I made this cake for the first time and it was delicious! I might have mixed my meringe too much so the cake was a bit dense and less fluffy than I was hoping,but I followed all of the other steps correctly and it turned out wonderful. Thank you for sharing this recipe!❤
Thank you for trying out the recipe😊 It's fantastic to hear that you loved the cake😊 There are several reasons why a sponge cake might turn out dense: 1.Overmixing the meringue and flour. 2.Not mixing quickly enough when adding butter to the batter. 3.The baking temperature being too low or the baking time being insufficient, causing the cake to either not rise properly or collapse after baking. Based on your comment, it seems that reasons 1 or 2 might be the issue, but there’s also a possibility of reason 3. If your oven doesn’t have a fan, try increasing the baking temperature by 10-20°C. Additionally, the type of flour used can affect the outcome. If possible, use flour with a protein content of 8.5g or less per 100g for a much fluffier result. I hope these tips help you achieve an even more delicious cake next time😊
Strawberries🍓 are the traditional choice for shortcakes, but I’ve seen many variations recently, including those with melons🍈😀 I think using mandarin tangerines🍊 would make for a delicious twist as well🙂 Let me know if you give it a try!
Hello. Can I make this using a 22cm pan instead? How do I make adjustments to the recipe? Or can I also see the video on how to make the mold? Thank you
I didn’t create a video on how to make the mold since there wasn’t much demand for it... Sorry about that🙇🙏 However, this can still be made with a 22cm mold🙂 Here’s the formula for adjusting the ingredient amounts when changing the mold size👇👇👇 For a 22cm round mold: Multiply the sponge cake ingredients by 0.9. Here’s the calculation:(11×11×3.14)÷(20×20)=0.94985 Rounded result:0.9 For a 22cm square mold: Multiply the sponge cake ingredients by 1.2 . Here’s the calculation:(22×22)÷(20×20)=1.21 Rounded result:1.2 Increase the baking time by 5-10 minutes. I hope it turns out great for you😉
How big was the pan you made? I’m doing my senior project on how to make strawberry shortcake and I want to use your videos cause this cake looks amazing!
I’m so happy you like the cake☺ The pan I used was 20cm × 20cm. If you’re planning to use a different size, check out the calculation formula I’ve shared in the comments it should help you adjust the quantities!! Best of luck with your senior project, and I’d love to hear how your cake turns out😉
Hello chef, is it possible to reduce the amount of sugar or to replace it with coconut sugar? If yes, what will be the difference (other than being less sweet)? Thank you!
Thank you for your comment☺ First, reducing the amount of sugar might make it difficult to whip the meringue properly. In baking, sugar doesn’t just add sweetness; it also serves several other important functions. Next, if you substitute sugar with coconut sugar, it may also affect the meringue and make it harder to achieve the desired texture.
If the cake flour in your country has more than 10g of protein per 100g, or if self-raising flour has a lower protein content than cake flour, you could likely use self-raising flour as a substitute🙂
Good question! The difference between chiffon cake and sponge cake lies in the type of fat used😀 Chiffon cake uses vegetable oil, making it very fluffy and light. On the other hand, sponge cake uses butter, which gives it a richer flavor compared to chiffon cake. By the way, there are two methods to make sponge cake. One method is separating the egg yolks and egg whites, as shown in this video (the same method as for chiffon cake), and the other is whisking the egg yolks and egg whites together while heating. The method of mixing the egg yolks and egg whites together is more challenging, so this video features the simpler method, similar to making chiffon cake.
@@ChefJLABO Thank you so much for your answer. I really appreciate it. ☺️ But one more question, so can i say shortcake is just like a sponge cake? Because in my place, sponge cake is famous but shortcake is not so familiar.
Thank you for your comment🙂 If there's an eggy smell, it's not in a good condition. Here are a few possible reasons and tips to improve it: ①.The oven might not be preheated properly. If the room temperature is low or the oven door is left open for too long after preheating, the temperature can drop. ②.The oven temperature might be too low. This is often an issue with ovens that don't have a fan. If the oven doesn't have a fan, try increasing the temperature by 10-20°C. ③.The baking time might be insufficient. The cake is ready when pressing the top with a finger leaves no indent. If it does, the baking time is too short. ④.Avoid using freshly baked sponge cake. Letting the sponge cake rest for half a day to a full day can help reduce any unwanted smell.
Thanks for your comment and for trying out the recipe🙂 Here are a few reasons why the sponge cake might not have risen properly: ①.The ingredients were added in the wrong order. ②.The meringue wasn’t whipped enough (it should form stiff peaks). ③.The meringue was over-mixed when added to the batter.(over-mixing can break down the bubbles). ④.The oven temperature was too low (some ovens may require 10-20°C higher than the recipe states for better results). I hope these tips help you succeed next time!
Thank you for your comment😀 Using regular flour won't make the sponge cake as fluffy😅 If you have access to different types of cake flour, choose the one with the lowest protein content per 100g for an even fluffier result.
Thank you for your comment😀 As shown in the video, it's 160°C (320°F) for 30 minutes. However, this temperature and time are for a fan-assisted oven. If you're using an oven without a fan, you may want to increase the temperature by 10-20°C.
@@nick77777777777777 If you try making it and it doesn't turn out well, please leave another comment🙂 I might be able to give you some tips to help you succeed😀
I love the egg separator!❤😂
Me too❤😂
Me too !!!
Looks so good
Thanks☺
I made this cake for the first time and it was delicious! I might have mixed my meringe too much so the cake was a bit dense and less fluffy than I was hoping,but I followed all of the other steps correctly and it turned out wonderful. Thank you for sharing this recipe!❤
Thank you for trying out the recipe😊
It's fantastic to hear that you loved the cake😊
There are several reasons why a sponge cake might turn out dense:
1.Overmixing the meringue and flour.
2.Not mixing quickly enough when adding butter to the batter.
3.The baking temperature being too low or the baking time being insufficient, causing the cake to either not rise properly or collapse after baking.
Based on your comment, it seems that reasons 1 or 2 might be the issue, but there’s also a possibility of reason 3. If your oven doesn’t have a fan, try increasing the baking temperature by 10-20°C.
Additionally, the type of flour used can affect the outcome. If possible, use flour with a protein content of 8.5g or less per 100g for a much fluffier result.
I hope these tips help you achieve an even more delicious cake next time😊
Wow You Make This Cake So Effortless Your Amazing 🙏💖🤗Thank You I Will Follow Your Recipe.
I’m so happy you liked it🙏💖🤗
Hope you enjoy making the cake😉
It looks good!
Thanks☺
Looks Delicious, Very beautifully Done.
Stay Connected 🧡 😊
I really appreciate your kind words!
I’ll make sure to stay connected🧡😊
Your work inspires me to cook!❤❤❤ Tell me, is it possible to replace strawberries with tangerines?
Strawberries🍓 are the traditional choice for shortcakes, but I’ve seen many variations recently, including those with melons🍈😀
I think using mandarin tangerines🍊 would make for a delicious twist as well🙂
Let me know if you give it a try!
❤❤❤Excellent Presentation...I lovVed it as you put so much energy and lovVe into makinG thiS Yummylicious Receipe!✌😀🙏😇🌹🌞🌹🍓🍓🍓🌹☕🍵☕
I’m so happy you enjoyed the presentation!
Thank you for such a wonderful comment! 🙏☺🍓
Hello. Can I make this using a 22cm pan instead? How do I make adjustments to the recipe? Or can I also see the video on how to make the mold? Thank you
I didn’t create a video on how to make the mold since there wasn’t much demand for it...
Sorry about that🙇🙏
However, this can still be made with a 22cm mold🙂
Here’s the formula for adjusting the ingredient amounts when changing the mold size👇👇👇
For a 22cm round mold: Multiply the sponge cake ingredients by 0.9.
Here’s the calculation:(11×11×3.14)÷(20×20)=0.94985
Rounded result:0.9
For a 22cm square mold: Multiply the sponge cake ingredients by 1.2 .
Here’s the calculation:(22×22)÷(20×20)=1.21
Rounded result:1.2
Increase the baking time by 5-10 minutes.
I hope it turns out great for you😉
How big was the pan you made? I’m doing my senior project on how to make strawberry shortcake and I want to use your videos cause this cake looks amazing!
I’m so happy you like the cake☺
The pan I used was 20cm × 20cm.
If you’re planning to use a different size, check out the calculation formula I’ve shared in the comments it should help you adjust the quantities!!
Best of luck with your senior project, and I’d love to hear how your cake turns out😉
THANK YOU SM!!! I’ll be using a 20cm by 20cm so it will be accurate and thank you for the luck!!
Are there any alternatives for the whipping cream?
@athenacruz9770 Yes, you can use a plant-based whipping cream if you're looking for a dairy-free option🙂
❤🎉 सबके ढ़ेर कामनाएं सारी सालों साल की बरसे नए साल की शुभकामनाएं आपका हार्दिक शुभकामनाएं
Omg can you please tell me where you bought your egg separator ❤🙏
You can purchase it from this link (Amazon)😀
amzn.to/4f3Oe1q
Hello chef, is it possible to reduce the amount of sugar or to replace it with coconut sugar? If yes, what will be the difference (other than being less sweet)? Thank you!
Thank you for your comment☺
First, reducing the amount of sugar might make it difficult to whip the meringue properly.
In baking, sugar doesn’t just add sweetness; it also serves several other important functions.
Next, if you substitute sugar with coconut sugar, it may also affect the meringue and make it harder to achieve the desired texture.
🤭
The cake flour is the self raising flour ?
I'm not using self raising flour😀
It's wheat flour with less than 8.5g of protein per 100g.
If the cake flour in your country has more than 10g of protein per 100g, or if self-raising flour has a lower protein content than cake flour, you could likely use self-raising flour as a substitute🙂
is it regular sugar? or powder sugar?
I'm using granulated sugar.
If you don't have granulated sugar, you can substitute with powdered sugar😀
The method is similar to make a chiffon. What is the different btween chiffon and shortcake? I never taste shortcake.. 😅
Good question!
The difference between chiffon cake and sponge cake lies in the type of fat used😀
Chiffon cake uses vegetable oil, making it very fluffy and light.
On the other hand, sponge cake uses butter, which gives it a richer flavor compared to chiffon cake.
By the way, there are two methods to make sponge cake.
One method is separating the egg yolks and egg whites, as shown in this video (the same method as for chiffon cake), and the other is whisking the egg yolks and egg whites together while heating.
The method of mixing the egg yolks and egg whites together is more challenging, so this video features the simpler method, similar to making chiffon cake.
@@ChefJLABO Thank you so much for your answer. I really appreciate it. ☺️ But one more question, so can i say shortcake is just like a sponge cake? Because in my place, sponge cake is famous but shortcake is not so familiar.
Yes😀
Japanese shortcake refers to a sponge cake layered with whipped cream and fruits like strawberries🍰
@@ChefJLABO I got it now.. Thank you chef for answering me. ☺️
Is it wrong for the cake to smelly eggy after it is cooked?
Thank you for your comment🙂
If there's an eggy smell, it's not in a good condition.
Here are a few possible reasons and tips to improve it:
①.The oven might not be preheated properly.
If the room temperature is low or the oven door is left open for too long after preheating, the temperature can drop.
②.The oven temperature might be too low.
This is often an issue with ovens that don't have a fan.
If the oven doesn't have a fan, try increasing the temperature by 10-20°C.
③.The baking time might be insufficient.
The cake is ready when pressing the top with a finger leaves no indent.
If it does, the baking time is too short.
④.Avoid using freshly baked sponge cake.
Letting the sponge cake rest for half a day to a full day can help reduce any unwanted smell.
@@ChefJLABO thank you so much
what is the weight of the eggs?
I’m using large-size eggs😀
What's the size of the pan you used/made?
I'm using a 20cm x 20cm baking pan(created with newspaper)🙂
@@ChefJLABOare there instructions for making the newspaper bowl on your website?
THIS LOOKS INCREDIBLE♥️😋♥️
i tried this but it came out flat , atleast the whipped cream turned out good
Thanks for your comment and for trying out the recipe🙂
Here are a few reasons why the sponge cake might not have risen properly:
①.The ingredients were added in the wrong order.
②.The meringue wasn’t whipped enough (it should form stiff peaks).
③.The meringue was over-mixed when added to the batter.(over-mixing can break down the bubbles).
④.The oven temperature was too low (some ovens may require 10-20°C higher than the recipe states for better results).
I hope these tips help you succeed next time!
Can i use regular flour instead of cake flour?
Thank you for your comment😀
Using regular flour won't make the sponge cake as fluffy😅
If you have access to different types of cake flour, choose the one with the lowest protein content per 100g for an even fluffier result.
Hye, so which step do we add milk? Am i tripping 😭
@shuuai9707 It's used when making the sponge cake batter🙂
ua-cam.com/video/VAZBbiaRkD0/v-deo.html
whats the temp and how long
Thank you for your comment😀
As shown in the video, it's 160°C (320°F) for 30 minutes.
However, this temperature and time are for a fan-assisted oven.
If you're using an oven without a fan, you may want to increase the temperature by 10-20°C.
@@ChefJLABO Ah that may explain why mine wasn't the same.9 don't have the fan-assisted oven. thanks! I'll give it another try.
@@nick77777777777777 If you try making it and it doesn't turn out well, please leave another comment🙂
I might be able to give you some tips to help you succeed😀
whats the recipe?
@helenaschulte500 The detailed instructions are in the video subtitles, and the ingredients are listed in the description🙂
such a lot of waste
The trimmed parts become my snack, so nothing goes to waste😆
🤭