I like baking, but when I'm highly stressed I like to watch jemma bake. The best invention would be if you could press a button and a piece of cake comes out your phone😊
Heu jsmith I have been asking for that for sooo long now but just like cell phone d camera phone with tasting smelling and telliporting stuff will be just now soon just be happy we can still use our phones and see/hear her and make d recipes to ❤❤
I made this with Jemma’s Swiss buttercream recipe and OH MY goodness. So buttery and fluffy, everyone loved it. Thanks Jemma for the most delicious recipes which never seem to fail! ❤
Lately I have been leaning more and more towards oil-based cakes for layer cakes for the same reasons you've mentioned! They also don't seem to dome as much as the old recipe, which I love because that means less wasted cake when leveling the layers!
Love the update. Always keeping it fresh, Jemma! Hey non C users... F is super easy to figure out. 170 times 1.8 equals 306 plus 32 equals 338 degrees F. If you're using a non fan you have to do the conversion using 185 c or 190 c. You can't just add the 15 degrees to it. Either way it's a 340° or 365° oven ♥️😊
Ha! From South Africa here. Found your 'other best' vanilla sponge cake of some years ago, just two weeks ago. It was so beautiful. Now ill do this one!😊
I love all Jemma’s recipes, the crumbs and doilies book is literally my baking bible however I’ve never been completely happy with vanilla sponge recipe, so I came on TH-cam today to see if I could tweak it somehow. This video was top of my suggestions, so obviously it was meant to be! I will be making this in the next few days and I can’t wait to see what it turns out like ❤
Can you help me with understanding something please! If I'm using all purpose flour and not self raising flour does this recipe not require a baking powder/soda...?? I hope i don't sound stupid 😅
I just made 2, 6 inch layers for my mom's birthday today 🎉. It came out fantastic 😍. And of course frosted it with your ermine frosting which turned out great too. Mom ate half of the cake in one go ❤. It was sooooo delicious 😋 and hands down the best vanilla cake+frosting combo I've ever made!
I just watched the Victoria Sponge video from 10 years ago, amazing how much the recipe and you have changed. like you can use "that weird spray grease stuff", its all you use now lol. Then divide the batter, you can weight it out if you like "but am not into all that" 🤣. Not tried this one yet but will be in the next few days, already know its going to be amazing. All you Recipes are......
I didn't think there will be a better vanilla recipe than the one from your cookbook. Tried it anyway oh my~ totally blown away. my boy ate so much in one go, kept raving the best vanilla cake ever!
WOW!!!!! I was salivating watching you reveal the cake! That looks unbelievable and I am definitely going to try this and it does look very........... M word *shudder* !!
Gotta admit when I saw the cake crumb n texture, I was like WOAH It looks like you said delicious and yummy! And when I saw your list of ingredients, it confirmed that this cake would be a fluffy tender moist soft cake, which is EVERYTHING! Only adjustment on my end is substituting the buttermilk using the lemon juice to half & half cream trick. Thanks for sharing this recipe and the video tutorial too! Again I've bookmarked this cuz this looks so PERFECT and can't wait to give it a try!
Thank you so much jemma,been having a real problem lately with my vanilla sponges so thought ide give yours a go as been looking for a vanilla sponge recipe with oil & buttermilk,these came out beautiful even though I was busy doing things in between watching your video & added flour before the eggs😢 they came out perfect ,so pleased your a genius ❤ 3:06
Thank you so much for the sharing the recipe gemma! I am so excited to try it since the recipes I tried from your recipe book are all a success! Thank you for your generosity! ❤️
Looks amazing . We don’t have self raising flour where I live and I have tried and tried again & again to make my own using your video but it’s not great. Any way to convert this recipe using all purpose flour? Help 😮please 🙏❤️
Oh my I love how you popped a link to download the written recipe right next to the video and for such a reasonable price. I instantly bought the printable version. Thank you! Am so excited to try and make this! ❤
That’s beautiful!! I will definitely try this recipe! I’m not an expert baker I think I will keep the nice golden skin I like the taste of that and just ice it normally 🥰but your looks amazing 🥰
Hi jemma omg im loving this thank you so much. Just a quick question how much butter cream icing will i need in total to crumb coat fill and ice for an 8 inch please. Much appreciated if u reply x
Wow! Mouth watering! 😋🥰Truly scrumptious. If making the 4x7 inch and 4 x 6 inch versions what would the cooking times be? For both these is it the same amount of SMBC? Hope you can help🙏
Hi Jemma! I typically do not keep self-raising flour on hand. I do however have AP flour and cake flour all the time. Can I use either of these and get the same results? Would I need to add baking soda (bicarb) or baking powder to the flour, if so what ratio for the 8-inch layers. Thanks so much. Love your videos.
Hi Jemma. This looks amazing. And I absolutely love you and your recipes. Have been baking your vanille cupcakes for years now. Just curious to know . Why did you trim the sides when they looked so yummie to eat?
I’m sure Jemma can answer, but my guess is purely for aesthetics. Look at the final slice, you’ll see there’s no thin brown line between the cake and the icing. I probably wouldn’t bother doing this at home, but at the shop they might want every detail to look pretty.
Hi Jemma, thanks for the amazing recipe. I love cakes with the addition of oil. Can you clarify if i use all purpose flour how much baking powder and baking soda should i be using? Also, how big {in grams} are British large eggs? Thank you.
Hi, i have a few questions: 1. Can i Substitute the ordinary butter with lactose-free? 2. If i am using 2 6x8 pan can i still follow the amount of the recipe? 3. For the buttercream can I substitute the butter as well with lactose-free one? Thank you so much in advance ❤
Actually i wouldn’t recommend this method for cupcakes. An all in one method is best for cupcakes as this method creates more air which works great for something big like a layer cake but in a cupcake can cause it to overflow and also dry out quicker.
Do you think , if I halved the recipe it will work ? I have halved recipes before . I made this cake in full last week .. it was amazing . Don’t need a full mix this time ? Xx
Thanks for this great recipe! I can't wait to try it! Is there something that I could use as a substitute for buttermilk? Do you think greek yogurt would be ok?
Do you have a conversion for "600g Self Raising Flour" for us in the States who use AP flour? How many grams of AP flour and grams of baking powder would that be? Thanks!
Actually @@chiaraippoliti, she says that about C to F temperatures which are a very easy conversion. However how much leveling agent goes into say 100 grams of AP flour to make it self raising flour is quite contested online. There are a bunch of different recipes and so I was asking specifically for Jemma's recipe.
Could I try 2x pans of 8x3 inches and just add a little more time in the oven? Also, how do you check your oven to make sure it bakes evenly? Thank you!
Obviously this isn't a confirmed method but I find if you divide the ingredients by the amount of eggs. So for example this has 9 eggs and 600g flour, divide 600 by 9 to give you the weight you need for each egg. For a 10" cake , you would probably need 11-12 eggs. I'm not sure if I've made that sound too confusing
Thank you very much ! Can I please ask for the SMBC recipe if I use the same amount of Pasteurized egg whites, will the quantity of all the other ingredients remain the same ?
Hi, do you mean you are using pasteurised egg whites instead of fresh in SMBC? You just use the same amount of ingredients. The only difference I make is I dont heat up the pasteurised egg whites to 75’C only to the point where the sugar is disolved🤗 Hope this helps😊
I like baking, but when I'm highly stressed I like to watch jemma bake. The best invention would be if you could press a button and a piece of cake comes out your phone😊
😂😂😂
Heu jsmith I have been asking for that for sooo long now but just like cell phone d camera phone with tasting smelling and telliporting stuff will be just now soon just be happy we can still use our phones and see/hear her and make d recipes to ❤❤
Hi Jemma how did you get that name for yr business Crumbs and Dollies I am just curious thank you. All the way from Trinidad we love you J
No. No it wouldn't! 😭😭😭 I have no will power! 😂
Going to have to try this. I am a baker, but usually just use the traditional vanilla sponge recipe. It looks so soft and light.
This channel literally made me the Baker I am today❤❤. Keep it up Jemma and Team!❤
Me too. Jemma taught me so much. Thank you! ❤❤
Same.
Me too! Jemma inspired me to bake and now I love baking!
That texture did look incredible. And yes with butter and oil you get great taste and a great posit crumb thanks Gemma.
I made this with Jemma’s Swiss buttercream recipe and OH MY goodness. So buttery and fluffy, everyone loved it. Thanks Jemma for the most delicious recipes which never seem to fail! ❤
Lately I have been leaning more and more towards oil-based cakes for layer cakes for the same reasons you've mentioned! They also don't seem to dome as much as the old recipe, which I love because that means less wasted cake when leveling the layers!
I just learned the reverse creaming method. It is amazing because it can’t be over mixed.
Love the update. Always keeping it fresh, Jemma!
Hey non C users... F is super easy to figure out. 170 times 1.8 equals 306 plus 32 equals 338 degrees F. If you're using a non fan you have to do the conversion using 185 c or 190 c. You can't just add the 15 degrees to it. Either way it's a 340° or 365° oven ♥️😊
Ha! From South Africa here. Found your 'other best' vanilla sponge cake of some years ago, just two weeks ago. It was so beautiful. Now ill do this one!😊
I love all Jemma’s recipes, the crumbs and doilies book is literally my baking bible however I’ve never been completely happy with vanilla sponge recipe, so I came on TH-cam today to see if I could tweak it somehow. This video was top of my suggestions, so obviously it was meant to be! I will be making this in the next few days and I can’t wait to see what it turns out like ❤
Can you help me with understanding something please!
If I'm using all purpose flour and not self raising flour does this recipe not require a baking powder/soda...??
I hope i don't sound stupid 😅
Self raising flour contains baking powder but I’m not sure how much you’d need
@@swarley_182 exactly... I don't get self raising flour easily.. I'd like to know the amounts of rising agents
I just made 2, 6 inch layers for my mom's birthday today 🎉. It came out fantastic 😍. And of course frosted it with your ermine frosting which turned out great too. Mom ate half of the cake in one go ❤. It was sooooo delicious 😋 and hands down the best vanilla cake+frosting combo I've ever made!
I just watched the Victoria Sponge video from 10 years ago, amazing how much the recipe and you have changed. like you can use "that weird spray grease stuff", its all you use now lol. Then divide the batter, you can weight it out if you like "but am not into all that" 🤣. Not tried this one yet but will be in the next few days, already know its going to be amazing. All you Recipes are......
Thank you so much for sharing Jemma ! I cant wait to visit your bakeryy!!!
Hi Jemma, what would be the measurements for 10" pans? Thank you 🙂
I didn't think there will be a better vanilla recipe than the one from your cookbook. Tried it anyway oh my~ totally blown away. my boy ate so much in one go, kept raving the best vanilla cake ever!
WOW!!!!! I was salivating watching you reveal the cake! That looks unbelievable and I am definitely going to try this and it does look very........... M word *shudder* !!
Without viewing can trust their recipes ♥️♥️♥️♥️
I scaled this recipe down and made 12 cupcakes, they were absolutely amazing thank you Jemma ❤
How much did you scale down?
@@adiaayesha Hello, please see below:
150g SRF
Pinch of salt
45g buttermilk
1tsp Vanilla
2 Eggs
105g butter
45g oil
131g sugar
😀
@@sunithavelu5616 thank you! baked for 20 minutes like Jemma's regular cupcakes?
I wonder if she also switched her cupcakes to this recipe!
@@sadroses2I baked for 20 minutes ❤
Hi Jemma, I tried your recipe and it’s the best cake I’ve ever made. 🙏🙏❤️
Gotta admit when I saw the cake crumb n texture, I was like
WOAH
It looks like you said delicious and yummy!
And when I saw your list of ingredients, it confirmed that this cake would be a fluffy tender moist soft cake, which is EVERYTHING!
Only adjustment on my end is substituting the buttermilk using the lemon juice to half & half cream trick. Thanks for sharing this recipe and the video tutorial too!
Again I've bookmarked this cuz this looks so PERFECT and can't wait to give it a try!
That slice looks PERFECT
One of my best
🥹
@@CupcakeJemma can you use food colouring for the vanilla cake batter?
Can this sponge be used in tiered cakes as well?
That cake is iced so perfectly Eben. That sponge looks incredible
Thank you so much jemma,been having a real problem lately with my vanilla sponges so thought ide give yours a go as been looking for a vanilla sponge recipe with oil & buttermilk,these came out beautiful even though I was busy doing things in between watching your video & added flour before the eggs😢 they came out perfect ,so pleased your a genius ❤ 3:06
I made this for my sister birthday cake and the cake was lovely and moist, light and spongy. It held its shape very well :)
Hi @CupcakeJemma, I have tried the recipe for 6 inch cake and it came out so perfect! Do you have a recipe for a 10 inch cake?
what a gorgeous crumb on this cake! can't wait to make this one.
This looks delicious! Will this sponge be ok to cover with sugar paste please? 😊
Thank you so much for the sharing the recipe gemma! I am so excited to try it since the recipes I tried from your recipe book are all a success! Thank you for your generosity! ❤️
Looks amazing . We don’t have self raising flour where I live and I have tried and tried again & again to make my own using your video but it’s not great. Any way to convert this recipe using all purpose flour? Help 😮please 🙏❤️
Google how to make diy self rising flour with all purpose. It's just adding baking powder and salt.
What a magnificent cake and perfect layers 😻 thank you Jemma
I love Thursdays I cant wait for it to come around 😂😂 and cant wait to try this!! Thanks team jemma! See you (virtually) Saturday!! ❤❤
Yay see you there!
@@CupcakeJemma can I use food colouring
You are so kind and generous to share your recipe! I will definitely be trying this out. Thank you! ❤❤❤
Oh my I love how you popped a link to download the written recipe right next to the video and for such a reasonable price. I instantly bought the printable version. Thank you! Am so excited to try and make this! ❤
Hi can I do 3 x 8inch cakes with 4x7inch cake mix
Hi
I tried this and loved it
Can it be converted to a 9by13 sheet cake
Can you please help with the calculations for that
You had me at "I count the rotations"!!! 😍😍😍 ABC. Always be counting
Could you please suggest a replacement for self raising flour - can I use all purpose flour and baking powder? How many tsps please for this recipe?
For real.. it hard to find self raising flour in my country
Looks amazing!! for frosting will it make sense to use white chocolate ganache and/or whipped cream and yogurt frosting?
Thank you again for another great recipe. ❤ I have your book its the best.
My daughter doesn't like jam, what could i use instead? Looks amazing!
Would you recommend going with the 4x6in layer measurements if making cupcakes out of this sponge? Hoping for 24 cupcakes
That’s beautiful!! I will definitely try this recipe! I’m not an expert baker I think I will keep the nice golden skin I like the taste of that and just ice it normally 🥰but your looks amazing 🥰
Hi Jemma, can you use fondant on this cake? Thank you for sharing, its appreciated, x 😊
Hi jemma omg im loving this thank you so much. Just a quick question how much butter cream icing will i need in total to crumb coat fill and ice for an 8 inch please. Much appreciated if u reply x
I can’t resist a good mini cake! 😍🍰
How long would you need to bake it if you did it in 2 x 8” tins instead of 4?
Yummy looking cake, can you substitute the butter for margarine please? ❤
can I use this recipe for tottenham cakes?
Hi Jemma! How would you convert the recipe for a 10inch cake? Thank you!!
Is this vanilla sponge cake suitable for tier cakes and carving please? Thank you
Would this cake be good to use in a teired birthday/wedding Cake? Thanks
Wow! Mouth watering! 😋🥰Truly scrumptious. If making the 4x7 inch and 4 x 6 inch versions what would the cooking times be? For both these is it the same amount of SMBC? Hope you can help🙏
Usually not by much. Always best to check though and if it needs more time, add it
@@CupcakeJemma Hi Jemma. Thank you for response that's great. Have a lovely weekend.
Can I add food dye gel to the batter layers ? Thanks
Do you ever cut the bottom off each layer as well as the top and sides?❤
Hi
Can we use this recipe to make cupcakes too? Without them shrinking from the wrappers. And staying nice and fluffy.
You make it look so easy! Thanks Jemma!
Hi Jemma! I typically do not keep self-raising flour on hand. I do however have AP flour and cake flour all the time. Can I use either of these and get the same results? Would I need to add baking soda (bicarb) or baking powder to the flour, if so what ratio for the 8-inch layers. Thanks so much. Love your videos.
Will this recipe make 3x 9” cakes easily ? 🙏
Hi Jemma, thank you so much for sharing this recipe. If I wanted to make 2 layers of the 8 inch, would I just half all of the ingredients? Many thanks
Thank you Jemma. Do you maybe have a pistachio sponge recipe?
Does this recipe work for chocolate cake too if I replace some flour with coco powder
Hi Jemma. This looks amazing. And I absolutely love you and your recipes. Have been baking your vanille cupcakes for years now.
Just curious to know . Why did you trim the sides when they looked so yummie to eat?
I’m sure Jemma can answer, but my guess is purely for aesthetics. Look at the final slice, you’ll see there’s no thin brown line between the cake and the icing. I probably wouldn’t bother doing this at home, but at the shop they might want every detail to look pretty.
hi jemma, could i use the 4 x 7" cake quantities for 3 x 8" cake?
It works guys I did it and it was perfect
Liked the video. What cream do you use Emma, SMBC or Plain cream. Thank you
Hi what is the cooking time for the different sizes pls?
What can you use instead of buttermilk?
Hi Jemma, thanks for the amazing recipe. I love cakes with the addition of oil. Can you clarify if i use all purpose flour how much baking powder and baking soda should i be using? Also, how big {in grams} are British large eggs? Thank you.
How long do u keep them in the tin before removing ?
Can you freeze these?
Thank you Jemma, can’t wait to try this! Can you replace the buttermilk with natural yoghurt? Thanks!
can i substitute buttermilk with sour cream or plain yoghurt? We dont have buttermilk in sweden.
Hi Jemma if yiur don't have selfraising how much baking powder is recommended andcwn you usereggarn suggest??.
WOW, Beautiful. Thank you for sharing.
wow they’re so flat. mine always domes and cracks on the surface. would u mknd if ask you what oven you’re using? 😊
Hi, i have a few questions: 1. Can i Substitute the ordinary butter with lactose-free? 2. If i am using 2 6x8 pan can i still follow the amount of the recipe? 3. For the buttercream can I substitute the butter as well with lactose-free one? Thank you so much in advance ❤
I hope my comment will be read and answered. I have 1 8' tin, but higher. Should I do half the mixture and cut it, or 1/4 and bake twice?
Thank you for sharing Jemma. Can I use batter for cupcakes?
Actually i wouldn’t recommend this method for cupcakes. An all in one method is best for cupcakes as this method creates more air which works great for something big like a layer cake but in a cupcake can cause it to overflow and also dry out quicker.
Thank you 👍🏽🇯🇲
Is there another alternative oil that we can use without affecting the taste?
Jemma, kan I use food colouring for the vanilla sponge?
Hi cupcakejemna I do not have access to self rising flour can you advise on the quantity of baking powder to use
Will you please do NYC S’mores Cookie? Perfect for summer, camping.
Do you think , if I halved the recipe it will work ? I have halved recipes before . I made this cake in full last week .. it was amazing . Don’t need a full mix this time ? Xx
Thanks for this great recipe! I can't wait to try it! Is there something that I could use as a substitute for buttermilk? Do you think greek yogurt would be ok?
Hi jemma I don’t have a self raising flour in my city what should I do .?
That looks so delicious. I shall make one this week. Which buttercream was used? Thanks for all your recipes.
the cake looks so fluffy and moist.
Do you have a conversion for "600g Self Raising Flour" for us in the States who use AP flour? How many grams of AP flour and grams of baking powder would that be? Thanks!
As she stated in the video, use Google. It takes only a few seconds to convert.
Actually @@chiaraippoliti, she says that about C to F temperatures which are a very easy conversion. However how much leveling agent goes into say 100 grams of AP flour to make it self raising flour is quite contested online. There are a bunch of different recipes and so I was asking specifically for Jemma's recipe.
Hi Jemma,
In this video you said to use 8 inch tins but then trimmed the cake , what size did the cake end up?
its 7 inch:)
Another fantastic recipe.
Would this work for cupcakes too?
@@zeenat174 of course 🤔🤣
Hi, please what’s the measurement for a self-raising flour?
Could I try 2x pans of 8x3 inches and just add a little more time in the oven? Also, how do you check your oven to make sure it bakes evenly? Thank you!
would this recipe be sturdy enough to be covered in fondant?
So excited to try this out!!
What measurements would you use for 10inch cakes
Obviously this isn't a confirmed method but I find if you divide the ingredients by the amount of eggs. So for example this has 9 eggs and 600g flour, divide 600 by 9 to give you the weight you need for each egg.
For a 10" cake , you would probably need 11-12 eggs.
I'm not sure if I've made that sound too confusing
Yum! I'll try this revamped recipe as I have a work gathering coming up. Vanilla cake is my FAV!! Thanks! btw.... What's FLUMPY?
What do you use to cut the cake?
IM SO EXCITED FOR THIS
What quantities would I use for 2 x 8 inch please 🙏
Hi Jemma, can it be used as base for cupcakes? If yes, how amny will it yield?
Hi Jemma, I would love to get the measurements for the chocolate version if there is one please.
No but I’m thinking about redeveloping our chocolate cake so watch this space
@@CupcakeJemma thank you I will 🙂
Thank you very much ! Can I please ask for the SMBC recipe if I use the same amount of Pasteurized egg whites, will the quantity of all the other ingredients remain the same ?
Hi, do you mean you are using pasteurised egg whites instead of fresh in SMBC? You just use the same amount of ingredients. The only difference I make is I dont heat up the pasteurised egg whites to 75’C only to the point where the sugar is disolved🤗 Hope this helps😊