Here is another red velvet recipe you might be interested. The folding part in the video is on real time mixing, so pay attention the batter consistency. Good luck and wish you lot of success? Happy baking.
Hi Michael thank you for yr time and patience to keep us busy baking. Lol in this time of lockdown. From Trinidad in the Caribbean Keep Cooking love it. stay safe stay cooking!
Tried this today. Awesome! Came out very well. Thx Michael for sharing with us this amazing recipe. Love all your bakes. I stumbled across your channel and became an addict!🤗
Thank you Michael! This looks fab.. great tutorial and captions do appreciate those points and saving all your recipes too! Take care and stay safe too
Thank you for your ever beautiful recipe ... Been following you since living in Melb n now back to Singapore... ever best time to bake during this covid circuit breaker time (as imposed in spore ) stay safe everyone🇸🇬💞
Hi that’s fantastic, beautiful. Lots of work. Beautiful art . You are excellent Chef 👨🍳 I loved it , very very much looks delicious 😋. Thank you for sharing.💐🙏👍🌹🌹❤️😘
*sighs Why is this cake soo tall and fluffy... I've made some attempts with chiffon cakes, they were always short and fell 😅😂 This cake is the depiction of my dream chiffon cake. I'll try this recipe for my next attempt. I'm not gonna give up! 💪 Thanks, Mr. Lim 🤗
The trick is not to grease the pan, or don't use a non-stick pan (though I don't think many bundt pans are non-stick). The cake batter needs something to cling to as it rises.
Hi Michael, I have some questions: which speed in the mixer that you recommend? and have you changed the speed while whipping the white or you remained the same speed? Thank you.
Can this be cut into two or three layers to put some cream cheese frosting in between? Or baked in shallower tins without the tube? Will it be ok to have frosting on the outside? Thinking of making for my husbands birthday! Thanks
as someone that bakes occasionally, i learned that it does a similar function to cream of tartar. i think what it really does is both cream of tartar and vinegar are acids, it breaks down the proteins in the egg making it stable and fluffy, i guess
Tq for sharing your beautiful bake. I love it so much. I wanna try it but my pan size is 25inc so will my cake be tall enough? I know it won't achieve like your tall cake nut a good height at least. Another thing? Can I use red yeast for the colouring? If yes, do I have to mix it with a little water first?
Waoooo......!! Gorgeous cake. Your baking is so petfect. Hope to try it after the lockdown is over. Just one question, how much frosting we would need to cover the cake well. I would be grateful if you could please give me measurements for cream cheese frosting.
Hi. Wow the cake turned out beautiful. I'm glad I never saw this earlier or I'd had to make it for my son's birthday today. 2 questions. What does the vinager do in the egg whites? And why chocolate in this cake ? I'm definitely making this and thankyou. 🤗
Thank you Chef.. looks amazing. My only problem here in London there is no flour to buy in shops now a day. I think a lot of people baking while doin home quarentine hehehe...
Hey Michael - was wondering if you knew the baking times and temperature if I made this recipe and put it into multiple 4 inch tins? I want to make mini chiffon cakes but can’t figure out the baking process to preserve the outside colour (no browning on the outside, only red colour)
Hi Michael, glad to know your channel, you are very talented chef, I want to know, how this cake can be so soft without oil or butter ingridient? Thanks 🙏
Here is another red velvet recipe you might be interested. The folding part in the video is on real time mixing, so pay attention the batter consistency. Good luck and wish you lot of success? Happy baking.
Is chocolate paste a considerable alternative to the melted chocolate?
Hahaah..done made this chiffon cake. Only that i dont have red food colouring..so i use pink colour. Now its called Pink Velvet..Lol
Dewi Arimbi, for just 30 gr. as a ingredients, it should not be a problem using chocolate paste, but the taste may differ.
😆❤👍
Which one is better,using butter milk or just regular milk?
I'm glad you're still here with us sharing your delicious recipe. Thank you and stay safe for you and everyone who is watching your video. 🤗
With your recipes, and your showing, Will be a happy baking, thankyou Michael, Will be a beautiful and delicious cake!!
My pleasure 😊
Thank you so much and please stay safe 🙏🙏
Hi Michael thank you for yr time and patience to keep us busy baking. Lol in this time of lockdown. From Trinidad in the Caribbean Keep Cooking love it. stay safe stay cooking!
I love all your recipes and videos, always try baking with your recipes, thank you Michael
Happy to hear that!
@@michaellim 🤩 wao,you replied, thank you so much 🥳
Hi Michael Lim, I already tried your recipe yesterday for my husband's birthday. It is very awesome and soft. Thank you very much 😊
Vegetable oil is the magic ingredient for cakes. Another great video 👍
Tried this today. Awesome! Came out very well. Thx Michael for sharing with us this amazing recipe. Love all your bakes. I stumbled across your channel and became an addict!🤗
looks amazing..definitely going to try this if I get access to eggs in lockdown.
Thanks for sharing!! I love your video and use it in my cake decorating channel!
Thanks amilion, u are the man!!!🎂🍩
I like baking....but he makes it look so simple and easy. I'm so inspired
It does come out looking really good
I'm in my kitchen....starting to make this cake!
@@judysassler274 let us know how it come out!!🥣🥮
i wanna give this a try for my niece bday this june. thanks micheal for sharing ❤️
Wow! Looks soft and delicious!!!
Thank you Michael! This looks fab.. great tutorial and captions do appreciate those points and saving all your recipes too! Take care and stay safe too
I made this cake, yummy, easy to follow...I think all your recipe very good,yummy, nice decorated. Keep the good work Micheal 👍👍👍🎂❤️💐💐🙏 God bless you
Thank you for your ever beautiful recipe ... Been following you since living in Melb n now back to Singapore... ever best time to bake during this covid circuit breaker time (as imposed in spore ) stay safe everyone🇸🇬💞
Qué hermoso quedó. Me encantó esta receta.Gracias.
i love your donut recipe !!!
i will be making this later so got to watch repeatedly
Thank your recipes Michael🙏👍👍
Thank you so much for another recipe😋💜 will try this asap
Blows my mind how you got it like that's when you didn't use cake flour 🤯 yumm 🤤
Hi Michael, I made this cake today and it came out very successful 😊 thanks lots👌
Good morning Mr.Lim...greetings from Rhodes Island...Greece...thank you for your delicious recipes
Superb should come over to India and open school for baking. Will make people happy with your baking skills and will make money also
I enjoyes watching your channel and have tried a few recipe. It works everytime. I can't wait to go out shopping to get the ingredients for this cake
looks yummy, Michael
Wow looks perfect. Must try this
You should! 😊
Thanks so much! Will definitely make this tomorrow
Everything you do is beautiful!
Wow .....brother Lim you very clever,I love your page, thank you for teaching us and God bless you...🙏😊
Omg...It is so beautiful...May GOD bless you...tq
Thank you
شكرا لك على كل حاجه بتعملها ومقاديرك سهله وجزاكم الله خيرا وتسلم الايادى
Hi that’s fantastic, beautiful. Lots of work. Beautiful art . You are excellent Chef 👨🍳 I loved it , very very much looks delicious 😋. Thank you for sharing.💐🙏👍🌹🌹❤️😘
Michael, I wish you , good health and happy 😃 life., you take care, and be safe., 💐💐💐🌹🌹
thank you
Beautiful cake, Love it ! 🥰
Will make for this Chinese New Year 😍
Wow!! It's so satisfying watching this😊Last time I baked Red Velvet cake for Easter Sunday using your recipe, and it came out perfect👌💕💕
180 degree Celsius for how much time???
Amazing as usual. Hats off
Looks delish!
Очень круто! Шикарный бисквит😍👍🔥
*sighs
Why is this cake soo tall and fluffy... I've made some attempts with chiffon cakes, they were always short and fell 😅😂
This cake is the depiction of my dream chiffon cake. I'll try this recipe for my next attempt. I'm not gonna give up! 💪 Thanks, Mr. Lim 🤗
You can do it! Just keep practicing.
The trick is not to grease the pan, or don't use a non-stick pan (though I don't think many bundt pans are non-stick). The cake batter needs something to cling to as it rises.
Thanks for your recipe.. Can I check if I can substitute cocoa powder to melted chocolate? How much cocoa powder should I use in grams?
Wow, I'm always here.
From 8:26 I didn’t realize I had my mouth open 😂
Same
I did the same. Looked so good.
Thank you for your recipe. Thank you for sharing.
My pleasure 😊
I am still unable to unmould beautifully like you do. 😭.
Buenas noches mirando su receta gracias por compartir Sr. Michael Lim 🇺🇾
Bravo Michael, excellent video
I actually came on for your doughnut recipe but saw this !
Superb, very nice colour, tq for sharing, good luck.
Thanks Micheal ☺️
Look's so yumm😋 btw Can i used plain flour?
Amazing thanks 👍
Magnificent ! Bravo 👏🏽👏🏽👏🏽👌🏽
Thank you! Cheers!
So satisfying 😍
Thanks ❤️
Wow.... very nice... 👏👏👍😘
Hi Michael, I have some questions: which speed in the mixer that you recommend? and have you changed the speed while whipping the white or you remained the same speed? Thank you.
Espectacular😋😋 1 tsp de baking power cuantos gramos son? Y el tiempo de horneado puedes explicármelo en español gracias
Can this be cut into two or three layers to put some cream cheese frosting in between? Or baked in shallower tins without the tube? Will it be ok to have frosting on the outside?
Thinking of making for my husbands birthday! Thanks
Very nice chiffon! I wanted to ask what is the purpose of the vinegar in the meringue?
as someone that bakes occasionally, i learned that it does a similar function to cream of tartar. i think what it really does is both cream of tartar and vinegar are acids, it breaks down the proteins in the egg making it stable and fluffy, i guess
Wow delicious 😍😍
Espetacular . Parabéns
God Bless Too Michael Lim ALL 🙏♥️♥️♥️
Hi Michael, I love your recipe. It makes a beautiful light chiffon cake. I'm just curious if it works with cake flour. Have you tried?
Tq for sharing your beautiful bake. I love it so much. I wanna try it but my pan size is 25inc so will my cake be tall enough? I know it won't achieve like your tall cake nut a good height at least. Another thing? Can I use red yeast for the colouring? If yes, do I have to mix it with a little water first?
Waoooo......!! Gorgeous cake. Your baking is so petfect. Hope to try it after the lockdown is over. Just one question, how much frosting we would need to cover the cake well. I would be grateful if you could please give me measurements for cream cheese frosting.
Hi Michael, thank for always sharing great recipes!! If I don't have convection mode on my oven, what temperature do you suggest? thank you!!
great video! so impressive, thanks.
Michael lim,the best
Excellent.....can we make siffon cake eggless???
Waiting every new from your golden hand
Thanks a lot for the compliment. Much appreciated.
Magnifique 😋😋😋😋👍👍👍👍
So de ver fiquei com agua na boca fofo demais
Hello chef thank u for the beautiful recipe.. today am going to try it for my bday and my question is .. 180gr milk into ml how much pls
Hi. Wow the cake turned out beautiful. I'm glad I never saw this earlier or I'd had to make it for my son's birthday today. 2 questions. What does the vinager do in the egg whites?
And why chocolate in this cake ?
I'm definitely making this and thankyou. 🤗
Today is also my son's birthday!! 😂😂 he turns 10 today. I wished him a happy birthday and he didn't ask for anything.
Shall try this for Hari Raya. Thanks Michael!
Hi Michael love yr baking. Can I use other cake tins like square or round.?
Looks yummy😍 i try also💞
From: philippines
Thanks for the recipe, can I substitute cocoa powder for melted chocolate
I love your videos .what's the best baking mode for cup cakes any
Thank you Chef.. looks amazing. My only problem here in London there is no flour to buy in shops now a day. I think a lot of people baking while doin home quarentine hehehe...
Que hermoso bizcochos!🧁🧁🧁saludos desde España y besosss
Greetings from belgium. Hug and kisses.
Hey Michael - was wondering if you knew the baking times and temperature if I made this recipe and put it into multiple 4 inch tins? I want to make mini chiffon cakes but can’t figure out the baking process to preserve the outside colour (no browning on the outside, only red colour)
Hi Michael, glad to know your channel, you are very talented chef, I want to know, how this cake can be so soft without oil or butter ingridient? Thanks 🙏
This recipe has 100g oil in it. You must have missed the time stamp 1:14. Also I written the recipe in the description.
How many days we can use amul whipping cream after openig
Plz reply sir
Thank you for this video. Can you please provide baking temperature and time for a conventional gas oven？
Isn't bitter when you i.add more food color? Thank you.
That is one beau cake 😍😍 I would have loved someone to make it for me today as it’s my birthday 🎂
Happy birthday 🎂
Jose Freeda thanks so much
Happy birthday!!🎂
Hi Michael, I love your videos. Where did you buy your angel pan 23 cm ?
Elinize sağlık süper.
شكرا جزيلا
The best
Use beet juice for natural colouring. Is healthier.
شكراً تسلم ايدك👍🏻👏
what is your best alternative fir food color🙂
Tnx from morocco ...merci
You are welcome!
So awesome