I will probably never make half of these conundrum recipes, but I love all the tips and instructions. Thomas does a perfect job of teaching, and making complex things simpler and more straightforward. I think I've become a better cook because of this series. 👍
Ingredients: -6 egg yolks -3/4 cup sugar -3/4 cup cornstarch -3/4 cup AP flour -1/2 tbsp vanilla extract or other flavorings of choice -1/4 tsp salt -6 egg whites -6 tbsp sugar
Metric measurements For the egg yolk mix: - 6 egg yolks - 75 gr sugar For the egg white mix: - 6 egg whites - 75 gr sugar - 1,4gr of salt ( a pinch of it) Flours: - 105gr All Purpose flour - 90gr Cornstarch
I learn so much from #kitchenconundrums even if I’ve been baking for 30 years now. The tips make me understand where I went wrong or why my recipe does not yield me a perfect baked goods. Thank you so much! I’ll still use the recipes of my grandmother but will incorporate the tips you shared with us. 👍🏻
I love this series. The additional detail on why ingredients are used certain way or why certain ingredient or step is done is exactly what I am looking for. Not sure if it is already covered in another video but how to fix a cake that comes out too moist or too dry?
I'm going to try this too! Thomas, your videos are wonderful. Love to make things homemade and your instructions are very precise. Can hardly wait till it cools down a bit though before I bake anything.❤️❤️❤️
Sir..thank you and Martha Stewart for producing these videos. Cakes are difficult to master. Im attempting to bake cakes at home and so far the score is Fail = +10/ Me = --10 wish me luck thanks again.
I learned something., all purpose flour and cornstarch in equal parts mimic cake flour!!! I don’t bake often enough to buy cake flour and this is golden
Actually, the formula is to remove two tablespoons from one cup of all-purpose flour and replace them with two tablespoons of cornstarch to yield the equivalent of one cup of cake flour.
Hi Thomas! I've been watching your channel for a long time and i love all your contents. Could you please make a foolproof tapioca pearls that's currently booming, i want to make a soft and chewy not hard pearl. Thanks 😍
Hey Thomas! I love watching your videos & how beautifully you explain everything. Thank you so much, I am gonna make this soon. Wanted to know if I can keep the bather until one batch is baked since small oven doesn't hold 2 trays at a time. Please REPLY how many minutes I can keep the bather at room temperature or should I bake it as soon as
You have omitted the Aussie version where whole eggs are whipped with sugar to ribbon stage, then addition of flour. My Nan’s recipe uses only cornflour. The other Aussie component is cream in the middle with passion fruit icing on the top.
Can i use just all purpose flour instead of the equal parts of apf and cornstarch?will i need to alter the amount of flour? also is cornstarch the same as cornflour?
For a true sponge like made in Europe you'd spread a thin layer of jam on top of the sponge 1st then add whipped cream then fresh fruit. They're absolutely wonderful & not icky sweet like too many cake's we have here.
Hi Joseph, it is a pleasure watching your classes. I will like you consider having a class about baking powder usage in different altitudes, cause as you know depending of the altitude the usage of baking, soda powder vary Thank you very much!
Love all of your videos Thomas. I wonder if you could do a video on high altitude baking? I live in the high desert and I feel like nothing browns enough when it dries out or nothing dries out enough when it browns. I can't seem to get it quite right.
I'll probably never get a reply to this, but when my mum makes this recipe, she always pours four tablespoons of boiling water on the yolks in order to denature them. Is there any benefit to the cake in doing this in terms of flavour or structure?
I find the results to be better if you alternate the addition of egg whites and flour in three times (add 1/3 of whites, fold. Add 1/3 of flour, fold, then add 1/3 of flour and 1/3 of egg whites, fold, and finish with the remaining thirds the same way ). To me, it's easier to fold this way without the risk of deflating the batter. And also for the baking part, I find the best result is achieved by baking with the oven door slightly open (like an open valve in professional ovens) from the beginning, especially if your goal is to get something slightly drier to then soak with syrup or coffee (for tiramisù),
I adore you Thomas! I just started my baking channel, today I uploaded my first video and in that video I make a sponge cake for a cheesecake base 😁 Next time I'm trying your recipe!
Hi this cake was tasting good. But when i baked it for 30 minutes it was under cooked. And i baked it again for 20 minutes and it was still not fluffy like when i touch it it leaves my finger print.finally I ended up baking it for like a hour and the top of the cake was hardened but the spongy side was like a dough texture.I could roll the cake. It was like undercooked in the bottom of the cake ,but the top of the cake was hard like a rock. I dont know what i’m doing wrong. I follow the recipie exactly and when it comes to baking it mess up everytime. Is it something i do when making the batter. it was a bit liquidy.does it has to be stiff? Can someone explain to me why? I’m just beginner having youtube only as my guide?, any advice on how to improve is appreciated.
I did this recipe. It was really fluffy and nice. However, when I put it in the fridge, it was unpleasantly hard. Cakes from stores dont harden in fridge. We really put pressure into cutting the cake. What could I have done? Or how can I prevent it?
@@aminadaver5460 straight from the fridge we ate it, just like what we normally do. I made another cake tho and used vegetable oil. It did not harden this time. :)
ive made sponge cakes twice, and after i leave it in room temperature the texture become dry. i followed the exact recipe and i have no idea. is sponge cake supposed to be dry?
Yes it's supposed to be dry, it's a base for swiss roll, bûches, layered cake or any other recipe where the cake is soaked with syrup. He mentioned this in the video. If you want a cake to eat as is by itself , look for butter/oil base cakes like pound cake.
Sorry! Sometimes when you are preparing the dishes some of the measures of ingredients you don’t mention and it is not possible to prepare the recipe If you help us with this I highly appreciate Wonderful recipient! Saludos
Hi Gustavo, la reseta con todos los measurements, la puedes encontrar ariba. Nada mas click on the link. I like to print it or write it down and then watch the video as I go. I hope that helps? Provecho! 🎂
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I will probably never make half of these conundrum recipes, but I love all the tips and instructions. Thomas does a perfect job of teaching, and making complex things simpler and more straightforward. I think I've become a better cook because of this series. 👍
Ingredients:
-6 egg yolks
-3/4 cup sugar
-3/4 cup cornstarch
-3/4 cup AP flour
-1/2 tbsp vanilla extract or other flavorings of choice
-1/4 tsp salt
-6 egg whites
-6 tbsp sugar
Will u plzz tell me in grams plzz
Mary Anne Lavender thank u! ⭐️
Thank you so much for making the list for everyone !!!
Thank you 🙏🏻
1
He is a superb teacher and I could watch his presentations all day!
I can fully understand the importance of reducing the gluten and separating the eggs&combining the whipped them! Great many thanks!!!
You are so calming, love listening to you.🙏
Made this last christmas...and its perrrrrrrfect! My mom loved it. Thank u so much.
Metric measurements
For the egg yolk mix:
- 6 egg yolks
- 75 gr sugar
For the egg white mix:
- 6 egg whites
- 75 gr sugar
- 1,4gr of salt ( a pinch of it)
Flours:
- 105gr All Purpose flour
- 90gr Cornstarch
Idk why nobody thanks you cuz this is the most helpful comment for me, thanks
Merci ✨
I learn so much from #kitchenconundrums even if I’ve been baking for 30 years now. The tips make me understand where I went wrong or why my recipe does not yield me a perfect baked goods. Thank you so much! I’ll still use the recipes of my grandmother but will incorporate the tips you shared with us. 👍🏻
your love of what you do shines through, i to love to cook it`s all about giving thank you
I love this series. The additional detail on why ingredients are used certain way or why certain ingredient or step is done is exactly what I am looking for. Not sure if it is already covered in another video but how to fix a cake that comes out too moist or too dry?
Fabulous! Thank you Thomas!
Very simple to do --- after (you showed me how to do it!) 😁 ❤
I'm going to try this too! Thomas, your videos are wonderful. Love to make things homemade and your instructions are very precise. Can hardly wait till it cools down a bit though before I bake anything.❤️❤️❤️
I tried and it turned out perfect for my layered cake !
This is the best recipe i've ever done in my life. It's perfect!
From now on, my second favorite sponge cake. Perfect.
What's the first? I'm looking for recipes ;)
Sir..thank you and Martha Stewart for producing these videos. Cakes are difficult to master. Im attempting to bake cakes at home and so far the score is Fail = +10/ Me = --10 wish me luck thanks again.
I learned something., all purpose flour and cornstarch in equal parts mimic cake flour!!! I don’t bake often enough to buy cake flour and this is golden
Actually, the formula is to remove two tablespoons from one cup of all-purpose flour and replace them with two tablespoons of cornstarch to yield the equivalent of one cup of cake flour.
Doesn't work in all the recipes
Another great video. Your great buddy. 👍👍👍🍝
Very well explained. Thank you.
Great Teacher👍🏼
This is great- traditional recipe! Can you imagine doing this with out electricity?
Hi Thomas! I've been watching your channel for a long time and i love all your contents. Could you please make a foolproof tapioca pearls that's currently booming, i want to make a soft and chewy not hard pearl. Thanks 😍
I love your videos!!!! So informative and of course the delivery is beautiful....
Thank you 🙏 Tomas & best wishes for Martha 💐.
Wow that look so yummy
Hey Thomas! I love watching your videos & how beautifully you explain everything. Thank you so much, I am gonna make this soon. Wanted to know if I can keep the bather until one batch is baked since small oven doesn't hold 2 trays at a time. Please REPLY how many minutes I can keep the bather at room temperature or should I bake it as soon as
I really like your videos, recipes are simple yet It works wonderfully
You have omitted the Aussie version where whole eggs are whipped with sugar to ribbon stage, then addition of flour. My Nan’s recipe uses only cornflour. The other Aussie component is cream in the middle with passion fruit icing on the top.
Thank you sir! Another new method for me! I must try this
Oh that looks so light and delicious!! Thanks for the tips!
Thank you 😊
Another great video! Thank you!
Very nice and looks delicious keep up the good work and keep smiling 😁😁😁😁
Learned so much! my sponge cakes always deflates ! grrr... I will try this recipe!
Hi Thomas Joseph, can you make a video about the no knead method? Love ur videos btw! Thanks :)
Can i use just all purpose flour instead of the equal parts of apf and cornstarch?will i need to alter the amount of flour? also is cornstarch the same as cornflour?
Great tips. Thanks for your invaluable efforts.
Do you mind if I ask if how many minutes I’ll have to do if I make 7 or 8 inches round pan using this mixture?
Many Thanks
Can u do cupcakes and muffin ❤️ also can I explain different types of sodas and creams and what they do in certain bakes
Yummy.. Great recipe..
Please make a video of how to make Flan!? Please 🤗
For a true sponge like made in Europe you'd spread a thin layer of jam on top of the sponge 1st then add whipped cream then fresh fruit. They're absolutely wonderful & not icky sweet like too many cake's we have here.
Awesome recipe
Thank you so much
Hi Joseph, it is a pleasure watching your classes.
I will like you consider having a class about baking powder usage in different altitudes, cause as you know depending of the altitude the usage of baking, soda powder vary
Thank you very much!
Looks so tasty and awesome!
Love all of your videos Thomas. I wonder if you could do a video on high altitude baking? I live in the high desert and I feel like nothing browns enough when it dries out or nothing dries out enough when it browns. I can't seem to get it quite right.
Check out AshleeMarie here, Facebook and she has her own blog. She always mentions how to alter recipes for high altitude!
Is there a chocolate version? 🤔 would be awesome 😊
This cake cries for Tres Leches. :) This looks delicious.
That is an awesome apron!
Great tips
Thank you!
I wonder if the sponge cake batter could be kept overnight?
So informative. My gosh.
GREAT RECIPE, LIKE ALWAYS ❤️ THERE IS A CHOCOLATE VERSION? PLEASE ☺️
This Foolproof Sponge Cake recipe looks so delicious Chef Thomas.
I'll probably never get a reply to this, but when my mum makes this recipe, she always pours four tablespoons of boiling water on the yolks in order to denature them. Is there any benefit to the cake in doing this in terms of flavour or structure?
Can you just use cake flour? I’ve never used corn starch in cake batter.
Hello, my question, is it possible to use stick margarine instead of butter for a good stabilized frosting or buttercream? Thank you 🤔😊
You could, but then it wouldn't be a buttercream; it would be a margarine cream.
@@twrob82 thank you Mr. Thomas, your videos are so wonderful and I've learned a lot, you make instructions much easier. Thanks again 😊
really nice ..great
In Italy we call this pan di Spagna! It's actually perfect for tiramisu.
Please share a video on Genoise. It doesn't use baking powder, why ?
Sweet cream fresh raspberries in a fantastic.
Question! Why not just use cake flour? Love your videos!
Fresher technique/recipe to measure it all yourself
I hope you start uploading new videos soon!
Is this sturdy enough to decorate
That cake is looking great and I could devour it in a day and want so much more later.
Do you grease your baking pan?
Hi Thomas how much flour and corn starch or cake flour
I find the results to be better if you alternate the addition of egg whites and flour in three times (add 1/3 of whites, fold. Add 1/3 of flour, fold, then add 1/3 of flour and 1/3 of egg whites, fold, and finish with the remaining thirds the same way ). To me, it's easier to fold this way without the risk of deflating the batter. And also for the baking part, I find the best result is achieved by baking with the oven door slightly open (like an open valve in professional ovens) from the beginning, especially if your goal is to get something slightly drier to then soak with syrup or coffee (for tiramisù),
Why is it that in another channel,she sprinkle first flour in the batter mixture,,then fold in the egg whites? Ty
Always get unmixed ingredients like flour in mine when folding in the dry ingredients. Any tips?
what would be the measurment if using cake flour instead of all purpose flour & cornstarch mixture
Recipe link is a different recipe???
I adore you Thomas!
I just started my baking channel, today I uploaded my first video and in that video I make a sponge cake for a cheesecake base 😁
Next time I'm trying your recipe!
Awesome
I sometimes can taste the eggs in my cakes. What could help reduce or eliminate the taste?
Try using vanilla bean paste, it takes more per recipe than vanilla extract but it's a much better flavor in my opinion! Good luck
If you use an egg rich cake, you’ll get an egg flavor. You’d have to use another recipe to eliminate the flavor.
Hi this cake was tasting good. But when i baked it for 30 minutes it was under cooked. And i baked it again for 20 minutes and it was still not fluffy like when i touch it it leaves my finger print.finally I ended up baking it for like a hour and the top of the cake was hardened but the spongy side was like a dough texture.I could roll the cake. It was like undercooked in the bottom of the cake ,but the top of the cake was hard like a rock. I dont know what i’m doing wrong. I follow the recipie exactly and when it comes to baking it mess up everytime.
Is it something i do when making the batter. it was a bit liquidy.does it has to be stiff?
Can someone explain to me why? I’m just beginner having youtube only as my guide?, any advice on how to improve is appreciated.
YUM
Will this sponge work with Xylitol or erythritol? I'm diabetic.
If you want stable whipped egg whites ,why don't you add cream of tartar instead of sugar? Bc I know cream of tartar gives instructors to the whites
Dear Chef, could you pls introduce some books for pastry bakers? Thank you so much
Yum
There hasn’t been any updates for over a month. Hope everything is ok.
My batter deflated as I added the flour. What happened?
i like how writing "america test kitchen" in the search engine this is the first video xD
Foolproof Sponge Cake Recipe I will see if it works .. 🤣🤣🤣😁😋😋
its difficult to get . hope it works
good guidance , awesome tips, but i do not like these oily eggy sponge cakes, butter cake are good in tastes
I use the same recipe to make tres leches cake
I did this recipe. It was really fluffy and nice. However, when I put it in the fridge, it was unpleasantly hard. Cakes from stores dont harden in fridge. We really put pressure into cutting the cake.
What could I have done? Or how can I prevent it?
Did it come back to room temp before you cut it? Or did you cut it straight from the fridge?
@@aminadaver5460 straight from the fridge we ate it, just like what we normally do.
I made another cake tho and used vegetable oil. It did not harden this time. :)
A mirror glaze kitchen conundrum?
Lowkey im trigerred :the hole whisk in the batter 😅😅. Btw love the video .
Can I make this into a tres leches cake
Isabel Lechuga I don’t see why not. Like he said, “A sponge cake absorbs flavors”
Pls make video on eggless cake...
i hope you can upload videos again, hope everything is okay
“Foolproof Spongecake”
Is that a challenge?
Loooool
Cake is collapsing after baking...what is the reason..
Tried 3 times..but failed..
No extract?
Zachary Lavender did you see the vanilla added to the yolks?
@@Sweetthang9 apparently I wasn't paying attention. Thanks!
Wait, so how long does this cook for exactly? He mentions 25 mins to check it, but its not clear as to what the full cooking time is?
ive made sponge cakes twice, and after i leave it in room temperature the texture become dry. i followed the exact recipe and i have no idea. is sponge cake supposed to be dry?
Yes it's supposed to be dry, it's a base for swiss roll, bûches, layered cake or any other recipe where the cake is soaked with syrup.
He mentioned this in the video.
If you want a cake to eat as is by itself , look for butter/oil base cakes like pound cake.
Sorry! Sometimes when you are preparing the dishes some of the measures of ingredients you don’t mention and it is not possible to prepare the recipe
If you help us with this I highly appreciate
Wonderful recipient! Saludos
Hi Gustavo, la reseta con todos los measurements, la puedes encontrar ariba. Nada mas click on the link. I like to print it or write it down and then watch the video as I go. I hope that helps? Provecho! 🎂