This cake is so light and silky, it kind of melts in a mouth!💓 It is a perfect match with some whipped cream and berries. My favorite way! I hope you'll try it and see if you'll love it too😉
Hello, aya Calika, thank you for your time making the video. I learn alot from your video. Could I ask you if I donit have chiffon cake pan, can I use normal pan to bake the cake? And how long will it take to bake?? Thank you very much 😊
Thank you!😊 I'm so glad. You can if the pans are not too big. When it's big, it takes a long time for the heat to cook through the center and the could result in more dried edge/surfaces if it's deep. If you bake in big pans, I recommend you not to pour the batter too much. Like, use a few pans for a few layers. Hope that helps!
You can never have enough vanilla in your desserts 🍨 I love them that much that I buy them in bulk and they are A grade Madagascar vanilla beans 🫘, tip when you are going to use a vanilla bean have a good look at the surface of the vanilla beans it should look waxy oily and it’s nice and soft to the touch take notice of the vanilla bean seeds they should all stick together when you’re running the back of a knife down each side of the bean this is perfect and if it flakes and and looks dry then you have a old one last but not least try bending the bean it shouldn’t break this the sign 🪧 that the vanilla bean is old
I love how you really teach in detail on how to make the cake and how it works so we have a better understanding instead of just simply showing us the process! I will try this one day, thank you!
Aya please don’t ever change your perfect just the way you are when you were showing me how the batter rises up the tin it reminded me of I’m a little teapot 🫖
This has always been my favorite cake. My mom made it every year for my birthday. Until now I haven't been able to find the recipe mainly because I didn't know what it was called. I thought it was sponge cake but when looking at instructions they didn't separate egg yokes and whites. So happy to finally have it and will be making it soon. Thank you.
Your videos include more nuanced instruction than many of the other bakers I've watched on TH-cam. Thank you for sharing with us your refined instructions. Your methods are elegant and beautiful! 💗
I literally save every single video you put up. You have no idea how much you have helped me. I used to be a cake decorater 20 years ago but not a baker. Now I can actually bake they cakes as well. Thank you for sharing your knowledge 🙏 😊
I just tried this recipe! I have a long history of failed cakes, but after baking the cake from this recipe it worked out perfectly! I was so surprised and happy, thank you! It tastes sooo fluffy and silky, I'm so happy with it!
I just made it & the result is GREAT. It's my 1st time, making chiffon cake without baking powder & cream of tartar for d meringue. Thank you so much, Aya! Awaiting for your coming recipes.
I'm glad it was successful! Thank you very much for sharing this with me. More is on the way... I've got something nice for fall coming very soon. Stay tuned!
I just tried this recipe and it’s great! This is the first time I didn’t have a sticky top! I find that I have a little browning on the bottom edges. Is that normal or should I lower the temperature towards the end? Thank you so much for your recipe!
I’m so sorry that I just ditch the hand whisking method because I prefer using my hand mixer sorry Aya you’re student has failed the hand whisking class 😢 and when I do whisk by hand the tops of my arm the underside of them make a flapping sound 😂 now I’m giving my age 😂 in Australia we call them tuck shop ladies arms 😂
Thank you🥰 With a non-stick pan, the chiffon cake kind of “slips” if I exaggerate and can’t climb up high as much and also collapses more after the cake rises as it cools down. It’s a slight difference but definitely noticeable!
I just learned how to make chiffon cake, and I have a question. when the cake is in the oven, the heat used in the oven is the top and bottom heat or just the bottom heat?thank you 😊
It might depends on the oven but in the tutorial, I used a convection gas oven with fan and the heat comes from the bottom but evens out mostly because of the fan. Now I have a convection electric oven with a fan and the heat comes from the top. I baked in both ovens and they both works fine. But I gotta say with the gas oven, pastries such as sponge cakes and pate choux rose slightly better. Very slightly! So I recommend an convection gas oven if you have an option to pick from.
Thanks Aya for sharing your recipes. I tried your genoise cake recipe and for the first time, it was a success for me. Going to try your method tomorrow to make chiffon cake. I say this respectfully, I noticed a lot of burn marks on your arms. Hope you are okay. Thanks again!
Awesome! I’m glad it was a success! Yes, I’m so clumsy! Especially commercial ovens leave horrible burn marks with slight touch😩 Some of them are from years ago!
Hi Aya, my chiffon cakes were very good the first few times I made it following your instructions. Recently I have been getting a small sunken area after it has been released from the pan. So sad it has not been as smooth as in the beginning but the inside texture is very good. What do you think the problem might be?
I used extra virgin olive oil. You could try with coconut oil or butter but they get solid once they are cooled, so the cake won’t be as fluffy as when you use oils that stay liquid after it’s cooled. Hope that helps!
Oh my! Thank you for this tutorial! I have made chiffon cake lots of times, but still get so scared of over--mixing/folding that I do not dare to whisk the flour in the yolk-mixture properly (hence it can still look slightly lumpy at times).. I do not dare to over-fold the whites and yolk-flour mixture and often leave the "darker coloured batter" alone :O Do you gauge the "done-ness" of the folding by seeing if the batter flows down the whisk smoothly with a certain thickness, rather than in blobs? If it flows down the whisk while feeling "thin", does it mean we might have overfold the whites and deflate the bubbles too much? :O
I’m sorry for the late reply! Yes, I mix the yolk mixture and flour well until it looks smooth so that the cake is not getting the lamps. And I usually fold just until everything looks blended evenly. As soon as it looks even, you can pour and bake right away. Just a bit of uneven batter does not fail it though, it still tastes very good!
Thank you so much for the really great tips and your beautiful baby girl. I just have a request, is it possible for a Birthday cake with Differenz fillings, please and Thank you so much and sorry for my englisch 🙏🙏
@@PastryLivingwithAya Thank you very much for the reply. I really like you a lot. I love following you on the channel, and I wish you good luck. Yes, I would very much like to learn how to prepare a cake with various fillings for Christmas or a special dinner. I used the buttercream you made delicious.Amel from Switzerland 🙏🙏🙏
If good amount of it leaks out, the batter might be too thin; try folding less after adding the meringue or whipping meringue more before adding it and see if that fixes the issues. If it doesn’t work, using a new/different chiffon pan might fix it!
It’s possible but it just takes a long time for the center to get cooked through if it’s a tall pan. I recommend using shallower pans or smaller pans to bake with more ease!
Hello Aya, thank you for sharing your expertise 💖. Can I convert this cake in Swiss meringue buttercream. I would like to make a birthday cake with it. Thank you
With water, the texture gets softer even more. Just like pate choux/eclairs. It’s gonna be more flavorful with milk though. You can see which one you might like better by trying both!
@@PastryLivingwithAya Thank you for the insight! I'll give it a try! I've only ever used milk. I love your channel since you give lots of explanation and knowledge with your recipes ❤
It’s normal that very fluffy sponge like this deflate slightly as it cools. But if it sinks a lot in the middle, try baking it slightly more next time.
@@PastryLivingwithAya oh ok i see. Probably that's the reason why in swiss, the outer appearance of the cake is smooth unlike with chiffon ( the outer layer is easily peeled). My family likes chiffon very much so i'm just wondering the differences. Thanks for always replying to my comments :D.
Thank you so much for sharing your recipe and tips. Today my chiffon cake was successful. It was very helpful to know the pan you used which was easy to attain. The cake was the right size with very little sugar. I was happy to see you use olive oil because that's all I have in the house. Do you have a good recipe for black sesame chiffon cake? How much ground black sesame would you recommend for this chiffon cake recipe?
I’m so glad it was a success!😊 Thanks for sharing it. I’ve never added sesame to this recipe but I’m guessing it might be easier to ground it with liquids to make the paste and add a bit more water or milk if needed to keep it moist.
Hi Aya, the description says 75 grams of cake flour. But in your video it looks like more than 200 grams of flour. I don’t have a scale so I convert the measurements into cups, and google says 1/2-1/3 cup is all that is needed. Is this a mistake? I’m unsure so I’m using ~275 grams of flour(1.5 cups) Thank you.
Hello! It does look like a lot of amount for sure!! But it is 75g. The sieve and bowl is not that big, so it should be a part of reason why it looks like so. If you like, you can check my other videos with 75g of cake flour; such as other chiffon cakes tutorials (pumpkin pie chiffon cake and strawberry chiffon). Thank you for watching!😉
@@PastryLivingwithAya Thank you Aya! My mom and I made this for our dad’s birthday, and we added waaaay too much flour so we had to throw it away. The next time we stuck strictly to your recipe and it came out beautifully, we just took it out of the oven and it looks perfect. Thank you, and thank you for responding so fast!! ❤️
Yes but I recommend not to make it so thick since it’s going to take a long long time until the center gets cooked and by the time it is cooked through, the edge gets dried sometimes. You’ll get the problem with bigger pans especially.
This cake is so light and silky, it kind of melts in a mouth!💓 It is a perfect match with some whipped cream and berries. My favorite way! I hope you'll try it and see if you'll love it too😉
How long did you preheat the oven? Thank you!
Hello, aya Calika, thank you for your time making the video. I learn alot from your video. Could I ask you if I donit have chiffon cake pan, can I use normal pan to bake the cake? And how long will it take to bake??
Thank you very much 😊
It depends on the oven but mine took about a few mins!
@@PastryLivingwithAya thank you 😊
Thank you!😊 I'm so glad. You can if the pans are not too big. When it's big, it takes a long time for the heat to cook through the center and the could result in more dried edge/surfaces if it's deep. If you bake in big pans, I recommend you not to pour the batter too much. Like, use a few pans for a few layers. Hope that helps!
You can never have enough vanilla in your desserts 🍨 I love them that much that I buy them in bulk and they are A grade Madagascar vanilla beans 🫘, tip when you are going to use a vanilla bean have a good look at the surface of the vanilla beans it should look waxy oily and it’s nice and soft to the touch take notice of the vanilla bean seeds they should all stick together when you’re running the back of a knife down each side of the bean this is perfect and if it flakes and and looks dry then you have a old one last but not least try bending the bean it shouldn’t break this the sign 🪧 that the vanilla bean is old
Can I have whipping cream recipe please?
I love how you really teach in detail on how to make the cake and how it works so we have a better understanding instead of just simply showing us the process! I will try this one day, thank you!
Thank you! I want you to know the why🙌🏻
Aya please don’t ever change your perfect just the way you are when you were showing me how the batter rises up the tin it reminded me of I’m a little teapot 🫖
This has always been my favorite cake. My mom made it every year for my birthday. Until now I haven't been able to find the recipe mainly because I didn't know what it was called. I thought it was sponge cake but when looking at instructions they didn't separate egg yokes and whites. So happy to finally have it and will be making it soon. Thank you.
Omg, this is the best chiffon cake tips I've seen so far. Thank you!
Your videos include more nuanced instruction than many of the other bakers I've watched on TH-cam. Thank you for sharing with us your refined instructions. Your methods are elegant and beautiful! 💗
I literally save every single video you put up. You have no idea how much you have helped me. I used to be a cake decorater 20 years ago but not a baker. Now I can actually bake they cakes as well. Thank you for sharing your knowledge 🙏 😊
Omg thank you so much!😊 I’m so so glad to hear that they helped you❤️ Thank YOU for watching all the videos and supporting my channel!
Thank you for shearing what the size of pan ?
Just made this today with my 5 and 3 year old boys and it turned out amazing! They kept asking for more of this cottony cake ❤
Awesome!🥰 what a sweet mom. Thanks for sharing it!
thank you!😃
My pleasure!
I just tried this recipe! I have a long history of failed cakes, but after baking the cake from this recipe it worked out perfectly! I was so surprised and happy, thank you! It tastes sooo fluffy and silky, I'm so happy with it!
Awesome!🥰🙌🏻 I’m so so glad!!! Thanks for sharing it.
I love it with a cup of Earl Grey tea !!
Thanks for your tips !!
Yesss🥰 They are so good together!
I just made it & the result is GREAT. It's my 1st time, making chiffon cake without baking powder & cream of tartar for d meringue. Thank you so much, Aya! Awaiting for your coming recipes.
I'm glad it was successful! Thank you very much for sharing this with me. More is on the way... I've got something nice for fall coming very soon. Stay tuned!
Excellent recipe thanks
My pleasure!
Looks so light and fluffy!! Can't wait to try it! 😍😆
Thank you❤️🙌🏻🙌🏻
Can is ask what's the difference with the soft cotton cake witch is cooking with hot water like Ben Marie on the oven;;
Your daughter is adorable 🥰 and is clearly living her best life with that cake 🍰 !!!
Thank you!!
You are the best❤️
Thank you😊🙏🏻
Thank you! Excited to try this! And your daughter is adorable!
Thank you😊🙏🏻
Best wishes and God bless you. I surely will attempt baking this cake for my family. Thanks once again.
Thank you!!
Please show the receipe of super soft and moist venilla cake with eggs and butter.
Excellent narration and demonstration. Beautiful kitchen. And above all your daughtet enjoying
Thank you😊
🧀 hmmm yummy, yes, I'm eating let me take a sip of ☕ hhmm, aaaha lovely. 🙏.
At last I have found a chiffon cake recipe that only requires 4 eggs. Thank you so much for this recipe 🙂
I’m glad it was what you were looking for!
Thank you for the best recipe😍😘🥰
My pleasure💓
Thank you so much for the recipe.
Of course😉
👏👏👏👏👏👏👏👏👏
You deserve more than one thousand likes dear.. 🌷 wish you all the best
Thank you!🙌🏻
oh gosh! I learned a lot. thats why my cake is sinking more was because its non stick.
I’m so glad!😊
Wow! Looks great! Like a soft cloud made of yummy sponge. Perfect with some fruit and whipped cream, ore some nutella! 😁
Yes, it’s really soft like a cloud ☁️ Love chiffon cake!
Likey!!! Thank you for sharing Aya!! 😍
Thank YOU!😊
amazing cake!
Thank you!
Beautiful cake, I just love the way you explain the rising of the cake. Thank you for that and I definitely an going to try this.😊👍
Thank you😊🙏🏻 I think you’ll love it!
Amazing stuff please tell me which is the best cake for a birthday cake
Always waiting for your recipes, thanks for sharing.
Thank you for waiting!!🤗
I just tried this recipe and it’s great! This is the first time I didn’t have a sticky top! I find that I have a little browning on the bottom edges. Is that normal or should I lower the temperature towards the end? Thank you so much for your recipe!
잘봤습니다 따라해볼께요
I don’t understand Korean, sorry!
Thank you so much for all your tips 😍
My pleasure!!!
I’m so sorry that I just ditch the hand whisking method because I prefer using my hand mixer sorry Aya you’re student has failed the hand whisking class 😢 and when I do whisk by hand the tops of my arm the underside of them make a flapping sound 😂 now I’m giving my age 😂 in Australia we call them tuck shop ladies arms 😂
You are very beautiful and your descriptions are excellent
Thank you!🙏🏻
Hi can i use a normal 6 inch tin cause i dont have onr
Thank you so much for all the tips and the way you explain, finally I had a first time tick in making cake :)
My pleasure😊 I'm glad it was helpful!
Hii..thank you for the recipe n tips 😘😘
My pleasure😊
thank you for sharing your beautiful recipe. What is the purpose of using water to egg yolk? Much apprecited your reply. Have a nice day !
I will definitely try this recipe 👍🏼 should I grease the baking pan ?
No you don’t need to!
Nice job🥰👌that was great 👏👏👏
Thank you!🙏🏻🙏🏻
I really love ur channel am from Chennai.... Pls share us ratio along that
The recipe is listed in the description box below the screen. Thank you!
If the pan is non stick, does it make for the cake to be removed from the pan easily ? Love your channel so much
Thank you🥰
With a non-stick pan, the chiffon cake kind of “slips” if I exaggerate and can’t climb up high as much and also collapses more after the cake rises as it cools down. It’s a slight difference but definitely noticeable!
Yeay im so early today. Thanks alot for the recipe chef!!
Omg thank you! Earlier than me😁💓
Aha makes it Ty eats it
Hi thanks for the recipe, . What about baking powder?
So lovely ❤❤ . Did you need to grease / flour coat the Bundt pan ? Thank you 😊
No need to grease it for chiffon cake!
I think that I’ve never seen Aya use a entire vanilla bean 😮
I just learned how to make chiffon cake, and I have a question. when the cake is in the oven, the heat used in the oven is the top and bottom heat or just the bottom heat?thank you 😊
It might depends on the oven but in the tutorial, I used a convection gas oven with fan and the heat comes from the bottom but evens out mostly because of the fan.
Now I have a convection electric oven with a fan and the heat comes from the top. I baked in both ovens and they both works fine. But I gotta say with the gas oven, pastries such as sponge cakes and pate choux rose slightly better. Very slightly!
So I recommend an convection gas oven if you have an option to pick from.
@@PastryLivingwithAya thank you, god bless you 😊
Thanks Aya for sharing your recipes. I tried your genoise cake recipe and for the first time, it was a success for me. Going to try your method tomorrow to make chiffon cake. I say this respectfully, I noticed a lot of burn marks on your arms. Hope you are okay. Thanks again!
Awesome! I’m glad it was a success!
Yes, I’m so clumsy! Especially commercial ovens leave horrible burn marks with slight touch😩 Some of them are from years ago!
Hello Aya, can l hv d recipe for this chiffon cake. I would like to give it a try baking one. Thanks so much
Hi Aya l found d recipe. Thanks
Hi Aya! Thank you so much for the recipe! Could you maybe tell me proportions for a 23cm baking pan?
I think 1.5 batch would be good!
@10:01 Girl! Be careful with those hot sheet pans & oven racks! I know what those burns are from! Ouch!🔥
Hi Aya, my chiffon cakes were very good the first few times I made it following your instructions. Recently I have been getting a small sunken area after it has been released from the pan. So sad it has not been as smooth as in the beginning but the inside texture is very good. What do you think the problem might be?
Hi. Can you please specify which olive oil- extra virgin / light / or anyotjer in particular.
Would it be ok to coconut oil/ melted butter
I used extra virgin olive oil. You could try with coconut oil or butter but they get solid once they are cooled, so the cake won’t be as fluffy as when you use oils that stay liquid after it’s cooled. Hope that helps!
Oh my! Thank you for this tutorial! I have made chiffon cake lots of times, but still get so scared of over--mixing/folding that I do not dare to whisk the flour in the yolk-mixture properly (hence it can still look slightly lumpy at times).. I do not dare to over-fold the whites and yolk-flour mixture and often leave the "darker coloured batter" alone :O Do you gauge the "done-ness" of the folding by seeing if the batter flows down the whisk smoothly with a certain thickness, rather than in blobs? If it flows down the whisk while feeling "thin", does it mean we might have overfold the whites and deflate the bubbles too much? :O
I’m sorry for the late reply! Yes, I mix the yolk mixture and flour well until it looks smooth so that the cake is not getting the lamps. And I usually fold just until everything looks blended evenly. As soon as it looks even, you can pour and bake right away.
Just a bit of uneven batter does not fail it though, it still tastes very good!
Thank you so much for the really great tips and your beautiful baby girl. I just have a request, is it possible for a Birthday cake with Differenz fillings, please and Thank you so much and sorry for my englisch 🙏🙏
Thank you! Same kind of cake and different types of fillings? That sounds fun, Thanks for the request🙌🏻
Your English is great!
@@PastryLivingwithAya Thank you very much for the reply. I really like you a lot. I love following you on the channel, and I wish you good luck. Yes, I would very much like to learn how to prepare a cake with various fillings for Christmas or a special dinner. I used the buttercream you made delicious.Amel from Switzerland 🙏🙏🙏
Hi , can i make this cake into a rectangle cake as a base for tres leches ???
Hi do you have an APF recipe for chiffon cake? 😢
thank you so much for your sharing. i see the scars at your arms, is it the signature of baker :))
Haha! I am so clumsy!!💦 My pleasure!
Hello, thank you for sharing your recipe. If my tin is 24cm, would 1.5 x the batter be enough for the chiffon tin? Thank you!
Hi, thanks for sharing. If I reduce the sugar by half, would it still work?
The texture won’t be as moist and silky as this one with less sugar. I recommend to tart with maybe…10g or so. And see if you like it!
Hi how to prevent the batter from leaking out from the chiffon baking pan? Thanks
If good amount of it leaks out, the batter might be too thin; try folding less after adding the meringue or whipping meringue more before adding it and see if that fixes the issues.
If it doesn’t work, using a new/different chiffon pan might fix it!
Can you please do a Carrot cake and a cranberry loaf...
Thanks for the request!!!
We don't have cake flour readily available. Is there any good substitute that you know of? Thank you! 😊
If you have pastry flour, it’s not same but closer to cake flour than all-purpose flour!
Hi, If i want to make a orange chiffon cake. Can i use orange juice instead of water? Thank you .
Yes, you can!
How can we make chiffon cake in normal circular baking ban and can we use it for multiple layers birthday cake
It’s possible but it just takes a long time for the center to get cooked through if it’s a tall pan. I recommend using shallower pans or smaller pans to bake with more ease!
Hi Aya, if I want to use milk instead of water, how much milk should I use?
You can use the same amount!
Hi Aya, my pan is 9" dia. x 3.25" H, how much time should I bake the chiffon cake?
Hello Aya, thank you for sharing your expertise 💖. Can I convert this cake in Swiss meringue buttercream. I would like to make a birthday cake with it. Thank you
Sorry "cover this cake "
Sure you can! It’s a very soft cake, so make sure the buttercream is soft in room temperature when you frost.
Thank you for sharing this recipe ❣️🤗
Hi Aya..is this cake suitable for layering if made in regular round cake tin .
Yes! I recommend note to pour too deep since it’ll take a long time for the center to get through; you can bake with 2-3 pans for 2-3 layers as well.
Hi Aya, do you think I can use butter instead of oil for your chiffon cake? Thanks a lot for your reply.
It’s possible but it’ll be a lot more dense when it’s cooled.
I want to bake your chiffon cake but can I use pan top 8inch? That’s the only pan I have😌
Yes you can! The height is gonna be shorter of course but it’s totally possible!
Mam pls share the ratio
Is cake flour self raising flour?
It's cake flour!
@@PastryLivingwithAya that's ok but where I live you either buy plain flour or self raising, no cake flour on our packaging.
Only asking 🤷
Hi,do we need to grease the pan for chiffon cake?
No, you don't need to!
Hi ya my ciffron cake is not riseing what is the problem
Can I use milk instead of water? Is there any reason why you use water? Thank you in advance 🙂
With water, the texture gets softer even more. Just like pate choux/eclairs. It’s gonna be more flavorful with milk though. You can see which one you might like better by trying both!
@@PastryLivingwithAya Thank you for the insight! I'll give it a try! I've only ever used milk. I love your channel since you give lots of explanation and knowledge with your recipes ❤
All my cake sponge goes down in the middle side plz give the tips
It’s normal that very fluffy sponge like this deflate slightly as it cools. But if it sinks a lot in the middle, try baking it slightly more next time.
Are chiffon and your swiss roll the same in terms of their cake bases?
It's a different recipe. The method is similar but with my Swiss roll cake recipe, I add flours in the end!
@@PastryLivingwithAya oh ok i see. Probably that's the reason why in swiss, the outer appearance of the cake is smooth unlike with chiffon ( the outer layer is easily peeled). My family likes chiffon very much so i'm just wondering the differences. Thanks for always replying to my comments :D.
Thank you so much for sharing your recipe and tips. Today my chiffon cake was successful. It was very helpful to know the pan you used which was easy to attain. The cake was the right size with very little sugar. I was happy to see you use olive oil because that's all I have in the house. Do you have a good recipe for black sesame chiffon cake? How much ground black sesame would you recommend for this chiffon cake recipe?
I’m so glad it was a success!😊 Thanks for sharing it. I’ve never added sesame to this recipe but I’m guessing it might be easier to ground it with liquids to make the paste and add a bit more water or milk if needed to keep it moist.
Hi Aya, the description says 75 grams of cake flour. But in your video it looks like more than 200 grams of flour. I don’t have a scale so I convert the measurements into cups, and google says 1/2-1/3 cup is all that is needed. Is this a mistake? I’m unsure so I’m using ~275 grams of flour(1.5 cups) Thank you.
Hello! It does look like a lot of amount for sure!! But it is 75g. The sieve and bowl is not that big, so it should be a part of reason why it looks like so. If you like, you can check my other videos with 75g of cake flour; such as other chiffon cakes tutorials (pumpkin pie chiffon cake and strawberry chiffon).
Thank you for watching!😉
@@PastryLivingwithAya Thank you Aya! My mom and I made this for our dad’s birthday, and we added waaaay too much flour so we had to throw it away. The next time we stuck strictly to your recipe and it came out beautifully, we just took it out of the oven and it looks perfect. Thank you, and thank you for responding so fast!! ❤️
I’ve tried this recipe last night and it turned out sooo good! Thank you!
I'm SO glad!! Thank you❤️
Can this be bake in an ordinary pan and not in a chiffon cake pan
Yes but I recommend not to make it so thick since it’s going to take a long long time until the center gets cooked and by the time it is cooked through, the edge gets dried sometimes. You’ll get the problem with bigger pans especially.
Thank you so much Ms Aya for your reply. Will try this today. God bless and more recipes to come🙂
Hi Mam what is the size of the pan
It’s 7”, the detail is in the description box with a link!
si beau! looks so so good. are there 1 or 2 other suggestions you have for glace/topping?
I did it as is and it didn't work out
“No Mels, you are NOT baking at 2am. Do it tomorrow”
Lots of talking but how much amount in each ingredient is not even mentioned!!!
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