Thank you for giving a though to the plight of novice bakers like myself and explaining each and every step so thoroughly, explaining even the speed level of the beater for every step. 🥰🥰🥰
This is the most detailed recipe i have come across with speed levels and how long to whip! I have made a cake like this before but it was a disaster. I'm going to attempt your recipe tomorrow, first I have to find my spatula!
@@IrmasCakeTutorials it worked!!🙆🙆🙆 We are in the middle of wolfing it down. I'm so happy! Thanks I followed your recipe to the letter and to be honest I didn't have much confidence but it is so fluffy I couldn't believe it. I just need to work on my presentation since that was messy strawberries and doublecream. I used a 7 inch tin so it wasn't as high as yours next time how would I scale it up?
@@sunshineseaandvitamind8620 Awesome!! So happy to hear that this recipe works for you !! Your comment has greatly encouraged me to make more videos in the future!! Thank you so much!!
@@IrmasCakeTutorials thank you so much I can't stop thinking about that cake. No more celebration cakes from outside i will make it from now on lol. Have you got a recipe for chiffon orange cake? I used to make it and it would shrink so much. Still yummy but unslightly.
@@sunshineseaandvitamind8620 Thank you so much! glad to hear that! I bake a lot of chiffon cakes, but not chiffon orange cake. My son & me really loves chiffon cake, will share a video in the future! 😁
Hai Irma. My name is Irma also. Love your video. I inspire to be a good and creative baker. Having trouble with decorating cake with whipped cream, but i saw your video. Will try next time I bake. Warm regards from Indonesia.
Thank you very much ❤️very happy to know you have the same name Irma 😊I never meet one in my life. hope my tutorial video is helpful to you👍thank you for watching 😊
Thank you for the detailed instructions! It's my first time making cake for my daughter's first birthday! I only have a 9" cake pan so I doubled your recipe. Only my meringue was much more runny than yours. How can I fix this next time? Also, I am freezing it for next week. When do I thaw it before I do the icing??
Thank you very much for your comment. If you double the amount, the time of beating egg white have to be a lot longer, until firm like the one in video. Usually, for this cake, if it is 8”, instead of beating everything in 1 go, I usually divide into 2 seperate bowls to beat and fold, then combine them into 1 cake pan. (What I mean is: beat the egg white of bowl A, then Bowl B, then add egg York to bowl A & beat, after that then for bowl B….etc) I found the cake will be much better than doing everything in 1 go. Just take it out to room temperature approx 4 hours before you do the icing. Sugar syrup is a must for all Genoise Sponge cake. Pls apply the sugar syrup on each layer of the cake, before putting the icing on 😄👍(Personally I found that the sugar syrup is better if it is made at least one day in advance , let it cool down in the fridge overnight, and it will be ready for the next day 👍)
Thank you so much for such a detailed tutorial! I’ve been struggling with the time and speed for whipping egg white :( I’ll definitely try out this recipe for my hubby’s birthday ❤️ could you please do a tutorial for chiffon cake? Have a lovely day :)
Thank you for your comment 😄👍 the time of whipping egg white in this video is just suitable for making Genoise sponge cake, not suitable for making chiffon cake 😄👍hope you will be successful 😄👍have a lovey day too
How does this cake differ from chiffon? I feel like the method seems almost identical (except sifting in flour instead of combining it with the yolk...) It looks so beautiful though! I really want to give it a try.
Thank you for your comment! Chiffon is even fluffier and softer, it is beautiful too if you cover a chiffon cake with whipped cream and strawberries. A lot of people askme whether they can use softer and lighter cake for fondant cake. So Yes, I use this sponge cake to make fondant cake, however, it won't be as straight and perfect. It is possible, but still better to use vanilla cake or mud cake. However, we really can't use chiffon cake to make fondant cake
When we check the ingredients of the flour, if the protein content is 7-8g per 100g, this is cake flour. The Cake Flour that we can easily get from woolworths/Coles in Australia, it is the "Biscuit, Pastry & Cake Soft low protein plain flour" from the brand "LIGHTHOUSE" . Protein content is 8.5g per 100g.
I also use another Taiwanese Brand Cake flour (8% protein) in China Town, however, if I don't have that, I do not mind to use the Lighthouse one. But I think the 8% protein one has a better result. Some ppl use all purpose flour + very few corn flour to subsitute Cake Flour. But nowadays, I no longer do that, I think using Cake flour has better results especially when baking soft fluffy cake, like genoise/chiffon
@@kathylo2700 yes, I am happy to. I don’t have it at my house at the moment, When I go to Chinatown and see it again, I will write down the brand name. Not a lot of places is selling that brand though, I just saw that brand in 1 shop , but they no longer sell it. On the package, it states 低筋麵粉. If you can’t find that brand, any 低筋麵粉 8%protein or lighthouse cake flour will be good 😄👍I always use lighthouse cake flour nowadays because it is the easiest to get 😄👍
@kathy Lo I finally found the Taiwanese cake flour brand I used before , the brand name is called 典藏傳家 , cake flour is 低筋麵粉，unfortunately I can’t find it anymore in Adelaide 🥲🥲hope you can get it in your city 😎😎😁
Yes, you can. Small Benchtop oven (No Fan, preheat 170degrees celsius 20 mins, then bake at 170 degrees 66 mins) Big oven under stove (No Fan, preheat 180 degrees celsius 30 mins, then bake at 170 degrees 70 mins) If you mix everything in one bowl, the egg white beating time & the number of folding times will be different from my video (that one is for 6"). I usually divide them into two bowls to beat the egg white and fold individually, the result is better than mixing in 1 go.
Can this recipe be doubled though? Is there anything i should do different when baking an 8 inch cake as this is the size of cake i normally use. Kindly, also mention if the 170 degree oven was fan assisted.
Usually a fondant cake is at least 4" high, if you need to bake 8 inch cake for fondant cake purpose, you have to use TWO 8 inch cake pans. Each 8" cake pan 4 eggs 133g caster sugar 133 g cake flour oil 33g Milk 47g Preheat: Big oven: 180 degree (no fan ) 30 mins Benchtop oven: 170 degree (no fan) 20 mins Baking time: Big oven: 170 degree (no fan) 45 mins Benchtop oven: 170 degree (no fan) 40 mins
For each cake, we divide into 2 layers, so total you will have have 4 layers, each layer is max 1 inch thick. If more than 1 inch thick, it does not taste good. Also, genoise sponge requires syrup for each layers.
@@IrmasCakeTutorials Thank you, can't say it enough. I would ve kissed your hands if i could have. Feeling very humble. You are a beautiful human being God Bless You and all those who you hold dear and close to heart. Ameen.
I have tried to mix everything in one go, however, it is too difficult to mix well, and it does not turn out good. I usually mix 2 batches individually For example: Step 1: Beat the egg white of Bowl A, then beat the egg white of Bowl B Step 2: Add and beat egg York in Bowl A, then Bowl B... Step 3: Add flour in Bowl A, fold the mixture, then add flour to bowl B, fold the mixture... .... I do not mix bowl A from the beginning to the end, and start over for bowl B. My English is not very good, hope you understand what I mean. 😂😂😂
Thank you for giving a though to the plight of novice bakers like myself and explaining each and every step so thoroughly, explaining even the speed level of the beater for every step. 🥰🥰🥰
Thank you for your kind comment!
@@IrmasCakeTutorials Thank you
This is the most detailed recipe i have come across with speed levels and how long to whip! I have made a cake like this before but it was a disaster. I'm going to attempt your recipe tomorrow, first I have to find my spatula!
Thank you very much for your comment 😄👍hope this recipe works out for you
@@IrmasCakeTutorials it worked!!🙆🙆🙆 We are in the middle of wolfing it down. I'm so happy! Thanks I followed your recipe to the letter and to be honest I didn't have much confidence but it is so fluffy I couldn't believe it. I just need to work on my presentation since that was messy strawberries and doublecream. I used a 7 inch tin so it wasn't as high as yours next time how would I scale it up?
@@sunshineseaandvitamind8620 Awesome!! So happy to hear that this recipe works for you !! Your comment has greatly encouraged me to make more videos in the future!! Thank you so much!!
@@IrmasCakeTutorials thank you so much I can't stop thinking about that cake. No more celebration cakes from outside i will make it from now on lol. Have you got a recipe for chiffon orange cake? I used to make it and it would shrink so much. Still yummy but unslightly.
@@sunshineseaandvitamind8620 Thank you so much! glad to hear that! I bake a lot of chiffon cakes, but not chiffon orange cake. My son & me really loves chiffon cake, will share a video in the future! 😁
Hai Irma. My name is Irma also. Love your video. I inspire to be a good and creative baker. Having trouble with decorating cake with whipped cream, but i saw your video. Will try next time I bake. Warm regards from Indonesia.
Thank you very much ❤️very happy to know you have the same name Irma 😊I never meet one in my life. hope my tutorial video is helpful to you👍thank you for watching 😊
Thank you for the detailed instructions! It's my first time making cake for my daughter's first birthday! I only have a 9" cake pan so I doubled your recipe. Only my meringue was much more runny than yours. How can I fix this next time? Also, I am freezing it for next week. When do I thaw it before I do the icing??
Thank you very much for your comment. If you double the amount, the time of beating egg white have to be a lot longer, until firm like the one in video. Usually, for this cake, if it is 8”, instead of beating everything in 1 go, I usually divide into 2 seperate bowls to beat and fold, then combine them into 1 cake pan. (What I mean is: beat the egg white of bowl A, then Bowl B, then add egg York to bowl A & beat, after that then for bowl B….etc) I found the cake will be much better than doing everything in 1 go.
Just take it out to room temperature approx 4 hours before you do the icing.
Sugar syrup is a must for all Genoise Sponge cake. Pls apply the sugar syrup on each layer of the cake, before putting the icing on 😄👍(Personally I found that the sugar syrup is better if it is made at least one day in advance , let it cool down in the fridge overnight, and it will be ready for the next day 👍)
Thank you so much for such a detailed tutorial! I’ve been struggling with the time and speed for whipping egg white :( I’ll definitely try out this recipe for my hubby’s birthday ❤️ could you please do a tutorial for chiffon cake? Have a lovely day :)
Thank you for your comment 😄👍 the time of whipping egg white in this video is just suitable for making Genoise sponge cake, not suitable for making chiffon cake 😄👍hope you will be successful 😄👍have a lovey day too
Would you please make a chiffon cake tutorial?
Definitely 👍😄 it is on my to-do list 😎thank you for your comment
好喜欢你的蛋糕视频，请问能出一个戚风蛋糕的视频吗？
謝謝您的留言，已列入我的To-do list 之一👍😄
Awesome beautiful cake 🎂
How does this cake differ from chiffon? I feel like the method seems almost identical (except sifting in flour instead of combining it with the yolk...)
It looks so beautiful though! I really want to give it a try.
Thank you for your comment! Chiffon is even fluffier and softer, it is beautiful too if you cover a chiffon cake with whipped cream and strawberries.
A lot of people askme whether they can use softer and lighter cake for fondant cake. So Yes, I use this sponge cake to make fondant cake, however, it won't be as straight and perfect. It is possible, but still better to use vanilla cake or mud cake. However, we really can't use chiffon cake to make fondant cake
Hi Irma thank you for the cake detail. can I please check what is cake flour? I am in Australia not sure where can I get this. thanks
When we check the ingredients of the flour, if the protein content is 7-8g per 100g, this is cake flour. The Cake Flour that we can easily get from woolworths/Coles in Australia, it is the "Biscuit, Pastry & Cake Soft low protein plain flour" from the brand "LIGHTHOUSE" . Protein content is 8.5g per 100g.
I also use another Taiwanese Brand Cake flour (8% protein) in China Town, however, if I don't have that, I do not mind to use the Lighthouse one. But I think the 8% protein one has a better result.
Some ppl use all purpose flour + very few corn flour to subsitute Cake Flour. But nowadays, I no longer do that, I think using Cake flour has better results especially when baking soft fluffy cake, like genoise/chiffon
@@IrmasCakeTutorials thanks for all the information. you able to share the Taiwanese Brand Cake flour (8% protein)? thanks in advance
@@kathylo2700 yes, I am happy to. I don’t have it at my house at the moment, When I go to Chinatown and see it again, I will write down the brand name. Not a lot of places is selling that brand though, I just saw that brand in 1 shop , but they no longer sell it. On the package, it states 低筋麵粉. If you can’t find that brand, any 低筋麵粉 8%protein or lighthouse cake flour will be good 😄👍I always use lighthouse cake flour nowadays because it is the easiest to get 😄👍
@kathy Lo I finally found the Taiwanese cake flour brand I used before , the brand name is called 典藏傳家 , cake flour is 低筋麵粉，unfortunately I can’t find it anymore in Adelaide 🥲🥲hope you can get it in your city 😎😎😁
What size cake pan do you use diameter wise (know you want 6”deep). Thank you!
The diameter is 6” (15cm), but the height of the cake pan has to be at least 6 cm high, and I used 7.5cm high pan
老师你好，为什么做出来的蛋糕表面很粘手？
Is a room temperature egg or cold egg?
cold eggs
What diameter cake pan are you using?
The cake pan diameter is 15cm, the height of the cake pan is 7.5cm tall
請問cream做法？
Cream 是whipping cream + 10% caster sugar. 下一個影片會分享cream 的抹面技巧，謝謝！
@@IrmasCakeTutorials 謝謝你😊
Can i double the recipe for 8"cake pan?
Yes, you can.
Small Benchtop oven (No Fan, preheat 170degrees celsius 20 mins, then bake at 170 degrees 66 mins)
Big oven under stove (No Fan, preheat 180 degrees celsius 30 mins, then bake at 170 degrees 70 mins)
If you mix everything in one bowl, the egg white beating time & the number of folding times will be different from my video (that one is for 6"). I usually divide them into two bowls to beat the egg white and fold individually, the result is better than mixing in 1 go.
Thank you! You're the best!
@@irum3901 Thank you! Hope the tutorial video is helpful to you
Can this recipe be doubled though? Is there anything i should do different when baking an 8 inch cake as this is the size of cake i normally use. Kindly, also mention if the 170 degree oven was fan assisted.
Usually a fondant cake is at least 4" high, if you need to bake 8 inch cake for fondant cake purpose, you have to use TWO 8 inch cake pans.
Each 8" cake pan
4 eggs
133g caster sugar
133 g cake flour
oil 33g
Milk 47g
Preheat:
Big oven: 180 degree (no fan ) 30 mins
Benchtop oven: 170 degree (no fan) 20 mins
Baking time:
Big oven: 170 degree (no fan) 45 mins
Benchtop oven: 170 degree (no fan) 40 mins
For each cake, we divide into 2 layers, so total you will have have 4 layers, each layer is max 1 inch thick. If more than 1 inch thick, it does not taste good. Also, genoise sponge requires syrup for each layers.
@@IrmasCakeTutorials Thank you, can't say it enough. I would ve kissed your hands if i could have. Feeling very humble. You are a beautiful human being God Bless You and all those who you hold dear and close to heart. Ameen.
I have tried to mix everything in one go, however, it is too difficult to mix well, and it does not turn out good. I usually mix 2 batches individually
For example:
Step 1: Beat the egg white of Bowl A, then beat the egg white of Bowl B
Step 2: Add and beat egg York in Bowl A, then Bowl B...
Step 3: Add flour in Bowl A, fold the mixture, then add flour to bowl B, fold the mixture...
....
I do not mix bowl A from the beginning to the end, and start over for bowl B.
My English is not very good, hope you understand what I mean.
😂😂😂
@@zaafirarafa6633 Thank you so much! I hope your cake turns out good for you~ God Bless you too, have a lovely day!