Very nice recipe. Will have to try. To those who may not know, make sure to have your eggs at room temperature because the whites will whip up easier, faster, and have more volumn. If you forgot to pull the eggs out of the fridge to bring to room temperature (30-60 minutes), you can soak the cold eggs in hot tap water for about 5 minutes.
Hi Chi Aimee, I want to make this cake but could you help answers my questions: 1. Can I use all purpose flour only instead of cake flour? 2. I noticed that you your baking mold is 8 x3, How come you only used 4 eggs instead of 6 eggs for this recipe? Thank you!
Hi teacher. May I ask if it's possible to spread butter cream on this cake? As it's super soft, would the cake collapse? Also, the top of my cake always crack in the middle, why is that so? Please advise. Thank you
Hello Aimee! Hope you are doing well. I am super eager to try this recipe! I have just two quick questions about the water bath method: 1) I know the video states to add 1 inch of boiling water, but this amount can vary depending on the size of the baking pan. Do we just fill up enough water so that it is aligned with the height of the cake or middle of the cake? 2) Is the additional short round pan holding the cake necessary? Please let me know. Thanks.
It’s all about how you whip the egg whites and fold in the batter. Only whip the egg whites to soft peak. Very soft. As soon as it gets silky, smooth, and glossy. Stop. You will know your eggs white were whipped appropriately when it folds into the batter easily. If you whip it too much, it will become clumpy and hard to fold it in. You will most likely end up with a runny batter in that scenario from over-folding. Take a look at my new video and see how I whip and fold in more details ua-cam.com/video/O3k3SF92pI8/v-deo.html
Hi! I really want to try this, but I wanted to make it in a round six inch pan. Would you mind recommending how much batter I should use, what temp, and how long I should bake it for? Thank you in advance!
Hi Aimee. I’ve tried the same as your video. But after i took the cake out of oven 5min, it started to shrink. Please tell me what did I do wrong. Also, I didn’t use water bath method as you mentioned because I like brown color on the bottom of the cake. Please help me out. Thank you.
Yes, but it won’t be as soft. If you have some cornstarch, you can make cake flour. Here’s the instructions: 1 cup all purpose flour, level it, remove 2 tbsp from there, then replace with 2 tbsp of cornstarch. Hope this helps.
Hi Chị Aimee, I baked at 300F for 70 minutes. The cake came out soft and tastes good. However, the top layer is not soft but kinda hard. Do you have any advice? Thank you
Did you use wax paper or parchment paper to line the pan? You said wax paper in the video but that doesn’t sound right. Wax paper sticks, parchment doesn’t as far as I know unless you’re using some special wax paper.
You can make cake flour Measure 1 cup all-purpose flour. Remove 2 Tablespoons and replace with 2 Tablespoons cornstarch. Shift a couple of times to ensure that it’s well mixed 😉
I tried to make it twice and it came out really good! But for some reason I don't have that golden brown on top like yours. I didn't want to leave it in the oven because I was afraid it would overcook. Do you have any advice?
Thank you for the recipe. It looks awesome. I live in Colorado, where it is high altitude, so the cake may deflate after removing from the oven. Do you have any tips for high altitude baking for this cake? Thank you!
i am sorry, I am afraid I do not have experience with high altitude baking. I would think that if you let this cake sit in the oven a little longer after the bake time with the power off to set, it should be ok.
Thanks for the recipe! I love all of your recipe really. Your bread I could follow and didn’t fail not even once, but this.... I’ve tried 3 times and all 3 times failed miserably. It rise really tall in the oven but once I open the oven door and take out its slowly deflate. Once cool.... you see a dip in the middle. What am I doing wrong?
Meringue type cakes can be difficult to make. Think of it this way. Air whipped into the batter is what makes the cake rise. The meringue is the leavening agent. If you cakes rises too much then collapse, then, most likely you are over whipping the meringue. It just needs to get to smooth, glossy, and shiny with some friction when you mix it around should be good enough. Stop whipping at that point.
Aimee thanks!! It tastes really good and my son loves it regardless but i know how it should looks so it drives me crazy :) I use the stand mixer to whip the eggs I put it on 4 is that too high?
Number 4 is fine. I use a hand mixer for better control. Use powdered sugar. Just be more careful with the meringue next time. Check out my pistachio Taiwanese cake video. I talked about the meringue in details. I wish you success. I know the feeling. It was my hurdle at first too. Once you have control of the meringue, these types of cakes are easy peasy. They are so delicious so don’t give up.
Can I make the sponge cake and leave it out the night before? Just want to save some waiting time for the cake to be cooled before I put whipped cream frosting on. Planning to make a cake
@@AimeesCooking yes, the batter with egg yolk, pandan, etc. with cake mixture in it got too thick. I used the method to make cake mix like you said: 1 cup all purpose flour, take out 2 tbs and replace with corn starch then I measure 1/2 cup and 1tbsp to put in. I got really thick, not as smooth as yours.
So you converted to English measurements. Depends on how you scoop using the cup/spoon it might have been too much flour. I would recommend investing in a digital scale. They are not pricey at all. It will help to get exact measurements so the recipe will be as close as possible.
@@AimeesCookingyeah sad thing is. I ordered the scale but it never delivered to me. I got the refund so not sure if I should even look in the store. But thanks. I tried this recipe twice. My daughter loves it :)
Very nice recipe. Will have to try. To those who may not know, make sure to have your eggs at room temperature because the whites will whip up easier, faster, and have more volumn. If you forgot to pull the eggs out of the fridge to bring to room temperature (30-60 minutes), you can soak the cold eggs in hot tap water for about 5 minutes.
Thank you and great tips!! Will help a many others. Appreciate it ❤️
Omg, i tried so many recipes and this one really works. Thank you so much for sharing your amazing recipes ❤️
You’re so welcome. Thank you for trying and I am glad you like it. ❤️
Hi Aime,
I can’t see any coconut added into the cake? Well can I use olive oil instead?
Hi Chi Aimee, I want to make this cake but could you help answers my questions:
1. Can I use all purpose flour only instead of cake flour?
2. I noticed that you your baking mold is 8 x3, How come you only used 4 eggs instead of 6 eggs for this recipe?
Thank you!
Cake flour will give softer better fluffier cake. It’s just a smaller recipe.
Thanks for the recipe friend. Looks good 😀😋😀😀😀
You’re so welcome and thank you!!
My son is making it now. Thank you for teaching traditions the kids can pass along to the next generation.
You’re so welcome. That’s my hope as well. Let him know I said good luck 👍🏻👏💕🤗
Hi teacher. May I ask if it's possible to spread butter cream on this cake? As it's super soft, would the cake collapse? Also, the top of my cake always crack in the middle, why is that so? Please advise. Thank you
Hi! Yes, you can absolutely use buttercream on it 😁. As for the cracks, try not to over whip the egg whites or back down on the temp. Hope that helps.
@@AimeesCooking Ok, thank you teacher. will try again. my mom loves this cake. Thank you for the wonderful recipe!
You’re welcome ❤️
Can you tell me, if I double the recipe, how much longer do I cook it for?
Go for another 10 minutes or so
Hi Aimee,
My cake looked perfect in the oven but shrunk once it cooled down 😓 not sure where I went wrong. Btw tastes perfect!
It might need to be cooked a little longer. Also, don’t whip the egg whites too much. Make sure you stop at soft peak.
So sorry I am new at this but what kind of cake flour? Can you take a picture of the brand you use?
Hi Aimee! Can I double the recipe for a bigger cake?
Yes you can.
Hi Aimee! Would this cake be suitable for making a letter/ numbers cake?
I don’t see why not. 🙂
Thank you for the recipe! I will try it, looks delicious!😋
You’re welcome ❤️
Hello Aimee!
Hope you are doing well. I am super eager to try this recipe! I have just two quick questions about the water bath method:
1) I know the video states to add 1 inch of boiling water, but this amount can vary depending on the size of the baking pan. Do we just fill up enough water so that it is aligned with the height of the cake or middle of the cake?
2) Is the additional short round pan holding the cake necessary?
Please let me know. Thanks.
1 in of the batter from the bottom should be good. You can place the cake pan directly into the water bath.
Great recipe! Is the oven temp fan-forced with top and bottom heat? Thanks!
It’s a regular oven. Not convection. Heat source from top, actually for bake I believe it’s bottom.
Aimee's Cooking thanks! Mine shrank and was dense. Thanks for tips! Will try again.
It’s all about how you whip the egg whites and fold in the batter. Only whip the egg whites to soft peak. Very soft. As soon as it gets silky, smooth, and glossy. Stop. You will know your eggs white were whipped appropriately when it folds into the batter easily. If you whip it too much, it will become clumpy and hard to fold it in. You will most likely end up with a runny batter in that scenario from over-folding. Take a look at my new video and see how I whip and fold in more details ua-cam.com/video/O3k3SF92pI8/v-deo.html
Aimee's Cooking fabulous! Thanks for the tips in your new video . Will definitely give it another try?
Good luck. Let me know 🤗
Just made this and it’s so light and fluffy 😍 yum!! thanks for sharing!
You’re so welcome. Thank you for giving this recipe a try. I am so glad you liked it!!! ❤️❤️
Hi Aimee! Can I use your recipe to make different flavor like durian?
Yes, you can.
can I use coconut cream instead of milk
Yes
Hi! Is it possible to make it coffee flavored instead? Do you recommend the same amount as the pandan extract?
What form of coffee are you using?
Hi! I really want to try this, but I wanted to make it in a round six inch pan. Would you mind recommending how much batter I should use, what temp, and how long I should bake it for? Thank you in advance!
Hi Aimee. I’ve tried the same as your video. But after i took the cake out of oven 5min, it started to shrink. Please tell me what did I do wrong. Also, I didn’t use water bath method as you mentioned because I like brown color on the bottom of the cake. Please help me out. Thank you.
Can I use mango pulp to substitute the milk/coconut milk part?
Sorry, have not tried that .
Thanks for the recipe! It came out great and my son loved it 👍
Awesome!!! Glad you guys enjoyed it ❤️
Hi Aimee, thanks for the great recipe. I attempted making it today, my mix got too many bubbles, but other than that, the taste is so good 😋
Yay!! Whipping egg whites and folding the batter is key when making sponge cakes. Go gentle. Glad you like it.
If I double the recipe and bake it in a 9x3 inch round cake pan, how long do I bake it for?
Have you ever used simple syrup on sponge cakes? Do you recommend it?
What size is your cake pan?
8” x 3”
Can I use all purpose flour
Yes, but it won’t be as soft. If you have some cornstarch, you can make cake flour. Here’s the instructions: 1 cup all purpose flour, level it, remove 2 tbsp from there, then replace with 2 tbsp of cornstarch. Hope this helps.
Aimee's Cooking thanks
@thao you’re welcome.
Hi Chị Aimee, I baked at 300F for 70 minutes. The cake came out soft and tastes good. However, the top layer is not soft but kinda hard. Do you have any advice? Thank you
Maybe try to decrease the time and also make sure it’s not too close to the heat source.
Did you use wax paper or parchment paper to line the pan? You said wax paper in the video but that doesn’t sound right. Wax paper sticks, parchment doesn’t as far as I know unless you’re using some special wax paper.
Either is fine. I have used wax paper..cookie sheets. It’s was fine 😉
I can't found cake flour
Can I use cake mix?
You can make cake flour
Measure 1 cup all-purpose flour. Remove 2 Tablespoons and replace with 2 Tablespoons cornstarch. Shift a couple of times to ensure that it’s well mixed 😉
@@AimeesCooking with cake flour it will be half cup but with this method it will be 1 cup altogether?
No, this is just the recipe for making the cake flour substitute. You will need to measure the amount called for in the recipe.
What cake flour do you use?
Hi Amiee, should it place in the middle rack in the oven when baking? Thanks.
Yes.
I tried to make it twice and it came out really good! But for some reason I don't have that golden brown on top like yours. I didn't want to leave it in the oven because I was afraid it would overcook. Do you have any advice?
You can leave longer, it will be fine. Remove as soon as you see the brown. Another option is to increase the temp some. Maybe another 10 degrees.
Thank you for the recipe. It looks awesome. I live in Colorado, where it is high altitude, so the cake may deflate after removing from the oven. Do you have any tips for high altitude baking for this cake? Thank you!
i am sorry, I am afraid I do not have experience with high altitude baking. I would think that if you let this cake sit in the oven a little longer after the bake time with the power off to set, it should be ok.
Title said coconut sponge cake but recipe didn’t use any coconut. But cake look moist
Yes, you are right. I have updated my ingredient list. You can use either.
Will it bake okay without using the water bath method? i don't have an extra pan or one big enough to that :/
It needs the water bath. You can even use a cooking pan or pot to hold the water 😉
Do u have the measurements in cups
I will work on the conversion and get back with you soon ❤️
@Tay Simms Ingredients
Cake flour - 1/2 cup + 1 tbsp
Sugar - 1/3 cup
Eggs - 4 large ( around 130 gr egg whites, 68 gr yolk, doesn’t have to be exact)
Milk - 3 tbsp
Oil - 2 tbsp + 1 tsp
Salt - 1/4 tsp
Cream of tartar - 1/8 tsp
Pandan extract or vanilla extract 1 tsp
You’re welcome 😊
Thanks for the recipe! I love all of your recipe really. Your bread I could follow and didn’t fail not even once, but this.... I’ve tried 3 times and all 3 times failed miserably. It rise really tall in the oven but once I open the oven door and take out its slowly deflate. Once cool.... you see a dip in the middle. What am I doing wrong?
Meringue type cakes can be difficult to make. Think of it this way. Air whipped into the batter is what makes the cake rise. The meringue is the leavening agent. If you cakes rises too much then collapse, then, most likely you are over whipping the meringue. It just needs to get to smooth, glossy, and shiny with some friction when you mix it around should be good enough. Stop whipping at that point.
Aimee thanks!! It tastes really good and my son loves it regardless but i know how it should looks so it drives me crazy :) I use the stand mixer to whip the eggs I put it on 4 is that too high?
Number 4 is fine. I use a hand mixer for better control. Use powdered sugar. Just be more careful with the meringue next time. Check out my pistachio Taiwanese cake video. I talked about the meringue in details. I wish you success. I know the feeling. It was my hurdle at first too. Once you have control of the meringue, these types of cakes are easy peasy. They are so delicious so don’t give up.
Thanks so much!! Yea whenever I see recipe that said ‘beat egg whites’ I cringe :P
Can I use almond milk instead of coconut milk?
Yes, but the coconut smell won’t be there 😉
Can I make the sponge cake and leave it out the night before? Just want to save some waiting time for the cake to be cooled before I put whipped cream frosting on. Planning to make a cake
Absolutely. I do that as well.
@@AimeesCooking how'd did you make the whipping cream? I've looked for a recipe but yours look perfect.
Store bought
@@AimeesCooking can I double the recipe and still use round 8 by 3 pan?
Do you think I can use a bundt pan using the same recipe?
@chau Vo might be a little hard to remove but I have had other subscribers used it and it was fine. Worth a try.
my pandan mixture got too thick!!! what can I can do make it more softer texture?
Would you elaborate more? Are you referring to the batter? Did you use a scale? Softer texture as in the cake itself?
@@AimeesCooking yes, the batter with egg yolk, pandan, etc. with cake mixture in it got too thick. I used the method to make cake mix like you said: 1 cup all purpose flour, take out 2 tbs and replace with corn starch then I measure 1/2 cup and 1tbsp to put in. I got really thick, not as smooth as yours.
I didn't use the scale for the eggs, just use 4 large eggs.
So you converted to English measurements. Depends on how you scoop using the cup/spoon it might have been too much flour. I would recommend investing in a digital scale. They are not pricey at all. It will help to get exact measurements so the recipe will be as close as possible.
@@AimeesCookingyeah sad thing is. I ordered the scale but it never delivered to me. I got the refund so not sure if I should even look in the store. But thanks. I tried this recipe twice. My daughter loves it :)
This is my favorite cake, especially with coconut or fresh strawberry filling! Thanks :)
@solinda ly I have used this to make birthday fruit cakes before. Super delicious 😋
I followed so many recipes and all my cakes shrunk :( I'm gonna follow your recipe next time and fingers cross they don't shrink
Keep me updated. Good luck. I’ll be available for questions 😉🙂
I dont have cream of tartar, is it ok to skip?
Try 1/2 tsp of lemon juice
@@AimeesCooking how about vinegar, if so, how much? Thanks
About the same amount