I watched your video and have made these cakes, but I have to say, my cakes are about 6 to 8 inches high and yours are not, I think it is because of the way you are adding the flour while the egg whites are in the mixer, this is really a no no. I suggest that you try carefully FOLDING it in and you won't loose the height and that is so for all the cakes as each time just before you pour in the batter I notice it's flat looking, the folding is the key. (Try it for yourself and see the difference)
@iamsouley
Жыл бұрын
This video... is heaven sent for all of us amateur bakers who are learning.
@dedriepyatte5784
3 жыл бұрын
ALSO, when you add the butter, take the melted butter in a separate bowl then add a small amount of batter to this and stir, once it is incorporated then add it to the main batter..that way it will not flatten the batter.
@vlgr8ter
3 жыл бұрын
I'm not sure why you've had dense cakes when using oil as the fat of choice because it should actually be the opposite - oil leads to more 'moist' tasting cakes when compared to other fats such as butter. This is because of how the two fats behave at room temperature - butter is semi-solid while oil is liquid; this is also why butter cakes appear to taste more moist when slightly heated (the butter is starting to melt). It is for these very reasons that chiffon takes typically uses oil as the fat of choice - you want the cake to be moist, fluffy and airy, and oil achieves these criteria the best. The primary reason you would use butter over oil in cakes is because of the superior flavour, not because of 'moistness'
@Mariofan-ld2em
3 жыл бұрын
JP from Miami thank you so much yes you’re not a pastry chef but you do a great job thank you very much for the recipe
@Brbgtgkms
2 жыл бұрын
You had a piece of shell in the eggs of the sponge cake, not sure of you took it out or not lol
@julieannlegore3514
3 жыл бұрын
Now I fully understand the difference of those 3 cakes.. thanks for this Juma..
@brendonmills4803
2 жыл бұрын
So….lovely tutorial. But are we going to ignore that big piece of eggshell in the first batch😂😂😂😂😂
@pragyanandanbanjare193
2 жыл бұрын
Beat the egg whites in medium speed, Got it, now I know why my siffon cake got puffdown. I was using high speed
Thanku I have cooked 10 cakes in the last week trying sponge and the general etc But your video is helpful :)
@billchambersmarquez1964
2 жыл бұрын
Cakes are baked not cooked use the correct terminology!
@natraajgarima
2 жыл бұрын
@@billchambersmarquez1964 Thanks. You just saved me from a lifetime of mistakes.
@Jalyced22
2 жыл бұрын
But baking is cooking. And I know a rude person when I see one.
@heavenoo4999
3 жыл бұрын
Can we bake cake without eggs ???
@ggk5195
3 жыл бұрын
Lots of videos. Just type eggless cake in the search bar in youtube.
@billchambersmarquez1964
2 жыл бұрын
You can but the texture of the cake will be tough
@etlay5684
3 жыл бұрын
I've been baking for years but lately my genoise cake failed miserably, as soon as I mix the fat in, big bubbles form then the batter deflates and it has two layers when it's baked , any ideas why ?
@disgustedbyyourstupidity9895
3 жыл бұрын
what fat do u use? oil or melted butter? heat the butter just a bit until it half melted and stir it, it will become completely melted but not so liquidy/runny. before u mix in the fat, try to mix a bit of the batter with the melted butter. and then u can mix it with the rest of the batter. (sorry english is not my first language, but yeah that was based on my experience)
@disgustedbyyourstupidity9895
3 жыл бұрын
@simplegateaux yesss. in my case when i've reached the ribbon stage, add 1 min more mixing with the low speed, it helps the bubbles become more homogeneous and stable
@francescalee234
3 жыл бұрын
Thank you for all the useful information given ..may i know if i m making a butter dried fruits cake..which will be the best? Thank u
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