I tried this recipe using cup measurements and it was a fail (im an experienced baker who has baked genoise cake btw). It was too much flour. I’d advise using weight measurements bcs cup measurements are never accurate and for such a small cake, the errors are more pronounced, so higher chances of failing. Also, heat up your egg and sugar mixture to about 40 degree celcius, bcs if u dont, it’ll take FOREVER to whip up, my kitchenaid was getting warm.
you're definitely one of my favorite cooking youtubers because i enjoy your peaceful cooking that sometimes includes asian recipes. My family is Chinese, but I was born in the US so I don't know how to read chinese cookbooks and watching your mooncake videos and cakes let me cook things that appease my american asian taste. Thank you!
I'm completely sold by your sales pitch😆!! Thank you so much for sharing this recipe, I think a baking beginner like me can give it a try😚 (btw, I love the music in the background, perfect fit for this cake!)
I just watch this video and realised..this is the perfect cake for my friends birthday...today is her birthday and I'm going to make this cake for her ✨
I baked this for my husband it’s his birthday today. It took me about 1 hours to bake this, I had no whipper so I hand whipped everything. It was absolutely scrumptious. Thank you 😇 Can you make a pineapple cake, I used to eat it in India it had this slightly creamy buttery tangy cream as well. Please create a single serve recipe for it ❤
More 4k 60fps chiffon cake cutting please! 😆 Honestly though, I love the asian style sponge/chiffon cakes as I grew up eating that as the base for any cake but mine always come out rather denser than I'd like. I'll give this a try and see if I get the cloud fluffiness I'm looking for, thanks!
i just wanted to report back and say this cake was the bees knees. i ended up doubling it because i was at my moms house and she didnt have any mini cake tins. it definitely proved i do not have the dexterity for cake decorating but it tasted so good tho!! best cake ive made. defo making this again in mini soon! bigups jasma
so happy to hear that! in the end the ultimate test is taste, don't put too much pressure on decorating a cake that has the flavours and textures that can speak for themselves (i'm just too much of a perfectionist in that department therefore am obligated to prioritize it haha)
Thank you for the recipe! And making it easy to follow. I made the chocolate one and it was sooo good! I just got into baking. So is there a huge difference between using heavy whipping cream in the cake batter for this recipe v milk?
Hi jasma just seeing what dize tin you used and the tempature and time beautiful recipes i might double the ingredients enough for a few people thsnks fir sharing greetings from Patricia 🇮🇪
hi jasma! Can i pls ask, what's the main difference between recipes that separate yolk n whites, and ones like yours that just whip them together? Also, does cooling the cake in the tins first upside down, or removing it within 10mins after taking it out from oven - how does it affect the cake?
Jasma, what do you feel about genoise (whole egg) vs chiffon/castella (separated egg) sponge? Which do you prefer if you were making a bigger portion and didn't have the difficulty of working with just one egg.
i'm on team genoise haha just because it's a little less high maintenance and it comes out to have a slightly more structured crumb which allows you to do more with the final cake
Hi I am curious if I don’t have the cake strips, you mentioned to do water bake? Do I pour boiled water outside the cake pan on a separate pan and bake the cake same as described in your video?
Idk what I doing wrong once I add the flour it gets hard to mix and sticky it loose s up with the sacrificial mix but it doesn’t flow like in the video. Any tips would help greatly
Hi jasma this looks so beautiful love the music too, what size cake tin did you use for this recipe and the tempature you cooked it at and how long for greetings from dublin ireland Patricia 🇮🇪❤❤
hello Jasma, I have 2 question! 1. Does the egg needs to be room temperature or cold from the fridge will work also? 2. The oil and milk also room temperature or lukewarm? I am asking this because I know a traditional genoise need to heat up the oil and milk 50'C or so, I just want to know if your recipe need the same temperature control in order to work? Thanks a lot
the recipe should work regardless of the temperature of the milk and oil, personally i haven't found that it makes or breaks the results of the cake. the egg does whip up a little faster when at room temperature but i haven't found that a cold egg causes the recipe to fail
I love the recipe.Is there any way possible?I understand that you do many cakes, but is there any way possible?You could put the ingredients for an 8 inch PAN. Everything looks so delicious thank you
I made this cake this past weekend and it turned out eggy and dense. The egg would not whip up properly. It still tasted fine to me, since I'm used to eggy cakes, but I was hoping it would be more fluffy. Unfortunately I probably wouldn't make it again :(
Hello like your recipe hopefully I will very very soon Whipped cream is fresh of none dairy? What is the weight? What size of box I use for this cake ? And cake box if possible make for customer And what price i should charge For cream you said chandelie cream is this is special name for this cream What are the green leaves? Please help me Waiting for your reply 🙏🤗🤗
Thank you for these mini cake recipes! Question, you don’t grease your cake pan for this recipe. Is this like a chiffon cake principle, you want the cake to climb the sides of the pan?
Yes, the sponge wouldn't rise as well with a greased pan but I also generally skip greasing my cake pans if I can. I always just use parchment paper on the bottom and I've never had a problem releasing the final cake!
for a recipe like this that relies heavily on the structure of eggs to create that airy sponge I do not believe there is a suitable replacement...you might have to refer to eggless sponges that are specifically designed to create that texture from other ingredients
My cake didn’t rise, is that because there is no baking powder or baking soda in this recipe that was mentioned? Or maybe I did something wrong. I don’t know.
Same thing happened to me today 😭 Im pretty sure I knocked out too much air during the mixing process so I’m just gonna turn it into cake pops instead.. these cakes are harder than they look to make
Question but how long does a whip cream last on cake in the fridge? Edit: If i make this the night before (I want to give this to someone) will it be alright to last until tomorrow?
you can click on the subtitle settings and turn on auto translate for any language you wish and the recipe can be found in the description box below the video as well as shown with each step!
I tried this recipe using cup measurements and it was a fail (im an experienced baker who has baked genoise cake btw). It was too much flour. I’d advise using weight measurements bcs cup measurements are never accurate and for such a small cake, the errors are more pronounced, so higher chances of failing. Also, heat up your egg and sugar mixture to about 40 degree celcius, bcs if u dont, it’ll take FOREVER to whip up, my kitchenaid was getting warm.
I’m going to have to agree I tried it and it was definitely too much flour
I make this recipe more than 3 times and always come up perfect. I also double the recipe and still comes up perfect
Oh wow that's frustrating.
Just tried this. Def agree it has too much flour in it. Very dense. Her second recipe i tried. Sadly both are not successful.
How much flour do you recommend adding
you're definitely one of my favorite cooking youtubers because i enjoy your peaceful cooking that sometimes includes asian recipes. My family is Chinese, but I was born in the US so I don't know how to read chinese cookbooks and watching your mooncake videos and cakes let me cook things that appease my american asian taste. Thank you!
that means so much🥺❤️
好開心陪寶貝公主make mini strawberry shortcake
I'm completely sold by your sales pitch😆!! Thank you so much for sharing this recipe, I think a baking beginner like me can give it a try😚 (btw, I love the music in the background, perfect fit for this cake!)
thank you and good luck! i hope you like the recipe😊
I just watch this video and realised..this is the perfect cake for my friends birthday...today is her birthday and I'm going to make this cake for her ✨
ahhhh i was literally googling strawberry shortcake recipes last week!!! thank u for being literally godsent. making these rn!!
Strawberry shortcake looks delicious. Thank you for sharing the recipe my friend.
you're so welcome!
I baked this for my husband it’s his birthday today. It took me about 1 hours to bake this, I had no whipper so I hand whipped everything. It was absolutely scrumptious. Thank you 😇
Can you make a pineapple cake, I used to eat it in India it had this slightly creamy buttery tangy cream as well. Please create a single serve recipe for it ❤
u were the reason i started baking lol. the first video i ever saw of you was the Valentine’s day Raspberry macarons on my moms phone :,)
awww that makes me so happy🥺❤️
I hope your channel blows up soon!❤
You always have amazing recipes and I like that you explain things
that means so much thank you for the support💕
She is so cute and pretty ❤
absolutely lovely !! this can def work as a lunchbox cake 4 a picnic as well ! i'll try this out soon , thank you 4 sharing !! 💗
omg they would look adorable packed into those lunchboxes
More 4k 60fps chiffon cake cutting please! 😆 Honestly though, I love the asian style sponge/chiffon cakes as I grew up eating that as the base for any cake but mine always come out rather denser than I'd like. I'll give this a try and see if I get the cloud fluffiness I'm looking for, thanks!
glad the extra rendering time is worthwhile😝 i hope this recipe works out for you!!
My brother loves strawberry shortcake and his birthday is in June... I may need to make him this cake. 👀 Thank you, Jasma! 🍓
just in time for strawberry season!!
Is he gay
That cake looks perfect! Is there a way to modify this for a "normal" size cake. Like an 8 inch or 9 inch pan?
I can’t wait to make these for a special treat. Thank you for sharing this delicious and beautiful creation! 🌟🍰
heading to store rn. this needs to be made and eaten by me asap
correct.
i just wanted to report back and say this cake was the bees knees. i ended up doubling it because i was at my moms house and she didnt have any mini cake tins. it definitely proved i do not have the dexterity for cake decorating but it tasted so good tho!! best cake ive made. defo making this again in mini soon! bigups jasma
so happy to hear that! in the end the ultimate test is taste, don't put too much pressure on decorating a cake that has the flavours and textures that can speak for themselves (i'm just too much of a perfectionist in that department therefore am obligated to prioritize it haha)
Please continue your videos. They are great
Thank you for the recipe! And making it easy to follow. I made the chocolate one and it was sooo good!
I just got into baking. So is there a huge difference between using heavy whipping cream in the cake batter for this recipe v milk?
Jasma's makeup and hairstyle are getting prettier. Look forward to more future ideas!
thank you😊
Hi jasma just seeing what dize tin you used and the tempature and time beautiful recipes i might double the ingredients enough for a few people thsnks fir sharing greetings from Patricia 🇮🇪
Thank you for sharing
yes, my favourite dessert!! perfect for one
becoming a favourite of mine too!!
Would it be possible to turn this recipe into a chocolate genoise cake??
I tried and I love it. Thank uuuu
Perfection!! Thank you for sharing your amazing recipes and techniques! ❤
my pleasure😊
I just made it and it tastes so good! Thank you so much for sharing this!
omg i’ve been looking for single serving cake recipes!!
ahh i have an entire playlist of mini cakes i hope you find something you want to try!!
@@JasmaFusionCuisine i definitely will tysm!!
hi jasma! Can i pls ask, what's the main difference between recipes that separate yolk n whites, and ones like yours that just whip them together? Also, does cooling the cake in the tins first upside down, or removing it within 10mins after taking it out from oven - how does it affect the cake?
Replacing for the eggs.. and can i replace it with milk
Thank you for this recipe, Jasma. Another must try mini cake. ❤❤❤
always a pleasure
A beautiful cake that was skillfully executed and well explained. Great work :)
thank you for the kind words!!
Jasma, what do you feel about genoise (whole egg) vs chiffon/castella (separated egg) sponge? Which do you prefer if you were making a bigger portion and didn't have the difficulty of working with just one egg.
i'm on team genoise haha just because it's a little less high maintenance and it comes out to have a slightly more structured crumb which allows you to do more with the final cake
Looks yummy! How do I turn into a 6" size cake please?
double the recipe!
好正，見到都想食
Great recipe but I don't think they sell cake strips where I live, so can I replace them with a water bath of about a quarter of the baking pan?
Hi I am curious if I don’t have the cake strips, you mentioned to do water bake? Do I pour boiled water outside the cake pan on a separate pan and bake the cake same as described in your video?
Thanks for sharing the nice recipe. Can i use powder sugar instead of granulate sugar?
Thank you so much for the mini cake.It tastes amazing 😊
Idk what I doing wrong once I add the flour it gets hard to mix and sticky it loose s up with the sacrificial mix but it doesn’t flow like in the video. Any tips would help greatly
I'll try this by the end of February ✨
But how to use water bath?
Hi jasma this looks so beautiful love the music too, what size cake tin did you use for this recipe and the tempature you cooked it at and how long for greetings from dublin ireland Patricia 🇮🇪❤❤
Do we have to grease the pan before pouring in the mixture?
I can't wait to make this, thank you 🎉❤
ahh hope you love it!!
@@JasmaFusionCuisine I've made it twice, they're so good, thank you!! 😍😍🥰🥰
hello Jasma, I have 2 question!
1. Does the egg needs to be room temperature or cold from the fridge will work also?
2. The oil and milk also room temperature or lukewarm? I am asking this because I know a traditional genoise need to heat up the oil and milk 50'C or so, I just want to know if your recipe need the same temperature control in order to work?
Thanks a lot
the recipe should work regardless of the temperature of the milk and oil, personally i haven't found that it makes or breaks the results of the cake. the egg does whip up a little faster when at room temperature but i haven't found that a cold egg causes the recipe to fail
Yay my favorite
I love the recipe.Is there any way possible?I understand that you do many cakes, but is there any way possible?You could put the ingredients for an 8 inch PAN.
Everything looks so delicious thank you
You'll just have to scale up the recipe!
Doesn’t it need baking powder or something?
And what about sugar syrup? Doesn’t it get dry!
Love this series! What about a taro cake? :P
oooh noted!
Hello, I want to try making your recipe, can I triple it?
May I ask.. Ni put baking powder in this recipe?
Hi great and detailed vid :)
I wanted to ask if I could double the recipe cuz I wanted to make a cake for my little sisters b-day in a few days.
yes of course you can!
@@JasmaFusionCuisine ty :D
If I want it t be bigger by 2x do I just double all the ingredients?
Yes!!!❤❤❤❤❤
Hi Jasma,can i bake it in a 5" pan?
Any ingredients adjustments here?
Thk you
you can! the layers will just be a bit thinner
Thks Jasma❤
Did you put any baking powder or soda????
Satisfying as always! I love the recipes and the ambiance of your chanel!!
thank you so much!
I made this cake this past weekend and it turned out eggy and dense. The egg would not whip up properly. It still tasted fine to me, since I'm used to eggy cakes, but I was hoping it would be more fluffy. Unfortunately I probably wouldn't make it again :(
Same! Cake turned out really dense. 😢
Hi
I would like to know the whipping cream is dairy one or not
Looking forward for your rply
it's regular whipping cream!
Hello like your recipe hopefully I will very very soon
Whipped cream is fresh of none dairy?
What is the weight?
What size of box I use for this cake ?
And cake box if possible make for customer
And what price i should charge
For cream you said chandelie cream is this is special name for this cream
What are the green leaves?
Please help me
Waiting for your reply
🙏🤗🤗
do you need any baking powder?
Thank you for these mini cake recipes! Question, you don’t grease your cake pan for this recipe. Is this like a chiffon cake principle, you want the cake to climb the sides of the pan?
Yes, the sponge wouldn't rise as well with a greased pan but I also generally skip greasing my cake pans if I can. I always just use parchment paper on the bottom and I've never had a problem releasing the final cake!
@@JasmaFusionCuisine Thank you for replying! Understood, hopefully I can get cake out too! Looking forward to your next mini cake!
If i want a bigger cake should I just multiply the ingredients?
yea just double the recipe or more depending on how bigger u want ur cake
Is it possible to replace the oil with melted unsalted butter?
yep!
for the flavorless oil... is regular olive oil ok?
olive oil will have a very strong taste which I wouldn't recommend for a cake with such a light flavour!
@@JasmaFusionCuisinecan i use just oil orrr
If I substitute flour for cake flour will it make a difference ?
it might change the texture slightly but will work just fine!!
Can you make banana cream cake 😍
This recipe be doubled for a 6-inch pan?
yep!
can the cake be steaam i don't have a oven
Beautiful cake 🍰, thank you for sharing ❤
is it ok if i put it in the fridge and leave it for the next day
yep!
How can i make this in a bigger pan :(
you can bake it in a bigger pan :)
❤
My cake isn’t rising ☹️
❤
❤please reply😭 what can be substitute for an egg? I am pure vegetarian pls pls pls reply
for a recipe like this that relies heavily on the structure of eggs to create that airy sponge I do not believe there is a suitable replacement...you might have to refer to eggless sponges that are specifically designed to create that texture from other ingredients
My cake didn’t rise, is that because there is no baking powder or baking soda in this recipe that was mentioned? Or maybe I did something wrong. I don’t know.
you might have over mixed your batter and deflated the eggs!
I just tried it out and my cake turned out really flat and dense i dont know what i did wrong😭😭
Same thing happened to me today 😭 Im pretty sure I knocked out too much air during the mixing process so I’m just gonna turn it into cake pops instead.. these cakes are harder than they look to make
You could have said Strawberries are not berries 😄
PS: Yeah, perfectly flat cake!
Question but how long does a whip cream last on cake in the fridge?
Edit: If i make this the night before (I want to give this to someone) will it be alright to last until tomorrow?
I tried this recipe by doubling the mixture
I didn't at all get the leavening... It was super dense.. so utterly disappointed
Jackson Daniel Rodriguez Donna Young Linda
Please translate the videos into Arabic and write the recipe ingredients along with the video
you can click on the subtitle settings and turn on auto translate for any language you wish and the recipe can be found in the description box below the video as well as shown with each step!
How to ise this recipe for larger cakes or batches ?