY FAR FAR AWAY....HOW FAR AWAY IS THE GALAXY?😱❇NOW, LETS HAVE A MOMENT OF PRAYER🙏 FOR THE POOR RAT.🐀
YOU LIKE TO SHOW OFF YOUR CUTE FIGURE DON'T YOU?
ADD SOME PUERTO RICAN RUM IT'LL TASTE BETTER.
Doesn’t look like it tasted good... good on you for trying
DON'T EAT TO MUCH CAKE IS GOING TO RUIN YOUR PRETTY FIGURE.