Bilang nagsisimula pa lang alamin ang mundo ng pag gawa ng cake, ang recipe na ito ay napaka legit. ang sarap at ang lambot ng chiffon. Samantala ang caramel frosting ay katamtaman ang tamis at ma-krema. Ang hindi ko nakini-kinita ay may katagalan pala ang mag merengue ng puti ng itlog. Parang nangalay di ang braso ko, at napa isip ako tuloy na baka mali ang ginagawa ko. Maliban dito, tamang sarap ang kinalabasan ng ginawa ko, ayon sa pag sunod ng recipe. Mabuhay po kayo!
Can't thank u enough i started selling na 😊😊😊 at lahat nagustuhan yung lasa nagless ako sugar mas ngustuhan nila kasi di katamisan(lalo sila nabibitin 😅).thank you po💖💖💖
I made two of this cake today, I gifted the other one to a friend that got married and the other one was for us so we will know what it taste like. And it was amazing! Not sweet and the chiffon itself was already good. I really want to thank you for sharing this.
Thank you so much for sharing this recipe. I have tried it and super yummy! Ng add lang ako ng 1Tbsp. ng sugar sa caramel, mahilig ksi ako sa mastamis 😊 ang perfect ng lasa. Need ko na lang i perfect ang chiffon cake ko. Mejo na shrink kasi. Wla akong mabiling cream of tartar dito sa UAE.
chef, thank you for sharing your recipe. i made one for my mother's birthday. from cake to caramel icing and IMBC, sayo lahat recipe ang kinuha ko, and i must say, ang sarap ng caramel cake mo. super mag blend ang tamis ng cake at ng caramel. Keep it up! 😀👍
I love pretty looking desserts and I said "holy moly ' when I saw this! I made one for the first time last week to ship to Dallas but unfortunately, the FedEx people stole my cake and he never got it.
Thank you so much for this UA-cam tutorial vid for Caramel Cake!!! I tried this and my bf liked it, as well as his family!!! Anyway, I didn't really follow all the said amount of ingredients. I added more butter in Caramel icing. And, a lil bit more of milk in the chiffon. And in the meringue, there was much sugar added, too. It was ALL accidentally bec of the measuring cups and spoons that I used didn't have the label on it anymore. So, we just half guessed and based it on the size. 🤣
Tried it and its an amazing technique..im talking bout the caramel frosting....but sadly there is no taste at all..just the slight hint of caramel ..i suggest to add more sugar..1/2 c instead of 1/4 or add condensed milk (adjust to ur liking of sweetness level) But thank you for an idea..its brilliant and really useful!! Overall very useful recipe! Keep it up!
@@rcakesandcoI'm guessing you only respond to what you think is positive rather than answering your viewers questions.... I just don't get it you never listed the temperature you said that it was an 8-inch cake what you meant was it was 2/8 inch cakes you're all fucked up
Just made this earlier! Besides looking so pretty, this cake is so light and yummy! The buttercream takes a lot of patience, though. The key is to not give up on mixing. Thanks for this recipe!♥
Reginald Suarez Sir ask ko lang after tempering the egg yolk mixture by pouring some of the sugar mixture,you transfered the eggyolk mixture to the caramel mixture.Yung pot kasi nasa top pa ng stove, naka turn on ba ang heat ng stove o hindi na?
@@cecilesimbajon7108 much better to use evap po sa icing kse mas strong po yung taste ng evap pero pwede nyo naman po gawin half and half (half freshmilk/half evap) if you want less strong flavor from evap.
I tried this for my birthday since we can't buy cakes bec of the ECQ. Super delicious!!! Does not taste like estrels but it's super delicious in its own way. Thank you so much!
Will try this po bukas...sana fool proof to....kc dami ko na nagawa dto youtube puro palpak...nasayang ingredients ko hahaha...thanks for sharing po ang sarap nman kc talaga tingnan ng cake...linis
hi. Thanks for this recipe. I tried it today, and my family loved it. the caramel icing is not too sweet, and the cake is moist and fluffy. The caramel icing is a bit tricky to do, but worth it. Also, i used half of your recipe for the icing and it is just enough for an 8 inch cake. thanks again!
Hi! I just wanted to know if what pan did you use for the cake? Coz I’ve tried many many times and techniques but still deflated and not fluffy 😭 It’s not even overly mixed, i dunno what i do wrong.
@@rachelletasis2594 Oh no!! I'm sorry you have had a little trouble with your deflated cakes. Might I suggest you double check your ingredients. You will never have a cake rise if (for instance) you are using expired baking powder. I made that mistake in my early baking days and discovered that I've got to keep an eye on the expiration dates of my ingredients! Lol! Just thought I'd share a helpful tip. Good luck with your future endeavors and don't give up, baking requires a bit of patience until you cultivate that culinary skill!
cake flour substitute: Start with one level cup of All -Purpose flour, remove two tablespoons of the flour, and add two tablespoons of cornstarch powder back in.
Looks great! i am excited to try it! I do have several questions though: 1. You prepared the pan by greasing the bottom and sides with butter, wouldn't that prevent the sponge cake from "climbing" and raising up? 2. When cake was baked, you spread butter on top of it, what is its purpose? 3. When you inverted the cake to the sheet pan, there is a plastic material in it. what is it for? 4. Will the icing taste eggy because of the egg yolk? If the yolks were used as thickeners....can i substitute and add additional cornstarch if i dont want to use egg yolks or is important to really use it? 5. What is the shelf life of the caramel icing? 6. When you melted the sugar for the caramel icing, does it have a specific temperature to reach that brown, caramelized state? Is it soft ball, etc? Thanks! great video! cant wait to try this! wish me luck! :)
*it will still rise as long as the meringue is not deflated after you fold it, it will give you soft and fluffy chiffon. Don't grease it too much. *it will give additional flavor in to the cake. *I put a plastic sheet so that the top of the cake won't stick in to the sheet pan. *it won't have eggy taste to it, you can also add vanilla after it cools down. egg yolk also adds richness to the caramel icing. *best before 3 days make sure to store it properly in the fridge. *I didn't use a thermometer for that, but technically the temperature should be around 340-350°F, or just keep your eye on it once it's golden brown add the water cause it will quickly turn dark especially if the heat is too high.
@@princessliahona I still did not grease my pan. I am scared that the cake may fall because i still lean on the classic by-the-book teaching that if one makes sponge or chiffon cakes, NEVER grease pan unless you want a deflated cake hehe! The over all cake was good, not spectacular, it was just ok. :)
Planning to make this tomorrow. But the only pan I have is 11 inches round. Is it okay? How long should I bake my chiffon and is it on the same temparature? Thanks
Hi, I followed this recipe and it tastes good. I’m just wondering why when I inverted the pan for cooling and once done the middle bottom kinda sunk? Is this normal?
May i know where did you get your cake leveler? Been trying to get one that works good. I tried different kind of wilton’s leveler but all of them not working properly for me. Thank you! Will definitely try this cake 😊
Hello po, twice ko na po natry ibake ‘to following your recipe. Ang sarap po thank you for sharing! Kaso ang runny po ng caramel frosting na nagagawa ko compared sainyo. Hindi po stable.😅 Ano po kayang problema?
Bilang nagsisimula pa lang alamin ang mundo ng pag gawa ng cake, ang recipe na ito ay napaka legit. ang sarap at ang lambot ng chiffon. Samantala ang caramel frosting ay katamtaman ang tamis at ma-krema.
Ang hindi ko nakini-kinita ay may katagalan pala ang mag merengue ng puti ng itlog. Parang nangalay di ang braso ko, at napa isip ako tuloy na baka mali ang ginagawa ko.
Maliban dito, tamang sarap ang kinalabasan ng ginawa ko, ayon sa pag sunod ng recipe.
Mabuhay po kayo!
Can't thank u enough i started selling na 😊😊😊 at lahat nagustuhan yung lasa nagless ako sugar mas ngustuhan nila kasi di katamisan(lalo sila nabibitin 😅).thank you po💖💖💖
You're welcome po!😊
@sugz C. Ilang sugar po ang ginamit nyo? Thanks po!
Hii, how much sugar did u use? Im baking this for my mommy and she doesn't like it too sweet :3
I want to try and make it for my bday on feb ,New creation , thx for share
Most welcome 😊
Sinubukan ko ang cake Lang nitong recipe X2 recipe bake ko sa 2 9x3
Iba icing na ginawa ko whipcream lang
Masarap ang cake 👍👍👍
Thank you 😊💓
thank you!❤️
Thank you for sharing! Baked it today and I followed your procedure!!! It’s so yummy, pwedeng panlaban sa Costa Brava and Estrel’s! ❤️😍☺️
Hi Cesan! Ung sweetness po ng mismong chiffon, sakto lang po? Thank you!
@@leetajas9698 hello yes for me sakto lang ah lahat sila kasama ko sa bahay nagustuhan
Thank you!😊
I'm so impressed with the creativity here, amazing job 😎
I tried it, it's yummy
Ang Ganda Ng kulay Ng caramel , perfect
Thank you!😊
Just made this and highly recommend.
Must try
thank you!
seryoso?tried this ang tabang sa asukal ng caramel sauce
I made two of this cake today, I gifted the other one to a friend that got married and the other one was for us so we will know what it taste like. And it was amazing! Not sweet and the chiffon itself was already good. I really want to thank you for sharing this.
Sounds great!😊😊
Galing. Ang linis nyo po gumawa. Nakakaenganyo parang ang dali lang
Made this on my birthday for the first time and it was PERFECT!!!!🥰my friends love it...Thank you sooo much for sharing ur recipe☺️God Bless!
My pleasure 😊
I love how u put the recipe as you go along. Thank you!
This looks like a beautiful cake too give it a try! 😊💯
wow ang ganda ng lagare at turntable 😍😍😍
thank you!😊
Looks tasty and yummy.I want to try, Thank you for sharing, keep in touch and stay safe
Thank you, I will
Wow! Beautiful cake! I like the color contrast of caramel and buttercream...and the sotas design...simple elegance! Subscribed!👍
Thanks and welcome. 🤗
Thank you so much for sharing this recipe. I have tried it and super yummy! Ng add lang ako ng 1Tbsp. ng sugar sa caramel, mahilig ksi ako sa mastamis 😊 ang perfect ng lasa. Need ko na lang i perfect ang chiffon cake ko. Mejo na shrink kasi. Wla akong mabiling cream of tartar dito sa UAE.
use white vinegar x2 ng measurement ng COT.
Candy Salar thank you ☺️
chef, thank you for sharing your recipe. i made one for my mother's birthday. from cake to caramel icing and IMBC, sayo lahat recipe ang kinuha ko, and i must say, ang sarap ng caramel cake mo. super mag blend ang tamis ng cake at ng caramel. Keep it up! 😀👍
Wow! thank you po, god bless.😊
looks super good! I’ll try this later 😊
update: I tried it and its super good! A MUST TRY
Thank you!☺️
I love pretty looking desserts and I said "holy moly ' when I saw this! I made one for the first time last week to ship to Dallas but unfortunately, the FedEx people stole my cake and he never got it.
This is the cake i want to try. Thanks for sharing. Keep in touch and stay safe
Thank you, I will you too!
0
Thanks for sharing ! I made it for new year! and my mother and sister really loves it... not too sweet...
My pleasure 😊
@@rcakesandco Thankyou so much po.... same as salted caramel cake din po ba?!...
Thank you so much for this UA-cam tutorial vid for Caramel Cake!!! I tried this and my bf liked it, as well as his family!!! Anyway, I didn't really follow all the said amount of ingredients. I added more butter in Caramel icing. And, a lil bit more of milk in the chiffon. And in the meringue, there was much sugar added, too. It was ALL accidentally bec of the measuring cups and spoons that I used didn't have the label on it anymore. So, we just half guessed and based it on the size. 🤣
You are so welcome! Glad you liked it😊
Interesting I will try it soon. Thanks for sharing it.
Hope you enjoy
Thank for sharing this recipe God bless.
Reminds me of estrels caramel cake! Looks masarap
Hi po. I don't have vegetable oil. Can I use coconut oil instead?
Tried it and its an amazing technique..im talking bout the caramel frosting....but sadly there is no taste at all..just the slight hint of caramel ..i suggest to add more sugar..1/2 c instead of 1/4 or add condensed milk (adjust to ur liking of sweetness level)
But thank you for an idea..its brilliant and really useful!! Overall very useful recipe! Keep it up!
ganun ba, i will to use 1/2 cup sugar
Thanks for sharing this video..ill try this.thanks again.
Hope you enjoy
Thank you for sharing your recipe! I will definitely try making this one of these days 😊
My pleasure 😊
I'm excited to make this soon...thank you chef.
Hope you enjoy. 😊
The decoration look amazing! Thanks for the idea!
Thank you!
@@rcakesandcoI'm guessing you only respond to what you think is positive rather than answering your viewers questions.... I just don't get it you never listed the temperature you said that it was an 8-inch cake what you meant was it was 2/8 inch cakes you're all fucked up
Just made this earlier! Besides looking so pretty, this cake is so light and yummy! The buttercream takes a lot of patience, though. The key is to not give up on mixing. Thanks for this recipe!♥
Thank you very much po for the clear instructions. Ang galing nyo po dahil nasundan ko po kahit hindi madali. Super sarap po ng cake! Ubos agad. 🙁😂
You're welcome thank you din!
Pwede po lagyan ng food color ang caramel icing? Gagawin yellow gold
looks yummy! thanks for this video
My pleasure 😊
This is my go to recipe pag nammiss ko ang estrel’s caramel cake sa pinas. Salamat po sa recipe.😉
My first successful cake!!! This is the best chiffon cake recipe
Thank you!🥰
Thank you so much for sharing it 👍🏻👏🙏
i want to make it in double.. how can i do it in the recipe?
Looks like the very cake i want! Thanks for sharing will definitely make this! God bless
Thank you!
Reginald Suarez Sir ask ko lang after tempering the egg yolk mixture by pouring some of the sugar mixture,you transfered the eggyolk mixture to the caramel mixture.Yung pot kasi nasa top pa ng stove, naka turn on ba ang heat ng stove o hindi na?
Also po, milk po ba must be evap? Or can we use fresh milk?
@@cecilesimbajon7108 yes po let it boil po mga 2 mins pra po mag thicken and just to make sure na cooked po yung cornstarch
@@cecilesimbajon7108 much better to use evap po sa icing kse mas strong po yung taste ng evap pero pwede nyo naman po gawin half and half (half freshmilk/half evap) if you want less strong flavor from evap.
Ganda po ng pang cut nyo ng cake..san po nabibili?tnx
sa chocolate lovers po sa cubao before meron na din po yata sa online
What is the subsitute for corn oil?
I tried this for my birthday since we can't buy cakes bec of the ECQ. Super delicious!!! Does not taste like estrels but it's super delicious in its own way. Thank you so much!
Thank you! 😊
@@rcakesandco hope you share more recipes! :)
@@janinasese yes po i will!😊
@@rcakesandco can i have your recipe on caramel cake pls.thank you
@@joshlang7447 Hi sure, full recipe is posted on the description of the video🙂
Wowow ..cake pa lang looks yummy na
Will try this po bukas...sana fool proof to....kc dami ko na nagawa dto youtube puro palpak...nasayang ingredients ko hahaha...thanks for sharing po ang sarap nman kc talaga tingnan ng cake...linis
thank you po good-luck!
Thank You
Im gonna try this one for my nephews and niece birthday next month! ☺️🤍
Thank you, please update me if you like it😊
@@rcakesandco yesi will! 😊
Update: My family loved it! 😍 Mag bake daw ulit ako medyo nabitin sila. Hahaha!
@@chariezamaemalubag9314 wow glad they liked it😊
Yummy !! chef which country do u live?
Thanks! I'm in Philippines😊
Looks so yummy just a question can I make the caramel frostings ahead of time thanks
yes you can but remember that the caramel frosting is best within 3-5days
Thank you ❤️
Gano po katagal pwd iistore ung leftover caramel icing po?
Thank you din po for sharing ❤❤❤
Tried this recipe po! And its so gooood 😋 thank you po ☺️
Wow thank you!😊
I made this last night!!! It was delicious!!!
Glad you liked it!!
Kahit video nakakatakam parang gusto kong umislice 🤭♥️
Thanks sa caramel recipe m supper yummy.
welcome po!😊
hi. Thanks for this recipe. I tried it today, and my family loved it. the caramel icing is not too sweet, and the cake is moist and fluffy. The caramel icing is a bit tricky to do, but worth it. Also, i used half of your recipe for the icing and it is just enough for an 8 inch cake. thanks again!
Great to hear!
Hi! I just wanted to know if what pan did you use for the cake? Coz I’ve tried many many times and techniques but still deflated and not fluffy 😭 It’s not even overly mixed, i dunno what i do wrong.
@@rachelletasis2594 Oh no!! I'm sorry you have had a little trouble with your deflated cakes. Might I suggest you double check your ingredients. You will never have a cake rise if (for instance) you are using expired baking powder. I made that mistake in my early baking days and discovered that I've got to keep an eye on the expiration dates of my ingredients! Lol! Just thought I'd share a helpful tip. Good luck with your future endeavors and don't give up, baking requires a bit of patience until you cultivate that culinary skill!
Can this be made cruelty free?
Will try this on the 20th for my birthday!
thank you! and Happy Birthday!😊
I cant wait for my birthday to bake this ♥️ thank youuu for the recipe definitely would give it a try
You’re welcome 😊
Hi, can i substitute evap milk, with full cream milk ? And corn oil with canola oil? Would it affect the measurements? Thank you for answering
for me it's a no, the tase might be bland. Haven't tried using canola what i recommend is veg, corn or soya oil for the chiffon cake.
Simple design but turned out so elegant..! Thank you for sharing your great skills.
Is that a caramel pastry cream? Cool
yupp😊
Pahinge po recipe
@@anitarinion9902 nasa description po yung full recipe.😊
Hi. Pwede ko po bang gamitin yung 4 inches and 6 inches na round pan for the chiffon ? Im gonna use it po sana sa 2 tier. Thank you..
Yes!
Hello can I use All purpose flour instead of cake flour?
cake flour substitute: Start with one level cup of All -Purpose flour, remove two tablespoons of the flour, and add two tablespoons of cornstarch powder back in.
Thank you so much this is noted
Thanks for sharing your recipe
I have a question for how long we store caramel frosting in fridge?
You’re welcome, you can store it in the fridge for up to 3days.
@@rcakesandco Ok thanks a lot
New subscriber here. Masarap to na try ko kahapon.. Maraming salamat sa recipe.. More subscribers to come! :-)
Thank you po!😊
Very helpful video! Andami beses ko nireplay before trying it.. successful naman! Ang sarap
thank you din po!😊
Hello. Aside from caramel frosting, what else did you used for the design? Is that buttercream meringue?
yes, its Italian meringue buttercream.
pls what is the shelf life of this cake
Thanks for the recipe!yum!
You're welcome po.😊
Tnx for sharing..i want to try this..
Please do!
Wheres to set the heat element?
She doesn't answer questions and she never listed it
Looks great! i am excited to try it! I do have several questions though:
1. You prepared the pan by greasing the bottom and sides with butter, wouldn't that prevent the sponge cake from "climbing" and raising up?
2. When cake was baked, you spread butter on top of it, what is its purpose?
3. When you inverted the cake to the sheet pan, there is a plastic material in it. what is it for?
4. Will the icing taste eggy because of the egg yolk? If the yolks were used as thickeners....can i substitute and add additional cornstarch if i dont want to use egg yolks or is important to really use it?
5. What is the shelf life of the caramel icing?
6. When you melted the sugar for the caramel icing, does it have a specific temperature to reach that brown, caramelized state? Is it soft ball, etc?
Thanks! great video! cant wait to try this! wish me luck! :)
*it will still rise as long as the meringue is not deflated after you fold it, it will give you soft and fluffy chiffon. Don't grease it too much.
*it will give additional flavor in to the cake.
*I put a plastic sheet so that the top of the cake won't stick in to the sheet pan.
*it won't have eggy taste to it, you can also add vanilla after it cools down. egg yolk also adds richness to the caramel icing.
*best before 3 days make sure to store it properly in the fridge.
*I didn't use a thermometer for that, but technically the temperature should be around 340-350°F, or just keep your eye on it once it's golden brown add the water cause it will quickly turn dark especially if the heat is too high.
@@rcakesandco Hey! thanks reginald! i will try to do this soon! Wish me luck!
James Arden how was it?
@@princessliahona I still did not grease my pan. I am scared that the cake may fall because i still lean on the classic by-the-book teaching that if one makes sponge or chiffon cakes, NEVER grease pan unless you want a deflated cake hehe! The over all cake was good, not spectacular, it was just ok. :)
James Arden thank you!
This is a professional cake, Wow!
Thank you po!😊
Masarap yan. Gagawa ako malaki kulang samin yan ☺️☺️
thank you po! hehe
Complete information plus the tips. Thanks I'll try this. Is this not too sweet?
thank you po! base po sa mga nakatikim na hindi naman daw po tama lng yung sweetness hehe
Masarap po cake
Paano po yung chiffon
Gusto kopo gumawa mango cake
Sana po mapost variarion
just add 2 tsp or 10ml of flavoring to the cake batter
Planning to make this tomorrow. But the only pan I have is 11 inches round. Is it okay? How long should I bake my chiffon and is it on the same temparature? Thanks
same temp, it will cook probably around 15-20 mins.😊
@@rcakesandco thank you so much!
Panalo po yung chiffon cake niyo ang sarap at lambot! Hehe. Palpak lang po ako sa caramel parang glue. 😄
Thank you po, sa caramel just add more evaporated milk until you get the right consistency
ganda ng gawa
salamat po!😊
hi! i would like to ask..is it possible to use fresh milk instead of evaporated milk for the caramel frosting?thank you..
Yes it is possible but you won’t get the same flavor when you use evaporated milk since evaporated milk has a sharper taste than fresh milk
@@rcakesandco oh! 🤔now i get it..thank you so much for the quick response.God bless..😊😊
Hi! Im planning to divide the batter and use two 8”round pans? How much time is needed to bake them? Thank you!
8 inch round pans by 3 inches
around 15-20 mins
I've made the caramel icing. If I want to make it sweeter, can I just add caramel sauce?
Just add sugar
What is the height of your 8 inch pan?😃
I will give this a try!!!😍😍😍 can I use 9inch pan instead?
Yes of course!
Super sarap! 😋😋 natry ko po 🥰 thanks po sa recipe 😍🥰
welcome po thanks din po!
Okay lang din po ba i steam kapag chiffoncake?
Thank you for the recipe po. Tried it yesterday at nagustuhan tlga ng family ko. New sub here. More recipes and subs to come. 💕
Thank you!😊
Good
Very Beautiful
Thanks a lot
Wow nice cake cutter may i ask where did you buy them ?
thanks po! chocolate lovers po sa cubao.😊
Hi any substitute for corn oil? Can I use avocado oil?
Wow super love it Chef 😘😍❤️💯🙌
thank you po! 😊
Ung natirang caramel ilang days po pede p gamitin ..
Simply fabulous!
Thank you!😊
Hi, I followed this recipe and it tastes good. I’m just wondering why when I inverted the pan for cooling and once done the middle bottom kinda sunk? Is this normal?
if you under-baked it just a little bit it may shrink and also do not grease your pan too much.
New friend here🥰 looks so yunmy...
Thank you po!😊
May i know where did you get your cake leveler? Been trying to get one that works good. I tried different kind of wilton’s leveler but all of them not working properly for me. Thank you! Will definitely try this cake 😊
i bought it at chocolates lovers in Cubao
Reginald Suarez thank you 😊
I tried this & everyone loved it! May I ask po is it ok to double the recipe?
Yes you can!
Hello po, twice ko na po natry ibake ‘to following your recipe. Ang sarap po thank you for sharing!
Kaso ang runny po ng caramel frosting na nagagawa ko compared sainyo. Hindi po stable.😅 Ano po kayang problema?
Thank you po! Pwede po kayo mag add ng cornstarch pa po kahit po mga 1tsp po next time😊
I tried it today! And they love it🖤🧡💚
I'm so glad!
Very nice
Thank you!😊