I tried it..it was really amazing ...i just hadnt added starch...n added vinegar instead of lemon juice n added vanilla essence...still it was amazingly delicious...also i added chocolate topping.....❤❤❤thanks for this recipe....i would share the taste if i could..but unfortunately i cant...😅😅😅lol
I tried this as I had egg yolks on hand. It was a strange recipe,but boy did it come out great. Sometimes you just have to try something different,you never know. I did add 1tsp nutmeg as I did not want the eggy smell and taste as one review mentioned. The cake was really good. Thanks Lioka.
You need to wrap the film well and store it in the refrigerator for 2-3 days or in the freezer for 2-3 weeks. When assembling the cake, the layers can be soaked in sugar syrup and then smeared with cream
I just like this baking ring, it doesn't have its own bottom and I make it out of foil. But you can use a cake pan with a bottom and cover it with parchment paper for baking.
For a 6-inch mold, it's best to reduce all ingredients by 1/3. If you do not reduce it, then the sponge cake will be 7-8 cm high and will be baked longer. To reduce by 1/3 you need to multiply each ingredient by 0.7
@@LiokafromRussia I really don't understand the amount of flour as you said half cup plus quarter cup..that would be 96 grams. So I am assuming the grams are more than the cups.
Hi.. the texture of the cake was phenomenal... But the eggy stink and a weird after taste is really bothering me.. can you plz tell me where I went wrong.. my ingredients were at room temp. Thank u from India🇮🇳
Lorvie you should invest in a weighing machine with 1g increments. Max weight usually goes form 2k to 8kg for these kitchen scales. For baking you really have to use grams. Everything in baking is based on weight. Cups are volume based measurements and they are not consistent, this makes trouble shooting very hard when things go wrong.
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Hi i dont have oven it. It is okay to use ricecooker?
@@pinkyrosetumapon927 I didn't bake in a ricecooker :(
@@pinkyrosetumapon927 Yes i made it without oven..it was awesome
I tried it..it was really amazing ...i just hadnt added starch...n added vinegar instead of lemon juice n added vanilla essence...still it was amazingly delicious...also i added chocolate topping.....❤❤❤thanks for this recipe....i would share the taste if i could..but unfortunately i cant...😅😅😅lol
I tried this as I had egg yolks on hand. It was a strange recipe,but boy did it come out great. Sometimes you just have to try something different,you never know. I did add 1tsp nutmeg as I did not want the eggy smell and taste as one review mentioned. The cake was really good. Thanks Lioka.
Great to hear, that you liked the recipe :)
Luv your cake... Looks delicious
You have nice recipes . Keep going waiting for more
Thank you 😊
Thanks for the lovely recipe💕
Thank you so much for your quick response. 👍
addi poli I bake the cake super cake
is it dry the day or two days after? do I need to add sugar syrup?
You need to wrap the film well and store it in the refrigerator for 2-3 days or in the freezer for 2-3 weeks.
When assembling the cake, the layers can be soaked in sugar syrup and then smeared with cream
Thanks for your efforts
Any reason for using "boiling water"
Because there are no egg whites boiling water is used with the egg yolks to achieve light fluffy airy sponge. Hope that helps.
Nice recipe!! may i ask how many minutes for the yolks to turn white?
I spent 5-6 minutes, the time depends on your mixer
schwt !! nice
Boiling water..Hot water?
Yes, hot water😁
Thank you for the recipe. Is there a reason why you used the aluminum foil as the bottom of the pan and not the cake pan bottom itself?
I just like this baking ring, it doesn't have its own bottom and I make it out of foil. But you can use a cake pan with a bottom and cover it with parchment paper for baking.
Any substitutes for lemon juice? What would give the best flavour
Lemon juice can not be added, vanilla extract is enough for the flavor.
@@LiokafromRussia Ok great thanks! :)
So are there cup and Tbsp/tsp measurements?
to me the smell is slimy. Any suggestions for my work?
You can add few whisky drops.
Hi. I only have 6" inch baking tray. Can i used the same measurement in the recipe? Do i reduce any of the ingredients? Tks.
For a 6-inch mold, it's best to reduce all ingredients by 1/3. If you do not reduce it, then the sponge cake will be 7-8 cm high and will be baked longer.
To reduce by 1/3 you need to multiply each ingredient by 0.7
@@LiokafromRussia thanks for replying. Once i multiply can u pls help to check later as first time baking. Because my son cant take egg whites. TQ
What is the starch that you used in this recipe ?
I'll use cornstarch
is it ok if i dont put lemon?
cuz i dont really have any lemon in here xD
yOw sUp You can cook it without lemon juice 😁
ohhh okie thank you
I am going to try this recipe as I have so many egg yolks,I notice there is no butter,is that correct? If so that is great. I will update. Thanks
No butter, I add only vegetable oil
@@LiokafromRussia thank you
So en total theres 150g of Flour ??
The recipe contains 100 g of flour. Add 50 g in two times.
I was wondering where you saw 150 grams.
@@LiokafromRussia I really don't understand the amount of flour as you said half cup plus quarter cup..that would be 96 grams. So I am assuming the grams are more than the cups.
You have beautiful hands :)
I forgot the boiling water my goodness. How does it affect the cake? I didnt use starch and lemon as well.
😋😋😋
Hi,
Your cake recipe is amazing. Could you please write me about your oven. Is it conventional oven or convection (Fan Forced) oven?
Cheers
Richie
Nisheeth S For baking, I use the non-convection mode, turn on the top and bottom heating. I have an electric oven.
What is vanilla sugar?
Vanilla sugar is sugar with crushed vanilla. It can be replaced with vanilla extract or vanilla paste.
@@LiokafromRussia thank you for your response. :)
Hi.. the texture of the cake was phenomenal... But the eggy stink and a weird after taste is really bothering me.. can you plz tell me where I went wrong.. my ingredients were at room temp. Thank u from India🇮🇳
To reduce the taste and smell of eggs, you can add more vanilla sugar or vanilla extract.
Pls convert your measurements into cups, tsp or tbsp not by grams, thank you!
Yolks - 6 PCs
Sugar - 1/2 cup
Vanilla sugar - 1 tsp (vanilla extract)
Flour all-purpose - 1/2+1/4 cup
Corn Starch - 1 tbsp
Baking powder - 1 tsp
Salt - 1/4 tsp
Lemon juice - 1 tbsp
Vegetable oil - 1 tbsp
Water (boiling water) - 1/4 cup
Oven - 180C / 356F
Time - 30 min
Lorvie you should invest in a weighing machine with 1g increments. Max weight usually goes form 2k to 8kg for these kitchen scales. For baking you really have to use grams. Everything in baking is based on weight. Cups are volume based measurements and they are not consistent, this makes trouble shooting very hard when things go wrong.
@@asderven can you suggest a scale?