The foil basically is more to protect the mould. The cake is still fluffy without foil. However, baking without water, the cake might crack or didn’t raise and get that fluffy. Hope it helps.
Yup as the fluffiness or foundation of the cake still count on the structure formed by the egg white and sugars which is hard to replace by other sweetener.
Delicious!
Awesome cake!
Hope to see more of your new videos soon!
Likes!
Now I want cake! Thank you.
I enjoyed watching how fluffy the cake baked out🤗🤗. Pls wat other substitute can I use other than sugar?
Can I share the recipe. Thanks
can I replace the butter with something else?
Hi, what happens if I don't put the butter?
No baking soda??
May I know what did you add to egg whites just before sugar please?
Lemon juice
If I bake it in the oven without foil and water, will it be the same fluffy cake result as yours? Thanks
Might be too dry!
The foil basically is more to protect the mould. The cake is still fluffy without foil. However, baking without water, the cake might crack or didn’t raise and get that fluffy. Hope it helps.
I did same recipe with Splenda. Big disaster.
Yup as the fluffiness or foundation of the cake still count on the structure formed by the egg white and sugars which is hard to replace by other sweetener.