I made the light and fluffy version of this recipe, and all I can say is wow! I’ve made some pretty good yellow cakes over the years, but this is the first time I’ve made one that satisfied me. This will be a go to recipe for me.
I’ve made this twice now. And it’s the best butter/yellow cake I’ve made even with my crappie oven, and by far the best one I’ve eaten. Perfect in every way. Thank you so much for sharing.
Another protip: when taking these "lighter" batters (when you want them to rise quite a bit) move some of it from the middle to the sides instead of making it even, since the middle rises more than the sides, it will be even once baked... It makes it a lot easier to fill/frost it :)
For lighter fluffy cakes mix in the egg separately with the egg yolk first after creaming the butter n sugar together but do it slowly or else butter separates and deflates For flour don’t use all purpose but use cake flour cause it has less protein and less structure Add baking soda so that it reacts to acid in buttermilk for another level of leavening Don’t overwork the flour and toughen it so it is still airy Whip egg whites into soft peaks and fold into batter to make it even fluffier
From wikipedia: "Yellowcake (also called urania) is a type of uranium concentrate powder obtained from leach solutions, in an intermediate step in the processing of uranium ores. It is a step in the processing of uranium after it has been mined but before fuel fabrication or enrichment. Yellowcake concentrates are prepared by various extraction and refining methods..." Wait, I'm not sure we're talking about the same thing...
I love your explanations it's been helping me make more efficient decisions in the kitchen, and it's taking the anxiety out of making a recipe my own. Understanding the different ingredients and methods is giving me a lot freedom.
Thanks so much, can you help to make the list of your ingredients here and what is the measurement of your cup flour? Thanks so much please I need a quick answer.
When it comes to chocolate goods such as Brownies or chocolate cake variations I love a dense and fudgy chocolate dessert. But for vanilla or red velvet cakes I honestly prefer them to be as light as air
You VDO is different than other normal baking show. It explains me how we can control the outcome that we want. Thank you and I will look your other VDO clips. Thank you for sharing.
This video was so helpful for understanding the science behind each ingredient, thank you so much for making this!! All the other videos I've found so far do not have as deep an explanation as this one does along with the amount of ingredients. thank you again!! I'll recommend this to my people!!!!
Here's something I'd like to see for a future Kitchen Conundrums: how to adapt to baking in various size pans. I bought some smaller pans (6-inch rounds and 4-inch springform) and I have just been lowering the baking temp by about 10 degrees F and starting to check them about 7 minutes earlier than instructions for an 8-inch round. Could I also bake most recipes in a quarter-sheet pan if I wanted to cut them into shapes and make mini cakes? I assume then the baking time would be very short but should the temp be lower?
If your making them in a sheet pan for mini cakes, just bake at the regular temperature for the regular time and if that doesn't cover it, wait until a cake tester comes out clean.
When I use a different size pan than the recipe uses, I use the same oven temp and start checking at 1/2 of the baking time stated in the recipe. If you wait for a skewer to come out clean you've probably over baked the cake. I usually remove from oven as soon as the top springs back.
Thank u for this video because I have been really trying to figure out why my cakes was coming out like a pound cake and thought it was the number of eggs. Now I see it’s because I didn’t separate the eggs
Just watched with my kid, mixed it and now it's in the oven. I had him teaching her how to bake, cause I am not an able baker😂! Fun experience! Wish us luck!
my God!!! so glad I found you!! you just got a new subscriber. loved this video...very helpful and easy to understand and to follow. I gotta give this cake a try!!! please keep posting!🙌🙌🙌
Nice lesson!!! and I'm a Chemist 😁 I loved this as a reinforced but DUH! I never thought to use scales to get even batter in the pans! (and I have 3 😜). Thank you again for such a clearly presented lesson.
This video came at the perfect time. I tried your channels yellow cake mix the other day and it turned out but I think I over cooked it because it was on the dry side. I've been teaching myself to bake recently and while I've had some success I have also had some really bad cakes. *grin* I'm working on it so I can make the perfect cake for my grand daughter's birthday. I think I need a dense cake. However, I want a dense cake I can layer and decorate without losing moisture. So moist and dense not light and fluffy. Here's to hoping this recipe is perfect. *crossing fingers* Thank you!
yellow cake with chocolate frosting is my desert island dessert Thanks for the science and technique and great recipe. Now I'm afraid I'm going to have to make a cake. Cheers
Perfect.. Need a video about ratios like how many baking powder per 100 g of flour and how many eggs. So we know what to add in big cakes and small cakes
Hey can you try vegan versions of this idea of fluffy vs dense?? I really enjoyed learning all this. It was well done, well planned out and very easy to understand. Thank you so much for your work. I'm sure you are helping a lot of people. Love and light :)
Have tried this recipe and it come out great!!! So fluffy and airy texture with rich taste of butter. Just a little bit sweeter than i thought. Can i reduce the sugar?
had to stop the video to Google conundrums🤔 I'm back now I'm ready to continue this video with a new word in my vocab.🤓🤓 and learn about these cakes Joe makin
Hey Thomas... Good job... I like Ur videos as they are interesting due to Ur way of explaination.... ,😊🤩👌👌I had a request for u, can u plz share a recipe of a perfect eggless sponge cake as I love making pastries cakes at home (I am vegetarian and I don't consume eggs)
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
This is a "1-2-3-4 Batter" (1cup of butter (225 grams), 2 cups of sugar (400 grams), 3 cups of flour (400 grams), and 4 eggs (200 grams).
Luc Van kasteel such a clever way of remembering it :-)
It’s on every box of Swan’s Down Cake Four... this is the first recipe I learned as a little girl making cakes with my Nana!
Really IT is😊 thank you for this clever formula
Where's the milk?
Luc Van kasteel great observation
I made the light and fluffy version of this recipe, and all I can say is wow! I’ve made some pretty good yellow cakes over the years, but this is the first time I’ve made one that satisfied me. This will be a go to recipe for me.
I’ve made this twice now. And it’s the best butter/yellow cake I’ve made even with my crappie oven, and by far the best one I’ve eaten. Perfect in every way. Thank you so much for sharing.
Another protip: when taking these "lighter" batters (when you want them to rise quite a bit) move some of it from the middle to the sides instead of making it even, since the middle rises more than the sides, it will be even once baked... It makes it a lot easier to fill/frost it :)
Nad Kudo *phandom in the back screaming*
or use a cake bandana.
just use baking strips around the pans.
Nad Kudo or just do a water bath
Yttyytyttyyyťttyytyyyyyytyytyttyy
For lighter fluffy cakes mix in the egg separately with the egg yolk first after creaming the butter n sugar together but do it slowly or else butter separates and deflates
For flour don’t use all purpose but use cake flour cause it has less protein and less structure
Add baking soda so that it reacts to acid in buttermilk for another level of leavening
Don’t overwork the flour and toughen it so it is still airy
Whip egg whites into soft peaks and fold into batter to make it even fluffier
I need a Thomas Joseph in my kitchen, that's my conundrum.
Why is this underrated
This is the best explanation of the science of the yellow butter cake. Thanks Thomas 🙂
Love it when Thomas Joseph takes over this channel :P
From wikipedia: "Yellowcake (also called urania) is a type of uranium concentrate powder obtained from leach solutions, in an intermediate step in the processing of uranium ores. It is a step in the processing of uranium after it has been mined but before fuel fabrication or enrichment. Yellowcake concentrates are prepared by various extraction and refining methods..."
Wait, I'm not sure we're talking about the same thing...
Well, technically yes.
Is this the basic 1234 cake? (1 cup of butter, 2 cups of sugar, 3 cups of flour, 4 eggs)
1 cup of uranium powder, 2 cups uranium ores, 3 cups rocks 4 uranium mines
(what the hell am i saying)
J Sal About Crooked Hillary's real collusion which is the uranium deal with Putin?
Yes but how do you get light and fluffy Urania ? LOL !
I do that egg white technique with a banana, walnut and date cake and it really does make a fluffier texture, its amazing!
I love your explanations it's been helping me make more efficient decisions in the kitchen, and it's taking the anxiety out of making a recipe my own. Understanding the different ingredients and methods is giving me a lot freedom.
Thanks so much, can you help to make the list of your ingredients here and what is the measurement of your cup flour? Thanks so much please I need a quick answer.
Just made the fluffy version.....the family agrees it is the best cake I've been able to bake. Now my "go to" vanilla cake.
Thomas Joseph: You are amazing! Such an excellent teacher, great manner of relating to your students! Thank you so much!
This is the first time I've fallen for a chef. Joseph, I love you.
Really good video. The writing, the filming, the set, the host. Great job.
When it comes to chocolate goods such as Brownies or chocolate cake variations I love a dense and fudgy chocolate dessert. But for vanilla or red velvet cakes I honestly prefer them to be as light as air
Making a birthday cake next week for my sister, doing a bit of research. Great video, I love learning the science behind food and baking!
I'm so happy he tasted it!
I love all the explaining you do! It's like I'm getting a baking class. I absolutely love this channel!
You VDO is different than other normal baking show. It explains me how we can control the outcome that we want. Thank you and I will look your other VDO clips. Thank you for sharing.
This video was so helpful for understanding the science behind each ingredient, thank you so much for making this!! All the other videos I've found so far do not have as deep an explanation as this one does along with the amount of ingredients. thank you again!! I'll recommend this to my people!!!!
Very informative. Thank you for explaining things that most don’t.. “Why cake flour & why adding one yolk at a time” thank you
I learn a great deal about baking from your videos Thomas. Your explanations are priceless. Thank you. Well wishes.
Thank you so much for this video Thomas! I really appreciate the fact that you explained the reason behind each ingredient and process.
Here's something I'd like to see for a future Kitchen Conundrums: how to adapt to baking in various size pans. I bought some smaller pans (6-inch rounds and 4-inch springform) and I have just been lowering the baking temp by about 10 degrees F and starting to check them about 7 minutes earlier than instructions for an 8-inch round. Could I also bake most recipes in a quarter-sheet pan if I wanted to cut them into shapes and make mini cakes? I assume then the baking time would be very short but should the temp be lower?
If your making them in a sheet pan for mini cakes, just bake at the regular temperature for the regular time and if that doesn't cover it, wait until a cake tester comes out clean.
When I use a different size pan than the recipe uses, I use the same oven temp and start checking at 1/2 of the baking time stated in the recipe. If you wait for a skewer to come out clean you've probably over baked the cake. I usually remove from oven as soon as the top springs back.
Try the cupcake Jemma masterclass!
Thank you. I gave up on making yellow cake because I didn’t like the texture. I’m looking forward to making this.
What a comprehensive lesson. Excellent - thank you. I promised my Dad a yellow cake. This is the one I'm making. Awesome teaching!!!
Love this. I'm impressed with the tip about the egg whites. Will definitely try this, because I like a lighter, fluffier version as well.
I have learn so much from this man
That was a fantastic show!
Dear Thomas Joseph - please start your own cooking school - you are wonderful; a fun and excellent teacher
Thank you for the explanations - had always wondered why we have to use buttermilk and why we sometimes use baking powder and sometimes baking soda.
Thank u for this video because I have been really trying to figure out why my cakes was coming out like a pound cake and thought it was the number of eggs. Now I see it’s because I didn’t separate the eggs
Just tried it, great recipe!
Better than the other recipes I’ve tried from other TH-camrs.
Thanks Thomas....i loves to see your video n your sharing knowledge about baking / cooking...it's so helpful a lot...
100% cool teaching. You are the best! Pls do more videos on cake science.
I love your videos! You're a great teacher and so easy to understand. You explain everything so well. Thank you for your videos!!
I hope they do one on humidity and altitude. As someone who lives in a high-altitude location, it would be really helpful.
Swear I read it as humility and attitude and was wondering what was wrong with Thomas Joseph's attitude! 😂
Thank you so much for explaining the science you are amazing,
Just watched with my kid, mixed it and now it's in the oven. I had him teaching her how to bake, cause I am not an able baker😂! Fun experience! Wish us luck!
I love this segment of Everyday Food!
I used u'r fluffy cake tips to my butter cake recipe and works out. TKS 4 sharing u'r tips.
Excellent you have marvelous way of teaching! From now on I will follow you thank again
Enlighten us Thomas...we all have to know this. ❤️🙂🌟✨
You explain so well! Keep it up 😀
Thank you. Excellent video! It was very educational
Very informative and explicit. Thank you Mr. Joseph.
tried it just now and it came out super moist nd fluffy... added buttermilk and soda plus whole eggs ... got lazy of separating them 😊
I've made this cake a dozen times now, and it has come out perfect every time. No variation from ingredients or instructions in the video.
Excellent lesson.. my cake came out well.. soft and spongy.. thank u!
I love all of your explanations for everything you do
Best how-to baking video I've watched to date!
my God!!! so glad I found you!! you just got a new subscriber. loved this video...very helpful and easy to understand and to follow. I gotta give this cake a try!!! please keep posting!🙌🙌🙌
Nice lesson!!! and I'm a Chemist 😁 I loved this as a reinforced but DUH! I never thought to use scales to get even batter in the pans! (and I have 3 😜). Thank you again for such a clearly presented lesson.
Me too nxt i will put them in different scales m devide
10:05 spread into the corners. Which corners, Thomas?
Nando Annunziata lol
The bottom corner.
There is a corner where the side of the pan meets the bottom of the pan.
+Nando Annunziata Cylinders have corners.
The corners where the tall bubbles are of course.
Thank u so much, explaining everything helps a lot🙏❤️
Wonderful step by step explanation. Thank you for your help 🙂
Thank you for your nice videos i really learn a lot please can you make a video in how to make a perfect modeling chocolate ..
I love all of your videos! so pleasant to watch!
Love Love Love your explanations! So easy to follow, I learn more here then I did in culinary school!
I've been baking for a while but this video was so helpful!
This video came at the perfect time. I tried your channels yellow cake mix the other day and it turned out but I think I over cooked it because it was on the dry side. I've been teaching myself to bake recently and while I've had some success I have also had some really bad cakes. *grin* I'm working on it so I can make the perfect cake for my grand daughter's birthday. I think I need a dense cake. However, I want a dense cake I can layer and decorate without losing moisture. So moist and dense not light and fluffy. Here's to hoping this recipe is perfect. *crossing fingers* Thank you!
It's Martha Stewart's recipe 🤩I've tried it and it taste yummm
Good stuff Thomas- always enjoy your shows
what a great video! you really broke it all down for us! gonna use the tip on the eggs for the chocolate cake of my dreams!
Hi Thomas! Great notes specially for beginners like me 😊 Learning a lot from your channel!
This is a wonderful and thorough description! Thank you!
Another great video! Always learn so much, thank you Thomas!
As a new baker, I love the "Science behind" videos. Thank you !
Wow thank you very much for the knowledge
Thomas, I love your videos and your explanations. Thank you for sharing :-)
LOVE how you explain the usage of the different ingredients! Thanks for the info! MUCH Love! Happy Holidays!!!!!
we love thomas
I love this guy.
Thank you Thomas.
yellow cake with chocolate frosting is my desert island dessert
Thanks for the science and technique and great recipe.
Now I'm afraid I'm going to have to make a cake. Cheers
Perfect.. Need a video about ratios like how many baking powder per 100 g of flour and how many eggs. So we know what to add in big cakes and small cakes
Hey can you try vegan versions of this idea of fluffy vs dense?? I really enjoyed learning all this. It was well done, well planned out and very easy to understand. Thank you so much for your work. I'm sure you are helping a lot of people. Love and light :)
Thk u for good knowledge of making successful cake.
the only reason I am here on this channel, dis guy!
me too
Yes... I love him..
I love to watch ur videos.can u plz make a video on different types of sponge cake.will be very helpful.
Have tried this recipe and it come out great!!! So fluffy and airy texture with rich taste of butter. Just a little bit sweeter than i thought. Can i reduce the sugar?
Very interesting, thank you so much. I really enjoyed this video.
I love your videos. I've learned so much from you. I wish you would do more videos more often.
As always, very well explained, loved it!
Hi chef, as usual an amazing explanation! I would be grateful if you would do a video on croissants!!! Please
Thomas grt scientific video...plz make such a video for eggless yellow cake
Lovin' this guy now..
had to stop the video to Google conundrums🤔 I'm back now I'm ready to continue this video with a new word in my vocab.🤓🤓 and learn about these cakes Joe makin
Hi i love ur demonstrations . Can u plz show eggless sponge cake recipe?
I made it as a chocolate cake. Separqted the eggs like u did. When it is done i m gonna post the result
Hey Thomas... Good job... I like Ur videos as they are interesting due to Ur way of explaination.... ,😊🤩👌👌I had a request for u, can u plz share a recipe of a perfect eggless sponge cake as I love making pastries cakes at home (I am vegetarian and I don't consume eggs)
Really well explained! Thank you!
Well done! My cake is delicious.. Thanks guys.. I Love It.
mmm looks good thanks for the tip
I learned a lot, thanks Thomas :)
The best explanations! Can you make oat banana pancakes? I haven't found the best recipe, sometimes they turn out heavy, or dark, or flat.
احسن واحد بالعالم موااه
The best chef in the world mwah
Hajer D he aint a chef
Roast Alert what ever
Oh this recipe is too sweet
Man this video is beautiful ❤ and Thomas makes it more beautiful ❤