🍓 How to make Genoise(Sponge Cake) : Strawberry Shortcake 🍓 딸기 생크림 케이크 | SweetHailey
Вставка
- Опубліковано 29 гру 2017
- △ Subscribe : bit.ly/SweetHailey
△ Instagram : @sweethailey_ bit.ly/2zdyjxf
△ Blog : bit.ly/1qjCp8o
△ Click here for my latest video(Stollen) :bit.ly/2DBI472
△ Give this video a thumbs up if you enjoyed it!
Hello, It’s Hailey :)
Last baking of 2017! I think this cake is perfect for last day of 2017.
For this video, I'll show how to make genoise(sponge cake) and strawberry shortcake.
It is perfect for year-end or beginning of the year.
Strawberry shortcake is very famous in Korea and Japan, it has very light and fluffy texture and it's not greasy. So I think that's the reason why strawberry shortcake is more famous than cake with buttercream.
I tried to upload only genoise(sponge cake) to begin with, but my icing technique is so bad.. So I reedit my video and upload like this.
But I think my technique improved than when I was making chocolate genoise.
I'll try to make better than now on!
In this genoise recipe, it is for 7-inch. But if you use high 5-inch cake pan, it is more prettier than using 7-inch pan i think. In video, I used high 5-inch pan :)
And to make simple syrup, all you need is 30g(2Tbsp) sugar and 30g(2Tbsp) water. And microwave until all sugar crystal is dissolved.
I hope you guys like it, and happy new year!
In 2018, I'll come back with more delish and more good desserts.
△Ingredients
▴Genoise (7 inch)
4 eggs
120g(1/2cup plus 5tsp) sugar
50g(3 1/2Tbsp) melted unsalted butter
5g(1tsp) vanilla extract
pinch of salt
120g(4.2oz, 1 cup minus 1 1/2Tbsp) pastry flour
▴Icing
15 strawberries
500ml(2cup plus 1Tbsp) heavy cream
50g(1/4cup) sugar
simple syrup
△Music
Kevin MacLeod의 Bethlehem - Christmas은(는) Creative Commons Attribution 라이선스(creativecommons.org/licenses/... 따라 라이선스가 부여됩니다.
출처: incompetech.com/music/royalty-...
아티스트: incompetech.com/ - Навчання та стиль
Thank you! Your use of hot water under the bowl of eggs is brilliant. I'm having to use eggs already removed from their shells so I couldn't beat the whites separately. You saved my cake! 🍰 😄
I didn't understand that part. Why is it necessary?
I love videos like these! Just making it and us watching. Keep it simple and sweet like this cake💯
Korea and Japan have the most delicious, soft cakes, I’ve always wondered what it was! So excited to try this 😍
sorry to be off topic but does anyone know a method to get back into an instagram account?
I was dumb forgot my account password. I would love any tricks you can offer me.
@Lewis Judah instablaster ;)
@Boone Samuel i really appreciate your reply. I got to the site through google and im in the hacking process now.
Seems to take a while so I will get back to you later with my results.
@Boone Samuel it did the trick and I now got access to my account again. Im so happy!
Thank you so much you saved my account !
@Lewis Judah glad I could help xD
بحط لايك تقديراً لكم عشانكم حطيتو ترجمة بالعربي
Wow this looks fantastic! Amazing job! 😀💛
You génoise is just Perfect !!!!
I’m making this for Christmas 🥰thank you very much- Im hoping it tastes amazing!
This looks heavenly 😍😍❣️❣️❣️
Hi I’m looking to buy a pan just like that bc of love this cake! Could you send me a link to the one you have?!
I was looking for this cous it like shizuka from doraemon cake 🎂 I love it 🥰
Looks delicious
너무 맛있어 보여요😭💗🍰
Thank you so much for the ingredient conversions 🙏🙏
제누와즈 높이 잘부푸는법 같은팁은 없나요?
부드러운크림에 시트에
딸기는 정말 진리라죠ㅠㅠ
이쁜 비주얼은 덤!
안그래도 딸기철인데
딸기생크림케이크가 땡겨요!
진짜 먹어보고싶네요!
오늘이 17년 마지막이고
내일부터가 새해인데
올한해도 수고하셨고
새해 복 많이 받으세요!
올 한해도 제 영상들에 댓글 달아주셔서 감사해용!
령이님도 올 한해 마무리 잘 하시구, 새해복 많이 받으세요ㅎㅎㅎ! :)
i’m gonna make this for my birthday this thursday ^_^ really excited!!! it looks so yummy. will come back and comment on how it was!!!
HOW WAS IT
Thank you I love it .. I think that cake will be my birthday cake next week 😋 🍰♥️ love that you added Arabic subtitle thank you again ♥️🙏🏻
I made it ♥️👍🏻
كم طبقة عملتيها او قدرت تتحمل لان بفكر اعملها لعيد ميلاد ! 😅
I really like this recipe
how big is your baking pan ?
Christmas music!!!👍🏻
Hi! Is 50 g the correct amount of butter?
Is this recipe quantity good for 7 inch square pan or 8 inch round pan ?
Thank you for your recipe, made this sponge cake for my friend’s birthday, they all loved it! 😊
How many layers it holds! Because I want to try it for my birthday!
@@passionforbaking_rr.n.a8230 i dont know the maximum but genoise is commonly used for stacking cake layers so you're probably good to go for a birthday cake
So simple
Should the 7 inch pan a 7 x 3 inch or how tall?
What a beauty 💎
Thank you 😍😍 شكراً شكراً 😍 고마워 ❤️
hey can i use just regular boxed vanilla cake ? also does have to chill in the fridge before serving ?
제누아즈를 뒤집어서 식혀주는 이유가 따로있나요?
le moule fait combien de cm svp? et merci pour la traduction en arabe,je vais faire ce gâteau pour mon anniversaire d'aujourd'hui,il est simple et rapide à faire
혹시 중력분도 돼나요? 제가 케이크를 정말 만들고 싶은데 집에 중력분밖에 없어서요ㅜㅜ
Can you use All purpose flour instead of cake flour?
I try this method cake💞 and yeas cake sponge this recipe is so good. 💞
Hey is cake flour the same as all purpose flour :o
The Ultimate Strawberry Shortcake is very good 🍰🍓😋😍.
can i change the heavy cream into whipping cream?
What a beauty 😍 bravo 👏🏻
Thank you so much :) Happy new year!
What is pastry flour is it like short crust pastry mix
Wow amazing cake 🎂 😋😍
Gracias , para hacer este pan sabor naranja 🍊 ocupo poner jugo de naranja ? Cuánto debe de agregarse por favor
Can i use a normal fluor?
Crunchy
I WILL MAKE IT FOR MY BIRTHDAY THIS WEDNESDAY✨💗🍰
What does 4.2oz mean ? In the description
What’s the simple syrup for? Is it necessary?
What about the flour?
Can i just use vegetable oil instead of butter?
im going to be making this gorgeous cake for my birthday this Saturday! I’m so excited!! 🎂
Happy early bday! I’m making it tomorrow too I hope it comes out well🤞🏽
@@rebeccaflores4073 thank you!! i made it today and it was soooo good 😋 good luck!!
side note: i had to make it twice because when i was done with the first batch, it was very little batter. just a heads up!
@@soniamaria1089 mine was ok! I have a 5 inch pan so it was enough batter but it wasn’t as fluffy a cake as I expected I’m not sure if I did something wrong ?
Hey! I was wondering if you could store this cake in the freezer without ruining it's softness and texture? I wanted to premake it a day before for an event
@@akshatarai8658 if im not mistaken, you can put it in the freezer or fridge a day before an event. just make sure to take it out and let it get back to room temperature
how big the cakeform ?
아이싱 잘하시는데요?!?!혹시 생크림 어디꺼 쓰는지 여쭤봐도될까용????
엘르앤비르 동물성 생크림 썼어욥!
1:22 what is that yellow thing is it egg?
Hi my cake come so dense why?
💖 wow
Why don't have some milk ?
Does it taste eggy?
I tried it! The cake tastes so gooodddd but I think I overbeat the cream:(
how is it that the whipped cream melt so fast?
am I supposed to use gelatin?
if so, how do we use powdered gelatin in this case.
I don't use gelatin in whipped cream.
Whipped cream is really sensitive by temperature, so it can melt easily. So usually, in summer, I don't use whipped cream icing or if I have to, make while A/C on. if you live in a warm(hot) area, place ice bowl underneath the 'cream' bowl. And genoise(sponge cake sheet) should be room temp or cold.
In what temperature
do you have to bake the batter?
170C / 340F for 30-40min ;)
Hi I have a question. In that small bowl is that only the melted unsalted butter or is there something else before you poured it in the big bowl?
She put a little bit of the batter I looked it up and they do it so the cake doesn’t turn out rubbery
What is the final texture supposed to be like? Found mine quite dense:(
Hiya. This is a classic genoise sponge it seems that in the video she didn’t get the eggs to the ribbon stage. So that is the problem here without the eggs reaching that stage, the cake will be very dense as there are no other rising agents in the cake and relies solely on the volume of the eggs. (Ribbon stage should be extremely thick and fluffy, not runny like how it was shown in the video. It should be so thick that you could make a figure of 8 and it will stay on the mixture for at least 10 seconds). This should take 7-8 minutes with an electric handmixer on the highest speed.
Also, it is possible that you overmixed the flour. This is a very delicate cake and flour must be folded extremely gently otherwise all the air incorporated will be knocked out. And it must be noted that the mixture must enter the oven as soon as it is done. For these cakes, I suggest you watch a more informative video as they are quite tricky to get right. Hope I helped! ☺️
Hello ~ Is all purpose flour a substitute for pastry flour ? Is there any substitute for it ? Also what is the size of your cake pan ? Thanks
Yes, you can. In this genoise recipe, it is for 7-inch. But if you use a high 5-inch cake pan, it is prettier than using the 7-inch pan I think. In the video, I used high 5-inch pan :)
My doubt cleared
@@SweeeetHailey can I use milk instead of heavy cream?
Is that cook strawberry or fresh strawberry in the middle of cake?
Ann T fresh
The most important thing they forget tell us about it is put the cream when the cake be cold .
حلوه؟؟
FFF. f. يببب👍
نور الكيوت طيب اذا ما عندي المضرب اليدوي ايش اسوي ☹️؟
2:22 "Let the genoise cool upside down" 😂
Hi there, must the melt butter be warm or is normal room temperature. Thanks 🙏
Dan Wu I think it’s fine either way
Regal Peter's thanks.
I don’t have pastry flour can I use the regular one? Or it has to be pastry? , the Syrup has to be hot or it doesn’t matter ?
pastry flour has a gluten percentage of 8-9%, so I think the best substitute would probably be a mix of plain flour and cornstarch, or plain flour and cake flour, as plain flour has a gluten percentage of 9-10%
What can I use to substitute pastry flour?
cake flour
😋👌 رائعه
Lovely!
맛있겠어요!
감사합니당! ㅎㅎㅎ
네 ㅎㅎ
예쁘고 맛있어 보인다♡
how come the cream does not melt during decoration
Chill your genoise completely is most important.
When your cream keep melt during decoration, Put ice under the cream bowl, it prevent to melt the cream.
And of course, hot atmosphere will be melt the cream easily.
If you struggle with using cream(from cow), i recommend to use with vegetable whipping cream, about 2(vegetable one):8(heavy cream). Vegetable whipping cream like Hopla is more stable than heavy cream when whipped up.
when do you put in the vanilla extract
after the butter
how much is the flour measurement?
Leslie Lai 120g
شكرا على الوصفة
شكرا لمشاهدتك!
Can I use all purpose flour instead of pastry flour?
Nah, it’s different. The cake won’t rise properly. Pastry flour should just be available in a grocery store tho.
Nice music 🎵 at the background. I recognise this from church 👍🏻
Sorry, but when I did the cake it does absolutely not look like your cake. After I beat the sugar and the eggs together it was ok but when I mix with the flour a yellow juice appears below. The mixture start ms to become yellow and was absolutely no fluffy. Also, I don't understand why in the description you write in the recipes 4 eggs but you use 5 in the video and how you made this butter so soft. The cake looks very good but can you more explain the next time. Don't take this comment like a bad critical but like help to progress ☺️.
Also, you don't say how many degrees the hot water should be.
whats the simple syrup?
If you put simple syrup, sponge gets more moist after you make. For make it, boil same amount of sugar and water until all sugar is dissolve.
+SweetHailey okay now i got it. Thank you so much
How much flour?
120g
Is pastry flour same as self raising flour
Nope
Why is my icing runny? I used heavy cream and confectionners' sugar
most likely you mixed it to much but if that’s not the case, you should pop it in the freezer for a little and it should be alright, but if your cake is still really warm I suggest to let it cool longer so the frosting doesn’t melt off the cake. :)
How is that your cake is so soft but when I made it twice, it turned out dry both times 😢
Made this and it didn't meet my expectations. Thank you for this, but will never try this recipe again. 😰
If I may ask, what was wrong with it? Was it the flavor, or the texture, or perhaps something else? I was planning on making this but your comment has me wondering if I should try another.
@@tangerinedragon I would try to follow another videos instructions because the only thing about mine is that they dont rise and its fine cause it still tastes really good, but if you are going to make these then i would use the exact cake pans shes using or else it might come out flatter like mine.
Hii the batter deflated immediately after adding the flour and then the cake did not rise. Did i miss a step?
Ohhh i'm so sorry for that😢 I can't help bc i don't know what step was the problem, but recently i made a video that how to make genoise cake sheet step by step(ua-cam.com/video/5RwTj7MFTgg/v-deo.html). I hope this will help you❤️
Did you mix it with a whisk instead of folding the batter ??
I don't know if the measurements are off or if its me (i followed everything though) but I literally just made this cake and its not the same. :(
saaammeee, my cake didn’t rise when i baked it, it could’ve been the fact that i added all of my ingredients before anything else.
i don't know why but my cake is so hard especially around the edges
شكرا علا الوصفه لكن عندي سؤال هاد الوصفه ما فيها خميره
لخميرة ، كنت الخميرة الجافة النشطة.
لا أستطيع التحدث باللغة العربية ، لذلك أستخدم المترجم لهذا التعليق. نأمل أن الترجمة صحيحة.
For yeast, i used active dry yeast.
I can't speak arabic, so I use translator for this comment.
لا تحتاج خميرة او بيكنج باودر لوجود البيض، البيض يستخدم بدل البيكنج باودر
@@SweeeetHailey dw the translator worked well, anyways can i use plain flour?
Your ingredient list i wrong... i put 120g of butter but your video is 50g butter and the cake failed 😭
omg.. I'm so sorry for hear that😭😭 I change Korean version, but apparently I didn't change English version ;(
SweetHailey thank you!! I will try again. I am really bad with cakes they always dont rise 😭😭😭
Syazana S so what should be the correct measurement. 120g or 50g?
SweetHailey You still didn’t change it! I should’ve read the comments before baking the cake. Now it’s in the oven and I already know it’s gonna fail
Your not the only one my cake failed to im sur there is somethig wrong😥😥😥
Can I still make it if I only have salted butter and all purpose flour?
You can use all-purpose flour instead. And if you're using salted butter, don't add salt in it.
@@SweeeetHailey I tried to make it but my cake came out super hard like bread (it wasn't burned or anything) and didn't really taste that great...
Ohh I'm sorry to here that😢 i made video that how to make genoise and maybe this will helpful.. ua-cam.com/video/5RwTj7MFTgg/v-deo.html
Use cake flour recipe. I cup ap flour. Remove 2tbsp from it and add 2 tbsp cornstarch. Sieve it a few time
@@mong2181 I made another cake and tried that but it turned out even harder 😬 thank you for the advice tho :)
I did the same batter and it is 2 cm thick after baking... totally wrong recipe...
Ohhh i'm so sorry for here that😢 This is my latest genoise cake sheet recipe, and hope you this recipe will help for you😭❤️ua-cam.com/video/5RwTj7MFTgg/v-deo.html
When I make the icing, should I make it while the cake is baking or should I make it while waiting for the cake to chill? x
You should chill completely, at least 1 hour. Otherwise, icing could be meltaway😭
شنو المكونات اللي حطيتيها ؟
Please check out the description box down below :)
what is pastry flour?
is it self raising flour or all purpose flour? please reply
It's not same as self raising flour or all purpose flour. It's more lighter than all purpose flour. I don't know which country you live in, but I heard the name is different depend on country. Soft flour or cake flour will be same type with pastry flour.
If you only have all purpose or plain flour, you can add 2 tbsp of corn starch (corn flour in UK) in each cup before measuring the AP or plain flour. It reduces the amount of gluten and raises the starch content, which is cake or soft flour.
더 보기에 오타가 났어요!! 버터가 120g으로 되어있어요 영상에서는 50g으로 나왔있어요 수정 할수 있으면 수정 해주세용~ 새해 복 많이 받으세용🙇
앗 ㅠㅠ 영상은 수정이 안되서..☆ 감사합니당ㅠㅠ! 오타있는줄몰랐네여.. 앞으론 한번 더 확인해서 최대한 오타없도록 할께용!
SweetHailey 스위트헤일리 네넹~😀
😋❤️
Hello why does my cake collapse in the middle
Also the time of the baking it’s wrong for a cake with this much of batter should be at max to 20min☹️☹️☹️☹️ 30 or 40 mins😟😩😫
Me: *is making this right now*
everyone in the comments: THIS RECIPE DOES NOT WORK DON’T WASTE YOUR TIME
me: panic
Wait what.... is it really bad? Im planning on doing this for my birthday please tell me if its worth it
@@mistyhope7561 I made it a while ago, I even made it literally right now for a sheet cake. As It’s not ideal as a sheet cake but the way it’s used it perfect! Make sure you use pastry flour, beat it long enough (until it’s as white as in the video), and not panic if it deflated a little while folding in the flour. This is bound to happen, just make sure you fold it as little as possible but all the flour has to be well incorporated.
@@player2763 okay thank you so much😊
@@mistyhope7561 No problem, good luck with your cake
No Baking powder
I tried you’re recipe but mine didn’t grow up
mine’s flat so i’m sad lmao
OHHH i'm so sorry for that 😢
I made a video to how to make genoise (ua-cam.com/video/5RwTj7MFTgg/v-deo.html). This video has more specific instructions to how to make it. Hope that this video will helpful..🙏
I did too this morning. And it turned out so bad. This recipe is doesn't work!
@@SweeeetHailey did you forget to at baking powder, baking soda on your recipe book?
Ari -Chan did you fold it? I mean that’s the only reason I see why it doesn’t fluff up. Or maybe beat the egg and sugar mixture more
الو 500 مل قد آش في كوب
2 كوب