In this video, certain parts wasn’t cut short or edited. Especially, just to show you how long it takes me to fold the flour and the wet ingredients. If you don’t have the patient to follow through the whole video, please feel free to exit the video without any necessity to complain. And for those who thinks they are smart enough by skipping and fast forwarding this video that cause you to miss out any important info and instruction, please leave my channel too. Because I won’t be answering your questions when the answers are right infront of you in this video. You should be grateful if you can learn anything in a 12 minutes video. I am trying my best to made this video as easy to follow as possible. If this recipe is not for you, simply search somewhere else. Let me remind you this recipe is given to you for free. If you can’t say nothing nice, then don’t say anything because you are only degrading yourself as a human being. For those who having trouble and not able to succeed baking the coffee cotton sponge, perhaps this coffee sponge cake is a alternative suggestion for you. It is without the water bath baking method. Good luck and success.
Michael Lim I love your videos. I learn so much from you. Your teaching gives me confidence, thank you. Your videos are relaxing and enjoyable. I have sent your link to several friends, telling them to watch you. I am learning a lot from you about folding. I always thought to fold, I should not move a spoon through batter more than a few times. But I watched you be more thorough and a little slower. I was going too fast, and stirring too little! Thanks to you, I am learning and improving! :) I hope you write a cookbook with step-by-step photos. I will buy it! Thank you!
Thank God I baked this cake successfully . First , I baked cake which did not rise up, didnt know what was wrong. . Then I found your recipe and tried it. you are so generous sharing important techniques in baking. You inspired me to bake more cakes for relatives and Friends since they like it. Thank you so much Michael.
I had trouble with the folding but still managed to bake a delicious cake. I used 3 TBSP of Nescafe and 2 TSP unsweetened cocoa powder and it tasted like mocha. Next time I'll use 4 TBSP of instant coffee to make it a stronger flavor plus 1 TBSP of cocoa powder minus a little less sugar...and this is why I love this recipe, no matter how much more or less coffee I add it still tastes good. Thank You Michael! You are amazing.
Tq Micheal I successfully bake this coffee sponge cake in a rectangular tin. Ur instructions r so detailed n I tried to follow exactly how u did it. Tq n appreciate ur time , teaching n sharing all ur videos. Keep up ur good work 👍🏼👍🏼👍🏼 👍🏼👍🏼👍🏼God bless
This looks wonderful. Thanks a lot for not cutting the folding part. I have seen in other videos that they just show a few seconds and when you follow the instruction you see that actually takes longer. Especially because folding is a critical stage in making the cake I think. So thank you for the hard work and I have learnt a lot from you. God bless you.
Thank you!!! This is such a great recipe! So light and spongey! I wanted to trial this recipe and didn't want to waste so many eggs, so halved the recipe and cooked it in a 21cm cake tin for 29.5mins at 150°C and then a further 3min at 170°C. It worked brilliantly! I might use less salt next time (that might also be because I took out 1Tbsp flour from my 1/2 cup of flour and added 1 Tbsp cornflour), but I still love it! Planning on making a tiramisu with this cake - thanks so much!
I love your steam baked coffee sponge cake, it has a lovely dense-like texture that’s moist and tender. My family enjoy it as it is. This one is different and more suitable for making layer cakes, with something moist in between.
Made it today for Eid and it came out better than perfect! Completed with some espresso icing it was divine and didn't last an hour on the counter. This is literally the only channel I need to follow for a flawless cake 👌👌👌
Greetings from Singapore. Thanks Michael. I try the water bath method for the coffee sponge cake. It turned out great. My mum loves the cake. Will be trying out the Japanese cheese cake soon. Thanks
I like to watch the ways you prepare the cake, very neat & tidy, I have been follow you method to baked the cakes with very good result. Thank for sharing ! 🤗👍
Hi Lim. Good introduction. I'm im my late 60s and I thout was a resonable baker. After discover your vidios and folow all your instructions I can say that I'm "almost" a good baker. Thank you and greetings from US.
Started cooking for my family and it make me feel so happy when they enjoy what I cook. My first recipe was the palmiers, then the Orange cake. Thank you for teaching us, I really enjoy your videos they are easy to understand for us beginners. Have a good day 😀
This what i like no cutting really going to learn more method and technique how the things gonna work。 i dont mind watching long its worth it。 thanks， michael。 i love also you pie crust。。 i made that always in my other sweets。。 have a nice afternoon。
Hi Michael Thank you very much for your time and effort to share your recipes with us really appreciate it. I need your help to explain why is that when I turn over the cake to remove the mould and turn back and the top layer just tear off. Kindly advise. Thank you Sally
Hi Michael thanks for sharing this recipe. I have 2 questions - do you grease the sides of the pan and 2nd question the oven temperature is it fan forced? Thanks once again.
No, I didn't grease to the sides of the baking pan, and I used the baking setting that activates both the top and bottom heating elements, without the fan.
Mom was craving for coffee cake, thanks to Michael Lim I’ve found the best coffee cake recipe to keep! Tried the pao recipe as well and it turned out well! I was making butter cake / pound cake, tried two different recipes but still went bad, not sure why... it would be nice if you could make a butter cake / pound cake making video 🙏🏻
Hello Michael, greetings from Algarve, Portugal. I'm trying your sponge cakes and they come out beautifully. I follow your clear instructions and always end up having a zen moment while baking your recipes. I use a standard electric oven with only the bottom heat and only difference is it takes a bit longer to bake. Thank you for sharing your talent.
I made this and my friends loved it so much. My kids too loved it. Thank you so much for share this recipe and teach us the correct technic to bake this cake.
I am from the Phils. I made this and followed your instructions. It was perfect ( for me Im just a homebaker) I wish I could show you the outcome. Thank you very much. I am following you now. I should have discovered you sooner...hehe
Thank you for this recipe that you're sharing to us..I baked yesterday and my husband couldn't stop eating it. He really likes the coffee cake..Honestly I'm not a fan of baking it is my weakness but I keep on baking and baking even though I failed many times until I get thr right one. I even studied culinary but when it comes to baking...I am poor at it..
Haven’t commented in a long time. I did your cotton sponge cake but I have the fan forced oven and I had a hard time with the bottom still wet. I persisted on making it but extending the bake time since my family always requested this cake.Any way this sponge cake should be better for my oven. I will try it for another birthday cake next week. I was amazed how you managed to mix the batter in that small bowl and still very neat. Thanks.
I love your channel so much! Great recipes and the fact that you don't cut some parts is actually really helpful. You're so talented :) thank you for making these videos!!!! (I'm from Belgium too hihi)
Wat, so happy to know there are people in belgium watching my video. We should get together sometime to bake...😊I thought belgium people hate me because I didn't write it in dutch.
Michael Lim oh no!!! Why would we hate you!!! Actually I was surprised when I found out you were from Belgium because it is rare that someone so talented is from our little country :p btw I tried your chinese stuffed bun recipe and everyone loved it so much!!!!
Hello. You are so passionate in maintaining perfection & cleanliness. However...the mixing dish might had been your nightmare. Outcome was gorgeous. Thankyou.
I wish if i could give your videos more than one thumps up.. you are an amazing chef and i love all your work..thank you so much for all your hard work..God bless you😍❤🌹
Oh great Michael,I like your oriental essence,minimalist,I'm an Italian ice cream maker and pastry maker.Our work it's really different 😘but I love the differences
l love your video. actually i'm not good at with baking. but I really miss korean- japanese bread like sponge cake, cream cheese cake. I moved in Canada 5 years ago. I never find these bread at local market. I have to go to the Chinese market in big city. oh my. thank you so much.
Hi Michael, today I have made (video in front of me)😄😄coffee sponge cake and it turned out very well. You are the king of cakes thank you . Greetings from France.
Hi, thank you for sharing your recipes, I would like to know how to convert this recipe to 20cm x 8cm (8 x3) round pan. Thank you very much in advance for your advice
please don't be mad , I want to make this cake for my daddy's birthday but 8 eggs r too much , I'm wondering if I can divide the ingredients in half , so using 4 eggs, 120g sugar etc .... if u agree ,( a like) will be sufficient @MichaelLim
Hi Micheal, I’m doing this cake right now. As you mention the egg white beating time has to be around 10min, I got it stiff peak right after 3-4 min, it was very stiff and I stopped at 5 min because I afraid it will be over beat. It was fine till halfway of mixing in the flour, the batter started becoming runny a bit. Is it due to the cold weather here (Australia) or the insufficient timing of the beating? The cake is in the oven now, let’s see how it turns out 😬 🤞
With this amount of sugar in the egg whites you can never over beat, no matter 10 or 12 or 15 minutes. Next time try beating the egg whites for 8 or 10 minutes, and you can compare to the whites that was beaten for 5 minutes. You will see the difference. Wish you luck and success.
In this video, certain parts wasn’t cut short or edited. Especially, just to show you how long it takes me to fold the flour and the wet ingredients. If you don’t have the patient to follow through the whole video, please feel free to exit the video without any necessity to complain. And for those who thinks they are smart enough by skipping and fast forwarding this video that cause you to miss out any important info and instruction, please leave my channel too. Because I won’t be answering your questions when the answers are right infront of you in this video. You should be grateful if you can learn anything in a 12 minutes video. I am trying my best to made this video as easy to follow as possible. If this recipe is not for you, simply search somewhere else. Let me remind you this recipe is given to you for free. If you can’t say nothing nice, then don’t say anything because you are only degrading yourself as a human being.
For those who having trouble and not able to succeed baking the coffee cotton sponge, perhaps this coffee sponge cake is a alternative suggestion for you. It is without the water bath baking method. Good luck and success.
jo ach, thanks for your kind words. I wish you all the best. God bless you too. Greetings from Belgium.
Thank you so much for all your videos.
I learn a lot from you.
Michael Lim I love your videos. I learn so much from you. Your teaching gives me confidence, thank you. Your videos are relaxing and enjoyable. I have sent your link to several friends, telling them to watch you.
I am learning a lot from you about folding. I always thought to fold, I should not move a spoon through batter more than a few times. But I watched you be more thorough and a little slower. I was going too fast, and stirring too little! Thanks to you, I am learning and improving! :)
I hope you write a cookbook with step-by-step photos. I will buy it!
Thank you!
Thank you too Michael. I always look forward for your recipes and send the links to my friends too. God bless you!
Meiyi Lim, thank you so much for your support. God bless you.😊
Thank God I baked this cake successfully . First , I baked cake which did not rise up, didnt know what was wrong. . Then I found your recipe and tried it. you are so generous sharing important techniques in baking. You inspired me to bake more cakes for relatives and Friends since they like it. Thank you so much Michael.
I had trouble with the folding but still managed to bake a delicious cake. I used 3 TBSP of Nescafe and 2 TSP unsweetened cocoa powder and it tasted like mocha. Next time I'll use 4 TBSP of instant coffee to make it a stronger flavor plus 1 TBSP of cocoa powder minus a little less sugar...and this is why I love this recipe, no matter how much more or less coffee I add it still tastes good. Thank You Michael! You are amazing.
Tq Micheal I successfully bake this coffee sponge cake in a rectangular tin. Ur instructions r so detailed n I tried to follow exactly how u did it. Tq n appreciate ur time , teaching n sharing all ur videos. Keep up ur good work 👍🏼👍🏼👍🏼 👍🏼👍🏼👍🏼God bless
I want to thank you for these recipes finally I made the most successful sponge cake recipe and cake rolls my family loved them thanks alot
Thank you so much Michael Lim!! This is exactly what I am looking for! The video which is full and not edited! Thank you.
This looks wonderful. Thanks a lot for not cutting the folding part. I have seen in other videos that they just show a few seconds and when you follow the instruction you see that actually takes longer. Especially because folding is a critical stage in making the cake I think. So thank you for the hard work and I have learnt a lot from you. God bless you.
Hola Michael!!! Deseo que estes mucho mejor!! Aquí viendo tu video. Y disfrtando las donas que hice de tu receta!!! Yumi, yumi!!!
Thank you!!! This is such a great recipe! So light and spongey! I wanted to trial this recipe and didn't want to waste so many eggs, so halved the recipe and cooked it in a 21cm cake tin for 29.5mins at 150°C and then a further 3min at 170°C. It worked brilliantly! I might use less salt next time (that might also be because I took out 1Tbsp flour from my 1/2 cup of flour and added 1 Tbsp cornflour), but I still love it! Planning on making a tiramisu with this cake - thanks so much!
Hello, I just made it...AMAZING!!! I can't believe how soft and light it is. Thanks a lot!
I love your steam baked coffee sponge cake, it has a lovely dense-like texture that’s moist and tender. My family enjoy it as it is.
This one is different and more suitable for making layer cakes, with something moist in between.
Made it today for Eid and it came out better than perfect! Completed with some espresso icing it was divine and didn't last an hour on the counter.
This is literally the only channel I need to follow for a flawless cake 👌👌👌
every time you cut a perfect slice my day just gets 100x better
Greetings from Singapore.
Thanks Michael. I try the water bath method for the coffee sponge cake. It turned out great. My mum loves the cake. Will be trying out the Japanese cheese cake soon. Thanks
Hello Lucy, how long did you bake the cake for this recipe if you used water bath ?
Your always my idol chef michael.. I always follow your instructions and very detailed.. I'm so happy i found you! Thank you thank you thank you!
Te quedo riquísimo el bizcocho con este video me dieron ha ganas de prepararlo me encantan estas recetas sigue así 😉😉
Oh my, I’ve died and gone to heaven. Thank you for the wonderful recipe!
Thanks Michael for your time and affort to teach us all the wonderful racapies, i really appreciate .
Keep on the good work 👍
I am a fan! Thanks for your easy to follow and clean as you go method!
I like to watch the ways you prepare the cake, very neat & tidy, I have been follow you method to baked the cakes with very good result. Thank for sharing ! 🤗👍
Hi im baking now...im so exciting to see the result...
I love the way you work very smooth and details.
Hi Lim. Good introduction. I'm im my late 60s and I thout was a resonable baker. After discover your vidios and folow all your instructions I can say that I'm "almost" a good baker. Thank you and greetings from US.
Now you're a year older and still going strong please god. X
Michael, thank you so much ❤️❤️❤️
Your work is so immaculate. And your recipes are always a success.
Im from Jakarta. Thanks 4 your recipe. Easy to learn for me as beginner.
You are so neat.I like the way you bake at the same time maintain your baking area clean.
Started cooking for my family and it make me feel so happy when they enjoy what I cook. My first recipe was the palmiers, then the Orange cake. Thank you for teaching us, I really enjoy your videos they are easy to understand for us beginners. Have a good day 😀
This what i like no cutting really going to learn more method and technique how the things gonna work。 i dont mind watching long its worth it。 thanks， michael。 i love also you pie crust。。 i made that always in my other sweets。。 have a nice afternoon。
Well Sir, you are perfection 👌...Many greetings and respect from Palestine ❤💖 peace
Many greetings from Belgium.
Hi Michael
Thank you very much for your time and effort to share your recipes with us really appreciate it. I need your help to explain why is that when I turn over the cake to remove the mould and turn back and the top layer just tear off. Kindly advise.
Thank you
Sally
awesome recipe technique Thankyou !😋
I just baked a Coffee Sponge Cake following your instructions. Perfect. Thank you so much, Mr. Lim! Greetings from Italy.
Greetings from Belgium.
Es muy relajante ver con la paciencia k elaboras tus platos
Hi Michael thanks for sharing this recipe. I have 2 questions - do you grease the sides of the pan and 2nd question the oven temperature is it fan forced? Thanks once again.
No, I didn't grease to the sides of the baking pan, and I used the baking setting that activates both the top and bottom heating elements, without the fan.
@@michaellim helpful - ta: mine's just about to go into the oven!
Made this today. It turned so well. Thank you Michael for sharing. Greetings from Indonesia
Beatiful cake.thanks Michael.😊
Mom was craving for coffee cake, thanks to Michael Lim I’ve found the best coffee cake recipe to keep! Tried the pao recipe as well and it turned out well! I was making butter cake / pound cake, tried two different recipes but still went bad, not sure why... it would be nice if you could make a butter cake / pound cake making video 🙏🏻
I love mocha cake with marshmallow frosting 😋
Hello Michael, greetings from Algarve, Portugal. I'm trying your sponge cakes and they come out beautifully. I follow your clear instructions and always end up having a zen moment while baking your recipes. I use a standard electric oven with only the bottom heat and only difference is it takes a bit longer to bake. Thank you for sharing your talent.
I like the way you bake, very neat🙂
I made this and my friends loved it so much. My kids too loved it. Thank you so much for share this recipe and teach us the correct technic to bake this cake.
I am from the Phils. I made this and followed your instructions. It was perfect ( for me Im just a homebaker) I wish I could show you the outcome. Thank you very much. I am following you now. I should have discovered you sooner...hehe
Your attention to detail plus your super duper recipes are the reason you're one of the best cooking channels. 💚💜❤️💙💛
Michael,thank you so much to give out all the best recipes and techniques. I am really really greatful💝💝💝💝to you. Thanks again for everything.
I love coffee sponge cake with cashew praline and mocha ganache in between and marshmallow frosting.
Your videos are soul healing😊 I love baking...it’s therapeutic
Hello, Michael.... I like the way you clean your work space while working ....
Nensi Salti ;
I like Michael s recipes.i made cakes with success very happy ...
Thank you for this recipe that you're sharing to us..I baked yesterday and my husband couldn't stop eating it. He really likes the coffee cake..Honestly I'm not a fan of baking it is my weakness but I keep on baking and baking even though I failed many times until I get thr right one. I even studied culinary but when it comes to baking...I am poor at it..
Wow i love spongecake thanks for share Chef
Lilik Suryani I
Thank you for the clear, easy to follow recipe, it turned out delicious.
This guy has a very interesting way of mixing meringue.
Thank ML I DID IT VERY SUCCESSFUL EXACTLY YOU SHOW 👍👍👍❤️❤️❤️❤️
Wow, looks so nice, will try it soon. Love all your videos. They are easy to follow
Haven’t commented in a long time. I did your cotton sponge cake but I have the fan forced oven and I had a hard time with the bottom still wet. I persisted on making it but extending the bake time since my family always requested this cake.Any way this sponge cake should be better for my oven. I will try it for another birthday cake next week. I was amazed how you managed to mix the batter in that small bowl and still very neat. Thanks.
I like what am seeing bravo Michael Lim.....
Thanks Chef Michael, now I can bake Birthday cakes for all the familly!!
That cake is absolutely yummy, I could do well with piece .
Can you please do some cakes for diabetics without flour and sugar
Very neat n tidy work....thanks for this recipe. .
You should use spatula for mixing the egg yolks and meringue.
I always love your thorough work. greetings from Korea (not from the north one)
I really like the way u made the cake, never short cut the "important parts"of video and it's really easy to follow 👍you're great!
Thank you. 😊
I love your channel so much! Great recipes and the fact that you don't cut some parts is actually really helpful. You're so talented :) thank you for making these videos!!!! (I'm from Belgium too hihi)
Finally, 1 viewer from Belgium. 😁
Michael Lim I am from Belgium too... born and raised and still in Belgium! Love making foooooood
but I am not nearly as good as most
Wat, so happy to know there are people in belgium watching my video. We should get together sometime to bake...😊I thought belgium people hate me because I didn't write it in dutch.
Michael Lim oh no!!! Why would we hate you!!! Actually I was surprised when I found out you were from Belgium because it is rare that someone so talented is from our little country :p btw I tried your chinese stuffed bun recipe and everyone loved it so much!!!!
السلام عليكم .. هذا الشيف فناااان
الله يهديه للإسلام إن شاء الله
طبخات روعة نتمنى الترجمة بالعربية
I never miss to watch your videos.. love your channel because no noises....
THANK YOU Michael.
💖 Regards from Singapore
Many greetings from Belgium 😃
Thank you very much Michael Lim from now i come to search your video every day even i do few time but i like to watch
I just tried this recipe of yours and im happy..i got it perfect..easy to follow..and i loved your white loaf bread recipe..
Liked it for u telling clean ur work place..
Hi Michael, can I use this for cupcakes? Thanks
mouth watering
thanks michael. awesome... 👏👏👏
Nice micheal. I used your japanesse cheese cake and its very good.
Hello. You are so passionate in maintaining perfection & cleanliness. However...the mixing dish might had been your nightmare. Outcome was gorgeous. Thankyou.
Thank you very so much, Michael Lim
Hoy lo he probado y es fácil de hacer y está buenísimo
I like your videos cheff.
Best regards and respect from Lebanon, Beirut.
Many greetings from Belgium too.
I wish if i could give your videos more than one thumps up.. you are an amazing chef and i love all your work..thank you so much for all your hard work..God bless you😍❤🌹
Oh great Michael,I like your oriental essence,minimalist,I'm an Italian ice cream maker and pastry maker.Our work it's really different 😘but I love the differences
l love your video.
actually i'm not good at with baking. but I really miss korean- japanese bread like sponge cake, cream cheese cake. I moved in Canada 5 years ago. I never find these bread at local market. I have to go to the Chinese market in big city. oh my. thank you so much.
Yummy 😋 thanks for all recipes 😍👍
Im love make cake n im try many time alhamdulillah succesfull
Hi Michael, today I have made (video in front of me)😄😄coffee sponge cake and it turned out very well. You are the king of cakes thank you . Greetings from France.
Thank you. Many greetings from Belgium.😊
thanks very much, i love your way of teaching. steps is easy to follow and the cake turn out so delicious. yummy111
Excellent.
Perfect the taste....super yummy
Can I make with 4eggs and halve the rest if ingredients?what would be the baking time then?
Hi, thank you for sharing your recipes, I would like to know how to convert this recipe to 20cm x 8cm (8 x3) round pan. Thank you very much in advance for your advice
Gracias!!! 🌞🥰🌈💖🇨🇱
Michael I really enjoy your video's thank you for sharing your talent! 😃
You explain so well U r an amazing teacher I love your Perfect way of explaining Thank u so much for your awesome recipes 😘😘😘😘😘😘
please don't be mad , I want to make this cake for my daddy's birthday but 8 eggs r too much , I'm wondering if I can divide the ingredients in half , so using 4 eggs, 120g sugar etc .... if u agree ,( a like) will be sufficient @MichaelLim
hi ,if i want to make a 15cm pan size cake ,may i know how to reduce ingredients.
I love so much, the way you make a cake...
وصفات رائعة أشكرك على مجهداتك
wah. looks so yummy. must try to make. thank you very much for your patience to teach us. God bless you. greetings from Kuching .
Greetings from Belgium.
Hi Micheal, I’m doing this cake right now. As you mention the egg white beating time has to be around 10min, I got it stiff peak right after 3-4 min, it was very stiff and I stopped at 5 min because I afraid it will be over beat. It was fine till halfway of mixing in the flour, the batter started becoming runny a bit. Is it due to the cold weather here (Australia) or the insufficient timing of the beating?
The cake is in the oven now, let’s see how it turns out 😬 🤞
With this amount of sugar in the egg whites you can never over beat, no matter 10 or 12 or 15 minutes. Next time try beating the egg whites for 8 or 10 minutes, and you can compare to the whites that was beaten for 5 minutes. You will see the difference. Wish you luck and success.
Can I use self raising flour or cake flour?
such a great cake recipe.