Dear followers, here is my newly developed sponge recipe. After so much time and effort invested in this recipe. I am proudly to share it with you. It is still in a experimenting stage, but it has subpassed the perfection in appearance, texture and taste. The only thing I will be still working on is the open pores on the surface of the cake. Once I succeeded, I will update you guys. So meanwhile, enjoy this new sponge recipe has to offer. Wish you all success of making this.
Hi micheal.. I did a lot of recipe from your channel. It very Success Thank u so much teacher. In this recipe can I replace the rize flour with corn flour.. ?
Thank you for this recipe! I accidentally sent the temperature to 150c and not 120c. Before I realized it, 40 mins already passed. Surprisingly, the cake still turned out to be delicious and amazing. Thank you again for such a wonderful recipe Chef Michael!
I just made this! This is the best sponge cake recipe I've done. Your technique works like magic! All videos are amazing and you're so generous sharing your skills. Thank you so much Chef Michael.. you taught me more than offline classes I've attended. Blessed you..
Thankyou dear Sir for your videos I was once made to feel like I was not clever enough to bake, now I feel so intelligent because I learn from the best. Thankyou for your time you sacrifice.
Thank you so much Michael! I so love the color combi and it looks so yummy too! I would surely do this soon! Im so grateful that i have discovered your channel. Im not a profesional baker but baking is truly my passion! More power and God bless - from Philippines with love!
Hi Michael, thanks a lot for your recipe! I tried this recipe today and the open spores you mentioned were very minimal. The sponge is really soft and moist, no need to use sugar syrup at all. Thanks again Michael!
Thank you Mr Michael Lim ... I have tried to make this recipe and it works ... very soft and I try to reduce the sugar to 20 grams and the sweetness is right for me
Merci pour toutes les jolie recettes jai vue tous vos vedeo et jai. Eseaie la jinoise a la vanille jai rieussi et jai obtenue un tres bon resulta mile merci vous saites un grand chef votre admiraratrise de l'algrie
Looks so beautiful. Gonna try this for sure. I love the colors. Also thanks a lot of giving us the measurements in grams. It's very easy to use and accurate.
All ur recipes it's the best one and anyway today it's a year that i follow ur recipes that i do and no one's failed, so much great and fluffy. Whre the all my family loves chiffon cake's no matter what !. Thanks and with my heart to u chef Michael Lim and all the best fr ur career. Jesus bless u and greet frm Italy 🇲🇨🇮🇹👍.
I just tried this recipe today and it came out amazing! It’s so soft and delicious! The amount of sweetness is perfect. This is the best sponge cake recipe that I’ve come across and will be my go-to from now on. If I were to make them into cupcakes or a half sheet, what temperature and how long should I bake them at? Thank you so much, Michael Lim.
Hi mr.Michael...I'm from Jakarta (indonesia), your recipe so simple and i have tried it and so delicious - thanks again michael...i always wait your new recipe ...Amithofon
It looks so beautiful. Wonder about the taste with rice flour in it. Will find out soon. Anything to reduce APF... I actually think the larger pores look kind of nice...really like a sponge you know.
Me encanta este canal, muy buenas recetas, el paso a paso super bien, gracias por los videos Michael, me gustaria ver paso a paso de mini pasteles. Saludos CDMEX
Thanks fr the recipe handsome chef🤗😇 My mother love ur sponge cake recipe it's almost same like Malay Bahulu(mini sponge cake) taste it's so delicious👏👏👍👍
Thank you so much🙏Michael.Really i want to know these receipe .Because if you don't show and learn , I will learn for cake other teacher in real life.Really really thank you so much.I pray for you Buddish bless you.I'm looking your video in Myanmar.
Hello Michael, thank you for sharing this lovely recipe. Do you know is there a substitute for food coloring? I mean natural colors like turmeric, dried freeze fruit/veggie powders. Do you think they will affect differently baked goods?
Hello when you use plain flour what protein percentage is it here in Australia we have cake flour which is low protein then pastry flour and from there the percentages go up to 13 % and more thank you in advance
Have made the cake.It's a great success for me to bake such a beautiful sponge cake in my entire baking life(beside the sponge cake mix). All my family members love your new sponge cake. They complaint that the cake is a bit too small and isn't enough for the whole family. So, I thought of making it bigger, say a 10" cake for my grandson's birthday in this coming August. May I know how much more ingredients to add on for making this sponge cake? Awaiting for your precious advise anxiously. Thank you very much, chef.
Hi Michael, can you make hurricane roll cake? I tried to make one but the pattern doesn't form. If you can make it, please show us how to make it. Thank you.
Thank you for your efforts and it is very kind to share your recipes with us all. =) I have tried other recipes and it is delicious. I have a question. I make two dough cake at a time. can I cook the cake one by one?
Hello, it looks very lovely and i'am going to try it today had just 2 questions if i may plz what are the colors you used, and why the swerling in the pan thanks and good luck god bless
Hi Michael, u r really very awesome your recipes your accuracy and thanks alot for the different pans size ingredients .but I want to ask you can I use the corn flour instead of the rice flour or can I grate some rice at home.thank you
There is a different between rice flour and corn flour. Please do some research online. Home make rice flour can never get as fine as store bought rice flour. I am sure you can find rice flour easily anyway this days. Otherwise, order it online.
Hi Michael this sponge looks good to bake ... I have a question to you can the sponge be made in a square tin if so what size ??? also is it possible to divide the mixture for the smaller round sponges and colour the mixture for each pan after mixing dividing the mix in half. would adding the colour then compromise the sponge when cooking.. An answer would be much appreciated Many thanks Carol ...
Any square pan 18cm x 18cm will do for this recipe. I don't recommend dividing the cake batter and colour them with different colours. You are risking the cake batter to deflate while mixing for too long.
@@michaellim Thank you so much for the quick reply you are a star I have just taken out of the oven the 20cm sponge and it looks fab. IT rose to the top and a little above but not as much as your one and I had only a few bubbles maybe because with the sugar for the egg whites I used vanilla caster sugar homemade putting a vanilla pod in sugar the egg whites whipped up to a thick cream and left a trail so not sure if that was the reason for not such a high rise. Anyway, its soft and spongy and orange looking with the colour I used and pleased with my afternoon bake. ,x ps it will be gone when the vultures (my grandchildren arrive ) LOL ...
Love your cakes. Love ur recipes. Kindly increase the font size for your letter. Green background with white font is difficult to read. Thank you so so so much. You are the best
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Dear followers, here is my newly developed sponge recipe. After so much time and effort invested in this recipe. I am proudly to share it with you. It is still in a experimenting stage, but it has subpassed the perfection in appearance, texture and taste. The only thing I will be still working on is the open pores on the surface of the cake. Once I succeeded, I will update you guys. So meanwhile, enjoy this new sponge recipe has to offer. Wish you all success of making this.
Michael Lim I made donuts they were great thanks
Hi micheal.. I did a lot of recipe from your channel. It very Success
Thank u so much teacher.
In this recipe can I replace the rize flour with corn flour.. ?
It's lovely! Perfect!! No need to change a thing! Thank you! ❤
Michael Lim, you're the best.
Thanks ❤
Thank you for this recipe! I accidentally sent the temperature to 150c and not 120c. Before I realized it, 40 mins already passed. Surprisingly, the cake still turned out to be delicious and amazing. Thank you again for such a wonderful recipe Chef Michael!
I just made this! This is the best sponge cake recipe I've done. Your technique works like magic! All videos are amazing and you're so generous sharing your skills. Thank you so much Chef Michael.. you taught me more than offline classes I've attended. Blessed you..
Thankyou dear Sir for your videos I was once made to feel like I was not clever enough to bake, now I feel so intelligent because I learn from the best. Thankyou for your time you sacrifice.
Thank you so much Michael! I so love the color combi and it looks so yummy too! I would surely do this soon! Im so grateful that i have discovered your channel. Im not a profesional baker but baking is truly my passion! More power and God bless - from Philippines with love!
God bless you too. 😊
I was looking for a recipe that had rice flour, I loved it, thank you very much!
I'm not to found of sponge cake myself, but this recipe is so creative and the colors are amazing.
Thank you for sharing.!!!!! 🍄🍄🍄
Lilac with pastel pink are such sweet & romantic combination,will try this shortly ,thks for sharing.
Hi Michael, thanks a lot for your recipe! I tried this recipe today and the open spores you mentioned were very minimal. The sponge is really soft and moist, no need to use sugar syrup at all. Thanks again Michael!
There is no need for sugar syrup for asian sponge cake, except European sponge like French Genoise (French sponge). Wish you lots of success.
Hmmm.... yellow my favorite colour now i will be eating it so am very happy. Thanks Michael
I love your tutorial. detail oriented! I can clearly see the right consistency of the cake batter. keep up the great work 👍
I really appreciate the ingredient lists for 2 different pans. Your sponge cake recipe is always my go-to recipe.
OMG like the cake, the color. It looks so delicious. Thank you so much Michael you're the best 👍😍
Thank you Mr Michael Lim ... I have tried to make this recipe and it works ... very soft and I try to reduce the sugar to 20 grams and the sweetness is right for me
This my go recipe for all my vanilla cake Michael! Thank you for all of efforts to create this recipe ❤
Regards
Maria Profit
روعة 🔆❇🌈ابداع، لازم اجربها! 👍!😋😁🌈🌌🌠
WoW!!! Your tuts are just spot on. Huge fan of your channel. Keep up the amazing work. Good luck!!!👌💯
Merci pour toutes les jolie recettes jai vue tous vos vedeo et jai. Eseaie la jinoise a la vanille jai rieussi et jai obtenue un tres bon resulta mile merci vous saites un grand chef votre admiraratrise de l'algrie
Looks so beautiful. Gonna try this for sure. I love the colors. Also thanks a lot of giving us the measurements in grams. It's very easy to use and accurate.
Michael to such precesion ....your guidelines are spot on...the outcome is enormous
Michael keep up the baking experiment. You are perfecting the test kitchen.
I baked the cake today. It's delicious. It's easy to follow and the oven setting was perfect. Thank you for sharing your recipe.
All ur recipes it's the best one and anyway today it's a year that i follow ur recipes that i do and no one's failed, so much great and fluffy. Whre the all my family loves chiffon cake's no matter what !. Thanks and with my heart to u chef Michael Lim and all the best fr ur career. Jesus bless u and greet frm Italy 🇲🇨🇮🇹👍.
God bless you too and many greetings from Belgium. 😊
I just tried this recipe today and it came out amazing! It’s so soft and delicious! The amount of sweetness is perfect. This is the best sponge cake recipe that I’ve come across and will be my go-to from now on. If I were to make them into cupcakes or a half sheet, what temperature and how long should I bake them at? Thank you so much, Michael Lim.
Hi mr.Michael...I'm from Jakarta (indonesia), your recipe so simple and i have tried it and so delicious - thanks again michael...i always wait your new recipe ...Amithofon
it's my one of the most favourite channel that I saw n most silent channel
Thank for this new recipe. I am definitely gonna make it. 😁 👍
Thank you so very much Mr Lim really appreciate your teaching and wish you more success.
It looks so beautiful. Wonder about the taste with rice flour in it. Will find out soon. Anything to reduce APF...
I actually think the larger pores look kind of nice...really like a sponge you know.
Beautifulll, i like this cake thank you Michael 👍😊🙏🏻
Beautifully done as always great job from a gifted chef. I like the upbeat music 🎵 Michael. 🙋♀️👏🏻
Thank you for your kind words Brenda. 😊
Michael lim, I'm so thankful to you for all your recipes.....ill be making this one soon.....
Looks absolutely delicious and light and fluffy. ;-)
Look very nice and yummy. I would love to try. Thanks you very much. Merci beaucoup mille fois!
Thank you for sharing your recipe. I’m sure it’s to perfection already!
Thank you.
It looks testy and delicious
... Thank you for sharing the recipe... God bless you
Me encanta este canal, muy buenas recetas, el paso a paso super bien, gracias por los videos Michael, me gustaria ver paso a paso de mini pasteles. Saludos CDMEX
Thanks fr the recipe handsome chef🤗😇
My mother love ur sponge cake recipe it's almost same like Malay Bahulu(mini sponge cake) taste it's so delicious👏👏👍👍
Thank you, I really enjoy watching your videos
Thanks a lot for your work sincerely and your delicious recipes
OMG thanks so much Michael, one of my favorite cake, yummy🍰🍰🤤😋
😊
I tried the old sponge cake and felt it was already perfect :D Time to try this new one and see!
Beautiful...and looks yummyy..
I'll try it ..Thank you, Michael..
GOD's hand upon you..
Thanks again for the Wonderful recipe...will surely going to try this one also💞💞💞💞
Thank u ..looks so yummy ..will definitely give it a try ....cheers
Bedank Mr.Lim voor uw resep sponsce cake ...heerlijk.👍
Thank you Michael Lim ,I will try it 😊.
Thank you for the recipe Mr Michael. .one day I'll try this sponge cake
That is such a beautiful sponge cake, I love the colours 😍
Wow! Just awesome! 👌👌👌👌👌
that was so beautiful sir. i admire your work
Looks wonderful 😍👍🏻👍🏻👍🏻
saya sangat senang krn mendpt resep" yg sy inginkan...Thx.🙏👍
The sponge cake looks delicious.
Thank you so much🙏Michael.Really i want to know these receipe .Because if you don't show and learn , I will learn for cake other teacher in real life.Really really thank you so much.I pray for you Buddish bless you.I'm looking your video in Myanmar.
Thank you so much for sharing recipe the cake so delicious
I eat this cake in London years ago :-) gnummy :-)
Amazing as always, thank you Michael.
Hello Michael, thank you for sharing this lovely recipe. Do you know is there a substitute for food coloring? I mean natural colors like turmeric, dried freeze fruit/veggie powders. Do you think they will affect differently baked goods?
Hello when you use plain flour what protein percentage is it here in Australia we have cake flour which is low protein then pastry flour and from there the percentages go up to 13 % and more thank you in advance
Beautiful as always! :)
Awesome 👍🇲🇺 you are the best.
Gracias por tu receta, tiempo y dedicacion. Eres el mejor y tan lindo. Tratare de hacerlo. Cuidate bye
Thanks for being kind to share your breakthrough. Can this cake be made without rice flour?
For kimmy's birthday tomorrow...thx chef, selalu sehat yaa
Excellent my friend !!!!
It sooo nice n simple to make a home thanks very 4 sharing perfect Micheal
Hi chef,i would like to thank you for your good work as always. 3/4 tsp is how many gr can i make ?
You're the best!
Many greetings! from Argentina.
Thank you. Greetings from Belgium.
i think im not good in baking. just enjoy your video . love it. 🍭🍭🍭🍭🍭🍭🍭
It looks so delicious and pretty 😊😋
Genius Genius Genius. Love it
Ok...definitely....we...will....try....this ...super... yummy....recipe....👌👌👌😋😋
Lovely recipe just wondering if I can omit rice flour and use cake flour
thank you so much Mr Lim,in sha ALLOH I'll try.look soo yummy
Have made the cake.It's a great success for me to bake such a beautiful sponge cake in my entire baking life(beside the sponge cake mix). All my family members love your new sponge cake. They complaint that the cake is a bit too small and isn't enough for the whole family. So, I thought of making it bigger, say a 10" cake for my grandson's birthday in this coming August. May I know how much more ingredients to add on for making this sponge cake? Awaiting for your precious advise anxiously. Thank you very much, chef.
You are good mentor forever .....always follow you.special thanks for giving this yammy recipe before 10th may.10 th may my son birthday.
I wish your son a happy birthday. 🎂
thank you a lot...a very nice recipe as usual.
Thank you do much for this delicious recipe! This is the best recipe I have tried! Do you know the cook time for cupcakes?
Me gustó todo la nueva presentación y la receta gracias se ve deliciosa😁😁😁🖒🖒🖒
Hi Michael, can you make hurricane roll cake? I tried to make one but the pattern doesn't form. If you can make it, please show us how to make it. Thank you.
Thank you for your efforts and it is very kind to share your recipes with us all. =) I have tried other recipes and it is delicious.
I have a question. I make two dough cake at a time. can I cook the cake one by one?
Hello, it looks very lovely and i'am going to try it today had just 2 questions if i may plz what are the colors you used, and why the swerling in the pan thanks and good luck god bless
wowww i love this cake,try at home after that,thank u 😍
Nice to see a multi colored cake where the different layers have their own separate flavors as well as being colored
Hi Michael, u r really very awesome your recipes your accuracy and thanks alot for the different pans size ingredients .but I want to ask you can I use the corn flour instead of the rice flour or can I grate some rice at home.thank you
There is a different between rice flour and corn flour. Please do some research online. Home make rice flour can never get as fine as store bought rice flour. I am sure you can find rice flour easily anyway this days. Otherwise, order it online.
Michael Lim،😄😄😄 thanks alot for your reply and I will find this rice flour.. thanks again from Egypt
Very fantastek Thanks for you chief...
Amazing !! I wanted to say I follow your videos from Canada and now I am living in Belgium for school - which I guess is where you're from
Wow that is far away from home. Which part in Belgium are you located right now? Yes i am from Belgium. 😊
Michael Lim I'm in Gent :)
Gent is not far from me, about 38 km. 😊
Thanks....
What use for the rice flour?
Can you substitute rice flour with plain flour?
Very good creativity....
Could you provide a mochi recipe sometime?Also good job,your channel has both amazing recipes and aesthetically pleasing videos
👏👏👌👍 Lindo!
Brazil. 🇧🇷
God bless you.I will try it.👌👌
Donia Anderios, god bless you too.
Jangrez Khan, My channel is not a pick up place. Please leave the lady viewers alone. Thank you.
Michael Lim thanks brother Micheal ❤❤❤🌷
Perfect recipe 👍
I am going to open a restaurant and l love all the procedure or methods of cooking
سلمت يداك شيف مايكل
زين زين ممكن ترجمة لبعض مكونات
Hi can you give details on the ingredients and pan size and oven temperature if i were to bake an 11 or 12 inch square sponge cake?
Baru masuk Subscriber .dan saya suka dengan masakan anda 😚😚
Hi Michael this sponge looks good to bake ... I have a question to you can the sponge be made in a square tin if so what size ??? also is it possible to divide the mixture for the smaller round sponges and colour the mixture for each pan after mixing dividing the mix in half. would adding the colour then compromise the sponge when cooking.. An answer would be much appreciated Many thanks Carol ...
Any square pan 18cm x 18cm will do for this recipe. I don't recommend dividing the cake batter and colour them with different colours. You are risking the cake batter to deflate while mixing for too long.
@@michaellim Thank you so much for the quick reply you are a star I have just taken out of the oven the 20cm sponge and it looks fab. IT rose to the top and a little above but not as much as your one and I had only a few bubbles maybe because with the sugar for the egg whites I used vanilla caster sugar homemade putting a vanilla pod in sugar the egg whites whipped up to a thick cream and left a trail so not sure if that was the reason for not such a high rise. Anyway, its soft and spongy and orange looking with the colour I used and pleased with my afternoon bake. ,x ps it will be gone when the vultures (my grandchildren arrive ) LOL ...
Can corn starch be used instead if rice flour?thanks
Love your cakes. Love ur recipes. Kindly increase the font size for your letter. Green background with white font is difficult to read. Thank you so so so much. You are the best
Micheal... Awesome.... You are the best thank you...from indonesia.... Gbu.
Mlm mbk.. Mbk y ikut resep ini success mbk..? Makasih information y.. Thanks