Why You Should Cool Your Sponge Cakes Upside Down
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- Опубликовано: 9 фев 2025
- Chiffon Cake (yield: two 8-in round layers)
1.75 c (210g) cake flour, sifted
1.5 tsp baking powder
1/2 tsp fine salt
3/4 c (150g) sugar
1/2 c (100g) vegetable oil
6 egg yolks
1/2 c (113g) water
1.5 tsp vanilla
6 egg whites
pinch of cream of tartar
1/2 c (100g) sugar
1. Whisk together the oil, yolks, water, and vanilla in a mixing bowl.
2. Add cake flour, baking powder, salt, and first sugar and whisk to combine.
3. In the bowl of a mixer, whisk the egg whites with a pinch of cream of tartar until frothy. Add the second sugar one tablespoon at a time and continue to mix on medium-high speed until medium peaks form.
4. Gently fold the meringue into the first mixture.
5. Evenly distribute the cake batter between two 8-in cake pans that have been prepared with only a circle of parchment paper on the bottom (no grease!)
6. Bake at 350F for 30-35 minutes or until golden brown and a toothpick comes out clean.
7. Remove from the oven and let the cakes cool upside down on a sheet of parchment.
8. Once completely cool, remove the cakes from the pan.
With so many of your shorts about how to make sponge cakes rise better I feel like it's gonna escape the oven if you combine all these tips
lol
ah yes the skyrim helmet
@Rheaddonite Mezereum W
@Rheaddonite Mezereum
It grew too big and left?
I thought only children did that.
Ah yes, the sponge cake revolt “give me 🗽 or give me ☠️ !!!! 🔥
for anyone confused, these tips are for egg based cakes with little additives that make then rise ( so just using air) such as chiffon, angel food, and sponge. strangely though genoise is fine with greased pans
Thanks so much! What about those fluffy Japanese cheesecakes? I'm pretty sure they're egg-based right?
@@mira.r japanese cheesecake? those don't normally need aluminum pans/non greased pans since they barely rise!
What about layer sponge cakes? I use butter creaming method.
@@alisonbakes6351 i go by flour content! not too sure about how butter affects the rise and stability of the sponge cake, but if you're creaming the butter or adding baking power or baking soda, theres normally no need for a aluminum cake pan. generally cakes with more flour can rise and hold on their own. but every cake recipe is different so it's best to experiment with a recipe that you already like and use :)
I was thinking about why my cakes dont turn out like this …
I like how your tips aren't the clickbait "they don't want you to know this" product placement stuff. They're actually good and practical.
Agreed
And that's why I love them. They are quick concise factual videos with practical benefits in cooking.
THANK YOU!! I made a sponge cake once for a tres lesches recipe and everyone elses sunk while mine didnt and i had NO clue as to why. I could never recreate that perfect sponge cake. Didnt realise me flipping it upside down to cool is what helped! Great tip for next time thanks
Hello upside down and still in the pan not removed. I don't think you ever kept a cake upside down in a pan before.
your shorts are honestly so informative and so underrated bro
He gets millions of views, has 400 thousand subscribers, and all the comments are positive as hell lol I don’t think that’s underrated 😅😂
How is this by any means underrated? Every time I see a comment like this I die a little inside - it’s not underrated if somebody’s got thousands of people subscribed to them and millions of views on a lot of videos. The word ‘underrated’ really lost its meaning.
idk, i need ann reardon to confirm all this
@@goofyrat2938look. i just wanted to show my appreciation for this youtuber and since i was relatively early and this video just appeared while i was scrolling, the video had gotten not much likes at the time. i doubt you would need to fact check your praises but sorry if i had offended you but i guess that is inevitable online where there are so many people who are able to interact with each other
@@goofyrat2938 man shut up. Yall always got something to complain about .
I don’t even like sponge cake but collect these facts to be a better grandma one day
To be a better grandma in the future you need to starts early though.
This is adorable. You go future grandma! 👏
Hooray for future strawberry short cakes at grandma's house! You got this!
A noble pursuit ❤
@@wrenpeach6707im thirsty
We usually grease and then flour the pan and it comes out great. The upside down method is a new one. Will have to try that one.
I wouldn't recommend turning it upside down if you used grease and flower because the cake could fall out of the pan and collapse and be ruined. Only turn it upside down if you're confident it won't just end up sliding right out. You're better off cooling it right side up if you're baking it with a non stick pan and/or grease and flower.
@@DoneWEvry1yeah I was wondering that with it being greased it would probably fall right out
Not if you filled & floured the tin properly before baking.
Unfortunately, if u greease and dust ur cake pan well, there's no how u can cool upside down without the cake releasing from the tin. Unless it's a shall Tin
Shallow Tin I mean
Your shorts remind me a lot of Good Eats. Old food network show starring Alton brown back when he had hair. The way you combine the “how” with the “why” in your explanations kinda reminded of that show. Great vids man keep it up.
True. First time I knew this was from an Angel Food box cake. It actually SAID to cool upside-down!!
Thank you so much for sharing ❤❤
Dude this is brilliant! I always wondered by some recipes said “don’t grease the walls only bottom”
Same!!
as a sponge cake myself, these tips have really helped.
i don't bake at all but i find it fascinating to watch how these subtle differences result in such different looking baked goods
it really does sell the saying the baking is a science, because before his shorts, I never gave it credence is deserved. Because of its concise nature I feel more confident in trying new recipes as he's teaching logic that get lost in longer videos that somehow expect you to already understand certain terms that actually don't make sense for a casual baker
These videos are excellent. Doing it the wrong way to show a proper comparison is far better than just saying what you’re doing while you’re doing it.
I like this guy. he doesn't just teach, he explains
This solves my issue with making sponge cakes. I’ve been trying so many different levening agents with no luck. I’ve never heard to not grease the pan
You are so awesome. Taking my baking to another level. Hope your channel blows up if it hasn't already.
Thank you so much for these explanations. I very much appreciate your mastery and communication. Since my mom and grandma passed away I have had such a cooking void in my life, because I grew up in a big family that fell apart when the matriarch s passed. 💔 you are filling that void. God bless you.
I never thought about flipping the pan while it cools. I can't wait to try it!
FINE. You got my follow.
You’ve taught me so much over the past couple of weeks. You earned it.
Just use butter and flour to make any cake pan non sitck. The flour stops the batter from sinking. Easy alternative of you have no parchement around.
I love your videos. They’re amazingly informative and just so awesome. As a former science teacher turned baker, I honestly love how you compare the right and wrong techniques.
My son is 4 and loves learning about baking. We watch your videos together and bake on the weekends. Thank you so much for such great content!
I don't bake, but watching these videos makeS me....BELIEVE!
As someone who only bakes to eat cake, this was good to know! I hate having to trim cakes to level them for icing and refuse to do it so now I can have more level cakes anyway!
You’re a legend - you have a beautiful teaching gift
This information is so useful and explains around 90% of my baking failures 😂
Oh my gosh, THANK YOU!!! Two wonderful tips I can use tomorrow.when baking my mil's 85th Birthday Cake- a strawberry cake from scratch! No jello no boxed mix just fresh berries and freeze dried for the frosting....I can't wait!!❤
I need a 10-hr compilation of these tips 😭
These are actually extremely helpful and concisely made videos, dude. I’m very impressed with your content. Little things that can help to elevate the home cook.
I just want you to know that your channel is exactly what I always wanted and needed
I love this guy because instead of showing a specific recipe he shows you how to just bake so you can make your own stufd
tryna follow all the instructions and not mess up cuz' my ingredients are limited is what I always did and that is why I LOVE your informative recipes with 5 easily available ingredients :DD
So many rules I wouldn't think of
Same, and I bake a lot. Nobody told me drying the cake upside down would help reducing the indent in the center, but oh well
That's why bless this channel for teaching all of these to us for free
you're very good at giving baking tips and tricks. explaining and showing each outcome of your baked goods
You have no idea how useful these videos are❤❤❤
Also important to avoid using non-stick cake pans for the same reasons. My first angel food cake flopped out of the pan and collapsed immediately. I purchased an aluminum pan the next day.
funny because whenever i use it i literally cannot get the cake out of the pan, or it comes out with ALL the outside peeled off lol
How do you get it out though?
@@Hi.idkwhatimdoing My angel food cake pan has a removable base. Cut around the edges with a thin knife and out it comes. Once the base with cake is out, cut along the edges of the base and the middle. Comes right off.
But doesn't it burn like this? It burns for me, how to avoid it? I usually test if it cooked by poking a toothpick and see if it's sticking or not, I check every 5 minutes
@@fav13andacdc ohh I’ll look for one next time. Thanks
I'll just add this video to my large collection of every video of yours I saw so far 🥰. It's absolutely brilliant how helpful you are.
I honestly don’t know why I never thought of that before. Thank you because this has been sending it drives me insane when I’m trying to make this kind of cake thank you thank you thank you thank you.
Wow! I made spongecake once many years ago with not great results. You just taught me both things I had done incorrectly. Thank you!
why does "yes grease" make me roll on the floor 💀
Funny grammatical error
@@rl3d2008 ikr
Where has this channel been all my life? Amazing videos. ❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Thank you for teaching us and explaining well the concepts for a light and fluffy sponge cake. Now all I need is to make this ASAP!!
Thank you so much! Now I know why my sponge cake always dents and flatten when it's cooled down. I should've put it upside down!
Mind blown... and strawberry season is just around the corner 😋 I'm going to remember this!
I'm loving these tips. So many of the questions I never thought to ask have been answered.
I don’t even bake but this is actually very informative lol
I love your hand writing
I gotta say, I love this channel
I made sponge cake twice in a row couple of years back thinking I was messing up the whipped egg whites stage and that’s why it was deflating. I gave up on that cake after that. But I should try again
Growing up in Sweden we always buttered and breaded the pans with breadcrumbs and this helps with both the lift and the removal afterwards and growing up with this type of sponge-cake i have always preferred the butter and bread method to any other
Dude his videos are so hood and I actully tried them and they work
These are tips for all cakes you know. Especially the cooling method I hate when my cakes sink I always upside down cool
If you aren't making a meringue cake like chiffon or sponge or Genoise and your cakes are sinking in the middle it's because they aren't fully baked
@@dangerxbadger2300 really? My sponge cakes always sink while it is cooling
@@luna8279 then they aren't fully baked, you're baking at the incorrect temp, or your oven is losing heat during the baking process(like if you open the oven door prior to them being done).
@@dangerxbadger2300 I think the oven is bad. But sometimes I open the door😅. Thank you for advice
This sponge cake looks very soft and moist :)
My guys a life saver
I don't think any of the sponge cake recipes I've come across mentioned letting the cake cool upside down. I'm definitely trying this, if I make one.
Your shorts are amazing advice for me the novice baker!
So no grease and upside down cooling when making sponge cakes!! Thank you for teaching us!!
I don't even own an oven nor I know how to bake. But boy I'm gathering so much information from your videos😂❤
Love that there is bake off music in the background
I never knew to cool sponge cakes upside down to keep them from falling in. Wow! I love these shorts!
I love the great British baking show background music
Yes. A short that’s taught me something useful.
Love your channel. Learning so much. Baking is truly science.
This one was life-changing for me
this is actually really helpful
Your videos are solid every time 👍🏻
Amazing Shorts I like it how you give tips instead of how to cook a whole thing. Keep up the good work!
This is actually incredibly helpful 😂
This is a great channel you’ve created!
You're a God send! Thank you for your content!
I’m subscribed because I didn’t want to miss out on learning something but RUclips hasn’t show me a video of yours in months!
The most informative shorts on youtube❤
When I was a kid, I made at least 50 sponge cakes, trying to perfect it. And my family had to eat all the fails 😂. Wish I had your shorts 20 years earlier
Keep the lesson coming..love it
That’s actually so much more significant than I thought
this is the best one for me so far. I have a really hard time with great shape sinking in while it dries and can't figure out why
Bake cake science 🧬 love it!! ❤
What a great informative channel 👏 loving these little tips
in every one of these you can tell he has a favorite like no I like the dense ones more than tall rich airy fluffy ones Ben
This channel is a gold mine for my 'wing it' ass...
legit advice thanks.
I'm not surprised it goes like that with the amount of grease you poured in there!
That's so helpful! I was wondering why sometimes my sponge cakes turned shorter than I thought it'd be
Thank you for sharing all your tips 💗
So now I know why I’m short and dense
Thank you for sharing your knowledge 🙏🏼🤗❤️
i learned a lot more about baking in less than a minute than when i actually read a cook book...
Priceless advice!
SO COOOOL I DID NOT KNOW THAT! Thank you!
grease only the bottom for cake to not glue itself, it also gives nice texture on the bottom
The sponge cake looks good😁
You SLAYYYY my friend!
Yes today it happened to me .. I made many sponge cakes in the past n all came out fine and I thought I underbaked the cake today and made another one and again 😢it shrinked as shown .. it was fine when taken out of oven n then shrinked to 7.5 inches from 8 inches 😮n your video made me understand that by mistake I buttered the baking pan 😲😲😲 have to keep these 2 cakes for snacking and make a third sponge cake now ☹️ edited to add : I just realised yesterday I came across this short and didn’t understand what was explained n moved on .. Today it made me understand practically as I baked a sponge cake 😮and I searched for answers and this video shows up 😮😮😮
Absoluetely love these videos, got me into baking a lil
Benjamin... I'm in my 30s and had NO idea about this. I hate cooking and baking, but still. Good to know if I ever want a fluffy cake! 💁🏻♀️
This is like an angel cake
The most important factor is the recepi, so make sure you got a good one
My mom: can throw in any extra ingredients for flavour and actually wings it every time and somehow gets the best sponge cake every time
Thank you Hero !! 🥹🙏🙏
Man, this guy knows his stuff
Very useful advice ! Thanks 🙏