I tried it last night, and this morning I sliced the cake into 1/2-inch pieces-it was perfect! The texture and flavor were spot on. Happy baker here! Thanks for your recipe!
Perfect recipe i tried this recipe immediately after seeing the video ,it turn out so perfect .So lucky i found this video , i like how she mentions everything before , to avoid mistake ,
Amazing! Can i change the order of adding the ingredients? For example add oil and milk to dry ingredients and then add egg yolks to it and finally add beaten egg whites. Would that be okay?
Thank you for your compliment. If you change the order, that will change the texture of the cake Please follow according to the instructions. Hope this helps
Thanks dear I will definitely try this. Please tell me in the very last step what are the ingredients that you mix some of quantity of better. Please must reply me i am waiting. Thanks for sharing such easy method
Thank you. You can find my buttercream recipe in the link below Stabilized Italian Buttercream th-cam.com/video/RwFRyTBCZi4/w-d-xo.htmlsi=rQt1fN_BBj3enNaD Grit Free Less Sweet American Buttercream th-cam.com/video/72-mJwNjzrQ/w-d-xo.htmlsi=ylek3pFx4HOWupkN Ermine Frosting th-cam.com/video/zW9kaRnS9ew/w-d-xo.htmlsi=8dQ6ciDB-goaYB1p
Hi dear, in your recipe of vanilla sponge cake, you used Baking Powder (Double Action) would you please explane what does it mean double action? Thank you for your reply in advance.
Hi, There are 2 types of baking powder; Single-Acting Baking Powder and Double-Acting Baking Powder. SINGLE-ACTING baking powder reacts with a water-based ingredient to form gas bubbles as soon as the ingredients are mixed. If you wait too long to bake your cake or over-mix your ingredients the bubbles will escape and your cake will fall flat. DOUBLE-ACTING baking powder will react and create gas bubbles twice: once when added to liquid, and again when exposed to heat. However, most of the rising occurs once it meets the heat. Double-acting baking powder is more reliable for home baking because it is harder to overbeat the ingredients and your recipe will be less susceptible to failure should you forget to preheat your oven. Hope this helps.
Hi, I haven’t develop Mount Blanc recipe at the moment but the taste it’s actually almost similar to my “Purple Sweet Potato and Chestnut Roll Cake” recipe. Here the link below, just in case you are interested to try it. th-cam.com/video/EoMjHgawGBA/w-d-xo.htmlsi=KZL6VDyWSXCHHXsR
Hi, thank your support. Cool the cake completely before wrapping (wrap in a cling wrap then put in a ziplog bag) for freezer storage up to 1 months or use immediately. Cake without filling can be store in the fridge for up to a week (the filling and icing will determinte storage time). Hope this helps.
Ok everyone listen, I tried so many cake recipes online but this one ,damn it's so good. The cake turn out to be so fluffy and perfect 😭😭☝🏻 Thankyou so much 😭😭 love you 😭💗 so happy 😭😭💗
Hi, Milk and Fat both contribute to a cake’s moisture and tenderness, without them, your cake might be dry and crumbly. They both contribute to the richness and flavour of the cake, without them, your cake might taste a bit bland or less rich. Fat also helps in creating a tender crumb by interfering with gluten formation; so without Fat, your cake could be denser. In addition, Fat also improves storage quality, so you can store it longer without it drying out. Hope this helps.
Olá a todos, hoje fiz este "Bolo De Ló De Chocolate Húmido e Fofo" Esta é uma das minhas receitas favoritas de bolo de chocolate, combina bem com vários recheios. Este bolo não é muito doce, é leve e permanece úmido mesmo guardado na geladeira por vários dias. Para os amantes de chocolate, espero que esta receita possa ser útil para vocês! BOLO DE ESPONJA DE CHOCOLATE Rendimento: Uma forma redonda de 7 polegadas (8 ou 9 cm de altura) * Você pode usar uma forma redonda de 10 cm de altura para bolos mais altos ❄️ Ingredientes 5 claras de ovo (165-175 g) 1 colher de chá de suco de limão 200 g de açúcar refinado 5 gemas de ovo (85-95 g) 120 g de Farinha para Bolo 19 g de cacau em pó (processado na Holanda) 1/4 colher de chá de bicarbonato de sódio 40g de Leite 25g de óleo vegetal 1/2 colher de chá de extrato de baunilha ❄️ Temperatura e tempo de cozimento Ventilador pré-aquecido a 150 ° C / 170 ° C / marca de gás 3 (assar por 55 minutos), depois aumentar a temperatura para ventilador de 170 ° C / 190 ° C / marca de gás 5 (assar por mais 10 minutos) Notas: você pode substituir o suco de limão por 1 colher de chá de vinagre branco ou 1/2 colher de chá de creme de tártaro RECEITA ESCRITA COMPLETA: bembumkitchen.home.blog/2024/07/29/fluffy-moist-chocolate-sponge-cake/ Instagram: instagram.com/bembum.kitchen/?hl=en Facebook: facebook.com/bembuminthekitchen#bembumkitchen
PASTEL DE CHOCOLATE Rendimiento: Un molde redondo de 7 pulgadas (8 o 9 cm de alto) *Puedes utilizar un molde redondo de 10 cm (6 pulgadas) de alto para hacer un pastel más alto. ❄ Ingredientes 5 claras de huevo (165-175 g) 1 cucharadita de jugo de limón 200 g de azúcar en polvo 5 yemas de huevo (85-95 g) 120 g de harina para repostería 19 gramos de cacao en polvo 1/4 cucharadita de bicarbonato de sodio 40 gramos de leche 25 gramos de aceite vegetal 1/2 cucharadita de extracto de vainilla ❄ Temperatura y tiempo de horneado Precaliente a 150 °C ventilador/170 °C/marca de gas 3 (hornee durante 55 minutos), luego aumente la temperatura a 170 °C ventilador/190 °C/marca de gas 5 (hornee durante 10 minutos más) Notas: Puedes sustituir el jugo de limón por 1 cucharadita de vinagre blanco o 1/2 cucharadita de crémor tártaro.
I don’t use and do not recommend measuring cups in baking. Baking by weight (using digital scale) is always the preferable way because you know exactly what it is. Measuring cups can differ in size. Things like flour or sugar can be packed more or less and lead to inaccurate amounts in recipes. Hope this helps.
I tried it last night, and this morning I sliced the cake into 1/2-inch pieces-it was perfect! The texture and flavor were spot on. Happy baker here! Thanks for your recipe!
My pleasure. So glad you enjoyed it, thank you!
Perfect recipe i tried this recipe immediately after seeing the video ,it turn out so perfect .So lucky i found this video , i like how she mentions everything before , to avoid mistake ,
Thank you so much, I’m happy you liked the recipe!
I made this cake and it turned out unbelievably good! So fluffy so light so tasty😍 thank you for this brilliant recipe👌😍
My pleasure 😊, glad you liked it
Love ❤️ 😍 💖 it . Thank u so much 💓
You're welcome, my pleasure.
Love your style of movies
Thank you for your kind words.
Me too!❤
looks great! my husband is a big fan of chocolate, I will definitely bake this for him c:
thank you!
Thank you and you are welcome @bigbird7748, I hope he will enjoy it.
i love your recipe
Glad you like it, thank you.
Amazing!!
Thank you.
Nice work
👍🏻
Keep it up
Thank you, I appreciate the encouragement.
Thank you
You are welcome.
Amazing! Can i change the order of adding the ingredients? For example add oil and milk to dry ingredients and then add egg yolks to it and finally add beaten egg whites. Would that be okay?
Thank you for your compliment.
If you change the order, that will change the texture of the cake
Please follow according to the instructions.
Hope this helps
Thanks dear
I will definitely try this.
Please tell me in the very last step what are the ingredients that you mix some of quantity of better.
Please must reply me i am waiting.
Thanks for sharing such easy method
My pleasure.
There are a mixture of Milk, Vegetable Oil and Vanilla Extract that we combined earlier.
@@BEMBUMKITCHEN Thanks for reply
My pleasure.
Excellent💯💯 recipe please share icing recipe also😊
Thank you.
You can find my buttercream recipe in the link below
Stabilized Italian Buttercream th-cam.com/video/RwFRyTBCZi4/w-d-xo.htmlsi=rQt1fN_BBj3enNaD
Grit Free Less Sweet American Buttercream th-cam.com/video/72-mJwNjzrQ/w-d-xo.htmlsi=ylek3pFx4HOWupkN
Ermine Frosting th-cam.com/video/zW9kaRnS9ew/w-d-xo.htmlsi=8dQ6ciDB-goaYB1p
Thank you for the recipe. Can I use melted butter too?
You are welcome.
Yes, you can substitute vegetable oil with 30 grams of melted butter.
@@BEMBUMKITCHEN thank you for the quick reply!
My pleasure.
@@BEMBUMKITCHEN suas receitas sao todas em ingles??
Me encantó, lo voy a hacer pronto.
Alguien sabe cual es una buena marca de cacao?
En realidad, no necesitas una marca costosa para hacer este pastel, el cacao en polvo procesado holandés común, como Hershey, es suficiente.
Hi dear, in your recipe of vanilla sponge cake, you used Baking Powder (Double Action) would you please explane what does it mean double action?
Thank you for your reply in advance.
Hi,
There are 2 types of baking powder; Single-Acting Baking Powder and Double-Acting Baking Powder.
SINGLE-ACTING baking powder reacts with a water-based ingredient to form gas bubbles as soon as the ingredients are mixed.
If you wait too long to bake your cake or over-mix your ingredients the bubbles will escape and your cake will fall flat.
DOUBLE-ACTING baking powder will react and create gas bubbles twice: once when added to liquid, and again when exposed to heat.
However, most of the rising occurs once it meets the heat.
Double-acting baking powder is more reliable for home baking because it is harder to overbeat the ingredients and your recipe will be less susceptible to failure should you forget to preheat your oven.
Hope this helps.
Thank you for the information❤❤❤ you had not used baking powder why??
My birthday is on Friday and I’m gonna try both vanilla and chocolate sponge cake , wish me luck ❤😅
I’m sure both sponge cakes will turn out great! Wishing you a wonderful birthday!
Have you tried?
Hi, can you make a video on how to make mount balnc please 🥺
Hi, I haven’t develop Mount Blanc recipe at the moment but the taste it’s actually almost similar to my “Purple Sweet Potato and Chestnut Roll Cake” recipe.
Here the link below, just in case you are interested to try it.
th-cam.com/video/EoMjHgawGBA/w-d-xo.htmlsi=KZL6VDyWSXCHHXsR
Hi dear how many days we can store sponge in freezer... Selflife of spong pls... Pls rply... Iam yiur new subscriber
Hi, thank your support.
Cool the cake completely before wrapping (wrap in a cling wrap then put in a ziplog bag) for freezer storage up to 1 months or use immediately.
Cake without filling can be store in the fridge for up to a week (the filling and icing will determinte storage time).
Hope this helps.
@@BEMBUMKITCHEN thanks dear
@lakkumokshittrends6314 you are welcome
Just cake 7 days and if with cream 3 days
Plz tell me what pound cake will be found in this cake recipe
Sorry I don’t understand your question.
I mean in this recipe,the cake 1pound or 2 pound?
Around 1 pound
As receitas sao todas so em ingles?
🎄🎄🎄🎄🎁🎁🎋🎋🍰❤️❤️❤️❤️❤️👍👍👍😘😘😘😘😘😘
❤
Can u plz tell me from where can i order a cake pan like yours😊
Hi, You can find it at Shopee or Amazon.
Hope this helps.
@@BEMBUMKITCHEN plz whats the brand?
@@JomanaOmar-m8d There is NO brand, I think it's made in China.
Search for:
Aluminium Extra Deep Round Cake Tin Mould 7 (Deep 8cm)
Ok everyone listen, I tried so many cake recipes online but this one ,damn it's so good.
The cake turn out to be so fluffy and perfect 😭😭☝🏻 Thankyou so much 😭😭 love you 😭💗 so happy 😭😭💗
You are welcome, I'm so happy you love the cake! 🥰
Hi dear ,what if we don't add milk and oil,as most of other sponge cake recipes don't include milk and oil
Hi,
Milk and Fat both contribute to a cake’s moisture and tenderness, without them, your cake might be dry and crumbly.
They both contribute to the richness and flavour of the cake, without them, your cake might taste a bit bland or less rich.
Fat also helps in creating a tender crumb by interfering with gluten formation; so without Fat, your cake could be denser.
In addition, Fat also improves storage quality, so you can store it longer without it drying out.
Hope this helps.
Yeah I agree with you @@BEMBUMKITCHEN
Baking without fan, what will be the temperature
Preheated 170°C (bake 55 minutes), then increase the temperature to 190°C (bake for another 10 minutes).
Por favor me envia a receita traduzida em portugues , muito obrigada .
Olá a todos, hoje fiz este "Bolo De Ló De Chocolate Húmido e Fofo"
Esta é uma das minhas receitas favoritas de bolo de chocolate, combina bem com vários recheios.
Este bolo não é muito doce, é leve e permanece úmido mesmo guardado na geladeira por vários dias.
Para os amantes de chocolate, espero que esta receita possa ser útil para vocês!
BOLO DE ESPONJA DE CHOCOLATE
Rendimento: Uma forma redonda de 7 polegadas (8 ou 9 cm de altura)
* Você pode usar uma forma redonda de 10 cm de altura para bolos mais altos
❄️ Ingredientes
5 claras de ovo (165-175 g)
1 colher de chá de suco de limão
200 g de açúcar refinado
5 gemas de ovo (85-95 g)
120 g de Farinha para Bolo
19 g de cacau em pó (processado na Holanda)
1/4 colher de chá de bicarbonato de sódio
40g de Leite
25g de óleo vegetal
1/2 colher de chá de extrato de baunilha
❄️ Temperatura e tempo de cozimento
Ventilador pré-aquecido a 150 ° C / 170 ° C / marca de gás 3 (assar por 55 minutos), depois aumentar a temperatura para ventilador de 170 ° C / 190 ° C / marca de gás 5 (assar por mais 10 minutos)
Notas: você pode substituir o suco de limão por 1 colher de chá de vinagre branco ou 1/2 colher de chá de creme de tártaro
RECEITA ESCRITA COMPLETA: bembumkitchen.home.blog/2024/07/29/fluffy-moist-chocolate-sponge-cake/
Instagram: instagram.com/bembum.kitchen/?hl=en
Facebook: facebook.com/bembuminthekitchen#bembumkitchen
Por favor no veo en la traduccion los ingredientes ?
PASTEL DE CHOCOLATE
Rendimiento: Un molde redondo de 7 pulgadas (8 o 9 cm de alto)
*Puedes utilizar un molde redondo de 10 cm (6 pulgadas) de alto para hacer un pastel más alto.
❄ Ingredientes
5 claras de huevo (165-175 g)
1 cucharadita de jugo de limón
200 g de azúcar en polvo
5 yemas de huevo (85-95 g)
120 g de harina para repostería
19 gramos de cacao en polvo
1/4 cucharadita de bicarbonato de sodio
40 gramos de leche
25 gramos de aceite vegetal
1/2 cucharadita de extracto de vainilla
❄ Temperatura y tiempo de horneado
Precaliente a 150 °C ventilador/170 °C/marca de gas 3 (hornee durante 55 minutos), luego aumente la temperatura a 170 °C ventilador/190 °C/marca de gas 5 (hornee durante 10 minutos más)
Notas: Puedes sustituir el jugo de limón por 1 cucharadita de vinagre blanco o 1/2 cucharadita de crémor tártaro.
Do you have recipe book?
No, I don’t have ☺️
Please share measurement in cups
I don’t use and do not recommend measuring cups in baking.
Baking by weight (using digital scale) is always the preferable way because you know exactly what it is.
Measuring cups can differ in size. Things like flour or sugar can be packed more or less and lead to inaccurate amounts in recipes.
Hope this helps.
🎉❤😢😮😅
Please share chocolate castle cake recipe
Thank you for your suggestion, I will add to my idea list.