You’re blessed with extraordinary talent and mastery, chef! Please I request you to make a chocolate cake without eggs and gelatine! I’m very fond of your cake recipes and looking forward to see one recipe without egg and gelatine. Thanks 🙏🏻
I just made your sponge cake and it was a success - thank you! Used an 8 inch x 3 inch pan and it rose to the full height of the pan. There is no salt mentioned, though, so I added 1/4 tsp to half your recipe.
thanks Chef, I discovered you over the past few days and I can't stop watching. I have not made this cake, but generally I love Sponge cake but not too sweet, wonder if I use the same recipe and make sugar for example to half of recommended, would it affect the texture, out come other than the level of sweetness. God Bless, you are a blessing to many and love the attitude of sharing being so humble.
Thank you so much for this video!! I searched everywhere and don’t know how to make a good one!! Now, I found the best one!! Thank you for your humble sharing and teaching! 💕
Un Pastelero GENIAL!!! Si tus videos estuviesen traducidos con voz en español/castellano ¡¡¡Sin dudas tendrías MILLONES de suscriptores!!!! Gracias por tan excelentes e impecables videos
OMG! I have just made this cake and it us wonderful. Even though I had disasters on the way. Firstly, I forgot to half the recipe, secondly my tin wasn't big enough. I love the technique. Thank you again fir this recipe. I cannot wait for the filling and decorating part. 🙏
Obrigada por co.partilhar seus conhecimentos. Vou reproduzir essa receita. Entendi que é uma massa flexível, que não quebra fácil e que pode ser molhada com calda.
Good afternoon May I ask are you using self raising flour or plain . Do you use unsalted or salted butter and finally, how large is your cake ring , 10 inches / 25.5 cms. , or is it smaller / bigger ? Thank you for four time .
Thank you Chef. You are a blessing to me, just recently fell in love with baking and your tutorials have made me more informed and excited to try new ideas and variations. God bless.
Thank you so much chef for this recipe. I have few doubts can you please clear the same 1. Eggs weight is with eggshell or without. 2. Baking with both heating elements( both the rods lower & upper) 3.with fan or without fan at 190 degrees. 🙏🙏🙏
10% of flour is good to start but you can do it more if you like to achieve darker. Take a note that Cocoa powders comes in different colour strength !!
Serdar, at 10:30 mins you reach for the small square container of white powder. I am so sorry but I can not understand what you call that. Is it vanilla powder? I just am asking for a little clarification please. Your videos are so helpful and I thank you for the time you have given us. Your skills and expertise are extraordinary. Thank you again... Cheers...
What did you add to the eggs? Corn starch, tartar? Sorry, I couldn’t hear what you said. I’m referring to the Ingredient in the small container - a powder. Love your channel. I never tire watching the full videos. I’m going to try tempering choc and making coils. I’ll always cite you
Thank you again fir a great recipe and tutorial. That is what I have been looking for ages. Coincidentally,I have guests coming in Friday and I will be making this. I guess your yoghurt and strawberry filling video will not be ready by Friday. 😂😂 Thank you again. 🙏
I want to try this recipe. Generally I use 1:2 sugar to flour ratio as we don't like very sweet cakes (without any difference in cake texture). Can I decrease sugar in this recipe also?
Thank you so much Chef, I've been trying to find a good sponge cake recipe and I know I can trust yours will be quality. Right into my arsenal of recipes this goes
Hi Yeners,this is great 👍. Really helpful and informative. What was the starch you used in here? Will try this as my next cake, definetly. All the best.
I use, e.g 150g flour, 150g sugar, 150g butter and 3 eggs - 1 egg for each 50g. I use water bands around the tins, and baked mine at 170c fan oven. My sponges always turns out level, perfectly baked with no caramelization around sides, base or top.
Item A of the ingredients should be Eggs I'm sure coz in the video he explains that Eggs are always measured by the weight instead of number of eggs and it's always 500 grams of Eggs.
Thank you for the recipe Can you please get me the amount of baking powder and baking soda to be used in the plain sponge and chocolate cakes please. We dont have cake flour here will have to use the regular flour Please get us the recipe of flour for this same recipe Thank you
![Easy Vanilla Sponge Cake [ Only 3 Ingredients ] Simple Sponge Cake Recipe](http://i.ytimg.com/vi/FYjNz4xmLAk/mqdefault.jpg)
You’re blessed with extraordinary talent and mastery, chef! Please I request you to make a chocolate cake without eggs and gelatine! I’m very fond of your cake recipes and looking forward to see one recipe without egg and gelatine. Thanks 🙏🏻
I just made your sponge cake and it was a success - thank you! Used an 8 inch x 3 inch pan and it rose to the full height of the pan. There is no salt mentioned, though, so I added 1/4 tsp to half your recipe.
I cannot thank you enough for going into such detail! It'll help us analyze recipes before trying them out.
thanks Chef, I discovered you over the past few days and I can't stop watching. I have not made this cake, but generally I love Sponge cake but not too sweet, wonder if I use the same recipe and make sugar for example to half of recommended, would it affect the texture, out come other than the level of sweetness. God Bless, you are a blessing to many and love the attitude of sharing being so humble.
I made this cake last week 😱 my kids and everyone loved it so much 👍🏻 I’m thinking to take online classes from you 😊
Thank you so much for this video!! I searched everywhere and don’t know how to make a good one!! Now, I found the best one!! Thank you for your humble sharing and teaching! 💕
Ваши работы просто шедевр!!!
Слежу за Вашим творчеством!!!
Радуйте нас своими работами!!!
С лучшими пожеланиями из России!!!
Un Pastelero GENIAL!!! Si tus videos estuviesen traducidos con voz en español/castellano ¡¡¡Sin dudas tendrías MILLONES de suscriptores!!!! Gracias por tan excelentes e impecables videos
Thankyou teacher, for a well explained and thorough video. You’re amazing 🙏🏼
OMG! I have just made this cake and it us wonderful. Even though I had disasters on the way. Firstly, I forgot to half the recipe, secondly my tin wasn't big enough. I love the technique. Thank you again fir this recipe. I cannot wait for the filling and decorating part. 🙏
Obrigada por co.partilhar seus conhecimentos. Vou reproduzir essa receita. Entendi que é uma massa flexível, que não quebra fácil e que pode ser molhada com calda.
You are a great genious!! I follow you from Argentina !! Thank you for so much!!
It's one of the best video on sponge, he nicely inform every single detail. Thanks a lot
Good afternoon
May I ask are you using self raising flour or plain . Do you use unsalted or salted butter and finally, how large is your cake ring , 10 inches / 25.5 cms. , or is it smaller / bigger ?
Thank you for four time .
Thank you Chef. You are a blessing to me, just recently fell in love with baking and your tutorials have made me more informed and excited to try new ideas and variations. God bless.
Thank you so much chef for this recipe. I have few doubts can you please clear the same 1. Eggs weight is with eggshell or without. 2. Baking with both heating elements( both the rods lower & upper) 3.with fan or without fan at 190 degrees. 🙏🙏🙏
1. without 2.both 3.with
Exactly what I was looking for for sooo long. Couldn't find the right one. Thanks for sharing 👍👍🎂🎂
Thank you for this recipe.... Very detailed and love how you explain every little thing. Will definitely try this method.
I want to see the variations. You are so good at giving all the hows and whys. Love your channel ❤
Barev! You are so kind and generous.
Very nice sponge thank you
Your videos/teaching is so detailed. Thank you very much x
I am so thankful for you sharing your knowledge with me. I believe I am a better baker and decorator and I credit you with that. Thank you.😃
Wow! Thank you so much. I really needed this tutorial. God bless you. Long live!
Thanks very much for the great tips 👍. Every time I watch your video, I get to learn so many things. Appreciate your videos.
Lucy
My pleasure!
I just made this cake and it is so lovely. Thank you so much for sharing this recipes. It's the best so far.
May I ask what flour you used SR or Plain and what did you use for starch?
I used plain flour and corn starch, and it turned out beautifully.
Plain flour , corn starch
Love ur tutorials..u make everything so simple 🥰
A beautiful recipe and so much wonderful information to create the perfect sponge. Thank you so much.
I love it but please I know my question is off the hook but please answer ,can I use tart fillings for cakes
Thank you. 🙏🏽 This was brilliant. You are a great teacher.
This is the best recipe for making lamingtons🙌🏼
It really is!
Thank you Chef. Much appreciated.
You are amazing, best teacher thank you so much
all doubts cleared😃👍👍🙏🏻🙏🏻🙏🏻thanku fr teaching
I love watching your channel, you are good sir. Thanks for this
Will surely try this fantastic sponge. If I want to make a chocolate sponge , what amount of flour should I replace the cocoa with . Thanks.
10% of flour is good to start but you can do it more if you like to achieve darker. Take a note that Cocoa powders comes in different colour strength !!
woowww love love the basics video!!! thank you for doing more ! xoxo!!!
Thank you chef for this amazing recipe. Please maybe you can make a video how we can cut the cake in even layer. Thank you and god bless you
Best chef..God bless you👍🌷
Thank you. Do you weigh the eggs with or without shell.
Always without shell.
Serdar, at 10:30 mins you reach for the small square container of white powder. I am so sorry but I can not understand what you call that. Is it vanilla powder? I just am asking for a little clarification please.
Your videos are so helpful and I thank you for the time you have given us. Your skills and expertise are extraordinary. Thank you again...
Cheers...
It is vanilla powder.
and I use modified starch to thicken cold liquid.
You are the best sir!
Thank you Chef, as always you are so generous with your expertise.What was your pan size?
I am making it today.
250mm/ 25cm/10inch
Wonderful ❤
What did you add to the eggs? Corn starch, tartar? Sorry, I couldn’t hear what you said. I’m referring to the Ingredient in the small container - a powder. Love your channel. I never tire watching the full videos. I’m going to try tempering choc and making coils. I’ll always cite you
Cream of tartar. it's not creamy. It's a dry, powdery, acidic byproduct of fermenting grapes into wine
I assumed it was tartar but needed confirmation. Ty for responding. 😁😁😊👑
Thank you again fir a great recipe and tutorial. That is what I have been looking for ages. Coincidentally,I have guests coming in Friday and I will be making this. I guess your yoghurt and strawberry filling video will not be ready by Friday. 😂😂 Thank you again. 🙏
I love your detailed explanations :)
Thank you very much :)
Very nice to see you again! :)
I want to try this recipe. Generally I use 1:2 sugar to flour ratio as we don't like very sweet cakes (without any difference in cake texture). Can I decrease sugar in this recipe also?
Do you have a DVD of your classes ?
You explain everything so good. I love your channel
www,yenersway.com
Thanks for the lesson.
Thank you for all ur tips.
Thank you so much Chef, I've been trying to find a good sponge cake recipe and I know I can trust yours will be quality. Right into my arsenal of recipes this goes
Same here
Muchas gracias a usted, excelente
Hi Yeners,this is great 👍. Really helpful and informative. What was the starch you used in here? Will try this as my next cake, definetly. All the best.
corn starch
Yeners Cake Tips - Yeners Way ,thank you.
Can this sponge recipe be used to make Swiss roll?
Thank you for this recipe...can u upload plumcake recipe..
Thank you so much for sharing
I like the way you make baking a science
Can i get substitute for egg...like eggless cakes in India.thank you
thanks so much it was marvelous
I use, e.g 150g flour, 150g sugar, 150g butter and 3 eggs - 1 egg for each 50g. I use water bands around the tins, and baked mine at 170c fan oven. My sponges always turns out level, perfectly baked with no caramelization around sides, base or top.
Thanks for sharing!!
Thank's
I will try this cake but my concern is that i don't have cake flour... can i substitute it with all purpose flour?
Yes you can
Great job
Your job is arranged
Thank you
Merci beaucoup pour la recette
Can we use this recipe under fondant ?
Yes you can but not for high cakes and with whipped ganache or butter cream, not with fresh cream
@@Yenersway Thanks. Do you have any other sponge recipe to be used for fresh cream cake frosting?. Thanks again.
I’ve never seen powdered vanilla so how can liquid vanilla be incorporated in this cake?
I would add it to the butter before mixing the egg mixture to it. Butter is an excellent flavor carrier.
Sir. please can I mix the butter with the sugar and later add in the eggs
No you have to whip the eggs with sugar so that it can hold the air.
@@Yenersway Thank you sir
@@Yenersway please can can I fill cakes with tart fillings?
Grear recipe, what was used for the “starch” with the flour?
Corn starch
tq sir
Sr. Plec chocolate cake recipe😍
Can you please tell the eggless cake recipe.
www.yenersway.com/recipes/eggless-sponge-cake-recipe/
sir...can u plz provide the eggless recipe?
www.yenersway.com/recipes
Please make a chocolate cake tutorial
Holaaaa!!! Un beso!
When you go to the recipe it doesn’t say how many eggs it also say sugar 2 times confused 🤷♀️.i will try this cake looks lovely
Item A of the ingredients should be Eggs I'm sure coz in the video he explains that Eggs are always measured by the weight instead of number of eggs and it's always 500 grams of Eggs.
Thanks for your point. I will ask Serkan fix that soon. First line 500g is eggs not sugar
Done , thanks
Please share eggless sponge cake receipe
www.yenersway.com/recipes/eggless-sponge-cake-recipe/
Bonjour chef vous pouvez faire les traductions combien minute et combien degré le four merci chef
Chef please tell eggless cake recipe
www.yenersway.com/recipes/eggless-sponge-cake-recipe/
Thank you for the recipe
Can you please get me the amount of baking powder and baking soda to be used in the plain sponge and chocolate cakes please. We dont have cake flour here will have to use the regular flour
Please get us the recipe of flour for this same recipe
Thank you
Just use regular flour without all these you asking. Thanks
@@Yenersway thank you chef
Can someone pls tell why do you cook eggs in the recipe? What does it do??
The gentle heat will make sugar melt in the egg without turning omelette, It turns to a syrup which bubbles ( whip) better.
@@Yenersway thanks sir
👌👌👌
Did you grease the ring?
No
Yeners Cake Tips - Yeners Way Thank you!!
Can you please teach this cake without eggs...
👌
👍
Ottima ricetta
I want the amounts of the dab keck, cheesecake and mousse
I please give us a sugar free recipe or more desserts not using sugar but its substitute. Thanks a lot.
Bakán !!
Domage ce n’est pas traduit en français 😭😭😭
Ur note is not clear...so light on that