Cake 101 - Genoise vs Sponge vs Chiffon - What's The Best?!
ฝัง
- เผยแพร่เมื่อ 13 มิ.ย. 2018
- When it comes to cake recipes there are SO many - so this week I'm taking you through three of my top cake recipes, from easy to medium, to hard! I'll talk about what's the best cake recipe and why and show you how to make each one!
All of the recipes for the cakes in the video are below for you. I realised I said 8" cake tin in the video but I meant 7" - all the cakes are baked in 7" tins!
Genoise:
120g Caster Sugar
120g Plain Flour
4 Medium Eggs
Bake at 175C/350F for 15-20m or until a skewer comes out clean. Makes 1 thick layer or this layer can be sliced into two thinner layers. Double the recipes for a 4 layered cake!
Sponge Cake:
130g Unsalted Butter, Soft
460g Sugar
115g Vegetable Oil
520g Plain Flour
5 Large Eggs
250ml Whole Milk
1 Tsp Baking Powder
1 Tsp salt
1 Tbsp Vanilla
Bake at 175C/350F for 25-30m (this is the baking time for an 7" cake tin - bake for longer if you use a smaller tin). This recipe will make enough for 4 cake layers. I add about 450g of batter to each cake tin when I make them!
Chiffon Cake: (this is double the quantity used in the video so that you can make lots of layers!)
525g Plain Flour
420g Caster Sugar
1.5 Tbsp Baking Powder
1.5 Tsp Salt
235g Cold Water
125g Vegetable oil
75g Caster sugar (for the egg whites)
1 Tbsp Vanilla
8 Large Egg yolks
12 Large Egg Whites
This recipe makes 6 x 7" layers (which is quite a lot, so half it if you want a slightly smaller cake). Bake each cake for 20m at 175C/350F or until a skewer comes out clean. Remember not to overfill your cake tin. You only need about 320g of cake batter for an 8" cake tin.
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my first time watching your video.
you should cut the cakes and show us the inside. whether it's fluffy or moist etc..
Video is 90% professional the 10% amateur is things like the "money shot" (cutting open the cake).
I personally find it useful except he fails to call each stage result something useful. Eveyrthing has a name. eg "whisk eggs and sugar over ban-barrie to create a thin eg paste" ...see what i mean.
BornToDoIt if the interior fails , the so called procedures renders useless as well, the outside and inside of cakes are equally important, just my opinion. Many things can happen to the inside of the cake.
BornToDoIt btw how it feels from the outside is very different from how it feels from the interior of the cake.
BornToDoIt besides this is a comparison video of 3 similar but distinct ‘sponge’ cake which we don’t usually get to see everyday. It’s not the ‘cutting open’ we want, we want to see the actual texture of the cake, especially from any particular baker. Comparison need to be done side by side. And inside out.
Gaaah, I wish he had cut them so we could look at the crumb
Exactly
Camera man is obsessed with him focuses on matt than the cakes
@@succubus20y focused on his cakes probably. He _is_ shirtless lol
One thing I learned recently because my mothers cakes always seem a little dry, was that it’s because she’s baking until the skewer comes out clean. But what you should actually look for is not that the skewer is clean, but when the skewer is not batter. So when it’s wet crumb. That’s because cakes still bake slightly as they’re cooling.
My skewer comes out clean and my cakes are never dry. Some are crazy moist
Also with sponge type cakes you can get a false reading if you check for doneness using a skewer. The correct way of checking is to gently press the top and look for resistance to the touch and spring back .
@cal I heard a crazy one recently where people listen to their cakes. Apparently there’s a sound cakes make lol. I kinda wanna try it out. Idk what to listen for though.
@@PRANKZOMBIE this is correct. Your cake makes a noise towards the end of its baking time. It’s like tiny bubbles popping. If the rate of popping is fast (ie lots of bubbles popping at once) it’s not done. If the rate is slow it’s done or close to - check by lightly pressing centre and if it springs back it’s done. If the popping has stopped it’s over-baked!
@@PRANKZOMBIE
Really spongy cakes make a wet kind of sound when you break them with your hands. Idk what to say 🤭
I've never heard my cakes but yes each cake has a different sound
*His arms doesn't really distract me. Nope. Definitely not.*
Lol...yeah right
Peaches and Cream 😄
@@olufunkeidowu9931 😂😂😂😂😂😉
😂😂
@@olufunkeidowu9931 that pure Nigerian sarcasm 😂
Great comparison! I love your guts to chose topics of something that can be controversial sometimes. I think it means a lot for many people to get your perspectives to understand baking in deeper levels!
He is like the James Charles of baking but British
I literally thinking abt this 🤣🤣🤣🤣
he actually kinda looks like james charles 😶😳
Has the same ring to a line in The Nanny; "No ma, he's not gay, he's British."
I got yes that’s what I thought
I can’t unsee it now 😭
Quite simply...I completely love you! (Although I prefer shirts)
I am obsessed with your videos! All the problems I have are always answered by you! Thank you for giving Celsius and Fahrenheit! Just a few more things I like...
I like that you weigh your cake batter for even layers!
I like that you address your viewers! Both, by looking into the camera and addressing questions right away!
I like your honesty and positivity!
I like that you are clear a precise in how you give ingredients and measurements!
I love your clean bright kitchen too!
And so much more!
Thank you for your time!
You are so appreciated!
~Jules in RI, USA
I quite enjoyed this video, because you explained what you were doing and WHY. For a newbie like me, I NEED all those details.
Thank you for your time and effort in making this video. It's so appreciated!
hey dude! i would contribute about genoise.. actually, the recipe you presented is the "gateau de savoie" (which consists of flour, eggs and sugar and it is a good option for fruit/cream filled naked cakes); the genoise is the similar recipe but including melted butter (what makes the batter more tasteful, flexible and ideal for roll cakes)... nice video anyway! ;)
noezin how much melted butter?
The basic ratio (that i know) is 1 egg : 30 g sugar : 30 g flour : 10 g melted butter
you are better than me!! thanks for your tips :)
not really, we are both learners :P
(by the way, i let you know, last year i took part of a baking reality show and i made your pie crust (th-cam.com/video/sEdbuJceBxo/w-d-xo.html) - so called the best crust ever in 4 seasons - thanks for sharing your skills since it was the first time i dared to prepare it!)
noezin cream filled and naked, sounds like last night.
I totally love watching these tutorials! You're awesome!
I appreciate your explaining why you do certain things a certain way. So this is not just following a recipe, it becomes much more like a cooking lesson and i learned a lot. Thank you so much for your patience in teaching and for your generosity in sharing your knowledge. Kudos!
I'm always learning from Matt! I've loved chiffon cakes since I was little. 😊
ahh yay!!
Try making the chiffon cake again. The reason your having issues with it falling is because it's the only sponge cake that uses a chemical levener making it a very light cake. Here's the trick to keeping it from deflating. If u can, use a false bottom pan, if u don't have one u can use a high sided pan like you have there with parchment on the bottom. do not grease the sides! If you grease the sides your cake will not be able to climb the side and will fall. When you take the cake out, immediately turn it upside down and let it cool in the pan. Remember the cake is clinging to the sides keeping it from falling out. Let gravity keep your cake from deflating. Once completely cooled you can run a knife along the sides to release the cake and pop you perfectly risen chiffon cake out of the pan.
Give it a try and see what you think. This is honestly the standard method of making a chiffon but usually it's done in a false bottom but pan with tabs to hold it upside down.
That is very true. Don’t crease the side of the pan. Turn it upside down when cooling. Important steps to prevent collapsing.
I love chiffon cake so much! I am so making this, and probably in a Bundt tin since that's what I grew up with. And honestly, they taste great with no frosting or icing.
Hey Matt I'm new to the channel and so far loving this 101 series. Looking forward to your newer videos!
Hi Matt,
Loved learning about the 3 different cakes! For the chiffon which I always make, and I learned from my mom, the egg whites should be stiff as you say and demonstrated, but one must be careful that they DONT become stiff and DRY, which can be a matter of one more minute. So pay attention to your whipped egg whites. Lemon flavor is absolutely the very best! YUMMY.
Another great tutorial, Matt. You never disappoint!
oh good!
I love the way you explain...very clear and understandable.
Oh good!!
Just a note, most chiffon cakes require that you bake them in an unlined tin, so that the light and airy batter has something to cling on to when its baking. They also need to be cooled upside down in the pan before scraping the edges of the pan to release it for turning out. :)
ahhh i will try!!
That’s what I was thinking, there’s also a chiffon pan that’s tall and often tube shaped, with feet on it. It’ll definitely make you’re life easier and chiffons taller 🎂
I was so confused when I saw him pour it into a regular cake tin. I've always used a tube pan for chiffon cakes.
You can use a round cake pan for chiffon but must not grease and line the pan.
@@crazyheather26 You can use any pan, although it's a common thing to use a "tube pan" for chiffon. You can use regular round/rectangular pans, as long as you don't grease them (just place a parchment paper at the bottom for easy release) and turn it upside down just like what you will do with a tube pan.
Thank you mate. I have been baking for years but stopped due to illness and who knows what LOL for 17ish or so years. just started back at baking. These recipes look great. As I am very very new to decorating I thing I will be baking the Genoise cake as I am learning to ( Self teaching ) myself I have saved this video so I can find it again as I need to. Another great video from you. :)
oh good!! Welcome back :)
I need a cookie 101. Cookies are the one thing I refuse to make because EVERY SINGLE TIME I've made cookies (usually chocolate chip) they are horrible and I can't figure out why.
Dalenna Perez oh god me too
Same!
Dalenna Perez hi Dalenna, do you use grams or cups (to measure)?
Healthy Little Cravings cups, I should switch to grams
yesss girl!! Matt also made an IG story where he said grams are way more precise!=)
I'm used to grams cause I live in italy, but if you live in the US i know they're not that common. switch!!=)
I have to watch this again, I forgot to look at the cakes! 😍
haha same
I came across your channel by chance and was impressed by your knowledge. You may be young but you sure know a lot in baking and stuff! Very interesting and informative!
Tried the first cake and wow it's delicious.. I really like your tutorials 😊😊
I tried the genoise and it turned out lovely. Thank you for the correct recipe.
Genoise has always been my favourite but never knew how to make it. I myself am not a baking person. Spoiled many cakes before but this one was really the best.
God bless for being so honest. thanks for the like. take care
🎯 Key Takeaways for quick navigation:
00:33 🍰 Genoise sponge is a simple cake with only three ingredients: eggs, flour, and sugar. It's easy to make and holds its shape well, making it great for beginners and cake decorating.
04:17 🧁 Sponge cake is denser than Genoise but still sturdy, making it suitable for cake decorating. It's slightly more advanced than Genoise due to additional ingredients like butter, sugar, and vegetable oil.
07:03 🎂 Chiffon cake is the most challenging among the three due to a meringue base. It's incredibly light and fluffy but requires careful handling to prevent collapsing during baking. Ideal for those who prioritize flavor over design.
Made with HARPA AI
I honestly watch your channel regardless of your toplessness. I love that you really explain all your recipes and your personality is so fun and energetic❤️
awww thank you!
It’s been a year or what vut still getting excited when you upload videos!!!! STILL MY FAVE FROM THE START
I was here for the cake and I noticed that he is shirtless 🧐
🧐
me too haha 😂
I like the enthusiam in his hands, especially his left; it's all over the air, waving like he just don't care.
Hahahaha 😂👍❤
That part is so distracting
That was really interesting. I was hoping for a comparison once all three was cut to see the density inside but now I really want to try a chiffon cake. Awesome job
Very informative, helpful .... An addition to the end of the video Shud have included a slicing and inner texture reveal... Thank you.
Love your vids! Honestly, I'm in baking and pastry school and I use your vids as extra lessons.
woohoo good luck cassie!
Hi Matt! You really are an amazing Baker! Love your channel! Personally I find the Victoria Sponge as the best coz the Chiffo always fall flat. Thanks for your take on them! You're videos are so informative and amazing! Btw you look more buff! Love you and your channel! Keep Baking!♥️
great daniel!!
Very important video for people who start baking and decorating. Thanks!!!
oh good! xx
Thank you. It was very informative. Hope you’ve done a video on pound cake and its uses and hopefully a comparison with other types of cake recipes like you’ve done here😀
I love chiffon its so light and airy fluffy texture. I learned that in the Philippines to cool it off you place it on the rack upside down and no greasing the tin love Chiffon cake doesnt even need icing or frosting. Hmmm🤤 might bake one this weekend 🤣
Loving this series !!! More more more more ! We want more we want more ! Thumbs up for buttercream part 2!
wohoo!! Definitely !
Wonderful information! I just got your book too and can’t wait to use some of your recipes. Also loving the shirtless video ❤❤❤
thanks for the enlightenment. I do like your explanation of these 3 confusing recipes
You ask me whats the best? I say you're the best! All of them are awesome but I feel chiffon is the greatest! 💞
The chiffon would be great to use for strawberry shortcake and the sponge would be an excellent option for a tiramisu.
It’s soooooo relaxing to see you baking!
awww thanks!
Fun watching your program. I like that you have recipes included. Hate watching cooking programs where we have to go to another link etc etc to pull out the recipes. Wish you success young man!
thank you!!
none of the sponge cake i learn in school is in this video. its a whole new knowledge
I admit I clicked for the muscles but now I'm hooked and have to binge watch the rest and now I want to bake
Same 😂😂😂
im really appreciating these 101 videos for a kind of depressing reason. i attended trade school for about 3 years to become a pastry chef, but a lot of the information i learned there was out of date (either techniques or the products themselves. we spent 6 months on almond paste-based sweets that our teacher admitted had fallen out of fashion decades ago!). i have a lot of time currently and have been encouraged to experiment and express myself creatively, and these refreshers/updates to add to my skill level are so helpful and inspiring.
Finally I found my sponge cake recipe! Thank you..
“I’m squeezing you” he said hehehe I remember genoise sponge cake being used in like every cake challenge in the British bake off.
"Oh, this has got a soggy bottom, I'm afraid..." So do you, Mary Berry. I've seen your backside.
A chiffon cake is generally made in a chiffon pan which had legs so that you can flip the chiffon upside down when you take it out of the oven. It needs to cool, suspended, for 2 hours to prevent collapse. You didn't put too much batter, you just didn't cool it correctly.
I tried the Genoise and it was perfect, thank you
Im loving these 101 series!!!
wohoo!!
Why topless? He doesn't need the daft gimmick. He has talent and is engaging and informative. (And yes...easy on the eye!)
I make a chocolate chiffon from a recipe I found in the Cake Bible. Baking is an exact science, it's not like cooking where you can experiment more. But I love it. Chiffon is my favorite cake. I make a lemon chiffon for my son and he loves it.
Angela Richter
Well science includes experimenting, so actually yes, you can experiment, just with logical reasoning to back up your doings.
I need your 101 courses in kitchen and baking !! Love ittt
You are darling to look at, I love listening to how you speak, AND I am learning SO MUCH!!!
Can you pelase do a cookie 101?. It would ve PERFECT!. 🤩🤓
Brilliant! I have always been afraid of cake from scratch, but this is inspiring me to try.
If I may I suggest another idea for your 101 series, I'm still trying to find the perfect chocolate chip recipe, so one comparing crispy, chewy, and cake like, and the why for behind the differences.
ahh great idea!!
He did a cookies 101. Look for it here on youtube. Have fun baking!
Very easy recipe👏👏
Thanks for sharing 😊
I might try the Genoise! Thanks for this❤️
that 101 series is great ...keep it up my boooy
Hi there can you make brioche bread using tangzhong method pleaseeeee. I want to see you making bread.,, greetings from the philippines!!!!!
Wild Flower baker po kayo?
I agree with you Matt! I also prefer the Sponge cake because for me, it is easy to work with. 😄
yay!!
thank you so much for this video, i've been wondering what the difference was for a while now
Love this and the buttercream video. They are big helps to us neophyte bakers.
great!!
I forgot about this channel but im happy I found it again. Time to turn on notifications 📣
yayyy welcome back!!
Never been this early! 💕 love this series matt 💞😘
Great video! Lots of good information!
OMG..This is so helpful 😱😱
Thank you😍😍
oh good!
I can't pay attention in the recipe, but in you 😍😍😍😂😂
ahah :p
😂😂😂😂😂😂😂😂😂😂😂😂 y do i feel the same!
@@MattAdlardOfficial 😂😂😂😂😂😂😂😍❤❤❤❤❤❤❤😚
Love at first sight eh 😉😂😂😂
Love your videos & recipes!!! The best!!!
This video was on my suggestion list,compelled me to click it lmao 😂😂😂😂😂😂😂😂😂 but i m actually happy to have found this 😉❤
that gel in your hair is the real mvp.
Omfg I actually just wanna watch what is better but I'm scared someone will see me watch this ugh
😂😂😂😂😂 I would they not judge you for wanting to educate yourself
Me too😂
Thank u matt. I love this recipes
I made genoise sponge cake after a few attempts I did it. Yay! Thanks to this video
Do you think that the taste of it was good? I mean I'm planning on making cakes and selling them and are curious if it would be good to use genoise. (With simple syrup)
@@dweebado9112 I have tried the genoise for the first time. But I immediately noticed something on the first bite. It is so so,
dry. So I prefer adding sugar syrup in it...
I really like watching your 101 videos I remember when your videos started popping up on my feed I was like “I’m not watching some guy bake with no shirt on” lol now I’m totally watching hahahaha 👍👍👍👍👍 great job
ahaha im glad you like it!!
Do you ever bake your chiffon in an angel food cake pan, then cool it upside down so that it doesn't collapse?
Craig Udy I was thinking the same “he should have cooled it upside down”
no :( because an angel food cake tin is slightly angled, it means the cake layers wouldn't be even :(
Topless Baker Ah, I hadn't thought of that. That's why you're the expert! Thanks for replying. I love your insta, yt, website! 😊
If you are using a pan deep enough so that the cake surface is still below the rim, you could just invert the pan on a rack to let it cool. Just don't butter or flour the pan because the chiffon needs the surface to stick to and climb up during rising. Also don't use a non-stick pan for the same reason. A spring form typically used for cheese cake works well, but you still need to do it in two layers if you're not using a tube . After cooling just run a knife blade around the edge, then release the pan and run the blade or a length of floss between the cake and the bottom. Don't worry about the crust. Chiffons typically lose some crust during unmolding. You could possibly use parchment paper on the bottom, and there may be enough friction on the sides to keep the inverted cake in the pan, but I've never tried that. For a layer cake the frosting is going to cover that anyway. If you'r glazing, just make a more opaque glaze than you might otherwise. An angel food pan will work fine as one big cake, if you are not doing the layer cake. If you don't mind the hole in the center, you can also get a tube insert for the cheesecake pan with straight sides, slice your layers to fill....tricky though....and then frost. Still makes a very pretty cake.
Tk u for the informative tutorial😍👍👏👏
You are a delight to watch and your cakes look pretty good too!
You had me at the imaginary lemon zest 😆
Hi Matt! okay so we pronounce Genoise as [genw(o)ase], idk if it makes sens or not but i hope you understood me xD
I personally prefer the chiffon cake too and also you should try flavours like pandan or strawberry and rose. I'll try the lemon one on my side. You explained it all well! love Mx
I was thinking that maybe it was just a random British way of pronouncing génoise, but that's not a listed pronunciation 😂
MoJohnnys yup, that's just a bastardised way of butchering a French word. Pandan=screw pine. Acquired flavour, but having lived in South East Asia, I love it...
Orange is great too!
Thank you!!!! Genoeez? Even the English should know how to pronounce it ZHəˈnwäz
Sorry i did a terrible job pronouncing it haha!
Thank you for the advice on the buttercream Swiss was definitely the way to go (even if I think my other cousin who is a semi professional baker as well thinks I shouldn't have and said I should have done crisco and powdered sugar and pudding mix??) Anyway I don't use crisco unless I'm making fondant.
Thank you for sharing your knowledge 🙏
lol at first I was just listening then when the cakes were done I started watching... me: he’s naked ... lol
Next can you do homemade fondants?
nothing nastier tasting than fondant ... nasty, nasty, nasty ... texture? nasty, too. Nasty.
Marcel Audubon you haven't had my home-made fondant! I make mine out of shifted powdered sugar, melted marshmallows, and a little crisco. I'll add in vanilla extract or maybe some lemon. Personally store bought premade fondant is good in a pinch, I advise not to eat it. I've seen several other ways that require boiling sugar and I just haven't done all that.
you've won me over!
I've made my own fondant nd the way u described nd honestly it still tastes yuck to me lol.
@@Nellie_95 Could you share your recipe ? I'm looking for a use for my marshmallows and this mix sound perfect to me !
Thank you! This is exactly what I was looking fot
oh good!!
I initially came here for the comparison, but I'm gladly staying for the free drawing references as well🤣🤣🤣💕💕💕
I really don't like it when sponge cakes have oil, I prefer when there's just butter in it. I think the other two cakes look delicious, though
Oh good!!
I can't form words to describe how beautiful this human being is
Quite helpful ❤️ lots of love ❤️
Its my first time to know genoise cake thanks to you😘😘
Try Japanese chiffon cheesecake! Omg. I always fail!
ZeeBET65 try the recipe from Baking with Mi
There are some questions that need to be answered:
1. What is your workout routine?
2. How old are you?
3. Do you have a girlfriend?
@@pufferlover7503 People in the comment section say he isn't
But we don't need this information to enjoy his videos though, at least I don't :)
Perfectly done!
Looks Cute!!!😍
I mean? Did anyone actually click the video for the cake? Who’s looking at cake? Honestly....
Master Luxai ikr
i am
There’s cake!!!
Is it odd I'm so use to watching and learning from him that I forget he's mostly shirtless?
Very useful info. Tqvm for sharing
any time!!
So much fun. Thanks.