WHAT'S WRONG WITH MY SPONGE CAKE? Bake Perfect Cakes every time Recipe & Tutorial | Cupcake Jemma
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Cakes thin and rubbery? Look good but taste really dry? Cakes falling, or rising too much, in the middle? Need to change your recipe because you have smaller or larger tins than me? WHAT GIVES? Well, fear not gang - in this video I am going to share my recipe and method for the Perfect Vanilla Sponge Cake PLUS I'm going to give you two ideas to adapt the flavour (if you want to try something new with it, go ahead!). And, to top it all off, I'll give you my tips for scaling a recipe up or down to suit your tin size!
RECIPE FOR 4 x 8 inch tins...
500g caster sugar
500g unsalted butter, soft
8 lg eggs
500g self raising flour
6 tbs milk + 1 tsp vanilla extract
For 4 x 6" tins: reduce each measurements by 250g, use 4 eggs, 3tbs milk + 1/2 tsp vanilla
For 4 x 10" tins: increase each ingredient by 250g, use 12 eggs, 9tbs milk + 1.5 tsp vanilla
What if I only have three tins?? - divide all the quantities by 4 and then multiply that number by 3! Simple!
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Finally someone who speaks English for most of the world. Self-raising flour, caster sugar, icing sugar, grams, centigrade etc. it seems so hard for Americans to grasp that most of their viewers are not American! Thank you Jemma, love your videos!
and the american recipe sites that have an entire biography of the baker making it that you have to get through even though nobody cares about it
@@EVGore yes, all the waffle at the beginning that we skip through....
E.V.Gore as an American, I promise you, we just scroll past the all of that as well! Someone once told me that it was something ridiculous about advertisement revenue being different for different word counts on the page
Michelle R aaah ok that makes sense
Love this cake and information on sizes is really helpful. If I wanted to Make this 8 x 4 a chocolate cake how much flour would I substitute and how much cocoa powder please. Love you channel
I love watching your videos! You explain everything so well and as someone who wants to bake professionally one day, it's really helpful to have someone explain why they beat for 5 min or why they use this ingrediënten instead of this etc. so thank you for that!
That butter tempter tip has honestly changed my baking! Thank-you!
Yay! So glad it helped!
@@CupcakeJemma how high/tall are your cake pans?
bijoudeaux1 yes I’d like to know this too. Does it make a difference?
@@CupcakeJemma do I need to grease my pans?
@@bijoudeaux1 Do i need to grease my pans?
I used this method to make my Granddaughter's first Birthday cake and it was PERFECT. This is my go to recipe from now on. Thank you x
This could not have come at a more perfect time! I was just coming to the trusty Cupcake Jemma channel looking for a vanilla sponge cake to make for a party tomorrow!
Kayleigh Ashraf how was it??
How was it?
What oven temp did you do?
This is really *THE BEST* how-to-video - Thank you so much Jemma for all your tips! I've never done a layer cake before and with your videos it turned out great!
thank all contributers for encouraging this new generation to know the kitchen arts that MY generation had mixed feelings about. Gender whatever--to delight by showing love in "breaking bread"...or cake-- or sharing a steaming bowl of chicken noodle soup-- with others reassures me that SOMEONE GETS IT--and shares--the message that we are ONE and...we should listen and invite our sisters and brothers in Mother"s Family of life to join us at the table.
Thank you for sharing your baking expertise with us mere mortals. I think using French butter does make a massive difference to my cakes. Every time I use it people complement me on the rich flavour of my bakes, so no margarine in my kitchen 😊Could I ask for a fool proof recipe for a Genoise sponge please? Cheers.
Hello Jemma, I have been following your channel for many years now. I have been trying to make vanilla butter cake but I keep getting the texture wrong.. So I remember you have a video on it and I watch and follow your detailed explanation. I am so so happy to say they came out exactly how I want it to be 😍😍😍 you are so amazing and kind for sharing all your tips 🥰🥰 A BIG THANK YOU TO YOU !!
You have honestly helped me with my baking abilities. I am a novice and was able to do a few, then I found out that I had celiac disease and cannot eat gluten.
I have failed many times and your tips have helped me to adapt many recipes so that they actually work. In particular your carrot cake recipe is phenomenal, although I did replace about half of the oil with unsweetened applesauce as with gluten free it goes from just enough to too much oil extremely fast and this helped with the texture. Even my non gluten free family members devoured it.
Do i need to grease and flour the pan before filling it with batter?
I tried making with least quantity so i made like using 125 g…. The cake was super spongy and soft and didn’t get harder as it cooled down…. It didn’t crumble a lot… the texture are perfect 😍😍😍 huge love to this channel for sharing this amazing recipe ❤️🥰
Just today I was watching your cupcake masterclass video for the 5th time! And this one will watch for at least 50 times(or maybe I'm understating😂) !!
Btw, what about a video on how you started C&D, that would be really helpful and enjoyable for a lot of people, I'm sure!
I think she talked about this a lot in her Q&A videos. :)
😂😂😂😂😂😂
I made a two tier vanilla butter cream cake with this sponge recipe. Also, I did everything by hand - using a hand whisk. It took me very long but it turned out amazing. The sponge was really nice - moist, buttery and light.
I used 1000 gm of butter, sugar, flour, 16 eggs, 12 tbsp milk, 2tsp vanilla extract. However I could only fit all this batter into 1 tin each of 8inch diameter by 3inch height and 10 inch diameter by 3 inch height. So I could make only 2 layers in each cake. I really wish I could attach a picture here as it was my first time making a cake with fondant and it turned out so well.
Thank you so much for this recipe tutorial !
Do you put you buttercream cakes in the refrigerator? I have not tried this recipe yet but when I use butter in my sponge and leave it in the fridge for the buttercream to stay stable, they go dense and hard...
2:55 "DO-DO"...like Chandler practising his job interview with Phoebe hahaha.
My granny has always made my birthday cake through the years. This time I'm making hers as a present (Victorian Sponge Cake). Thanks Jemma. Greetings from Argentina.
LOL LOVE THT EPISODE
Thank you so much I did 2 9inch cakes with the 500g mix and then I did 250g mix for another 9inch with a little left over. This was a great help love watching your videos x
Ive tried all kinds of various vanilla cake recipes and the ratios in this one are just perfect and fool proof. After making this one, every other cake ive tried has been too floury for my tastes.
This recipe and instructions were an amazing help to me. I'm no baker by any means, but really wanted to be able to be able to make a vanilla cake. Mine have always come out flat and dense. I think the combination of your instruction and using weight vs. volume really helped me. Then again, it could just be me who was screwing things up. Thanks so much !
Make your own caster sugar by grinding granulated sugar in a grinder. 😉
you can also make icing ( confectioners ) sugar this way too :-)
You can also make icing ( confectioners ) sugar this way too :-)
Yes, I do the same.
Caster sugar is different than granulated white sugar.
@@ManchesterLife786 I suppose it is but I've pretty much always ground regular sugar/granulated sugar and replaced it in recipes. I do it to keep the costs down.
I grind it even more to make powder sugar. Works for me. 😊 thank you though.
Love your work Jemma!! I have never been confident with sponge cakes and always opted for the moist and mud cakes… now I can definitely say ‘I can bake a sponge cake!’ And yes!!! The cake is yummmmeeeeyyy!!!
Do we get a diploma if we watch and make all of your Master Classes?!? ;) They are great!
How do you doing
I think we should win a kitchenaid mixer that better lol.
Hey Jemma
Thanks for the corrections
And just so u know I tried everything you said and my cake came out perfect
I got a freestanding mixer when I was 11 so about 4 years ago, but I find using a wooden spoon and bowl to be more 'fun', it's sort of the enjoyment of baking doing it by hand rather than standing there watching a machine. Makes great cakes, but wouldn't dream of whisking cream or make meringues with out an eletric whisk. That's for the master class,😁
I also got a free standing mixer last year for my 15th birthday and I absolutely loved it. I had no idea that I was getting one and would never expect such an expensive gift from a family member as they paid £550 for it. Absolutely love it use it for everything. But also love to use a classic wooden spoon and bowl.
master baker. last week i was so angry with youtubers for not presenting the mosit cake. now i will try this. what i never didi was a caster sugar method and folding
I learned a new word from this video: "anyhoodles".
YES! what a great word hey!?
i thought the same thing! i'm so stealing it!
@@CupcakeJemma Hey. Can I use a hand mixer.
@@CupcakeJemma 3 speed hand mixer.
@@CupcakeJemma Can I add food coloring in it to make rainbow cake?
1:54 Today I learned that castor sugar and granulated sugar are different... I've been under a misconception this whole time! :O
Right me as well I didn't know
Oh dear. I learnt that when I was about 4!!
The only difference is the size of the grain in the UK.
I dont like caster sugar. prefer to used sugar cane and i always used that sugar despite of being granulated i just have to blended for a bit longer,but it give you a lovely taste to all bakery i make.
Me too
Today I made your classic sponge cake tat you make around a year ago! Ilysm! But my cake came out of the oven with a big dip/whole in the middle of the cake! Thanks so much for explaining! ❤
This is THE best sponge cake recipe, I would highly recommend it. Thank you so much Cupcake Jemma. 😃👍👍
The most explicit and simple sponge cake! Love it
Thank you for providing an example of what happens when the butter and sugar are not creamed adequately. When I don’t have caster sugar, I blitz granulated sugar in the blender for a few seconds and it works well.
Thank you so much for this!! Figuring out how to downsize or up-size the recipes has been killing me. Thanks for all of the troubleshooting as well, I had an issue with cakes deflating and now I know it was my fault for opening the oven too soon. Thanks
Courtney R try Amazon for caster sugar. Whenever my local store lets me down I almost always find what I need online. Including varying sugars, gelatine and bread flour! Good luck👍
Just an FYI, Dixie has an extra-fine granulated that is available in Walmart, many large grocery stores and the granules are probably the same size as caster sugar
This is an outstanding tutorial. In USA it is hard to find castor sugar so we pulsed our sugar in a food processor to reduce the size of the crystals. The cakes turned out perfectly.
In the US castor sugar is called superfine sugar. Sounds like something from the disco era( superfly, superstar, superfine, etc.)
Patty K thank you!
Thanks so much Jemma for all the teachings
,your cakes looks amazing. Next time I come to London I'll pass by your shop.
Made this sponge cake for Christmas following this video! OMG!! 😁 best cake i ever made
😉😉😉😉😉
Best sponge cake I have ever- made. Thank you Jemma💕
I sometimes find right at the end when I fold my flour in it goes a bit lumpy but it makes sense to use the mixer on a low speed first so thanks for this!
Gemma is who everyone wants as a best friend ❤❤❤❤
I love making mini cakes - like 4" cakes! Was wondering how to scale down the recipe to suit 4" cakes?
I have a really small cupcake tray it’s tiny.
Same question but given the sequence I believe you can just reduce it to half i.e., 125 grams for four 4" cakes.
For 4" tins divide everything by 4 as 4" tins are a quarter of the area of 8" tins. It is the area of the tins that is important when figuring out how to scale ingredients. So any recipe for 6" tins would need to he halved for 4" tins as 4" tins are half the area of 6" tins. Note this assumes you want the layers to be the same height in all cases.
@@paulround8501 thanks Paul. Any experience baking this recipe in 4 inch pans? wondering how long they took? Same as cupcakes around 20 min?
@@catherinehrabar1273 Cooking time is a bit more difficult to predict as it is very dependant on your oven. I tend to find that cooking time reduces somewhat when scaling down but its not proportional to the volume of the cake. 4" cakes are very small but I think 20 min should be about right though, you wouldn't want to go any less than that I don't think. If you are using cake bands on the tins then you probably need to leave a little longer also.
this is the best sponge cake that I've ever made! thankyou Jemma❤️
it kind of blew my mind that the ingredients are equal parts 😂
I know right especially the measurement of the sugar also. Wont it be too sweet is what i thought.
No I tried this recipe it was delicious
Measures and cups are different 1 cup of flour n it’ll be a half cup of sugar if u do it by cups
@@swathisiddaraju2909 but ur still using the cup to scoop out ingredients. I think what you mean is that if you weight 1 cup of flour and 1 cup of sugar their gram as in their weight is different. But thats still alot of sugar.
Hi Gemma,
I used your recipe for Vanilla cupcakes and watched your tutorial video on what can go wrong. Thank you so much for the tutorial video it made my result amazing my problem with them not turning out right on my own was my oven when I played around with the temperature as you recommended they turned out perfect it's so easy now baked 50 cupcakes and so happy with em. Thk you.
i've been baking since i was 8 and we couldnt afford to get beaters so my mom would take a spoon and mix it and it would turn out good, but her hand would hurt and i felt bad for her so i learned to do it, but then i got beaters , and i use beaters now and i'm really saving up to get a stand mixer :) anything is possible
Look on FAcebook marketplace.
@Jillian Ruiz I actually got a hand mix when I was younger but I saved for a kitchen aid and it’s coming at the start of next month!
I have been looking for my go to butter vanilla cake for quite a while now. I tried to make this today and i loved it! I like that the measurements are in grams so i was able to convert the recipe to one 6 inch pan just to test it out. It is also so simple to make. It is so soft, fluffy and not so sweet. Maybe next time i would use cake strips to have a more even cake like the one on the video coz Im using a gas oven. If Im not mistaken, jemma used an oven with a fan so it really does help have a more even bake.
How many grams of flour for one 6-inch pan??
In the description it says for 4 x 6" tins, we need 250 g. I cannot remember if i divided it by 4 or by 3.
Love you Jemma❣️ your recipes are the BEST!
Hi jemma I made your cake for my daughter Birthday it was amazing the taste texture was unbelievable. Bye bye to bakery cakes, I even made the drip with your recipe it was delicious thankyou so much.
I tried this recipe with a slight variation and used buttermilk .... came out so fabulous and tasty...not too sweet!!! Thanks
YAY!! Saw your post earlier on your instagram! Love from Singapore!!
I want to go to London just to thank you in person for all your amazing videos! You are amazing Jemma!
Love this... Watching this video from Fiji Islands 👌
When I make my vanilla sponge I separate the yolks and whites, I whip the whites with half the sugar and beat the butter, vanilla and remaining sugar, adding the self raising flour into the butter mixture then fold the batter into the whites. And I always use salted butter because it results in a much better flavour
Wow I've never added milk and vanilla to my sponge cake before. My mom taught me to add a lemon peel while mixing for flavor and remove it before baking but will definitely try your recipe 👍
You could just use grated lemon zest for a great lemony flavour.
Hi Gemma, thank u so much for ur video. Through ur videos i created an amazing tinkerbel birthday cake for my 5 year old daughter. She loved it and i loved it. For the first time in many years i feel good. And this is thanks to u!
Pls show eggless chocolate recipe, thank you
You are sent from heaven! love to eat all your creation.
I just LOVE your videos Jemma! You seriously got me into baking! I love all the tips that you give to make it easier for us ❤️
Brilliant i will definitely do this I have always worried about creaming butter and sugar so now know to be more patient with the sugar dissolving.
I always learn something new when I watch your videos. I never buy caster sugar. Instead I put granulated sugar in my food processor and grind it into caster sugar. More cost effective than buying caster sugar. Thanks.
Really want to see how you decorate that lemon cake, definitely going to try this recipe 😍
I havd my own free range chickens and i can also agree on the importance of the health of the hens because the happier the hen, the better the eggs and also buying free range eggs promotes more people to start raising free range happier chickens. So buy free range eggs! :)
I really deeply appreciate all the tips and bits you gave, I live in United States and I'm trying to make it as a self taught baker and got so many tips from you and inspiration. TY.
Yo are AMAAAZING Jemma I have tried every single one of you cakes that you’ve videod thank you alot times 1,000000000
Y a s s s s
Thank you for this video, I made my first birthday cake for my partner's 40th it went down an absolute treat ,everyone loved it and said how soft and fluffy it was.......I followed your exact recipe 😊
If you only have a whisk attachment add 1 minute to the mixing at the very end but on the absolute lowest speed and you will be able to deflate the batter slightly this way or you can just use a spatula and push the batter against the side of the bowl 10-15 times in a sweeping motion (some people do this to deflate macaron batter normally if its not deflating fast enough) and knock out extra air bubbles
How long would you bake the 6” cakes for?
My sponge has turned out great following your instructions thank you
I have been having issues with my cake layers. I need to bake two mother day cakes and I will try your recipe tonight. Wish me well.
How did it go?
@@hiyaitsvanisha I didn't do it as I opted for choculate cake. I will share my feedback as soon as I try it.
Finally 😭
I finally made a cake that wasnt dense
Thank you 😭😭😭❤❤❤
I followed your recipe but I only wanted to make one layer to test it out and so I decreased the ingredients
But I listened to your tips and they worked wonders
Thanks Jemma my cakes have come out very beautifully and it's all thanks to your amazing tutorial. 👏😀
Really enjoyed watching . I've always made cakes, now l know ! but but have never been shown how and why and at 73 it's great to know! I got some things right (most of the time) (smile), My granddaughter is 30years old this month and l will make the cake knowing it will be right! Thank-you.
I love the little math class in the description box 😂
You are my go-to for how-to! Many thanks from California 😘
the cake slicing at the end was cake porn! Never have I seen such perfect cakes 😮😮
😜😜😜😜😜😜
Great video Jemma, thank you. Last year I made your rainbow cake for my daughter’s 3rd birthday party, I was so so happy with it. This year I’m going to make your mermaid cake, for her ‘under the sea’ party, will definitely use the vanilla sponge recipe from this video. Can’t wait to get started on all the sea bobbins etc 🧜🏻♀️...xx
Thank you for all your lovely recipes, you're my 'go to' when it comes to baking anything and it normally comes out perfect.....but....I followed your devils food cake bake along (11 months late), and although absolutely delicious, and nicely moist, it was super fragile, one of them started cracking in front of my eyes after turning it out of the tin. The ganache 'glued' it back together, and tasted great...but what did I do wrong? I might need to make it again just to check 😂😂😂.
P.s. Congratulations on your pregnancy!
Hi Jemma, if I use two 8" pan, how long should I bake it?
I love this video because you explain everything perfectly!!! I am going to use this recipe for my son's birthday and if it turns out well, I will be using it for his wedding cake!! Thank you.
I always make cake by hand bc I dnt hv a stand mixer so I cream the butter and sugar together with a spatula. I never realised I wasn't creaming it enough so thx for the tip. (I always wondered y my cakes were so dry)
Love you Gemma, thanks for teaching me how to bake.
I tried this recipe with all the tips and I have to say this is the best cake I’ve ever made and everyone loved it! Thank u so much ❤️❤️
Hi Jemma. I made this sponge cake for my sons birthday today. It came out so perfect. Although I used Stork butter instead of unsalted butter.
i use stork all the time for my cakes🤝
Love this and my sponges come out amazing new to baking so really helped me could I ask if I want to make a chocolate cake with 250g of ingredients for 6 inch tins how much coco powder do I put in and how much flour to take out
Oh yes I’m curious as well!! Hopefully there will be a reply
u can use 215g self raising flour and 35g cocoa powder
Thank you for sharing the basic rules to make a perfect sponge cake. Please, share a video on how to make a sponge cake without eggs.
I'm so confused! (Love the recipe though!) I've been taught through various internet sources over the years that creaming butter and sugar for that long would overcream your mixture and cause issues. Overcreaming in your case is the solution. Is anyone able to explain how that is?
whats confusing? its called the creaming method and been used sucessfully for years! 🙂
@@nige13 I was taught at my bakery to cream for about 2 minutes on speed 1 on a Hobart 30qt floor mixer. That is about a speed 4 (or 3 if it had that) on a tabletop kitchen aid used in the video. From what I've learned 2-3 minutes is the usual. Something like 5+ minutes is over creaming. She creams for 5 minutes here.
@@AlterBound The batter just needs to be pale and fluffy, around 5 mins in a stand mixer should do it 🙂
Thank you so much for sharing your fantastic recipes and years of experience jampacked in the masterclass video's. I am one of your biggest fans :) and I bought your recipe book (signed copy too!). None of your recipes have ever let me down
Hi Jemma, i follow every step of this recipe today but I have one problem “why did my cake sink in the middle?” I weighted everything using scale and baked the cake ,not opened before 22 mins. I baked them for 25++ mins. Anyhoodles😄, the texture turned out amazing no dense just sinking in the middle , i love it!!!
You’re such a star! Your masterclass videos are great 😊😍
This is awesome Jemma! Thank you very much! Sprinkles and callebaut chocolate bags envyyyy
I am here and I am late. I run a home bakery through arm powder and grit itself. 😂 I whisk, beat, stir, etc, everything by hand. No mixer unfortunately 😂😂😂 it’s takes about 9 minutes by hand buuuuut you make enough macarons, cookies, and cakes back to back and you will regret every single thing for at least three days. Also the next time you do it and you haven’t waited a week between, your body will resist 😂
Oh wow, that's some serious dedication! Not even a little electric whisk? I'd not survive it tbh, I'm extremely weak 😂
Wonderful Video and tutoial. Thank you. I'm in the U.s most if not all of the cake recipes here say to just barely incorporate the eggs or the cake will be rubbery and/or tough. and yet you are beating the butter sugar and eggs for quite some time. I am sooo confused. lol.
What if I make the 8” just two batches which meaning will be deep filled how long shall I leave the cake in the oven electric none fan ? X
Muffins Gow I’m not a pro, but if you baked for about 30 mins minimum, and then check it readiness by piercing cake with a stick or fork. Then just keep baking and checking in 5 minute intervals until done. At least the second time you come to make it you’ll know how long it took without needing to check up on it
What a useful video. Even though I am a vegan baker, I still love watching your videos, picking up tips and tricks and adapting them to vegan baking. Keep up your great work x
In brazil the caster sugar is the normal suger that you find every where, and the granulated is called cristal sugar, bc its like tiny crystals
Thank u v much jemma i had follow ur recipe for cake today and it turn out my dream cake all credit goes to u after so long u have shared an great tips thank u v much .
I love these tutorials, easy to follow, unpretentious, really helpful advice. Thank you.
THANKYOU!! have binge watched you lol am making my sons wedding cake, his having small wedding here then abroad so a cake for 16 people i have made one before i found your channel and it cracked, the volcano look lol so im following this video!! fingers crossed
Loved this video, really loved her explanations. I now know why my cakes fail.
I made this exactly how you described and it turned out perfect! Enjoying a piece now. Thanks for the tutorial. Stay safe!
I'm so freaking happy this has been released 👏🏻✌🏻🙌🏻 YAAAAAASSSS x
Thank you so much for all advises!!!They help me to open cake buisness and I am doing well :) I learn a lot, thanks!
Hi Jemma/ Cupcake Jemma team! How long should I wait before removing the cake from the tin? I am always confused by the timing. Some said wait for 10 mins and remove them and let them cool in the cooling rack. Some said you should let it cool completely in the tin. Hope you can help this little baking beginner :)
I was with my Grandfather in his kitchen baking a chocolate yule log, and we had to whip egg whites to firm peaks. We had no whisk, let alone a stand mixer. We ended up using two forks with the tines interlinked, and it took us (mostly me) 13 minutes to whip them.
I have just got home from baking his son's (my father's) birthday cake, and I made sure to bring my hand mixer this time, and after it was in the oven and everything was clean, I was replacing some baking tins in my Late Grandmother's cupboard, only to find a stand mixer at the back, covered in a dust sheet!
Of course she had a stand mixer XD
In North America, caster sugar is called berry sugar. No idea why, but I've discovered that they're the same thing.
I loved the recipe
My hubby said it was better than a patisserie.. thank you Jemma 😋😋😋