the baking got my attention... but the piano got my admiration... such an elegant and beautiful combination, don't know if I feel like classical music or dessert..... so both. Thank you.
Hi! Thanks for your generous recipe. I have tried your strawberry sponge cake recipe and it´s very light and fluffy except a bit dry . I think I may need to adjust the oven temperature and baking time. Anyhow, I love to test your recipe. Keep it up.
Glucose is hygroscopic, i.e. it absorbs water and slows down evaporation, hence keeping the cake moist. An emulsifier emulsifies, i.e. it makes water combine with fat. That also helps keep the cake moist but the emulsification makes the crumb tighter, less spongy and less fluffy.
I see...thanks so much for the reply. I'll let you know how it turns out when I try the recipe. Anyway...I already try your pandan chiffon cake and cupcake and cotton cheesecake. Everything turns out pretty good. Everyone loves it. Thanks again
Hi Kitchen Tigress!! I'm really impressed with your cakes and your techniques! I'm your new subscriber :D. I just want to ask a question though, can i use this cake for a black forest cake? I really want to make a black forest cake, but don't know the right cake that will make a great balance with all the other ingredients..i.e. cherries, whipped cream.. etc.. your suggestions would really be much appreciated! :)
Hello, I love your recipies. Thank you for sharing. Wich is the difference between Sponge, Castella, Chiffon Cakes? I mean about the fluffynes, moisture, etc. In wich cases do you use each recipe? (with cream, fruits, jelly, etc) Because de procedures are a little different but de result aparently are de same, are they? Thank you so much
I tried your recipe. It is really good, thank you. However, when I want to do it without using cocoa powder, how will I use the "corn oil" and "milk" that are in your original recipe? Should I be using more flour for the cake? If yes, how much extra? Can you please explain? Thank you!
Hi I tried your chocolate cake recipe it was super soft .Thanks for sharing.I have a query if I can double the recipe(doubling everything,including Pan Size.Seeking your suggestion. Thanks in advance.
Hello KT, Thank you for your wonderful instructional videos! Unfortunately, from 1:45 on, the overlaid ingredients and instructions don't show properly anymore (same as in Castella cake!). Any chance to either fix that or add ingredients and instructions somewhere else? Thank you in advance! I would love to the Castella Cake a try… Regards, Chuchichaeschtli Reply ·
this recipe look so delicious however not every one has a weighing scale while learning to bake for the first time.. it would be helpful if the measurements where also mentioned in teaspoons, table spoons, cups etc... for eg: 25g of corn oil equals how many tbs of oil...??
it's extremely unfortunate, but for a complex and super delicate recipe like spongecake, a weigher is definitely needed. I learned this the hard way multiple times. I tried so hard to do it without because i can barely afford to buy food sometimes... luckily weighers aren't too expensive! I got a small one on Amazon for around 15 USD. I hope that if you didn't get one until now that you may get one for a Holiday gift.
Тhе Оnlу Hоlistiс Sуstem In Ехxххistencе Thаt Will Show You Hоw To Curе Yоur Yеast Infеction, Eliminаte Caaaаndida Related Syyуmрtооооms аnd Regain Your Natural Inner Balancе -->twitter.com/2b7e71ad003a98c3f/status/784262969735516160 Fluffу Chocоlаte Sроngе Cake å å åŠ æµ ç µè ç
Thanks for sharing. I found that whole egg sponge cake is the most difficult to make. I made it 5 times. None of the time gave me a good result and i ended up with a dense cake. How can i improve it? Appreciate any help.
Is the glucose act like a cake emulsifier? I have a lot of cake recipe that need an emulsifier but can't find it here in us. So is the glucose act like emulsifier?
i want to make sheet cake from this recipe, a 9x13 sheet pan. should i just double the recipe? will baking it in a sheet pan affect the rising of it and, if it deflates a little, will it become too dense to use? made sponge cake before and i get a good rise, then as it cools it shrinks bad!
get regular granulated sugar and put it through a spice or coffee blender (or magic bullet) to make it finer. you can use corn syrup for glucose syrup.
pureholy Quote from KitchenTigress blog: i) Your cake pan is bigger/smaller than mine. How do you adjust the recipe? » You must scale the recipe by the percentage difference in size. Calculate the surface area of the pan used in the recipe.Calculate the surface area of your cake pan.Scale the recipe up/down by the percentage difference between the two pan's surface areas.A round pan's surface area is 3.1 x r x r. A square/rectangular pan's surface area is l x b. If you can't handle the arithmetic, get a primary school kid to help you. You may want to pretend you're testing him/her. j) You want to scale the recipe up/down. What pan size should you use? » The pan size must be proportionate to the quantity of ingredients. Calculate how many percent you want to scale the recipe.Calculate the surface area of the pan used in the recipe.Increase/decrease (2) by (1). This is the surface area of the pan you need.Using (3), calculate the length and breadth, or diameter, of the pan you may use. The height of your pan should be the same as mine or higher.A round pan's surface area is 3.1 x r x r. A square/rectangular pan's surface area is l x b. If you have no idea what I'm talking about or your little brain is threatening to explode, please seek assistance. A primary school kid (with a pass in maths) should be able to help you.
Hi, will the "seized" method work equally with Dutch processed or natural cocoa powder, or is it important to use one or the other for this recipe? (Which pls)
KitchenTigress Hi! Would you please tell me where can I buy a pan of the same size that you have used? I tried on amazon but there is nothing with that measurement :/
I just made this a couple of hours ago. It's gone now lol xD The cake itself is quite small but it was absolutely delish But mine turned out a bit dry probably because i have a small oven lol Since i enjoyed it too much. Subscribe lol xD
omg, i finally have time to bake after my tests. BEST RECIPE EVER. taste like the birthday cakes my parents bought me when I was living in Hong Kong.
the baking got my attention... but the piano got my admiration... such an elegant and beautiful combination, don't know if I feel like classical music or dessert..... so both. Thank you.
Nice recipe, works really well, thank u! The cake turns out very fluffy and soft, can't stop eating it!!
I'm in love! They are so beautiful! Been watching this video for a month now! Finally going to try it soon!
La mejor torta o pastel que he probado!!! Caída del cielo
wow. your recipes & videos are amazing.
Hi! Thanks for your generous recipe. I have tried your strawberry sponge cake recipe and it´s very light and fluffy except a bit dry . I think I may need to adjust the oven temperature and baking time. Anyhow, I love to test your recipe. Keep it up.
Hi Fallenangel, it´s a kind of hand mixer with balloon whisk attachment. I have one from Kenwood . Very nice to use it.
Lo hice con el doble de ingredientes y alguna pequeña variación y me quedó ESPECTACULAR. Muchas gracias por tu receta.Besicos
Glucose is hygroscopic, i.e. it absorbs water and slows down evaporation, hence keeping the cake moist. An emulsifier emulsifies, i.e. it makes water combine with fat. That also helps keep the cake moist but the emulsification makes the crumb tighter, less spongy and less fluffy.
I see...thanks so much for the reply. I'll let you know how it turns out when I try the recipe. Anyway...I already try your pandan chiffon cake and cupcake and cotton cheesecake. Everything turns out pretty good. Everyone loves it. Thanks again
really yummy.please bring new same but eggless video Pl with cake gel.
Thank you you always make it look so easy
awesome cake is looking. can u pls give me recipe of eggless cake using glucose same as u had made
I think that glucose makes the cake fluffier :)
It looks delicious thank
我們現在已經拌好巧克力，讓它冷卻下來了一點，加入10g牛奶,,看到巧克力糊變濃稠了嗎？加入1/2茶匙香草精1/8茶匙鹽，攪拌後讓它完全冷卻。取10G葡萄糖，以幫助保持蛋糕濕潤。這個東西很粘。然後，105克全蛋，再加上15克蛋黃。在開始攪拌先鬆開葡萄糖，開始囉....當蛋開始勾芡，加入80克幼糖，當打蛋器開始在麵糊留下明顯的紋路，降低速度以幫助去除大氣泡，這就是我們想要的，厚實流暢。分2次加入巧克力糊，每次加入後用打蛋器徹底拌勻,（幾乎）最後一滴，可儘管使用打蛋器，這個蛋黃糊不容易消泡。可可糊一定要和蛋糊混合均勻，用刮刀折疊和刮，直到你沒有看到可可糊，50G蛋糕粉+ 1/8茶匙小蘇打任何條紋，均勻灑在碗裡，輕輕用打蛋器拌勻，直到你看不到任何麵粉。剩餘的麵粉和小蘇打的一半。和以前一樣均勻灑碗的表面，我的打蛋器只是在麵糊表面輕拌，使麵粉和巧克力蛋糊拌勻,不形成硬塊
Love all your recipes. Can you pls show how to make char chui bun too tks
i love it when you say FLUFFY
Ari Triana That's amazing, because I didn't hear her say anything. ;)
Hi thanks for sharing this recipe please post eggless recipe with glucose i need soft and moist eggless sponge like bakery
Hi Kitchen Tigress!! I'm really impressed with your cakes and your techniques! I'm your new subscriber :D. I just want to ask a question though, can i use this cake for a black forest cake? I really want to make a black forest cake, but don't know the right cake that will make a great balance with all the other ingredients..i.e. cherries, whipped cream.. etc.. your suggestions would really be much appreciated! :)
Hello, I love your recipies. Thank you for sharing.
Wich is the difference between Sponge, Castella, Chiffon Cakes? I mean about the fluffynes, moisture, etc. In wich cases do you use each recipe? (with cream, fruits, jelly, etc) Because de procedures are a little different but de result aparently are de same, are they? Thank you so much
Hahaha . . . . It should because it is a nocturne, which is kinda like a lullaby for adults.
Hi, I have been looking for a whisk like yours, what is it called? the brand and so on. I can't even find it on Google images :(
Wahh this look sooo good... what size pan did u use?
I tried your recipe. It is really good, thank you.
However, when I want to do it without using cocoa powder, how will I use the "corn oil" and "milk" that are in your original recipe? Should I be using more flour for the cake? If yes, how much extra? Can you please explain? Thank you!
you know, if you oil your spoon slightly, the glucose will come out much more easily, and you won't waste any of it ;)
Hi I tried your chocolate cake recipe it was super soft .Thanks for sharing.I have a query if I can double the recipe(doubling everything,including Pan Size.Seeking your suggestion.
Thanks in advance.
i think you can
Chopin Nocturne Op. 9 No. 2!!! MY FAVORITE
I am a vegetarian and dont eat eggs so can u give me a sponge cake recepie without eggs which gives same result.
I see that you use balloon whisk attachment mixer attachment ... can we use just regular attachment btw ?
Hello KT,
Thank you for your wonderful instructional videos!
Unfortunately, from 1:45 on, the overlaid ingredients and instructions don't show properly anymore (same as in Castella cake!). Any chance to either fix that or add ingredients and instructions somewhere else? Thank you in advance! I would love to the Castella Cake a try…
Regards, Chuchichaeschtli
Reply ·
hahaha me too i even fell in sleep .
i had to rewind it several times but will try to make it really looks fluffy etc. good job ;)
this recipe look so delicious however not every one has a weighing scale while learning to bake for the first time.. it would be helpful if the measurements where also mentioned in teaspoons, table spoons, cups etc... for eg: 25g of corn oil equals how many tbs of oil...??
no
it's extremely unfortunate, but for a complex and super delicate recipe like spongecake, a weigher is definitely needed. I learned this the hard way multiple times. I tried so hard to do it without because i can barely afford to buy food sometimes... luckily weighers aren't too expensive! I got a small one on Amazon for around 15 USD. I hope that if you didn't get one until now that you may get one for a Holiday gift.
i think gram can equal ml
ex 25g=25ml
i alway use this method
1 2/3 tbsp
【Recipe】kitchentigress.blogspot.sg/2013/10/chocolate-sponge-cake-video-recipe.html
15g of egg yolk??? U used 3?
ingrédients
Тhе Оnlу Hоlistiс Sуstem In Ехxххistencе Thаt Will Show You Hоw To Curе Yоur Yеast Infеction, Eliminаte Caaaаndida Related Syyуmрtооооms аnd Regain Your Natural Inner Balancе -->twitter.com/2b7e71ad003a98c3f/status/784262969735516160 Fluffу Chocоlаte Sроngе Cake å å åŠ æµ ç µè ç
prikerlol o
KitchenTigress can l replace sugar in all resipes with glucose
beautiful music it made me feel Gud
Thanks for sharing. I found that whole egg sponge cake is the most difficult to make. I made it 5 times. None of the time gave me a good result and i ended up with a dense cake. How can i improve it? Appreciate any help.
What is the size of tne pan?
Is the glucose act like a cake emulsifier? I have a lot of cake recipe that need an emulsifier but can't find it here in us. So is the glucose act like emulsifier?
can i use another oil ? like vegetable oil and how if i use butter instead? x
May I know what whisk you're using ? Is it the same machine as your emulsion blender ?
A music/cake masterpiece!
Do we have to add the glucose? Is there substitute?
😍amo seus videos, obrigada por compartilhar seus dons com nosco😘
great, can I add more cocoa? I'd like to get a more dark cake
i want to make sheet cake from this recipe, a 9x13 sheet pan. should i just double the recipe? will baking it in a sheet pan affect the rising of it and, if it deflates a little, will it become too dense to use? made sponge cake before and i get a good rise, then as it cools it shrinks bad!
lovely, do you use water in the oven? thank you
oh that looks really grate!
Thank you very much for your video, EGGCELLENT
would this be too much batter for two round cake pans? well for a double stacked cake?
can you do steam cake? like apam polka dots :)
Urs looking or decoration is good but u didnt show how to make.
how do you make caster sugar? and where do you buy glucose in the US? Thanks.
get regular granulated sugar and put it through a spice or coffee blender (or magic bullet) to make it finer. you can use corn syrup for glucose syrup.
Can I double up the ingredients to make a bigger cake in a bigger tin? I assume a bigger cake will take longer to cook.
pureholy Quote from KitchenTigress blog:
i) Your cake pan is bigger/smaller than mine. How do you adjust the recipe? »
You must scale the recipe by the percentage difference in size.
Calculate the surface area of the pan used in the recipe.Calculate the surface area of your cake pan.Scale the recipe up/down by the percentage difference between the two pan's surface areas.A round pan's surface area is 3.1 x r x r. A square/rectangular pan's surface area is l x b.
If you can't handle the arithmetic, get a primary school kid to help you. You may want to pretend you're testing him/her.
j) You want to scale the recipe up/down. What pan size should you use? »
The pan size must be proportionate to the quantity of ingredients.
Calculate how many percent you want to scale the recipe.Calculate the surface area of the pan used in the recipe.Increase/decrease (2) by (1). This is the surface area of the pan you need.Using (3), calculate the length and breadth, or diameter, of the pan you may use. The height of your pan should be the same as mine or higher.A round pan's surface area is 3.1 x r x r. A square/rectangular pan's surface area is l x b.
If you have no idea what I'm talking about or your little brain is threatening to explode, please seek assistance. A primary school kid (with a pass in maths) should be able to help you.
Hi, will the "seized" method work equally with Dutch processed or natural cocoa powder, or is it important to use one or the other for this recipe? (Which pls)
She used Dutch-processed cocoa powder for this recipe.
i just want to ask what is this mean 2.1/2 tsp? how many i need to put
can I use corn syrup instead ?
Ya'know, I love your channel, but I really wish you wouldn't play the same song twice in a row...
Can I make this in cupcake form?
u dnt say or write the name of any ingredients so how will I know
i have never heard of caster suger before is it different than normal granulated surger
Castor sugar is also known as superfine sugar. It is finer than granulated sugar but not as fine as powdered sugar.
thank you for your efforts but please give us the ingredients
mariam ehap She did. Just click on the link in the description box.
I am not sure how to measure eggs in grams...please help
Just look at the video it's 3 eggs in this recipe
what can you suggest to substitute the glucose? thanks
Projekt Platinum Studios corn syrup
I wonder, is glucose just same like emulsifier?
liquid glucose is the same as corn syrup.
Sarah Le Moignan What about rice syrup ?
Elvita Jaurina not at all
were will we find glucose
It seems that the substitutes are covered by some transparent block.
were we will get glucose and 10grams how much 1teaspoons please answer me
1tsp = 5 ml ( for liquids )
1 ml = 1g
So two tsp
I cant see all of the subtitles? This happens in a few of your videos :(
Hi, i cant find glucose available in cake ingredients shop btw i m fr indonesia, are there any substitute?
yanni Adelle sirup gula yang sangat kental
I can't find the 20 x 12 x 5 cm pan anywhere, please help?
Phaedra Rogers Take any other that is large enough to hold the dough.
Where can I find the recipe of this cake?
+jijensworld
In video description?
recipe web page is not open.. :(((
Can I use corn syrup instead of glucose?
ginaf825 corn syrup glucose syrup and sugar syrup are all the same things
Great
Can i use chocolate i stead of cocoa powder?
so your cake is heavy, not fluffy.
Elisa Muñiz no unless if you wan't a bland chocolate cake that's overly sweet
thanks I heard not every cake has egg
eggless cake plz
What music it is?這是什麼音樂
It's a rectangular cake pan, not loaf pan.
KitchenTigress Hi! Would you please tell me where can I buy a pan of the same size that you have used? I tried on amazon but there is nothing with that measurement :/
why would you remove excess air bubbles .... that is wat makes the cake puff up :/
She is removing the big bubbles that will end up making big holes in the cake after baked, it was nesessary if you want your cake to look pretty :)
oooh ok ...good to know .thanks
Aykut. senne arıyorsunuz. Oktay ustanın. pasta listesibde
can I use a 20x20 square pan?
Ivy Nguyen no
Ivy Nguyen you have to 1.5 X the recipe
please I dont understand you add whole egge but you write whole egg and egg yulk
can I use canola oil instead ?
As long as the oil you are using is tasteless
CL Yin Can you use peanut oil or olive oil?
Can I use granulated sugar instead of caster sugar please
+Suzeth Catipon oh i thought these two are the same. no???
Hannah Song
oh thanks:D
i have no idea they are different.
they have some diffrent between the size
Suzeth Catipon yes
Suzeth Catipon any type of fine sugar would do just fine
Where are the instructions to the recipes
can we use any other oil instead of corn oil
Any oil that is tasteless (canola, sunflower, etc) will do
hi what can i substitute the corn oil with?
• send help • any flavor neutral oil like canola oil vegetable oil and sunflower oil
I just made this a couple of hours ago.
It's gone now lol xD
The cake itself is quite small but it was absolutely delish
But mine turned out a bit dry probably because i have a small oven lol
Since i enjoyed it too much. Subscribe lol xD
ybddfggj
hhj
gghhhbvcvvvvvvvvvgggffgttgttgghuui.
Is frosting too heavy for this cake?
Yes it need whipped cream
no. You can use some home made ganache. Boil mixed cream with sugar then add chocolate and butter
The cake need to be sperated layer to add ganache
erm.... glucose in eggs? I think the level of glucose contained in eggs is like.... negligible? Or are you trying to say albumin?
nope glucose
Fairytailslilangel sao toàn tiếng anh chả hiểu gì hết á
Oh it's the pan ! I just realise this uses a loaf pan size
can i double the ricepe?
Yes
Recept why no?
YUMMMY!
以后可不可以告诉我你放进去的是什么
I love this cake ♥ :)
Why is it mine doesn't seem to rise....
Mae Cheah beat the eggs intil ribbon stage
Mik gently with the wisk
Do not over mix
omg.. yummy