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 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!
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 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 ❤
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!😊
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* !!
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! ❤
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!
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!
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 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! ❤️
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 🥰
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 🙏❤️
I baked this today!! And it really is the most moist, fluffy sponge ever. It’s deffo going to be my go to recipe for any sponge cakes. Thanks so much.. also is there a recipe to make it into a chocolate sponge ?? 😌
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 ❤
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 cupcake Jemma! I think you would love this recipe made by TT’s Kitchen. She makes some senorita bread I think you’d absolutely love it! I made some last night and it’s exactly like the bakery makes them at starbread.
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.
I made this recipe the other day and it was SO yummy and moist. I wrapped my layers and put them in the freezer to decorate the next day, which is the norm for me. By the time I frosted and cut the cake it was dry! Any ideas as to why that may have been?
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.
What makes a sponge cake a sponge cake? I always thought it was a cake that has to have the eggs beat together until thick and sugar dissolved and then have flour just folded in very tricky to make a good one without practice. That's how my old neighbor used to do it and she was a state level cake judge and sponge specialist. This looks the same as what I call a normal sponge but with a completely different technique.
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🙏
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
Hello, In the event that butter is substituted with oil, it is important to note that the resulting sponge cake may exhibit a noticeable difference in taste, specifically a reduction in the expected buttery flavor. Additionally, the texture of the sponge cake may also undergo alterations.
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 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 learned the reverse creaming method. It is amazing because it can’t be over mixed.
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!
Without viewing can trust their recipes ♥️♥️♥️♥️
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 ❤
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!😊
Hi Jemma, I tried your recipe and it’s the best cake I’ve ever made. 🙏🙏❤️
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* !!
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 cake is iced so perfectly Eben. That sponge looks incredible
That slice looks PERFECT
One of my best
🥹
@@CupcakeJemma can you use food colouring for the vanilla cake batter?
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!
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!
I made this for my sister birthday cake and the cake was lovely and moist, light and spongy. It held its shape very well :)
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
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......
You had me at "I count the rotations"!!! 😍😍😍 ABC. Always be counting
You are so kind and generous to share your recipe! I will definitely be trying this out. Thank you! ❤❤❤
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! ❤️
You make it look so easy! Thanks Jemma!
Thank you again for another great recipe. ❤ I have your book its the best.
Best cake ever it tastes amazing
the cake looks so fluffy and moist.
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 🥰
WOW, Beautiful. Thank you for sharing.
Bonus Jemma thank you very much stay bless with your family
Hi Jemma, your vanilla cake recipe is 9 out of 10! My question is can I use food colouring for the cake mixture?
😮 Jemma esa torta se ve demasiado rica. Eres única.
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?
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.
Looks amazing!! for frosting will it make sense to use white chocolate ganache and/or whipped cream and yogurt frosting?
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?
I baked this today!! And it really is the most moist, fluffy sponge ever. It’s deffo going to be my go to recipe for any sponge cakes. Thanks so much.. also is there a recipe to make it into a chocolate sponge ?? 😌
Hey, did you do 4 tins or...?
@@gloria_vdc hi yes I did 4 8”inch tins and weighed them out on the scale using an ice cream scoop 😌
That looks beautiful
Hi Jemma,
In this video you said to use 8 inch tins but then trimmed the cake , what size did the cake end up?
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 don’t have self rising flour, what measurements should l use for flour and baking powder/ soda
This looks so good. I have to try this.
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
Excellent recipe keep sharing more useful tasty recipes
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 cupcake Jemma! I think you would love this recipe made by TT’s Kitchen. She makes some senorita bread I think you’d absolutely love it! I made some last night and it’s exactly like the bakery makes them at starbread.
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 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.
I made this recipe the other day and it was SO yummy and moist. I wrapped my layers and put them in the freezer to decorate the next day, which is the norm for me. By the time I frosted and cut the cake it was dry! Any ideas as to why that may have been?
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?
How long would you need to bake it if you did it in 2 x 8” tins instead of 4?
This looks delicious! Will this sponge be ok to cover with sugar paste please? 😊
Thank you Jemma, can’t wait to try this! Can you replace the buttermilk with natural yoghurt? Thanks!
I’m going to London for the first time in September! I’m hoping to visit your shop! ❤️
made today..came out well ty:)
Thanks Jemma, trying it now, can’t wait to taste it. How would you tackle the heat with buttercream? Is there something to use to make it more stable?
My daughter doesn't like jam, what could i use instead? Looks amazing!
Thank you Jemma. Do you maybe have a pistachio sponge recipe?
Omg yesssss !!!!! I love this
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.
That looks so delicious. I shall make one this week. Which buttercream was used? Thanks for all your recipes.
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
I hope your book will be available here in the Philippines ❤
Does anyone know what the (silicone?) sheets are that she’s using under each layer to stack and transport?
Yum can't wait to try it.😊
Hope you enjoy ☺️
That looks great. Do you let the cakes cool in the tin or do you take them out when they are still warm?
I’d love to make this cake but really want to know what you used to ice it. Am I missing something?
Hi Jemma, can you use fondant on this cake? Thank you for sharing, its appreciated, x 😊
Hi what is the cooking time for the different sizes pls?
What makes a sponge cake a sponge cake? I always thought it was a cake that has to have the eggs beat together until thick and sugar dissolved and then have flour just folded in very tricky to make a good one without practice. That's how my old neighbor used to do it and she was a state level cake judge and sponge specialist. This looks the same as what I call a normal sponge but with a completely different technique.
It's just British terminology. It's just cake.
Thanks. All this time I thought it was it’s own category.
Thanks. All this time I thought it was it’s own category.
would this recipe be sturdy enough to be covered in fondant?
CAKE QUEEN JEMMA❤
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.
Hi Jemma! How would you convert the recipe for a 10inch cake? Thank you!!
❤😲🤤🤩😋🤤 why couldn't this be uploaded 2 weeks ago, so i could make it for my Birthday🎂😩😉
Another fantastic recipe.
Would this work for cupcakes too?
@@zeenat174 of course 🤔🤣
If you used 2 8” tins instead how much longer would it take to bake Jemma?
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
Can you please share the receipt of red valvet cake
And thank you.very much for your efforts
❤❤❤❤
Jemma has already shared the recipe for red velvet recipe.
Hi Jemma, what would be the measurements for 10" pans? Thank you 🙂
Are you using this recipe for the cupcakes as well? I've been using your classic vanilla cupcake recipe for ages now and it never fails to amaze.
Could I put this in a square tin and top it with raspberries and a crumble ? Or will it all sink to the bottom?
Can you freeze these?
Can I replace the butter for oil only?
Hello,
In the event that butter is substituted with oil, it is important to note that the resulting sponge cake may exhibit a noticeable difference in taste, specifically a reduction in the expected buttery flavor. Additionally, the texture of the sponge cake may also undergo alterations.
Is there another alternative oil that we can use without affecting the taste?
Could you use this recipe for making cupcakes?
Why do you use oil as well as butter? Does that make the cake more moist?
edit: watched to the end and you explain it at the end of the video lol
can i substitute buttermilk with sour cream or plain yoghurt? We dont have buttermilk in sweden.
Do you ever make gluten free cakes?So far I haven't found a supermarket one that tastes nice.
Liked the video. What cream do you use Emma, SMBC or Plain cream. Thank you
How to transform this recipe into chocolate sponge??
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
Hi Jemma, can it be used as base for cupcakes? If yes, how amny will it yield?
Hi Jemma if yiur don't have selfraising how much baking powder is recommended andcwn you usereggarn suggest??.
MORE NY COOKIE RECIPES PLEASE!!!!!!!!
We need a new chocolate cake recipe
I have a wedding cake to make. Would this cake freeze well?
Hi jemma I don’t have a self raising flour in my city what should I do .?