WHAT'S WRONG WITH MY SPONGE CAKE? Bake Perfect Cakes every time Recipe & Tutorial | Cupcake Jemma
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- Опубліковано 17 лип 2019
- Cakes thin and rubbery? Look good but taste really dry? Cakes falling, or rising too much, in the middle? Need to change your recipe because you have smaller or larger tins than me? WHAT GIVES? Well, fear not gang - in this video I am going to share my recipe and method for the Perfect Vanilla Sponge Cake PLUS I'm going to give you two ideas to adapt the flavour (if you want to try something new with it, go ahead!). And, to top it all off, I'll give you my tips for scaling a recipe up or down to suit your tin size!
RECIPE FOR 4 x 8 inch tins...
500g caster sugar
500g unsalted butter, soft
8 lg eggs
500g self raising flour
6 tbs milk + 1 tsp vanilla extract
For 4 x 6" tins: reduce each measurements by 250g, use 4 eggs, 3tbs milk + 1/2 tsp vanilla
For 4 x 10" tins: increase each ingredient by 250g, use 12 eggs, 9tbs milk + 1.5 tsp vanilla
What if I only have three tins?? - divide all the quantities by 4 and then multiply that number by 3! Simple!
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Finally someone who speaks English for most of the world. Self-raising flour, caster sugar, icing sugar, grams, centigrade etc. it seems so hard for Americans to grasp that most of their viewers are not American! Thank you Jemma, love your videos!
and the american recipe sites that have an entire biography of the baker making it that you have to get through even though nobody cares about it
@@EVGore yes, all the waffle at the beginning that we skip through....
E.V.Gore as an American, I promise you, we just scroll past the all of that as well! Someone once told me that it was something ridiculous about advertisement revenue being different for different word counts on the page
Michelle R aaah ok that makes sense
Love this cake and information on sizes is really helpful. If I wanted to Make this 8 x 4 a chocolate cake how much flour would I substitute and how much cocoa powder please. Love you channel
I LOVE these videos full of tips on all the technicalities of baking, helps so much for a home baker like me. Thanks Jemma!
I used this method to make my Granddaughter's first Birthday cake and it was PERFECT. This is my go to recipe from now on. Thank you x
Thank you so much Jemma! My cakes constantly failed, to the point where I almost lost interest in baking. This tutorial helped make a first successful cake in a long time and helped me start getting my confidence back! Thank you so much! 💜
500grams of butter
500grams of sugar,
500grams self-raising flour
8 eggs, 6 tablespoons of milk plus 1 tablespoon vanilla extract
Same here. I always had success with doctored cake mixes, but only 50% success with 100% scratch cakes.
I love watching your videos! You explain everything so well and as someone who wants to bake professionally one day, it's really helpful to have someone explain why they beat for 5 min or why they use this ingrediënten instead of this etc. so thank you for that!
That butter tempter tip has honestly changed my baking! Thank-you!
Yay! So glad it helped!
@@CupcakeJemma how high/tall are your cake pans?
bijoudeaux1 yes I’d like to know this too. Does it make a difference?
@@CupcakeJemma do I need to grease my pans?
@@bijoudeaux1 Do i need to grease my pans?
I love that you tell us why. There are things I've been doing wrong for years that I will fix. Thank you
Love your work Jemma!! I have never been confident with sponge cakes and always opted for the moist and mud cakes… now I can definitely say ‘I can bake a sponge cake!’ And yes!!! The cake is yummmmeeeeyyy!!!
For the longest time, I can’t perfect sponge cake. And now I finally know that I’ve been creaming butter and sugar wrong all along!! And using the wrong type of sugar. Thank you so much for this informative video Jemma ❤️
Hello Jemma, I have been following your channel for many years now. I have been trying to make vanilla butter cake but I keep getting the texture wrong.. So I remember you have a video on it and I watch and follow your detailed explanation. I am so so happy to say they came out exactly how I want it to be 😍😍😍 you are so amazing and kind for sharing all your tips 🥰🥰 A BIG THANK YOU TO YOU !!
This is THE best sponge cake recipe, I would highly recommend it. Thank you so much Cupcake Jemma. 😃👍👍
Used a hand mixer and it took around 6 or 7 minutes. However it still turned out light and fluffy! Your method is the best! Thanks Jemma!
The most explicit and simple sponge cake! Love it
This could not have come at a more perfect time! I was just coming to the trusty Cupcake Jemma channel looking for a vanilla sponge cake to make for a party tomorrow!
Kayleigh Ashraf how was it??
How was it?
What oven temp did you do?
This recipe and instructions were an amazing help to me. I'm no baker by any means, but really wanted to be able to be able to make a vanilla cake. Mine have always come out flat and dense. I think the combination of your instruction and using weight vs. volume really helped me. Then again, it could just be me who was screwing things up. Thanks so much !
This is really *THE BEST* how-to-video - Thank you so much Jemma for all your tips! I've never done a layer cake before and with your videos it turned out great!
thank all contributers for encouraging this new generation to know the kitchen arts that MY generation had mixed feelings about. Gender whatever--to delight by showing love in "breaking bread"...or cake-- or sharing a steaming bowl of chicken noodle soup-- with others reassures me that SOMEONE GETS IT--and shares--the message that we are ONE and...we should listen and invite our sisters and brothers in Mother"s Family of life to join us at the table.
Great to have you taking all this time to really makes us understand “how to” and why is important/outcome! Many thanks 🙏🏻 And is so lovely of you to be concerned about happiness in the life of the chickens 🐓❤️ Me also!
That was soooo helpful!! I have a bunch of lemons I need to use up, and this looks like the perfect way to have them.
Such a thoughtful video and so so useful, i often have this tin size issue when following a recipe but have to guess what to do or risk adjusting the mixture between tins. Thanks Jemma, saving this video for keeps.x
I just LOVE your videos Jemma! You seriously got me into baking! I love all the tips that you give to make it easier for us ❤️
I'm a massive fan. Thank you for being so generous with your knowledge 💜💜
Hey Jemma
Thanks for the corrections
And just so u know I tried everything you said and my cake came out perfect
Best sponge cake I have ever- made. Thank you Jemma💕
this is the best sponge cake that I've ever made! thankyou Jemma❤️
You have honestly helped me with my baking abilities. I am a novice and was able to do a few, then I found out that I had celiac disease and cannot eat gluten.
I have failed many times and your tips have helped me to adapt many recipes so that they actually work. In particular your carrot cake recipe is phenomenal, although I did replace about half of the oil with unsweetened applesauce as with gluten free it goes from just enough to too much oil extremely fast and this helped with the texture. Even my non gluten free family members devoured it.
Do i need to grease and flour the pan before filling it with batter?
I was literally thinking pleaseeee cut into those cakes at the end 😩! And you did! Thanks 😍😍
I tried making with least quantity so i made like using 125 g…. The cake was super spongy and soft and didn’t get harder as it cooled down…. It didn’t crumble a lot… the texture are perfect 😍😍😍 huge love to this channel for sharing this amazing recipe ❤️🥰
woww..I've been baking for yrs...u blew me away abt measures being in equal parts. I' particularly in awe of how easily yr sponge can adapt to different recipes
zI think u r going to be my" go to girl" . Thank you
Very nice tips for perfect sponge! Thanks Jemma! Have a nice day! 👍👏💖
Thank you so much to you and to your staff for all the important tips you give us. My cakes have improved a lot since I watched your channel. Lemon and chocolate cake on your side are beautifully decorated, and we'd love to see how these cakes are decorated next to you
Foolproof recipe this! Never fails, absolutely love your tutorials 👏🏻
Thank you Jemma. This is exactly the information I needed to have better than 50% success with my scratch cakes!
Thank you for sharing your baking expertise with us mere mortals. I think using French butter does make a massive difference to my cakes. Every time I use it people complement me on the rich flavour of my bakes, so no margarine in my kitchen 😊Could I ask for a fool proof recipe for a Genoise sponge please? Cheers.
At last I have found someone who backs up their cakes with good science. Its refreshing that you dont just explain how you do something but also "why" I live in the UK, please can you come to my kitchen and do some baking with me Lol. At last I may be able to make a decent sponge cake which so far has been a bit of a disaster. Thank you for being so thorough.
I made this exactly how you described and it turned out perfect! Enjoying a piece now. Thanks for the tutorial. Stay safe!
Thank you Jemma for sharing i tired this recipe on Sunday with your guidance and it came out perfect. Yaysss appreciate this so much cause i have had trouble with baking sponge cakes a few years back and i gave up on it but not anymore 😊😊
Great video!! I'm always unsure about baking time for larger cakes.... Very keen on trying the lemon flavour... hmmm
I learned a new word from this video: "anyhoodles".
YES! what a great word hey!?
i thought the same thing! i'm so stealing it!
@@CupcakeJemma Hey. Can I use a hand mixer.
@@CupcakeJemma 3 speed hand mixer.
@@CupcakeJemma Can I add food coloring in it to make rainbow cake?
Thank you for this video, I made my first birthday cake for my partner's 40th it went down an absolute treat ,everyone loved it and said how soft and fluffy it was.......I followed your exact recipe 😊
Hey Jemma! One of the first videos I watched of yours is a buttercream frosting video. I tried it with my own recipe and your technique, it turned out perfect! I have my full faith on your recipes and techniques. I'm going to try out your recipe on my birthday this month 🖤❤️💛
Make your own caster sugar by grinding granulated sugar in a grinder. 😉
you can also make icing ( confectioners ) sugar this way too :-)
You can also make icing ( confectioners ) sugar this way too :-)
Yes, I do the same.
Caster sugar is different than granulated white sugar.
@@ManchesterLife786 I suppose it is but I've pretty much always ground regular sugar/granulated sugar and replaced it in recipes. I do it to keep the costs down.
I grind it even more to make powder sugar. Works for me. 😊 thank you though.
Oh my god ! I always wanted to see jemma without her bangs or with them clipped up. You look pretty both he ways 😍
Hi Gemma,
I used your recipe for Vanilla cupcakes and watched your tutorial video on what can go wrong. Thank you so much for the tutorial video it made my result amazing my problem with them not turning out right on my own was my oven when I played around with the temperature as you recommended they turned out perfect it's so easy now baked 50 cupcakes and so happy with em. Thk you.
Great video Jemma, thank you. Last year I made your rainbow cake for my daughter’s 3rd birthday party, I was so so happy with it. This year I’m going to make your mermaid cake, for her ‘under the sea’ party, will definitely use the vanilla sponge recipe from this video. Can’t wait to get started on all the sea bobbins etc 🧜🏻♀️...xx
2:55 "DO-DO"...like Chandler practising his job interview with Phoebe hahaha.
My granny has always made my birthday cake through the years. This time I'm making hers as a present (Victorian Sponge Cake). Thanks Jemma. Greetings from Argentina.
LOL LOVE THT EPISODE
Today I made your classic sponge cake tat you make around a year ago! Ilysm! But my cake came out of the oven with a big dip/whole in the middle of the cake! Thanks so much for explaining! ❤
Hi Jemma , I’m Dana thank you for this amazing video, I followed exactly your instructions to make the sponge cake and my cake turned out just perfect . I’m happy because this is the best sponge cake I’ve ever done. I really appreciate you .will use your recipe to make three tiers of cake covered by fondant. Love from Florida USA 🌹🌹
I really deeply appreciate all the tips and bits you gave, I live in United States and I'm trying to make it as a self taught baker and got so many tips from you and inspiration. TY.
So needed this masterclass , now I know exactly why my cakes are always so dense and what I’ve been doing wrong !
Love you Jemma❣️ your recipes are the BEST!
I have the auto-like setting turned on for this channel.
Love the humour, attitude & direct info!
Keep it up Jemma... Love from Manchester ❤️
I tried this recipe with all the tips and I have to say this is the best cake I’ve ever made and everyone loved it! Thank u so much ❤️❤️
Love all your videos, they and you are such a pleasure to watch! And thank you so much for sharing all your tips and tricks and taking time out to share what you've learnt with us!! Could you do a video on what to look out for when buying a freestanding mixer, and perhaps any recommendations going from the mid price range to high end/your experiences, that would be really helpful. Thank you
good idea, i'll put it in the ideas box ;)
Made this sponge cake for Christmas following this video! OMG!! 😁 best cake i ever made
😉😉😉😉😉
You have such a nice, natural way of presenting. And glad you support free-range products.
Weeee those cakes look sooooo delish, thank for the tips Jemma you are truly blessed.
I sometimes find right at the end when I fold my flour in it goes a bit lumpy but it makes sense to use the mixer on a low speed first so thanks for this!
Just today I was watching your cupcake masterclass video for the 5th time! And this one will watch for at least 50 times(or maybe I'm understating😂) !!
Btw, what about a video on how you started C&D, that would be really helpful and enjoyable for a lot of people, I'm sure!
I think she talked about this a lot in her Q&A videos. :)
😂😂😂😂😂😂
Made this recipe and it came out perfect! I split one batch of batter between two quarter sheet pans and baked them at 340 Fahrenheit for about 35 minutes. Completely flat layers.. no leveling needed at all!
Thanks so much Jemma for all the teachings
,your cakes looks amazing. Next time I come to London I'll pass by your shop.
Do we get a diploma if we watch and make all of your Master Classes?!? ;) They are great!
How do you doing
I think we should win a kitchenaid mixer that better lol.
Love this... Watching this video from Fiji Islands 👌
I used your recipe and tips as my guide for making this for a British friend's birthday (she wished for it and I am not British myself) and the test run turned out perfect! Today it is the real deal, keep your fingers crossed for me.
I love these tutorials, easy to follow, unpretentious, really helpful advice. Thank you.
Ive tried all kinds of various vanilla cake recipes and the ratios in this one are just perfect and fool proof. After making this one, every other cake ive tried has been too floury for my tastes.
When the video started you looked like you got one of those chic short hair cuts! You’re beautiful in any hairstyle, jemma ☺️
I love this video because you explain everything perfectly!!! I am going to use this recipe for my son's birthday and if it turns out well, I will be using it for his wedding cake!! Thank you.
Thank you so much I did 2 9inch cakes with the 500g mix and then I did 250g mix for another 9inch with a little left over. This was a great help love watching your videos x
hello cupcake jemma love love your videos all ways love your cakes that you do thankyou for doing tips for us lots love xxxxxx
YAY!! Saw your post earlier on your instagram! Love from Singapore!!
Just used this method & I’m very pleased with the result, thanks Jemma x
What a useful video. Even though I am a vegan baker, I still love watching your videos, picking up tips and tricks and adapting them to vegan baking. Keep up your great work x
Really want to see how you decorate that lemon cake, definitely going to try this recipe 😍
Do you like the reverse creaming method? I use that for one of my favorite cakes.
Thank you so much for sharing your fantastic recipes and years of experience jampacked in the masterclass video's. I am one of your biggest fans :) and I bought your recipe book (signed copy too!). None of your recipes have ever let me down
Hi jemma I made your cake for my daughter Birthday it was amazing the taste texture was unbelievable. Bye bye to bakery cakes, I even made the drip with your recipe it was delicious thankyou so much.
I’m a super big fan I love baking I would LOVE to work at your bakery one day!
I love this video, it makes sense why my cakes haven't turned out perfect every time. I keep overbeating and/or opening the oven door D:
Hi, what do you class as over beating? I think I may have been under beating. DId She say to cream butter and sugar for 5 mins and then 5 minutes again each time egg is added?
@@katiecoynemypsychiceyes666 beat the butter & sugar for 5 min, then beat in the eggs 2 at a time or 1 at a time (depends on measurement quantity) and just let each beat for about 20 seconds after adding the next, i think 5 minutes between adding eggs is a bit too much which is probably over-beating, it's less of a problem than over mixing the flour since that creates gluten and will toughen the batter once baked, have fun baking! xx
Love you Gemma, thanks for teaching me how to bake.
Thank you for these wonderful instructional videos. Learning so much from them. Very appreciative of them. Keep them coming!!!!
1:54 Today I learned that castor sugar and granulated sugar are different... I've been under a misconception this whole time! :O
Right me as well I didn't know
Oh dear. I learnt that when I was about 4!!
The only difference is the size of the grain in the UK.
I dont like caster sugar. prefer to used sugar cane and i always used that sugar despite of being granulated i just have to blended for a bit longer,but it give you a lovely taste to all bakery i make.
Me too
I got a freestanding mixer when I was 11 so about 4 years ago, but I find using a wooden spoon and bowl to be more 'fun', it's sort of the enjoyment of baking doing it by hand rather than standing there watching a machine. Makes great cakes, but wouldn't dream of whisking cream or make meringues with out an eletric whisk. That's for the master class,😁
I also got a free standing mixer last year for my 15th birthday and I absolutely loved it. I had no idea that I was getting one and would never expect such an expensive gift from a family member as they paid £550 for it. Absolutely love it use it for everything. But also love to use a classic wooden spoon and bowl.
Hi Gemma, thank u so much for ur video. Through ur videos i created an amazing tinkerbel birthday cake for my 5 year old daughter. She loved it and i loved it. For the first time in many years i feel good. And this is thanks to u!
Pls show eggless chocolate recipe, thank you
I want to go to London just to thank you in person for all your amazing videos! You are amazing Jemma!
love your recipes gonna use them for a bake sale event also made sprinkles using your recipe turned out amazing!! xoxo
How do I get the written recipes?
Process or blend your sugar if you can't find caster. But just so you know, Domino calls theirs quick dissolve and C&H calls it baker's. Both available in amazon.
Domino also calls it 'superfine' sugar in the States. Why can't we all just have the same sugar and measurement system? Lol, ignore me please.
Thank you for providing an example of what happens when the butter and sugar are not creamed adequately. When I don’t have caster sugar, I blitz granulated sugar in the blender for a few seconds and it works well.
This is awesome Jemma! Thank you very much! Sprinkles and callebaut chocolate bags envyyyy
Amazing video and tips! I was just wondering... are you able to use baking spread (such as Stork) or is that a no no? 🙈
Thank you so much for this!! Figuring out how to downsize or up-size the recipes has been killing me. Thanks for all of the troubleshooting as well, I had an issue with cakes deflating and now I know it was my fault for opening the oven too soon. Thanks
Courtney R try Amazon for caster sugar. Whenever my local store lets me down I almost always find what I need online. Including varying sugars, gelatine and bread flour! Good luck👍
Just an FYI, Dixie has an extra-fine granulated that is available in Walmart, many large grocery stores and the granules are probably the same size as caster sugar
I'm so freaking happy this has been released 👏🏻✌🏻🙌🏻 YAAAAAASSSS x
I love every single tips that you told in your video, sooooo helpful btw ❤
Thank you jemma 😘
Yo are AMAAAZING Jemma I have tried every single one of you cakes that you’ve videod thank you alot times 1,000000000
Y a s s s s
Hi Jemma could you please do a masterclass for how to create the perfect vegan cake every time? Thank you!
I’m going to try the chocolate one for my daughters b day x Thankyou so much your videos are amazing and love your personality !! 💐
This is an outstanding tutorial. In USA it is hard to find castor sugar so we pulsed our sugar in a food processor to reduce the size of the crystals. The cakes turned out perfectly.
Hi Jemma,
Please can you do a video with the lemon cake you showed on this video
How long would you bake the 6” cakes for?
Finally 😭
I finally made a cake that wasnt dense
Thank you 😭😭😭❤❤❤
I followed your recipe but I only wanted to make one layer to test it out and so I decreased the ingredients
But I listened to your tips and they worked wonders
You are so amazing jemma! Such a kind good heart person 😍😍😘 Thank you so much for sharing all your baking videos! This is really big help for us. Please keep makin videos like this. Lots of love ❤❤ watching from Australia!