In this video, I am using my popular vanilla sponge cake recipe on youtube, and change the baking method, which is the water bath method. I know a lot of people having problem with their cakes from shrinking and deflating. You can compare this video to my previous sponge cake video, and see the different by yourself. One of my followers on facebook suggested using water bath baking method. I tried it out and results are surprisingly perfect. And hopefully it will solve many of the viewers problems here when using my sponge cake recipe. Lots of success everyone. Happy Baking. How to whip egg whites correctly: ua-cam.com/video/DqfXrox4IU4/v-deo.html
perfect ! chef is there any ways to avoiding shrinks in cotton sponge cakes? once I keeped the japanese cheese cake colding down in open oven , it was perfect but I'm wondering if it woks with other cakes like coffee cotton cake
This is really the best sponge cake video ever. I’ve tried it and like many other cake videos from you it just came out perfectly. Never had a fail with your videos. Your simple and precise instructions is what I like most. Thank you!
U are the best Michael Liam. I have been following your sponge cake recipie for my birthday cakes since 3 years and it has won many hearts and promoted my cake business too. Thank you from my heart ❤
You use cake flour or all purpose flour? I don't know where I am doing wrong 🙁 I followed the exact same procedure but still didn't got the same result 🙁
I tried this water bath method yesterday. And yes, the cake did not shrink. I baked two 9inch pans in a water bath for 55 minutes , 325F straight. I will be baking sponge cakes this way from now on. Thank you, Michael for sharing this 👍
Thanks a million Michael. I used this recipe for a swiss roll with coconut and during cream. The texture of the sponge cake is amazing. Again, thanks for your generosity sharing your skills and knowledge with us hopeful bakers ❤
Thank you, Sir, for the most beautiful recipe. I made the cake this morning - it turned out PERFECT. When my husband tried it, the very first thing he said: "My... this is so soft and fluffy!" (It is not typical of him to make a comment of this sort). Never imagined I could make a sponge like this. Another thing that I really like about it: the sponge is not overly sweet... just the right amount fo sweetness, nice and delicate.
Interesting new ways of mixing the batter. Used to see the opposite method as we are afraid of deflating the egg whites. Will try this method soon. Thanks for sharing!
Tried baking this morning - cake just didn't rise as much as the video. maybe like 1/2 to 3/4 of the height. The temperatures were correct so it must have been the folding in of the flour. Thank you for the video, I will try again. Edit: I realised that my pan is actually 20cm and not 18cm so that is the reason for lack of height.
Hi, my oven doesn't have an option where the top and bottom provide the same heat, in this case is there any method to baking a cake where you need to turn on the bottom individualy and then top individualy. Thanks million
I followed this recipe. The bottom half was uncooked. So I took out the water bath later and baked it at 160c for about 10-15 minutes. Ended up dry. This is my second attempt at spongecake😂. Freak,this is exhausting.
Thank you 🙏 The best cake 👏😊 Tried on my baby boy’s birthday 🎂 and also tried whipped cream and cream cheese frosting 🧁 came out really good ..Thanks a lot 😃😃
Followed this water bath baking method but my cake came out jiggly and under cooked. The top was pale. Have tried your other Chocolate Sponge which came out wonderfully but somehow this time it failed. Helpppp
Thank you Chef Michael! I've done this recipe for a second time and again it has been a success. I doubled the recipe because of the 8" x 3" pan that I have available. I wanted more height than the last time and this is finally it for me. No need to seek any other Sponge recipe. This is legit!!!
I have been using your previous method without fail for a long time and perfectly happy with it. Have tried many variations on it as well and every time it gives perfect results. But will also try this method as well. Thank you for perfecting a perfect recipe!
I learnt your first vanilla sponge cake recipe last year and it always went well but from some time my cake doesn't rise that much as it used to. But i need to say you're an amazing teacher and it's the best vanilla sponge recipe that you've gifted us with . Thankyou! 😍😍😍😍
If i want to double the recipe, i am wondering about the vinegar and the salt. Should i double these two like the rest of the ingredients? Or would 8 egg white also need just 1 tsp vinegar? And it i double it, would you think the baking pan would increase to 20 cm or 22 cm
Vow superb. Your video presentation is wonderful. No music, video runs at normal speed,but makes the viewers to watch without skipping. You never used baking soda and baking powder like everyone,cake came out very well.I loved watching your video and I am going to try it.
I love your recipes but I have a problem with the temps. 150 C is 300 F and 120 C is 250 F. My cakes don’t get golden. They stay super pale. Do you have recommendations for making it a better bake? I literally followed the directions perfectly. I can even make your Japanese cotton cheesecake perfect but changed the bake to 20 min at 400F and 40 min at 275F.
Misura stampo? Grazie Di solito non si dovrebbe sbattere la teglia, prima di infornare, il lavoro di incorporamento con la spatola, in modo delicato per non smontare l'impasto e incorporare aria a questo punto è inutile, (non essendoci baking). Infatti l'impasto è compatto, seppur cotto a bagnomaria
YES it is. I let the baked cake sit for 3 hours in the cupboard first. Then put it in the freezer While making cream. After that I cut the cake into 2 Layers. Spread the bottom layer with a bit of jam. THEN I whipped some fresh cream + creamed ricotta + 1 tbsp icing sugar, and spread it over jam. Then goes 2-nd Layer... Divine !!!
Lovely Lim! You surprise us everytime with ur research n perfection as if you were doing your PhD in baking...the perfection that u look out for in ur cakes is outstanding...None of ur recipes ever failed for me. Appreciate your time n dedication🙏🙏
I definitely will try this recipe as the sponge cake looks perfect and delicious I did try out the water bath on yogurt cake and the outcome was really good Thank you for ur video
Of course again a nice video. Thanks. A sponge cake has always a little hill ( causing by the heat ). To avoid this should it not be a solution too slow down the heat of the mold at the outside by wrapping it with aluminium foil? So in- and outside the cake get aproximately the same temperature. You also spread the temp. by the water bath method. Keep on experimenting, makes live interesting.
Thanks for sharing, Michael! I tried and it really looked n tasted good 👍The water bath was the first time i had tried too, and i guess it smoothed the base of my cake.. sooo satisfied! 😊
I love this recipe and am definitely going to bake this cake. Could you also mention fahrenheit temperature please? I hope you’re doing well after the surgery
Dear Michael lim, the only place where no cake deflating or shrinkage is on THE MOON SURFACE 🤔😉....i Do like what you previously said '' if this video dosn't help , I don't know what dose''.....It is really very appreciated that you are still keep on helping your fellowers😢😢😭😭 and viewers to achieve some success in making non shrinked cake by going back to your kitchen and showing us lots of tips that lead to victory and trumph. Thanks alot michael lim again for being close to your fellowers demands. I think, if this method didn't help some of us....then we have to see you in a video on the Moon making '' the Moon cake voyage ''...🍀☘🍀☘🍀🍀☘🍀☘🍀☘🍀☘💚💚💚💚💚💚
Is there a reason that you chose to whip up the egg whites first and added the rest of the ingredients afterwards? Usually the meringue is added last to avoid over-mixing and deflating them..
With your hand whisking and folding-in technique I don't think you lost a single bubble of air from that mixture. You sure saw the effects in the lightness of the result.
Hi, thank you for sharing your amazing recipe. I will be making your cake in a 9inch cake tin I wanted to ask how long would you recommend to bake it for? And also can I bake it in 2 separate tins? If so will that change the baking time?
Hi . I have been using your sponge cake recipe on a 7 inch cake pan like your instructions. I used the water bath method in Michael Lim's you tube video. It has always been perfect. Moist and soft all the time. But I want to make a bigger cake and tried an 8 inch pan. I increased the ingredients to 50%. But how about the temperature and baking time? Your instructions were 150C at 20min then 125 at 25min. then 10min everybody off. How do I adjust to 8 inch pan?
What is the purpose of vinegar ? My other recipe call out, 1 tsp cream of tartar. Secondly, I have to turn up side down the baking pan right after coming out from the oven to maintain the fluffy condition of the cake.
Hi. I love your recipes and your videos are very simple without talking and wasting time on talking I love it, I’m wondering if I can wrap wet towel instead of using water on pan for this cake?
You are the best Michael, thank you For the recipe, it looks delicious .could you please tell me if I can cover this cake by using fondant .I always bake your recipes for angel cake it is soooo delicious also I wondering if I can use fondant with angel cake by using gnash. Please, I have an occasion after 4 days please if you can answer my question please
I made this yesterday and it turned out perfect! The sponge was very moist and delicious on its own, it also baked perfectly and it stayed like that after cooling down. I just added some lemon zest to it because I like the taste of it in sponge cakes. Thank you so much for the recipe!
Hi Michael thank u for sharing ur recipes as well as ur techniques in baking😍🤗...Can’t wait to follow these procedure!...hope it will be a success🙏🏻by the way i have a question,im really confused though..is chiffon and sponge cake are the same?...and if not what is their difference?..Thank u so much hope u will notice
this video is really impressive! simple and easy to follow...by the way, the ingredients are shown in gram which is difficult for me to measure. Could you please convert the amount in cup and spoon please?...will be grateful
Hi Michael I've tried your method of baking the sponge cake and it turned out a success. Now I am hoping to make this sponge cake with black sesame flavor. Any suggestion how I can modify your sponge recipe to incorporate sesame flavor? Thanks!
Hi Michael much impressed with what the outcome of your sponge cake. May I reconfirm if the pan of hot water is kept in the oven throughout the baking time? I've come across some recipes where they remove the pan of water in the last 25 minutes of the baking. Thanks.
Dear chef, i would like to know why while i mix the meringue and the dry ingredients there is lots of air bubble and my cake didn't rised beautifully.. please help
Recipe looks good and can't wait to try. However, with the addition of oil, shouldn't it be called chiffon cake? I thought sponge cakes contain no fat other than the fat in the egg yolks.
In this video, I am using my popular vanilla sponge cake recipe on youtube, and change the baking method, which is the water bath method. I know a lot of people having problem with their cakes from shrinking and deflating. You can compare this video to my previous sponge cake video, and see the different by yourself.
One of my followers on facebook suggested using water bath baking method. I tried it out and results are surprisingly perfect. And hopefully it will solve many of the viewers problems here when using my sponge cake recipe. Lots of success everyone. Happy Baking.
How to whip egg whites correctly:
ua-cam.com/video/DqfXrox4IU4/v-deo.html
Wow I also try ur recipes
😆😆❤❤👍👍
perfect !
chef is there any ways to avoiding shrinks in cotton sponge cakes?
once I keeped the japanese cheese cake colding down in open oven , it was perfect but I'm wondering if it woks with other cakes like coffee cotton cake
You are super genius
How do you know that i want to know how to whip egg whites correctly ?
Yeast ????? You don't use why regards
Likes the way he is cooking! Professional, soft music, no noicy voices of talking, so we can follow the instructions fast and enjoyable.
And takes his time as well! I love it.
This is really the best sponge cake video ever. I’ve tried it and like many other cake videos from you it just came out perfectly. Never had a fail with your videos. Your simple and precise instructions is what I like most. Thank you!
U are the best Michael Liam. I have been following your sponge cake recipie for my birthday cakes since 3 years and it has won many hearts and promoted my cake business too. Thank you from my heart ❤
You use cake flour or all purpose flour?
I don't know where I am doing wrong 🙁 I followed the exact same procedure but still didn't got the same result 🙁
@@DearKnowledge all purpose flour.
I tried this water bath method yesterday. And yes, the cake did not shrink. I baked two 9inch pans in a water bath for 55 minutes , 325F straight. I will be baking sponge cakes this way from now on. Thank you, Michael for sharing this 👍
Are they juicy and soft and taste light? :)
Thanks a million Michael. I used this recipe for a swiss roll with coconut and during cream. The texture of the sponge cake is amazing. Again, thanks for your generosity sharing your skills and knowledge with us hopeful bakers ❤
Thank you, Sir, for the most beautiful recipe. I made the cake this morning - it turned out PERFECT. When my husband tried it, the very first thing he said: "My... this is so soft and fluffy!" (It is not typical of him to make a comment of this sort). Never imagined I could make a sponge like this. Another thing that I really like about it: the sponge is not overly sweet... just the right amount fo sweetness, nice and delicate.
No baking powder nor baking soda added, yet the cake is rising and stiff..great baking.I like it.
Interesting new ways of mixing the batter. Used to see the opposite method as we are afraid of deflating the egg whites. Will try this method soon. Thanks for sharing!
دايما تبهرنا بوصفات وطريقتك الفريدة في التقديم اللي تريح الاعصاب ❤❤❤👏🇩🇿
-4 صفار بيض
- ملعقة ص خل ابيض
- 100 سكر عادي لكن يكون رقيق
- 4 صفار .
- 120 غ دقيق منخول .
- شوي ملح
- 40 غ حليب
-30 غ زيت نباتي
- ملعقة صغيرة فانيلا .
ممكن مقادير ومكونات الكيكه باللغه العربيه..
@@user-qc6jc8ry6q
4 صفار بيض
- ملعقة ص خل ابيض
- 100 سكر عادي لكن يكون رقيق
- 4 صفار .
- 120 غ دقيق منخول .
- شوي ملح
- 40 غ حليب
-30 غ زيت نباتي
- ملعقة صغيرة فانيلا .
شكرا جزيلا 🌷🌷🌷🌷
@@user-qc6jc8ry6q على الرحب والسعة حبيبتي
@@الجودالماسا شكراً الف شكر 🌹
Tried baking this morning - cake just didn't rise as much as the video. maybe like 1/2 to 3/4 of the height. The temperatures were correct so it must have been the folding in of the flour. Thank you for the video, I will try again.
Edit: I realised that my pan is actually 20cm and not 18cm so that is the reason for lack of height.
I used this recipe from 3 years ago and steamed the cake.
Turned out awesome and super spongy and tasty.
Hi, my oven doesn't have an option where the top and bottom provide the same heat, in this case is there any method to baking a cake where you need to turn on the bottom individualy and then top individualy.
Thanks million
I followed this recipe. The bottom half was uncooked. So I took out the water bath later and baked it at 160c for about 10-15 minutes. Ended up dry.
This is my second attempt at spongecake😂.
Freak,this is exhausting.
@@rachel14rod hii! Can you bake it perfectly now??
Thank you 🙏 The best cake 👏😊 Tried on my baby boy’s birthday 🎂 and also tried whipped cream and cream cheese frosting 🧁 came out really good ..Thanks a lot 😃😃
Hi.. after applying whipped cream was the cake turned out as smooth as whipped cream? Or it was lil rubbery/spongey to cut?
@@jeyn123 it was smooth like butter/whipped cream.
Hello My Idol!such genius you are!thank you for sharing your knowledge.
Best Recipe ever for my Strawberry shortcake for tomorrow👍❤
Merry Christmas🎄🎅🎁
Perfect. You're amazing. I watched all your videos and keeps on watching again and again. Thank you for sharing your tips and recipes/
Amazing results! 😍😍😍Ilike this kind of videos.
No talking and you can concentrate
and follow all instructions👌🏻👌🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Maravilhoso. Parabéns. Feliz ano novo. Em 2023 continuarei a assistir as suas receitas😍💝🙏
Michael this looks amazing! I’ve never seen such a perfect sponge cake! I will try to recreate this recipe at home, for sure
Followed this water bath baking method but my cake came out jiggly and under cooked. The top was pale. Have tried your other Chocolate Sponge which came out wonderfully but somehow this time it failed. Helpppp
Same! I have tried the water bath method 3 times now, and my cake always gathers moisture on the bottom and the sides are wet.
Wow, looks perfect! I am wondering if you have ever used a wet cake strip? It is supposed to help with even baking and prevents doming effect.
How do you bake this if you only have a fan oven? Thanks.
Thank you Chef Michael! I've done this recipe for a second time and again it has been a success. I doubled the recipe because of the 8" x 3" pan that I have available. I wanted more height than the last time and this is finally it for me. No need to seek any other Sponge recipe. This is legit!!!
Hey! Question.. how many pans did u end up having? Or this recipe is just for a single pan?
Amazing result! Can you tell me if you greased the sides of the pan before baking? Thank you so much!
I have been using your previous method without fail for a long time and perfectly happy with it. Have tried many variations on it as well and every time it gives perfect results. But will also try this method as well. Thank you for perfecting a perfect recipe!
Hi, do you use all purpose flour or cake flour?
All purpose flour
Wow, no baking powder nor baking soda but still the cake look so delicious and beautiful ❤❤❤ yummy😋❤
A sponge cake is usually made without baking powder, since the cake rises from the whipped egg whites 🙂
Vinegar is the replacement of cream of tartar to make it stiff the whipped egg whites so you don't need the baking powder or baking soda
Thank you so much sir i followed exactly your recipe n made a cake for my friends birthday and iced it everyone just love it..😍
You are simply the best chef, Michael 👍👏👏👏 You’re always sharing with your skills & knowledge to all ! Thanks once again 👏👏👏
So amazing, simple and sober video no more talking or music, best and simple recipes, I’ll tag you picture after I’ll do this cake
I learnt your first vanilla sponge cake recipe last year and it always went well but from some time my cake doesn't rise that much as it used to. But i need to say you're an amazing teacher and it's the best vanilla sponge recipe that you've gifted us with . Thankyou! 😍😍😍😍
That is one of the most beautiful cakes I have ever seen! Thank you so much for sharing your recipe 🤗
Mr. Lim- This looks so wonderful! Question- If I need to make a ten inch cake-double layer- can I just double the recipe? Will that work? Thank you.
Amazing. Can you please give us guidance regarding doubling or tripling the recipe? Can we simply double all the amounts?
If i want to double the recipe, i am wondering about the vinegar and the salt. Should i double these two like the rest of the ingredients?
Or would 8 egg white also need just 1 tsp vinegar?
And it i double it, would you think the baking pan would increase to 20 cm or 22 cm
I tried that recipe.. It came same as this video..super soft.. I mix cocoa powder with some batter and it put into top layer.. you also try that!!
This looks perfectly spongey w/perfect moisture; looking forward to trying it, merci, 💕💕💕💛💛
I always fail to make a perfect stiff peak meringue... Can you tell how long approximately the time need ?
ua-cam.com/video/DqfXrox4IU4/v-deo.html Micheal Lim's vid on how to whip egg whites correctly
4 صفار بيض
- ملعقة ص خل ابيض
- 100 سكر عادي لكن يكون رقيق
- 4 صفار .
- 120 غ دقيق منخول .
- شوي ملح
- 40 غ حليب
-30 غ زيت نباتي
- ملعقة صغيرة فانيلا .
THIS GUY IS AMAZING YALL HE IS THE BEST PASTRY CHEF
Vow superb. Your video presentation is wonderful. No music, video runs at normal speed,but makes the viewers to watch without skipping. You never used baking soda and baking powder like everyone,cake came out very well.I loved watching your video and I am going to try it.
Love your videos - full focus on imparting knowledge and technique, no annoying yakkity yak or background music. Superb!
Wow that looks delicious ! 😍
ikr 😭
why not to try it ^.^
I love your recipes but I have a problem with the temps. 150 C is 300 F and 120 C is 250 F. My cakes don’t get golden. They stay super pale. Do you have recommendations for making it a better bake? I literally followed the directions perfectly. I can even make your Japanese cotton cheesecake perfect but changed the bake to 20 min at 400F and 40 min at 275F.
I love this channel ❤️,always tell true recipe
Misura stampo? Grazie
Di solito non si dovrebbe sbattere la teglia, prima di infornare, il lavoro di incorporamento con la spatola, in modo delicato per non smontare l'impasto e incorporare aria a questo punto è inutile, (non essendoci baking).
Infatti l'impasto è compatto, seppur cotto a bagnomaria
Is it suitable for making whipped cream layer cake?
YES it is. I let the baked cake sit for 3 hours in the cupboard first. Then put it in the freezer While making cream. After that I cut the cake into 2 Layers. Spread the bottom layer with a bit of jam. THEN I whipped some fresh cream + creamed ricotta + 1 tbsp icing sugar, and spread it over jam. Then goes 2-nd Layer... Divine !!!
I’ve tried other methods and failed. I decided to give this one a try and it’s amazing, thank you!
Lovely Lim! You surprise us everytime with ur research n perfection as if you were doing your PhD in baking...the perfection that u look out for in ur cakes is outstanding...None of ur recipes ever failed for me.
Appreciate your time n dedication🙏🙏
I definitely will try this recipe as the sponge cake looks perfect and delicious
I did try out the water bath on yogurt cake and the outcome was really good
Thank you for ur video
Of course again a nice video. Thanks. A sponge cake has always a little hill ( causing by the heat ). To avoid this should it not be a solution too slow down the heat of the mold at the outside by wrapping it with aluminium foil? So in- and outside the cake get aproximately the same temperature. You also spread the temp. by the water bath method. Keep on experimenting, makes live interesting.
Hello dear Michael! Thank you for sharing oh love sponge cakes great vid too as always .:: Keep safe too
1..4 eggs ,2..100 sugar , 3..120 flour, 4..40ml melk, 5.. 30ml oil, 6..v , 7.. salt Baking 150 to 20..and 120 to25
Omg! U r roughly mixing& still batter is perfect!!
Ive been using this recipe for almost a year now... always turns out perfectly. Thank you
What is the defrenc between this cake and castella cake and chiffon cake!?
can we use lemon in the place of white vinegar....???
Yes, of course.
thanks for sharing the recipes . I tried it already and it's work !❤Yummy & Perfect
This recipe always comes out great but my batter is a little runnier than yours. What could be the problem?
Thanks for sharing, Michael! I tried and it really looked n tasted good 👍The water bath was the first time i had tried too, and i guess it smoothed the base of my cake.. sooo satisfied! 😊
Tqvm, Michael. I will sure try it out because your recipes and tutorials are superb!👍👍👍
Can i use same baking temperature in case of oven dose not work by heating up and down in the same time it just works up or down heating ?
I love this recipe and am definitely going to bake this cake. Could you also mention fahrenheit temperature please?
I hope you’re doing well after the surgery
Dear Michael lim, the only place where no cake deflating or shrinkage is on THE MOON SURFACE 🤔😉....i Do like what you previously said '' if this video dosn't help , I don't know what dose''.....It is really very appreciated that you are still keep on helping your fellowers😢😢😭😭 and viewers to achieve some success in making non shrinked cake by going back to your kitchen and showing us lots of tips that lead to victory and trumph.
Thanks alot michael lim again for being close to your fellowers demands.
I think, if this method didn't help some of us....then we have to see you in a video on the Moon making '' the Moon cake voyage ''...🍀☘🍀☘🍀🍀☘🍀☘🍀☘🍀☘💚💚💚💚💚💚
i want to ask about baking mode :my oven top& bottom heating elements can't open them at same time is it ok
same i need answer
@@Nutellalover79 thanks Shaheena😊
Mine cant either you have to turn upto 400 faranheit before both elements go on and thats too hot any lower temp only bottom goes on
Hi, at what speed did you beat the eggs and for how long?
thank you!
Is there a reason that you chose to whip up the egg whites first and added the rest of the ingredients afterwards? Usually the meringue is added last to avoid over-mixing and deflating them..
I tried many times but my chocolate or vanilla sponged cake always shrink after removing from oven 😟
After baking
Coat your cake with plastic wrap and let it be cool in room Temperature.
Don't use liquid milk in cake
It's causes shrinkage of cake
Same here😂😂
Hi Chef, you the best.
I would like to know if you can bake this cake without the water bath.
With your hand whisking and folding-in technique I don't think you lost a single bubble of air from that mixture. You sure saw the effects in the lightness of the result.
Hi, thank you for sharing your amazing recipe. I will be making your cake in a 9inch cake tin I wanted to ask how long would you recommend to bake it for? And also can I bake it in 2 separate tins? If so will that change the baking time?
Hi . I have been using your sponge cake recipe on a 7 inch cake pan like your instructions. I used the water bath method in Michael Lim's you tube video. It has always been perfect. Moist and soft all the time. But I want to make a bigger cake and tried an 8 inch pan. I increased the ingredients to 50%. But how about the temperature and baking time? Your instructions were 150C at 20min then 125 at 25min. then 10min everybody off. How do I adjust to 8 inch pan?
Wow this is a PERFECT Sponge Cake!❤
Love this video. Great instruction and relaxing to watch. Can’t wait to bake this, Thank you!
Your recipes are excellent! I tried your macaroon recipe and it turned out perfect. Please share a good chocolate cake recipe without coffee.
Oh my God. Truely amazing 😉 love ❤️ from Kerala
best chef ever ❣️ thankyou so much for sharing it with us.. all of your videos are satisfying. i love the way u create those perfection in every step
Thank so much forsharing you talent to us who wish to learn
What is the purpose of vinegar ? My other recipe call out, 1 tsp cream of tartar. Secondly, I have to turn up side down the baking pan right after coming out from the oven to maintain the fluffy condition of the cake.
Hi, what is the speed & time of whipping egg whites? :)
Hi. I love your recipes and your videos are very simple without talking and wasting time on talking I love it, I’m wondering if I can wrap wet towel instead of using water on pan for this cake?
May I ask if this recipe can be used as a cake base for frosted cakes? Thanks!
You are the best Michael, thank you For the recipe, it looks delicious .could you please tell me if I can cover this cake by using fondant .I always bake your recipes for angel cake it is soooo delicious also I wondering if I can use fondant with angel cake by using gnash. Please, I have an occasion after 4 days please if you can answer my question please
Wow what a perfect cake. I have Black and Decker electric oven. My oven provides conventional heat. Should I follow the same method
Lo acabo de hacer y quedó hermoso!!!
Muchas gracias!!!
Saludos desde Perú!!!
Thank you Michael, I have to try this. I have tried a few different recipes before (not yours of course), none of them came out good.
Brilliant as always! Love from Malaysia
I made this yesterday and it turned out perfect! The sponge was very moist and delicious on its own, it also baked perfectly and it stayed like that after cooling down. I just added some lemon zest to it because I like the taste of it in sponge cakes. Thank you so much for the recipe!
Did u add baking powder?
@@ThouheethaA I haven't. It's okay without the bp, just make sure you whip up the eggs really well
@@ImaginaryLight12 ok.. thankyou
Hi Michael thank u for sharing ur recipes as well as ur techniques in baking😍🤗...Can’t wait to follow these procedure!...hope it will be a success🙏🏻by the way i have a question,im really confused though..is chiffon and sponge cake are the same?...and if not what is their difference?..Thank u so much hope u will notice
this video is really impressive! simple and easy to follow...by the way, the ingredients are shown in gram which is difficult for me to measure. Could you please convert the amount in cup and spoon please?...will be grateful
Hi Michael I've tried your method of baking the sponge cake and it turned out a success. Now I am hoping to make this sponge cake with black sesame flavor. Any suggestion how I can modify your sponge recipe to incorporate sesame flavor? Thanks!
I love the sides with the water bath. Will try it. Thanks chef!
I like the way you teach us to bake. I also have followed your puff pastry tutorial which I liked very much. Thank you Ms Lim
Hi Michael much impressed with what the outcome of your sponge cake. May I reconfirm if the pan of hot water is kept in the oven throughout the baking time? I've come across some recipes where they remove the pan of water in the last 25 minutes of the baking. Thanks.
Yes, that is correct. The water stays in the oven throughout the baking time.
@@michaellim Just tried recipe this morning; it's a real success! Tried many other recipes and the cake always shrink but not this recipe. Thank you!!
Thank you Michael I’ve prepared 2times and it’s excellent, it’s the best recipe of the sponge cake 🎂 with all the details.
Dear chef, i would like to know why while i mix the meringue and the dry ingredients there is lots of air bubble and my cake didn't rised beautifully.. please help
Hopefully you didn't open the oven before the time was up.This introduces air into the oven and can collapse the cake.
Over mixing can also deflate the bubbles from before the bake.
Thank you all 💕
wow super perfect. i love it po. i will try din po. tnx for sharing.
Hello Michael, what happens if we substitute regular flour with Cake flour? Also can one substitute vinegar with cream of tartar? Thanks.
Wow ! Very Nice sponge cake !! 🤗👍👍👍
How much time is required to whisk white eggs.
Recipe looks good and can't wait to try. However, with the addition of oil, shouldn't it be called chiffon cake? I thought sponge cakes contain no fat other than the fat in the egg yolks.
perfect! will definitely try this out! But i do have a question, what should i add or change for this to be a chocolate chiffon? thanks!
did you grease your cake pan? would it be possible to use melted butter instead of oil?