@@tyiasfood2879 Corn starch acts as a firming agent and holds cakes together better and makes fluffy cakes. Mixing plain flour and corn starch produces cake flour. Commercial cake flour is 82% plain flour and 18% corn starch (corn flour). So for 100g cake flour, measure 82g plain flour and 18g corn flour. Make sure you mix the 2 flours well and sift twice.
i made this and cut the finished cake in half and put layers of whipped cream and strawberries and strawberry sauce...best strawberry short cake ive ever had in my life, my family thought so to, thank you for the awesome recipe! this was amazzziinnggg
I adore this guy because he does not waste any leftover batter in the bowl. I feel so annoyed when the bakers are chattering non stop and leave more than half of the batter in the bowl. They are too lazy to scrape down the bowl once! I mean, seriously? 🤣
Made this two weeks ago and it turned out great - super soft! My husband and neighbours really loved it. Currently have your lemon cake in the oven - hopefully it turns out just as well.
This is the recipe that got me into baking from scratch and it is one of the best cakes ever. I make it for friends and family all the time and they absolutely love it. Only one thing I do differently is fold the meringue and batter with a rubber spatula (old fashioned way) because I actually mess up more with the Whisk method. Also, I heat the milk slightly and dissolve about 25 grams of honey into it. Makes it taste just like Japanese Castella!
I made this recipe and cut it into two layers and the middle layer chocolate sponge cake from your recipe with your white chocolate butter cream recipe, coconut and kiwi it's amazing sooo amazing you are a hero chef super super hero
Made this this evening, turned out lovely. For those of you wondering about water temp etc i used cold water and non fan assisted oven and it turned out like Mike's one. Thanks for your concise videos Mr Lim.
I preheated the oven with the water bath, or you can add hot water directly when you put you cake in the oven. Since it works for you with cold water. I am very happy for you and your success.
I made it for Father's Day dinner. My kids just can't stop eating them even though they are on a diet. They told me it's like from the Chinese bakery but even better. Thank you Michael. You make it easy to follow.
I am the worst at baking cake. But I made this today and I LITERALLY cried😭😭 this is my First ever successful cake and I am just blown by how soft it is how perfect the texture and the taste is. THANK YOU THANK YOU THANK YOU 😭
This recipe is great. It’s a really fluffy sponge cake. I used the sponge cake as a base to make a fruit cream cake for my bf as his birthday cake and he liked it
Thank you very much for this beautiful recipe Michael my kids absolutely loved this cake and it turned out perfectly very moist, very light and not eggy at all and I loved that I didn't have to use baking or bi carb soda in a cake recipe this will definitely be my go to recipe 😀
Hello Michael, I just made this, and OH MY GOODNESS!! I am so proud of myself. Like I said in my previous post, I have always been terrified of sponge cake. You broke the jinx.
Excellent master class! Simple recipe, amazing result! Many thanks! You are a true master and teacher. I just have baked this cake. This is something incredible!
Michael sorry ... my english is not good.... I´m from Honduras and don´t speak english very well.... I just want to say that I really like your videos... so easy, nothing complicated... thanks.
Hi! I made this and it came out perfect!!! Just want to ask, if this recipe can be doubled and used in a 9*13 pan? Or can I divide this one cake batter into two or three 8” pans
I slept on this video last night 😂😂 I just wanted to watch the recipe and suddenly...it was the next morning 😂 nice recipe btw l'll definitely give it a try !
Hi hello Michael lim, how much water we need for the cake bath? If let see the water are dries out and cake is not cook yet just containue baking or ... the tray placing in the oven middle part or down part pls reply.. thank you
Hi Michael. I made this cake today (my first attempt) and it tastes really good, soft and spongy without eggy smell. Wish I can share the photo here. Thanks for your recipe really appreciate that.
Hi Michael, I really like the recipe/ I tried the recipe today and it turned out so so good! I have a strict diet for my stomach surgery after 8 times of chemo last year. I adjusted 5 medium eggs to 6 small eggs ( because i did not have medium size of eggs) and 60g of sugar instead of 100g.
I like watching your recipes. I am definitely going to try this. I also saw you made sponge cake. What is the difference in taste between sponge cake and cotton sponge cake
Oh never mind them; they're either aliens or in some religious cult that bans anything beautiful, masochistic or simply on some extreme diet like ketogenic. Must be painful for them.
hi Michael i baked it and turn out to be very good thank you very much.I only have 1 question why when i mixed the eggs part mine is not smooth but rather stiff.
hi.. i alrdy try but failed. the cake can not rise n wet. my pan is unmoveable bottom is it also must wrap with aluminium foil? n how many water to put at water bath? if put too many water will effect the cake? hope u reply me. Thanks
Thank You so much for the recipe.. My first try on this cake is a great success! Despite the fact that I had failed on others cakes.. but I gonna keep on trying.
Michael if I wish to bake a chocolate cake following the above recipe how do I reduce the amount of plain flour and how much cocoa powder should I use? Thank you
I tried the same proceger.it comes up but as soon I remove from the oven it becomes flat it does not become soft but becomes hard and flat. What is the reason?
I made this cake as per your instructions and it came out picture perfect I had never made a cotton cake and for long I'd wish to make one you're so inspiring you made it look so easy that I dared to make a big thank you to you God bless you and make your channel very successful Amen
Can I place a stand on the water tray with water actually always water gets leaked in my pan please tell any solution I am going to bake this cake tomorrow
Hye michael,great video!may i ask 2 questions?1st - i only have 8 inch pan (of 20 cm),should i double the recipe? & 2nd - which part of the oven should i use?1st part from the bottom or middle part?thank you in advance
For pan size 20cm, increase the ingredients by 20%. The cake pan should be in the middle of the oven. Baking mode, top and bottom heating elements without fan.
Michael Lim thank you so much for your reply michael..I will follow as you said..just so you know,i learnt to bake my 1st sponge cake using your recipe..i had trouble at 1st maybe because of my technique & in the process of learning my oven..but i managed to create a wonderful black forest cake by using your chocolate sponge cake recipe..maybe it's not as spongy as yours but it was still a success for me when i received compliments from my families..thank you so much for your videos & keep educating us😊
You didn't put anything like lemon juice, vinegar, or tartar in your egg whites, so by putting a lot of sugar in egg white we don't need any substitute to make the white foam consistent, why?
I enjoy watching your videos and drooling over all the lovely cakes you're baking. I want to try this out. I'm using fan assisted oven and 20cm baking tin. What adjustment do I need to make. Thanks in advance for your answer
Mine didn't cook since I have a gas oven so I couldn't work out the temperature. After checking after 1 hour that it was still pail I turned the heat up but the damage was already done from me opening the oven. Do you know what gas mark it should be on? I googled and it said 140 oC is gas mark 1 but surely that's wrong.
Hi Michael, came across this video and had a good with this recipe today. I must say I'm so proud of myself, it was a success!!! I followed every step of your instructions. Thank you. Next, I will try the Japanese Sponge Cake. Thanks again.
I tried this cake but turned out a bit sticky....I baked In a MW convection oven.140C for 90 minutes.... what would have been wrong...Can u suggest.... Please let me know what temperature should be set in a MW convection oven to bake this cake..
After watching you make this amazing Japanese cheese cake. I knew that I had to subscribe to your channel. Wow it's so beautiful and looks delicious! Can't wait to make it myself. 😳😋🤗
Im planning to make a tall (10inches - about 6 layers) cake, can I use this cotton sponge cake with mascarpone-cream frosting? Will it hold the frosting well?
I don't expect you to reply to this comment but still hopefully you will, because I'm a beginner so I wonder if you use fan for your baking mode or not? Or could anyone else you succeeded with this recipe please help me. Many thanks!
Prachtig!! Ik bak ook cakes en taarten voor mijn collega's en bewoners van mijn werk. Ga deze cake ook een keer proberen om te maken. Wens je heel veel geluk en gezondheid voor 2018. Groeten uit Apeldoorn (Netherlands)
I do 3 or 4 eggs japanese sponge cake and it usually rises out of my 18cm pan, this recipe is very similar but with 5 eggs im not sure it will fit in the pan even, i urgently need a kitchen scale
In case anyone has wondered about this: I tried the recipe with 5g of cornstarch sifted into 95g of white whole wheat flour and it worked beautifully!
How corn starch is worked? I mean is became softly or?
@@tyiasfood2879 Corn starch acts as a firming agent and holds cakes together better and makes fluffy cakes. Mixing plain flour and corn starch produces cake flour. Commercial cake flour is 82% plain flour and 18% corn starch (corn flour). So for 100g cake flour, measure 82g plain flour and 18g corn flour. Make sure you mix the 2 flours well and sift twice.
I love this channel, good food no useless talking no useless music!! My heaven. ...
i made this and cut the finished cake in half and put layers of whipped cream and strawberries and strawberry sauce...best strawberry short cake ive ever had in my life, my family thought so to, thank you for the awesome recipe! this was amazzziinnggg
Does it was smelling eggy?
I adore this guy because he does not waste any leftover batter in the bowl. I feel so annoyed when the bakers are chattering non stop and leave more than half of the batter in the bowl. They are too lazy to scrape down the bowl once! I mean, seriously? 🤣
Syed Faisal Husain Rizvi I definitely agree with you this is another I like in him 👍
Syed Faisal Husain Rizvi nbn
You cant lick the bowl and spoon if you poor it all into the pan!
saturn226 cute 😁😁😁
Omg same!
Made this two weeks ago and it turned out great - super soft! My husband and neighbours really loved it. Currently have your lemon cake in the oven - hopefully it turns out just as well.
This is the recipe that got me into baking from scratch and it is one of the best cakes ever. I make it for friends and family all the time and they absolutely love it.
Only one thing I do differently is fold the meringue and batter with a rubber spatula (old fashioned way) because I actually mess up more with the Whisk method.
Also, I heat the milk slightly and dissolve about 25 grams of honey into it. Makes it taste just like Japanese Castella!
I made this recipe and cut it into two layers and the middle layer chocolate sponge cake from your recipe with your white chocolate butter cream recipe, coconut and kiwi it's amazing sooo amazing you are a hero chef super super hero
Made this this evening, turned out lovely. For those of you wondering about water temp etc i used cold water and non fan assisted oven and it turned out like Mike's one. Thanks for your concise videos Mr Lim.
I preheated the oven with the water bath, or you can add hot water directly when you put you cake in the oven. Since it works for you with cold water. I am very happy for you and your success.
Michael Lim how do you do the water bath in oven just show us before make the cake please thank you.
Excuse me Mr.Lim why is this called a cotton sponge cake
Love that you don't chatter and don't waste .. Amazed at how much you stirred without deflating batter..
I made it for Father's Day dinner. My kids just can't stop eating them even though they are on a diet.
They told me it's like from the Chinese bakery but even better. Thank you Michael. You make it easy to follow.
Thanks for the compliment, much appreciated.😊
Michael, thank you for the detailed recipes! You are the king of cakes!
I am the worst at baking cake. But I made this today and I LITERALLY cried😭😭 this is my First ever successful cake and I am just blown by how soft it is how perfect the texture and the taste is. THANK YOU THANK YOU THANK YOU 😭
essa receita é fantastic.fiz e deutudo certo.te amo.sou do brasil
This recipe is great. It’s a really fluffy sponge cake. I used the sponge cake as a base to make a fruit cream cake for my bf as his birthday cake and he liked it
Hi Michael, I tried this recipe and it was delicious, no one believed I made it!!!
Thank you very much for this beautiful recipe Michael my kids absolutely loved this cake and it turned out perfectly very moist, very light and not eggy at all and I loved that I didn't have to use baking or bi carb soda in a cake recipe this will definitely be my go to recipe 😀
Hello Michael, I just made this, and OH MY GOODNESS!! I am so proud of myself. Like I said in my previous post, I have always been terrified of sponge cake. You broke the jinx.
I am proud of you too. I wish you success always. Happy baking.
Why does my cake smell egg ...can you share tips to avoid smell please
Excellent master class! Simple recipe, amazing result! Many thanks! You are a true master and teacher. I just have baked this cake. This is something incredible!
I haven't ever eaten a beautiful softy cake,my kids love it🍰
Michael sorry ... my english is not good.... I´m from Honduras and don´t speak english very well.... I just want to say that I really like your videos... so easy, nothing complicated... thanks.
Hi! I made this and it came out perfect!!! Just want to ask, if this recipe can be doubled and used in a 9*13 pan? Or can I divide this one cake batter into two or three 8” pans
Made this cake today.. Came out so lovely and tasty!! Thank you for the recipe.
I slept on this video last night 😂😂 I just wanted to watch the recipe and suddenly...it was the next morning 😂 nice recipe btw l'll definitely give it a try !
I am now baking this recipe the 2nd time. Thank you my teacher 🙏❤️
What's d zise of d pan? U forgot to mention that also show d size of your microwave
Hi hello Michael lim, how much water we need for the cake bath? If let see the water are dries out and cake is not cook yet just containue baking or ... the tray placing in the oven middle part or down part pls reply.. thank you
Hi Michael. I made this cake today (my first attempt) and it tastes really good, soft and spongy without eggy smell. Wish I can share the photo here. Thanks for your recipe really appreciate that.
You can always share the photo on my facebook page, facebook.com/belmerlion
Michael Lim Done 😊
u great chief
Sarah from Egypt
Hi Michael,
I really like the recipe/ I tried the recipe today and it turned out so so good!
I have a strict diet for my stomach surgery after 8 times of chemo last year. I adjusted 5 medium eggs to 6 small eggs ( because i did not have medium size of eggs) and 60g of sugar instead of 100g.
I like watching your recipes. I am definitely going to try this. I also saw you made sponge cake. What is the difference in taste between sponge cake and cotton sponge cake
Excellent recipe and thank you for sharing !!
Enrique López Fimbres 鑫
👍
Fica más bacana em português também para entender melhor
Why would anyone dislike this?! It's such a beautiful cake 😍 can I get a piece of it Mr Lim?
Sure, you are always welcome. 😊
Michael Lim 😃❤
Oh never mind them; they're either aliens or in some religious cult that bans anything beautiful, masochistic or simply on some extreme diet like ketogenic. Must be painful for them.
Because it's UA-cam and they do it because they can sadly.
Hi Mr Lim, the bottom of the cake not cooked. Is it due to stiff peak when whisk tge egg whites?
With a 20cm round tin, after increasing ingredients by 20 %, do I need to increase baking time? Thank you
You are amazing.you are my guru.i learned baking by watching ur video.thank you so much
Hi chef thank you for sharing your knowledge wanna ask something is nothing any baking powder on the recipe?
hi Michael i baked it and turn out to be very good thank you very much.I only have 1 question why when i mixed the eggs part mine is not smooth but rather stiff.
Did you weigh your flour using a scale? If you did, there shouldn't be any problem.
@@michaellim yes i did . i will try to bake it again next week . beside that it was very good the whole family like the cake thank you.
hi.. i alrdy try but failed. the cake can not rise n wet. my pan is unmoveable bottom is it also must wrap with aluminium foil? n how many water to put at water bath? if put too many water will effect the cake? hope u reply me. Thanks
Thank You so much for the recipe.. My first try on this cake is a great success! Despite the fact that I had failed on others cakes.. but I gonna keep on trying.
Keep trying and not giving up is a key to success. No success with failure. Failing only increase your knowledge. 😊
Thank you Michael, cant wait for more recipes!
Am I the only one mesmerized by this guys hands ???? Like he's making a cake an all. I can think of is what else those hands can do 😎🤣🤣🤣🤣🤣🤣🤣🤣😎😎
I like your videos a lot sir ....can I use melted butter instead of oil?
Whats the difference between each of your vanilla sponge cakes ? Flavor ? Texture ? Which is the fluffiest/moistest?
Michael if I wish to bake a chocolate cake following the above recipe how do I reduce the amount of plain flour and how much cocoa powder should I use? Thank you
I love to watch your channel..
nice recipe thank you so much Michael sir.👏👏👏👏👏👏👏
Can I put a bit of lime juice/vinegar/cream of tartar while whipping the egg whites in order to stabilize it?
Just made it this morning, super delicious! Moist and soft! Thank you very much!!!
You are welcome. Glad you are enjoying it.
wow.... looks perfect and yummy... i should try to do it. thanks for sharing.
Can I use butter for that butter taste? If yes ,should I melt and add as I would if using the oil
Beautiful one... but we are vegetarians so please tell the substitute of eggs and the quantity to be used.
Please can you confirm if the oven temperature is fan? Looking forward to making this gorgeous cake. Thanks
Baking mode is top and bottom heating elements without fan.
For a 20cm round baking tray how should I adjust the ingredients please?
I made this yesterday and it is a success👍👍
I tried the same proceger.it comes up but as soon I remove from the oven it becomes flat it does not become soft but becomes hard and flat. What is the reason?
Will it smell eggy?
I made this cake as per your instructions and it came out picture perfect I had never made a cotton cake and for long I'd wish to make one you're so inspiring you made it look so easy that I dared to make a big thank you to you God bless you and make your channel very successful Amen
God bless you too.
لذيذ..شهي...👏👏👏
Can I place a stand on the water tray with water actually always water gets leaked in my pan please tell any solution I am going to bake this cake tomorrow
Hi Michael! If I want to do 22 cm pan , how the ingredients measure should I do??? Thank you so much
For pan size 22cm, increase 50% more ingredients.
For pan size 26cm, double the ingredients.
Thank you very much
By the way, can I use this recipe for cupcakes?
Michael Lim this is where you mentioned 50%
Hye michael,great video!may i ask 2 questions?1st - i only have 8 inch pan (of 20 cm),should i double the recipe? & 2nd - which part of the oven should i use?1st part from the bottom or middle part?thank you in advance
For pan size 20cm, increase the ingredients by 20%.
The cake pan should be in the middle of the oven.
Baking mode, top and bottom heating elements without fan.
Michael Lim thank you so much for your reply michael..I will follow as you said..just so you know,i learnt to bake my 1st sponge cake using your recipe..i had trouble at 1st maybe because of my technique & in the process of learning my oven..but i managed to create a wonderful black forest cake by using your chocolate sponge cake recipe..maybe it's not as spongy as yours but it was still a success for me when i received compliments from my families..thank you so much for your videos & keep educating us😊
Michael Lim by the way greeting from malaysia😊
Michael ...You should do a live streaming 😀
Definitely.
@@mentoring42
Me.
Absolutely
I will try it today but I am afraid from my oven the lowest temp. is 160 c and no heat from up .. I will try it and ISA it will work
hello Michael.
If I want to make gluten free cake can I use corn flour or rice flour instead?
You didn't put anything like lemon juice, vinegar, or tartar in your egg whites, so by putting a lot of sugar in egg white we don't need any substitute to make the white foam consistent, why?
I enjoy watching your videos and drooling over all the lovely cakes you're baking. I want to try this out. I'm using fan assisted oven and 20cm baking tin. What adjustment do I need to make. Thanks in advance for your answer
For pan size 20, use 1 1/4 recipe. Use top and bottom heat element without fan.
Mine didn't cook since I have a gas oven so I couldn't work out the temperature. After checking after 1 hour that it was still pail I turned the heat up but the damage was already done from me opening the oven. Do you know what gas mark it should be on? I googled and it said 140 oC is gas mark 1 but surely that's wrong.
Hi Michael, came across this video and had a good with this recipe today. I must say I'm so proud of myself, it was a success!!! I followed every step of your instructions. Thank you. Next, I will try the Japanese Sponge Cake. Thanks again.
Hello Mr Lim, I tried your coffee Cake with two eggs and they turned out good.. what is the substitute for eggs in eggless version of the same cake
I tried this cake but turned out a bit sticky....I baked In a MW convection oven.140C for 90 minutes.... what would have been wrong...Can u suggest....
Please let me know what temperature should be set in a MW convection oven to bake this cake..
Hello ! Proud to say I just made your recipe it was so fluffy and literally like cotton in mouth ! Thank you very much
Michael,I notice you use loads of eggs in your recipes I'm not a lover of egg, can I use egg replacer instead?
Hi sir I have a doubt.am thinking to make this in glass vessel so the same procedure is to follow.
After watching you make this amazing Japanese cheese cake. I knew that I had to subscribe to your channel. Wow it's so beautiful and looks delicious! Can't wait to make it myself. 😳😋🤗
Does water bath method work in convection microwave.. i used in my one of recipe, whole water was absorbed by my cake..... what can be the reason...??
Gonna make it tomorrow, thanks!
Excellent! Thanks! Could U tell us please the size of the baking form???!
The info is in the description box.
Do you need any baking powder/soda? Or because the egg whites are whipped so nicely that you really don’t need baking powder?
No baking powder needed for this recipe. Not all cakes need baking powder. The meringue is enough to make the cake rise.
i dont have paper , can i coat the cake pan bottom with butter or oil?
Superb. Nice watching your video.
Hi michael. What is the height of the 18cm baking pan?
What should b the temp of the egg whites for a fluffy cliff effect
Thank you for sharing your video, when I tried it, I got a hard omlette instead of a cake, anything I might did wrong?
I just made the exact cake and it came out awesome
Im planning to make a tall (10inches - about 6 layers) cake, can I use this cotton sponge cake with mascarpone-cream frosting? Will it hold the frosting well?
absolutely no-nonsense guy. makes way better videos with much clearer instructions than the talking variety:)
Hey, why did not you put Becken Budder? I want to know how to do it
Hello Michael, if I would like to make a cake with double recipes, what are temp. and time for baking?
If I want to make this into cupcakes, what temperature should I use and for how long?
What’s the difference between this cake and Chiffon cake ?
Nice recipe, however I'm wondering if all ingredients used in this should be room temperature or does tempature not matter in the recipe?
When come to baking cakes, always use room temperature ingredients like eggs, milk and butter.
Can cake flour be used in the above recipe?
Thank you
I wonder which kind of sponge make better for decorate cotton or normal sponge ? Anyone can answer ?
I don't expect you to reply to this comment but still hopefully you will, because I'm a beginner so I wonder if you use fan for your baking mode or not? Or could anyone else you succeeded with this recipe please help me. Many thanks!
For this recipe, I use top and bottom heating elements without fan.
Prachtig!!
Ik bak ook cakes en taarten voor mijn collega's en bewoners van mijn werk.
Ga deze cake ook een keer proberen om te maken.
Wens je heel veel geluk en gezondheid voor 2018.
Groeten uit Apeldoorn (Netherlands)
Thank you. Many wishes for you in 2018. Greetings from Belgium.
What about baking powder or baking soda? How do you get soft without baking powder or baking soda?
The meringue.
Hi , can I double the recipe at a time , divide the batter and bake two cakes ??
I don’t see why not, if your oven is big enough to bake 2 cakes at a time.
Michael Lim umm , but some people says doubling the recipe makes the cake fail right .. 🧐🧐 or ? I have a doubt ..
I do 3 or 4 eggs japanese sponge cake and it usually rises out of my 18cm pan, this recipe is very similar but with 5 eggs im not sure it will fit in the pan even, i urgently need a kitchen scale
is the water mandatory? if done in convection Microwave should i do similar way?
Sir I can't understand why are you trying to get red of bubbes !
I'm sure your way will make the cake smaller
Hello Mr.Lim,another beautiful cake from you.one question,I can bake this cake in normal cake pan also?
Not sure what do you mean by normal pan. Do you mean the pan without a removable bottom?