i dont think you can do better to present the genoise technique. simple, clear. with all the right tips and explanation. I am speechless. this is genius.
The explaining he does absolutely sets this channel above the rest, in my opinion. Understanding the 'why' is crucial, and he provides that. I've found my favorite baking channel!
This channel is so underrated. I love the recipes and they are easy to understand and I love that Hanbit explains why certain steps and techniques are needed. These are things that he must have learned in Pastry School and he is practically sharing it to us for free. This is Gold!
I made my first genoise after watching this video a dozen times and following the exact steps. It came out very fluffy and I am a total baking newbie. I feel the temp control when making the batter is very useful and key to my success. Thank you for sharing your techniques with us. Hope your channel will reach even more people.
Ya! I love the way he explains-straight to the point, no BS meandering about how some chefs did, talking abt the history or what happened to them and blah blah blah…
If I found this channel earlier, I would've been able to avoid so many mistakes when I first started! So many channels don't explain anything, not in nearly as much detail. This is a treasure find. I'm getting all my friends who bake to subscribe to Hanbit's channel! Thank you Hanbit for the attention to detail, top-notch quality content, and your generously giving us all that you know!
Perfect recipe with explanations. First time I made my Genoise. Doubled the quantity for 7"inch round pan of 3.5 height. Ended up getting perfect 3 inch high cake. Now it is standing 4" with whipping cream covering. Lovely!
Hey thank you very much! Ive recently taken a sous chef position at a new restaurant and part of my responsibilities are handling the deserts. Ive always covered the basics throughout my career and can fulfil most recipes. This channel is helping me understand the reasoning behind each action. Your'e straightforward and informative. Exactly what I need! Thanks again - Daniel
Really like the way how you explained the professional details that many pastry instructors missed. Simply yet effective. I don’t normally subscribe to UA-cam channel but yours is definitely the one I don’t want to miss.
I cannot thank you enough for this video. I am an amateur baker looking to improve my baking techniques to a more professional level. Your video will be especially helpful as I will be making my daughter's wedding cake a year from now and I want everything to be perfect. I love your videos and will also be attempting tarts on a professional level. Thank you so very much for sharing your very detailed instructions. I am in your debt!!
There is an error in my video! At around 8:15, I sum up the key points and for Point Number 4, it shouldn't say "Whisk on low speed for 1~2minutes". You do not whisk at this stage. You're just FOLDING it with your spatula. Sorry for the error! P.S. You can purchase the leveling bar on Amazon.com. The search term is "Fondant & Dough Leveler Set"
Thank you so much for sharing! 💝🎂 I had a failed sponge cake and was desperately looking for answers! Now I know why! Much appreciated! Glad that the whole Google/YT algorithm works!
This video got recommended to me, and after hearing you talked just about 10 second, I’m already subscribing! :) I know your channel will succeed, keep it up!
I always try to do each of your recipes every couple weeks or so and they’re always…. always big success! I’m happy, husband happy kids happy . Thank you again Hanbit!!
I am so happy that YT recommended this video. I’ve struggled with the technique and recipe for this cake, only to find out that American and European versions are different. I will try this version soon and have high hopes for success. I look forward to seeing your channel grow.
I followed your Genoise recipe and made an Oreo Cake for my husband’s colleagues. They said it’s the best cake they’ve ever had! Thank you for sharing your detailed techniques and recipes.
So i made this cake 3 days ago and it came out perfect and delicious! And also decorated the cake with frosting, sprinkles etc. You just have to follow the main steps carefully and also have patience while doing it. And of course don't forget to pray for your cake while it's baking in the oven! Good luck! Thank you so much Mr.Chef for this amazing and detailed Genoise cake recipe! Looking forward to see more recipes from you. 😋🥰🎂❤
thank you so much for the recipe and tips hanbit! i’ve always struggled with making genoise sponge, and this is the first time i’ve actually succeeded in making it!!
Happy to help! This one is chocolate but the technique is the same as plain genoise - it's more detailed so take a look. ua-cam.com/video/IJpVPdNV8QE/v-deo.html
Thank you chef! I am currently attending a Culinary school and was looking for accurate tutorial videos to practice my "skills" at home. So far, this is the only video I found that has the right methods and techniques on Genoise sponge. A point I would want to add, if you don't dissolve the sugar properly with the eggs, it will curdle the egg yolks and you will end up not having a smooth texture :D hence, the heat is important... and you must not reach more than 40 degrees or you will end up with scrambled eggs lol
I was always told the term for cushioning heat shock was tempering, I had never heard the term sacrificial used that way. I love learning stuff like that, in addition to really enjoying your terrific teaching skills.
I absolutely love your VDOs. How you explain the whys for all the hows is very satisfying. I'm a doctor/researcher who loves baking, so I enjoy the scientific baking rationale and I relate so well with the precision required to make things work. Keep up the good work. Thank you!!
I’ve tried this Genoise cake recipe out! The cake came out well! Crumbs look so good and HOMOGENOUS indeed!! The tips were very useful, your explanation was very clear (so happy to have found a Korean baker with such good English pronunciation!) If I were in Korea, would definitely attend your classes! :) Icing the cake and getting the Chantilly Cream texture is still tricky! Will keep practicing Please keep sharing useful tips 🙏🏻
You speak English very well with hardly any accent. Did you live in the USA ever? I am also very impressed with your baking skills with only having a few years experience. Obviously you learn things very fast. I have watched countless videos on bakeries in Korea and now I know the details. Thank you so much!
Thank you Chef Hanbit for deliberately sharing your valuable experience in baking. To me, it seems like you are my online teacher in baking. Best regards!
Thank you Hanbit Seonsaengnim!! I tried this recipe this morning for my friend’s house warming party tonight 🎂🎂 I feel like finally find a teacher for baking. Thanks for making this channel! Greeting from Kyoto 🍀🍀
I'm so glad I discovered your channel. You are so well spoken and clear in your guidance. My first successful genoise was by following your video! (There were MANY failed attempts before) Thank you and keep up the great work! You're an inspiration!
Amazing video chef!!! Nobody has shared such details so far. Your explanation makes so much sense as to why we do something in a recipe... loved the video.
Baked it last night and made strawberry shortcake as a Christmas dessert..Utterly distinct from the fruity, boozey density of British Christmas cake..and it was a hit! Thank You!..and Happy Christmas Chef.
Well done Chef , very clear and easy to understand and I love the way you bake and thank you for the time you take to be so precise in your videos . God bless!
Thanks for the video! I tried it tonight, and it turned out really well, WAY better than I was expecting. So fluffy, I couldn't believe it had no rising agents! I cut it into thirds like in the video, and then layered it with whipped cream and strawberries for an easy -- though messy -- family dessert. Tasted great, not super sweet, which is what I was hoping for. Success!
gamsahabnida ! Now I understand why sometimes my genoise is not as I want. I didn’t whisk on low speed at the end to tighten the air bubbles. I was waiting for your channel, thank you again 😊 Annyong higaseo
Came across your channel randomly - loved how your explained everything in this video. It’s got me inspired to get my mixer out and start experimenting!
Wow just came out of my kitchen after baking a Genoese...your recipe so well explained...received a few tips which will no doubt make my genoise better in the future...thankyou so much for your detailed recipe..have subscribed right away...look forward to making more of your recipes....ty stay safe
Thank you for a clear explanation. I copied your method and I got an excellent result for a first try. The cake was almost eight centimeters high in a 6 inch pan! Definetily will be adding this to my arsenal…
Thank you so much for the tips and detailed explanation. I think the “shocking” part really helped! My third genoise two days in a row finally turned out right! Fingers crossed!
I tried this recipe just now and it's really fail proof and as described -light and airy! Didn't expect to be this light and airy hahaha It's lighter than chiffon. Thank you!
YES, this is a wonderful channel/school. Hanbit is such a wonderful chef, explaining every detail for each recipe that is almost impossible not to get an amazing result. Thank you so much Hanbit for sharing your professional knowledge with all of us. May God bless you always... please receive a big hug from Venezuela
I'm excited to have found this site. You do a great job of explaining, and I'm going to try this recipe as I need to make a fancy Italian dessert tomorrow using "sponge cake", but yours seems moistier than my recipe.
hi!!Remember me; the one who requests to make chiffion cake?Today; l tried genoise cake with your instrection.I successed it just one time. It is so perfect!!!Tomorrow l will try cheese cake with those cake layers!!!!! So happy!!!!Thanks.
Hey hanbit! Could you make a video explaining about recipe breakdown? Like the percentages, the ratios, how to make your own recipe, how to subtitute ingredients etc. Thanks! really been enjoying all your vids!
Dropping you a comment from Singapore! Your content is interesting, concise, and easy to follow! Baking my first ever cake today and I'm trying out your genoise recipe :)
Super love your channel. This is gold better than some culinary workshops. You explained the process well so that we understand why such actions need to be done. Please upload more fundamentals!!
Hi Chef, I found your channel accidentally, and I love how clearly you explained every steps and tip off very useful techniques, while at the same time you gave us viewers fun time along the way (learning and entertaining, you are sure best coach). I hope to see more of your videos. Kam Sa Ham Ni Da 🤩
i absolutely love this video, i was having a hard time finding a descriptive recipe but this explained everything!! thanks a lot ill be sure to follow a lot more of your videos too!
Hello Chef Hanbit, I' m from the Philippines, I discovered your channel accidentanlly, and I just love your clear explanations. Thank you for sharing your knowledge to us new bakers.
Came across this video though suggestions and I just loved it. Amazing technique and key points. I am definitely gonna try it. Positively will put the outcome as well. Thanks for the recipe
Annyeong. I'm a beginner in baking. I never knew that eggs can be beaten without separating the egg whites and yolks. Thanks for the recipe! Mabuhay from the Philippines!
I find this recipe is very easy to follow even for a beginner with his very clear explanation. I did this and I failed when mixing flour which is very crucial to do while taking care of the volume of the batter not to decrease by over mixing. Thank you so much for sharing your knowledge 🙏
After much practice, I finally achieved a genoise that is light! Thanks Chef! My next desire is to make some flavored genoise. Chef Habit please consider showing us how to make flavored genoise like black sesame, etc. Thanks again for sharing your wonderful recipes!
JP from Miami I love the way you teach your very good thank you to you and thank you to your family that made you do this program today families very important thank you again
@@HanbitCho thanks for your response. Please can you do videos of some other cake recipes like vanilla, chocolate, lemon etc. that doesn’t use the method of eggs as the leavener. Would really appreciate.
Yeah, you can definitely do that. It's just more cumbersome to do it that way though - more bowls, utensils, dishwashing etc and you can still get a great sponge cake using whole eggs.
My parents are able to digest rice better than flour so I actually only used rice flour and it still turned out fantastic!!! I'll admit that I didn't have a scale so I didn't even measure anything LOL but I watched Hanbit's video 2983 times and it still came out so good. Ofc next time I'm def using a scale. I love this recipe even more than the usual sponge cake/chiffon cake recipe I used to use. The crumb is so light and fluffy but still holds it's shape. 감사합니다 Hanbit선생님^^ 선생님 덕분에 저희 엄마하고 아빠도 케이크를 더 맛있게 드실 수 있어요. 전 이제 효녀네요^^ㅋㅋ
Hi Hanbit, I really enjoy your videos! I started following you on Instagram before you announced your YT channel so it's really cool to see how far you've come :) I was wondering if you could make a video on Chiffon cake? I've never been successful with it but I'm confident you're a great teacher :)
i dont think you can do better to present the genoise technique. simple, clear. with all the right tips and explanation. I am speechless. this is genius.
thanks.
The explaining he does absolutely sets this channel above the rest, in my opinion. Understanding the 'why' is crucial, and he provides that. I've found my favorite baking channel!
thanks!
This channel is so underrated. I love the recipes and they are easy to understand and I love that Hanbit explains why certain steps and techniques are needed.
These are things that he must have learned in Pastry School and he is practically sharing it to us for free. This is Gold!
Haha thanks. Well hopefully my channel will pick up in due course!
i was just about to add a similar comment but you said it all. brand new fan, here.
You should be number 1
I made my first genoise after watching this video a dozen times and following the exact steps. It came out very fluffy and I am a total baking newbie. I feel the temp control when making the batter is very useful and key to my success. Thank you for sharing your techniques with us. Hope your channel will reach even more people.
Great job!
Discovered this channel accidentally and I just love the quality and clear explanations!! Will be waiting for the strawberry shortcake video 💕
Thanks a lot!
I to stumbled upon this channel, loved the explanation and now waiting for more
Ya! I love the way he explains-straight to the point, no BS meandering about how some chefs did, talking abt the history or what happened to them and blah blah blah…
@@tinalee8438 Exactly! He gets to the point and mentions the little details.
Me too
If I found this channel earlier, I would've been able to avoid so many mistakes when I first started! So many channels don't explain anything, not in nearly as much detail. This is a treasure find. I'm getting all my friends who bake to subscribe to Hanbit's channel! Thank you Hanbit for the attention to detail, top-notch quality content, and your generously giving us all that you know!
Great to hear!
Not only is this informative but you are so calming to listen to. Love this channel.
Glad you enjoy it!
Perfect recipe with explanations. First time I made my Genoise.
Doubled the quantity for 7"inch round pan of 3.5 height.
Ended up getting perfect 3 inch high cake. Now it is standing 4" with whipping cream covering.
Lovely!
Great job!
Hey thank you very much! Ive recently taken a sous chef position at a new restaurant and part of my responsibilities are handling the deserts. Ive always covered the basics throughout my career and can fulfil most recipes. This channel is helping me understand the reasoning behind each action. Your'e straightforward and informative. Exactly what I need! Thanks again - Daniel
Fantastic!
Really like the way how you explained the professional details that many pastry instructors missed. Simply yet effective. I don’t normally subscribe to UA-cam channel but yours is definitely the one I don’t want to miss.
Thanks a lot!
So happy to finally see you here on UA-cam! And, teaching in English too🤩Your instructions are clear and very useful! Thank you for so much!!!
Thanks a lot!
I cannot thank you enough for this video. I am an amateur baker looking to improve my baking techniques to a more professional level. Your video will be especially helpful as I will be making my daughter's wedding cake a year from now and I want everything to be perfect. I love your videos and will also be attempting tarts on a professional level. Thank you so very much for sharing your very detailed instructions. I am in your debt!!
Glad it was helpful!
There is an error in my video!
At around 8:15, I sum up the key points and for Point Number 4, it shouldn't say "Whisk on low speed for 1~2minutes". You do not whisk at this stage. You're just FOLDING it with your spatula.
Sorry for the error!
P.S. You can purchase the leveling bar on Amazon.com. The search term is "Fondant & Dough Leveler Set"
Mercii 🌹,traduction française svp🙏🏻
Thank you so much for sharing! 💝🎂 I had a failed sponge cake and was desperately looking for answers! Now I know why! Much appreciated! Glad that the whole Google/YT algorithm works!
Can u pls tell us an eggless version too !
I just found your channel , wow !!!so happy !!!thank you !!!
Please can you tell us eggless cake .....pls
You were the first one to explain things scientifically and made sense to teach context so crisp and clear
thanks!
This video got recommended to me, and after hearing you talked just about 10 second, I’m already subscribing! :) I know your channel will succeed, keep it up!
Awesome! Thank you!
100% agree. What a great find this channel is.
Yes same goes to me
Same here! this channel is worth my time!
Same!
I always try to do each of your recipes every couple weeks or so and they’re always…. always big success! I’m happy, husband happy kids happy . Thank you again Hanbit!!
yay!
i love the term 'sacrificial batter' so much haha... thank you for the detailed recipe!!!
Sure. No problem.
How is it detailed when there is no measurement given ? What am I missing
I am so happy that YT recommended this video. I’ve struggled with the technique and recipe for this cake, only to find out that American and European versions are different. I will try this version soon and have high hopes for success. I look forward to seeing your channel grow.
Glad it was helpful!
Hello how did the recipe work for you!
I followed your Genoise recipe and made an Oreo Cake for my husband’s colleagues. They said it’s the best cake they’ve ever had! Thank you for sharing your detailed techniques and recipes.
Great job!
I have subscribed. I love the science and common sense behind the baking. And you make everything so clear. Thank you.
Welcome aboard!
I really enjoy this channel - you have a great on-screen presence! You are a great educator and I find your tips very helpful 🙂
thanks.
Hanbit is someone this generation have to aspire to admire. Proper tidy and neat! 👌🏻 Role model
Wow, thank you!
Love your explanation! Makes a noob like me feels more confident to start baking and understand where I may have gone wrong previously.
Thank you!
Wow, I just completed a 5 days make basic cake course, your video on Genoise is really helpful.... Thanks a lot!
Glad it was helpful!
So i made this cake 3 days ago and it came out perfect and delicious! And also decorated the cake with frosting, sprinkles etc. You just have to follow the main steps carefully and also have patience while doing it. And of course don't forget to pray for your cake while it's baking in the oven! Good luck! Thank you so much Mr.Chef for this amazing and detailed Genoise cake recipe! Looking forward to see more recipes from you. 😋🥰🎂❤
Sounds great!
thank you so much for the recipe and tips hanbit! i’ve always struggled with making genoise sponge, and this is the first time i’ve actually succeeded in making it!!
Happy to help! This one is chocolate but the technique is the same as plain genoise - it's more detailed so take a look.
ua-cam.com/video/IJpVPdNV8QE/v-deo.html
Thank you chef! I am currently attending a Culinary school and was looking for accurate tutorial videos to practice my "skills" at home. So far, this is the only video I found that has the right methods and techniques on Genoise sponge. A point I would want to add, if you don't dissolve the sugar properly with the eggs, it will curdle the egg yolks and you will end up not having a smooth texture :D hence, the heat is important... and you must not reach more than 40 degrees or you will end up with scrambled eggs lol
Thanks for the input! No probs.
You, Koreans, are taking over patisserie by storm, your precision and aesthetic considering this art are beyond perfect! Iam a huge fan of yours....
Thank you so much 😀
I was always told the term for cushioning heat shock was tempering, I had never heard the term sacrificial used that way. I love learning stuff like that, in addition to really enjoying your terrific teaching skills.
You are so welcome!
I absolutely love your VDOs. How you explain the whys for all the hows is very satisfying. I'm a doctor/researcher who loves baking, so I enjoy the scientific baking rationale and I relate so well with the precision required to make things work. Keep up the good work. Thank you!!
Glad you enjoy it!
I really love your detailed explanations and all the funny bits in between! Well done!!
Glad you enjoyed it!
The channel appeared on my newsfeed and I'm loving it so far. Chef explains it clearly🙂
great!
I’ve tried this Genoise cake recipe out! The cake came out well! Crumbs look so good and HOMOGENOUS indeed!! The tips were very useful, your explanation was very clear (so happy to have found a Korean baker with such good English pronunciation!) If I were in Korea, would definitely attend your classes! :)
Icing the cake and getting the Chantilly
Cream texture is still tricky! Will keep practicing
Please keep sharing useful tips 🙏🏻
Glad you liked it!!
Hi may I know how many Celsius of hot water did u use to mix the batter tq
You speak English very well with hardly any accent. Did you live in the USA ever? I am also very impressed with your baking skills with only having a few years experience. Obviously you learn things very fast. I have watched countless videos on bakeries in Korea and now I know the details. Thank you so much!
Thanks a lot. Never actually lived in the US lol
Thank you Chef Hanbit for deliberately sharing your valuable experience in baking. To me, it seems like you are my online teacher in baking. Best regards!
You are very welcome
Thank you Hanbit Seonsaengnim!! I tried this recipe this morning for my friend’s house warming party tonight 🎂🎂 I feel like finally find a teacher for baking. Thanks for making this channel! Greeting from Kyoto 🍀🍀
Great job!
I'm so glad I discovered your channel. You are so well spoken and clear in your guidance. My first successful genoise was by following your video! (There were MANY failed attempts before)
Thank you and keep up the great work! You're an inspiration!
You are so welcome!
Amazing video chef!!! Nobody has shared such details so far. Your explanation makes so much sense as to why we do something in a recipe... loved the video.
My pleasure
Baked it last night and made strawberry shortcake as a Christmas dessert..Utterly distinct from the fruity, boozey density of British Christmas cake..and it was a hit!
Thank You!..and Happy Christmas Chef.
Fantastic!
Best video on Genoise I have seen! Hanbit is very engaging and easy to follow, and he really seems to enjoy teaching.
thanks!
Well done Chef , very clear and easy to understand and I love the way you bake and thank you for the time you take to be so precise in your videos . God bless!
So nice of you
Thank you for the clear instructions. Made this today and this is the most delicious sponge cake I’ve ever made.
You are so welcome!
Omg I made my first sponge cake !! It turned out amazing. Thanks for the perfect recipes
You are so welcome!
Thanks for the video! I tried it tonight, and it turned out really well, WAY better than I was expecting. So fluffy, I couldn't believe it had no rising agents! I cut it into thirds like in the video, and then layered it with whipped cream and strawberries for an easy -- though messy -- family dessert. Tasted great, not super sweet, which is what I was hoping for. Success!
nice!
gamsahabnida !
Now I understand why sometimes my genoise is not as I want. I didn’t whisk on low speed at the end to tighten the air bubbles.
I was waiting for your channel, thank you again 😊
Annyong higaseo
Wonderful!
Came across your channel randomly - loved how your explained everything in this video. It’s got me inspired to get my mixer out and start experimenting!
I'm so glad!
Thank You so much for the guidance and tips! Planning to bake it today!
Sending you love and good wishes from India 🇮🇳
My pleasure 😊
This recipe is incredibly easy to follow, and I have made several perfect genoise sponges from it! Thank you very much 😊
You are so welcome!
This is the 1 chef that replyd to peoples public comments, thank you.
haha thanks!
Bro the amount of effort that goes to making this kind of content is respectable. Keep going man!
Thanks, will do!
Wow just came out of my kitchen after baking a Genoese...your recipe so well explained...received a few tips which will no doubt make my genoise better in the future...thankyou so much for your detailed recipe..have subscribed right away...look forward to making more of your recipes....ty stay safe
My pleasure 😊
I just found this video and wow!! No regret watching this
Thanks!
I really like the way he teaches. Already I feel leveled up just watching this video. And strangely I don't find the awkward bumpers annoying LOL
lol thanks.
Thank you for a clear explanation. I copied your method and I got an excellent result for a first try. The cake was almost eight centimeters high in a 6 inch pan! Definetily will be adding this to my arsenal…
You are welcome 😊
Your English is excellent and instructions very clear
Thank you! 😃
You look so young and your skin is also good . I love the recipe. I will try it soon
Thanks!
Thank you so much for the tips and detailed explanation. I think the “shocking” part really helped! My third genoise two days in a row finally turned out right! Fingers crossed!
Fantastic!
Your tips will definitely improve my genoise. Thnks
Great to hear!
I tried this recipe just now and it's really fail proof and as described -light and airy! Didn't expect to be this light and airy hahaha It's lighter than chiffon. Thank you!
good to hear!
YES, this is a wonderful channel/school. Hanbit is such a wonderful chef, explaining every detail for each recipe that is almost impossible not to get an amazing result. Thank you so much Hanbit for sharing your professional knowledge with all of us. May God bless you always... please receive a big hug from Venezuela
thanks.
😊this video makes it so clear and seem easy. Thanks for making it. Made me smile all the way through like i could make it myself!
You are so welcome!
I'm excited to have found this site. You do a great job of explaining, and I'm going to try this recipe as I need to make a fancy Italian dessert tomorrow using "sponge cake", but yours seems moistier than my recipe.
thanks!
brilliant video! thanks for the extremely clear explanation and the great summary at the end!
You're very welcome!
Accidentally find this Chanel, i first bound by that sweet smile ❤️😘
Thank you so much 😀
hi!!Remember me; the one who requests to make chiffion cake?Today; l tried genoise cake with your instrection.I successed it just one time. It is so perfect!!!Tomorrow l will try cheese cake with those cake layers!!!!! So happy!!!!Thanks.
You are welcome 😊
Hey hanbit! Could you make a video explaining about recipe breakdown? Like the percentages, the ratios, how to make your own recipe, how to subtitute ingredients etc. Thanks! really been enjoying all your vids!
Thanks for the idea!
What's the reason for honey?? I'd love to know. I make my genoise without the honey. Trying yours tomorrow q
Honey helps the product stay moist for longer!
@@HanbitCho thank you so much for reverting. Will try this out asap
Dropping you a comment from Singapore! Your content is interesting, concise, and easy to follow! Baking my first ever cake today and I'm trying out your genoise recipe :)
Thanks!
I read all reviews ,people love your videos and channel ,so do I! Thank you so very much
thanks!
Super love your channel. This is gold better than some culinary workshops. You explained the process well so that we understand why such actions need to be done. Please upload more fundamentals!!
Thank you so much 🙂
Hi Chef, I found your channel accidentally, and I love how clearly you explained every steps and tip off very useful techniques, while at the same time you gave us viewers fun time along the way (learning and entertaining, you are sure best coach). I hope to see more of your videos. Kam Sa Ham Ni Da 🤩
thanks a lot!!
i absolutely love this video, i was having a hard time finding a descriptive recipe but this explained everything!! thanks a lot ill be sure to follow a lot more of your videos too!
great!!
You're simply great!!! I've just discovered your channel! I really appreciate your detailed suggestions! Thank you so much!
Thank you!
@@HanbitCho Among other things, you speak English so well!👍🏻👍🏻👍🏻👍🏻
Was it helpful? WAS IT HELPFUL?? Sir, you gave the answers I needed for my assessment! And you used Celsius.
yeah
Hello Chef Hanbit, I' m from the Philippines, I discovered your channel accidentanlly, and I just love your clear explanations. Thank you for sharing your knowledge to us new bakers.
Cool
thank you...it brightens my knowledge regarding sponge cake😃😃😃
Most welcome 😊
I love this version of genoise! Thank you Chef! 💕
You are so welcome
Came across this video though suggestions and I just loved it. Amazing technique and key points.
I am definitely gonna try it.
Positively will put the outcome as well.
Thanks for the recipe
Awesome! Thank you!
U are a humble n wonderful chef stay bless
Thank you so much
Annyeong. I'm a beginner in baking. I never knew that eggs can be beaten without separating the egg whites and yolks. Thanks for the recipe! Mabuhay from the Philippines!
My pleasure 😊
Love your videos! So glad that I found your channel😂 thanks for explaining every steps so clear! I also like how clean and organize your table is!
You are so welcome!
This is perfectly on point! Love your channel. Looking forward to more amazing quality videos 💕
Thank you so much!!
I find this recipe is very easy to follow even for a beginner with his very clear explanation. I did this and I failed when mixing flour which is very crucial to do while taking care of the volume of the batter not to decrease by over mixing. Thank you so much for sharing your knowledge 🙏
Glad it was helpful!
After much practice, I finally achieved a genoise that is light! Thanks Chef! My next desire is to make some flavored genoise. Chef Habit please consider showing us how to make flavored genoise like black sesame, etc. Thanks again for sharing your wonderful recipes!
nice!
Thankyou Chef.
That's a wonderful way to cut perfect layers ❤️👌👌
Thank you!
Awsome !!! Thank you very much , I will do it for my birthday 😇😇😇😇
Most welcome 😊
Thanks for all the advice ❤️ Please teach us how does whipping cream hold so well in the shops ... What is its secret 🤔 ...Thanks Hanbit ❤️
Gelatin 😶
@@nam6018 Thanks 🙂
Mascarpone cheese
Well is a number of things cream cheese or you can use marscapone cheese,icing sugar and cream.The cream cheese keeps it thick and firm.
JP from Miami I love the way you teach your very good thank you to you and thank you to your family that made you do this program today families very important thank you again
Awesome! Thank you!
I baked it and it is moist and soft. Thanks for sharing your recipe!
Glad you liked it!!
this is so insightful! i love it!!!!!
Cool.
He's amazing and talented but I never failed my genoise cake like this time when I followed his advice!
great!
Thank you so much for these kind advice.
Glad it was helpful!
@@HanbitCho thanks for your response. Please can you do videos of some other cake recipes like vanilla, chocolate, lemon etc. that doesn’t use the method of eggs as the leavener. Would really appreciate.
Will try!
I like this guy's energy. Manages to suggest a subscribe in a way that's brief and funny. Count me in.
good!
Finally a Korean pastry chef with good English. Kamsahamida. Which has a better texture for genoise? Whole egg or separate egg method?
The separated egg method will have a lighter/spongy texture. So it's a matter of preference rather than which one's better than the other!
@@HanbitCho what will be the reason if the genoise came out dry? FYI I am Jeremy fr Singapore
thank you for this, chef Hanbit! it is really helpful
You're so welcome!
I love how informative this is. I was just looking at a Korean cafe vlog and I’m so glad to come across this. Can’t wait to learn more
Thank you!
Can we make a genoise (sponge cake) by separating egg whites and yolks? I've seen plenty of recipes using this method too.
Btw, this was so helpful!
Yeah, you can definitely do that. It's just more cumbersome to do it that way though - more bowls, utensils, dishwashing etc and you can still get a great sponge cake using whole eggs.
@@HanbitCho thank you so much, I've learned a lot and you're amazing!
My parents are able to digest rice better than flour so I actually only used rice flour and it still turned out fantastic!!! I'll admit that I didn't have a scale so I didn't even measure anything LOL but I watched Hanbit's video 2983 times and it still came out so good. Ofc next time I'm def using a scale.
I love this recipe even more than the usual sponge cake/chiffon cake recipe I used to use.
The crumb is so light and fluffy but still holds it's shape.
감사합니다 Hanbit선생님^^ 선생님 덕분에 저희 엄마하고 아빠도 케이크를 더 맛있게 드실 수 있어요. 전 이제 효녀네요^^ㅋㅋ
right nice.
@@HanbitCho LOL ok
Im a homebased baker and you made this recipe look very easy to make..gonna try this soon..keep up chef..
Thanks a lot 😊
Hi Hanbit, I really enjoy your videos! I started following you on Instagram before you announced your YT channel so it's really cool to see how far you've come :) I was wondering if you could make a video on Chiffon cake? I've never been successful with it but I'm confident you're a great teacher :)
ok! thanks!