Belmerlion Sponge Cake / New Sponge Recipe
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- Опубликовано: 11 сен 2024
- Official Belmerlion Website: www.belmerlion.com
Facebook Page: / belmerlion
Associated with Bonding In The Kitchen: / @bondinginthekitchen3476
My new channel for animal lovers.
Belmerlion Pet Crafts: / @belmerlionpetcrafts6487
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.
Belmerlion Sponge Cake / New Sponge Recipe
Ingredients:
Pan Size: 20cm
4 Eggs (weighs 58 - 60 gr. each with shell)
80 gr. Plain Flour / All Purpose Flour
48 gr. Rice Flour
88 gr. Full Milk / Whole Milk
56 gr. Vegetable Oil
1/4 tsp. Salt
1/2 tsp. Baking Powder
140 gr. Fine Sugar
Food Colouring
1/2 tsp. Fruit Essence
Baking Temperature: 120°C
Baking Time: 60 minutes
After 60 minutes, increase the temperature to 150°C without opening the door, and continue to bake another 15 minutes. The 15 minutes start once you increased the temperature.
*********************************
For Pan Size 22 cm, or 2 x 15cm
5 Eggs (weighs 58 - 60 gr. each with shell)
100 gr. Plain Flour / All Purpose Flour
60 gr. Rice Flour
110 gr. Full Milk / Whole Milk
70 gr. Vegetable Oil
1/2 tsp. Salt
3/4 tsp. Baking Powder
170 gr. Fine Sugar
Food Colouring
1 tsp. Fruit Essence
Baking Temperature: 120°C
Baking Time: 60 minutes
After 60 minutes, increase the temperature to 150°C without opening the door, and continue to bake another 15 minutes. The 15 minutes start once you increased the temperature.
► Music
Happy & Upbeat Music by MusicToday80: / h. .
Attribution 3.0 Unported (CC BY 3.0)
creativecommons....
Music provided by Free Vibes: / freevibesno. .
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 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.
روعة 🔆❇🌈ابداع، لازم اجربها! 👍!😋😁🌈🌌🌠
WoW!!! Your tuts are just spot on. Huge fan of your channel. Keep up the amazing work. Good luck!!!👌💯
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.
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
Hmmm.... yellow my favorite colour now i will be eating it so am very happy. Thanks Michael
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
Lilac with pastel pink are such sweet & romantic combination,will try this shortly ,thks for sharing.
it's my one of the most favourite channel that I saw n most silent channel
I'm not to found of sponge cake myself, but this recipe is so creative and the colors are amazing.
Thank you for sharing.!!!!! 🍄🍄🍄
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 love your tutorial. detail oriented! I can clearly see the right consistency of the cake batter. keep up the great work 👍
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
OMG like the cake, the color. It looks so delicious. Thank you so much Michael you're the best 👍😍
Michael keep up the baking experiment. You are perfecting the test kitchen.
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.
I really appreciate the ingredient lists for 2 different pans. Your sponge cake recipe is always my go-to recipe.
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.
This my go recipe for all my vanilla cake Michael! Thank you for all of efforts to create this recipe ❤
Regards
Maria Profit
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 absolutely delicious and light and fluffy. ;-)
Thank for this new recipe. I am definitely gonna make it. 😁 👍
OMG thanks so much Michael, one of my favorite cake, yummy🍰🍰🤤😋
😊
I eat this cake in London years ago :-) gnummy :-)
Beautifulll, i like this cake thank you Michael 👍😊🙏🏻
Здравствуйте .Вы профессионал..видно...спасибо за красивые выпечки...Хотела читать комменты на русском языке...
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👏👏👍👍
Michael lim, I'm so thankful to you for all your recipes.....ill be making this one soon.....
Beautifully done as always great job from a gifted chef. I like the upbeat music 🎵 Michael. 🙋♀️👏🏻
Thank you for your kind words Brenda. 😊
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
I tried the old sponge cake and felt it was already perfect :D Time to try this new one and see!
Thank you so very much Mr Lim really appreciate your teaching and wish you more success.
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.
Look very nice and yummy. I would love to try. Thanks you very much. Merci beaucoup mille fois!
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, I really enjoy watching your videos
Beautiful...and looks yummyy..
I'll try it ..Thank you, Michael..
GOD's hand upon you..
سلمت يداك شيف مايكل
زين زين ممكن ترجمة لبعض مكونات
It looks testy and delicious
... Thank you for sharing the recipe... God bless you
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?
The sponge cake looks delicious.
Awesome 👍🇲🇺 you are the best.
Bedank Mr.Lim voor uw resep sponsce cake ...heerlijk.👍
That is such a beautiful sponge cake, I love the colours 😍
Nice to see a multi colored cake where the different layers have their own separate flavors as well as being colored
Micheal... Awesome.... You are the best thank you...from indonesia.... Gbu.
Mlm mbk.. Mbk y ikut resep ini success mbk..? Makasih information y.. Thanks
Thank you for sharing your recipe. I’m sure it’s to perfection already!
Thank you.
It sooo nice n simple to make a home thanks very 4 sharing perfect Micheal
For kimmy's birthday tomorrow...thx chef, selalu sehat yaa
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?
i think im not good in baking. just enjoy your video . love it. 🍭🍭🍭🍭🍭🍭🍭
Thanks a lot for your work sincerely and your delicious recipes
Me gustó todo la nueva presentación y la receta gracias se ve deliciosa😁😁😁🖒🖒🖒
may I ask with 170 gr of sugar ... how is the sweetness?? cause almost all the time the recipe that I tried they are all too sweet. thanks guys. Michael thank you so much for sharing the recipe. keep supporting you.
Excellent my friend !!!!
Thank you for the recipe Mr Michael. .one day I'll try this sponge cake
Looks wonderful 😍👍🏻👍🏻👍🏻
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
Could you provide a mochi recipe sometime?Also good job,your channel has both amazing recipes and aesthetically pleasing videos
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
Genius Genius Genius. Love it
Thanks for being kind to share your breakthrough. Can this cake be made without rice flour?
Gracias por tu receta, tiempo y dedicacion. Eres el mejor y tan lindo. Tratare de hacerlo. Cuidate bye
Wow!❤
Hi chef,i would like to thank you for your good work as always. 3/4 tsp is how many gr can i make ?
Thanks again for the Wonderful recipe...will surely going to try this one also💞💞💞💞
Thank you so much for the recipes. Im the beginner here. So lucky to find your channel, it is easy to follow and high success.
It is a bit silly to ask but can i bake 2 cakes at a time with the same temperature and time? Thanks Michael
Yes off course, only the 2 cake pans are on the same level.
Thank you so much for sharing recipe the cake so delicious
Thank you Michale
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. 🎂
Beautiful as always! :)
Wow! Just awesome! 👌👌👌👌👌
Hi there Michael Lim 先生😊 Thanks for this easy-to-follow recipe. I love the retro modern-ish vibe of the opening credits? Did you make them yourself? Thanks and more power!
Thank you and you are welcome. Is Adobe After Effect, If you know how to use AE, you can use a pre-designed theme and work it from there to tweet and alter the presentation any way you want to your liking. Still it needs some knowledge of AE. It is not an easy software.
Michael Lim
Your channel is getting better and better than ever. Really shows you want your channel to be the best, content-wise and design- wise. We are cheering for you, 先生😊
Thank you Michael Lim ,I will try it 😊.
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 tq for d recipe I keep following ur recipes.bt small req pls do add ingredients n cups as well ...it Vl help is a lot tq once again
I am going to open a restaurant and l love all the procedure or methods of cooking
that was so beautiful sir. i admire your work
thank you so much Mr Lim,in sha ALLOH I'll try.look soo yummy
It looks so delicious and pretty 😊😋
Thank you do much for this delicious recipe! This is the best recipe I have tried! Do you know the cook time for cupcakes?
You're the best!
Many greetings! from Argentina.
Thank you. Greetings from Belgium.
Ok...definitely....we...will....try....this ...super... yummy....recipe....👌👌👌😋😋
Thank u ..looks so yummy ..will definitely give it a try ....cheers
Its a nice cake...this video can be seeing it all over the world..you should give the ingredients in two version like Cups..so on.. not only in Gr ...because not everyone has scales in their homes...thk you.
With all respect, I understand what you getting at. Not everyone are brought up with cups measurements. If you don't have a clue or having problem converting, why should I be any different then you. Most of the time, people can get away with dense and heavy cake by measuring in cups, but not with soft and light cake. There is no room even a slightly difference amount of ingredients accuracy, it will cost the cake to fail. Any passionate baker and good baker would know that only metrics measurements are more secure when comes to accuracy.
thank you a lot...a very nice recipe as usual.
Amazing as always, thank you Michael.
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 ❤❤❤🌷
saya sangat senang krn mendpt resep" yg sy inginkan...Thx.🙏👍
wowww i love this cake,try at home after that,thank u 😍
Cám ơn Bạn rất nhiều, chúc Bạn nhiều mai mắn (Thank you very much, I wish you all the best wishes)
Very good creativity....
Wooooowwwww chef
Plz chef can u tell me
Can I replace rice flour with corn Starch
Love the recipe but where to buy fruit essence??? 😊😊😊
Hi Michael:)
I will try this. Looks very Nice. You're super good.
Can i ask why you use riseflour?