Simply the best recipe for this cake!!! I tried different recipes on the tube but this one was the best,I made it today and it's so fluffy,tasteful and light... amazing job 👏👏👏🔝
Hey there. That looks fluffy, yummy and pillowy i feel like throwing my face into the cake. Do you have any tip or trick on keeping the top of the cake stable after baked? It's always shrinking when it's cooled.
Thanks for the great recipe. It was very easy to follow for me and I would say my first try was quite a success. My only problem was the water got inside my diy aluminum foil mold and I got to raise the heat to 165C for almost about 15 minutes extra. The cake rose beautifully in the oven but not as much once it went out. Although the texture was soft, I would still try to work on making it as fluffy and jiggly as yours next time. :)
coffee kitty Yeah my cake also deflated outside the oven. It’s quite a common thing though and I haven’t figured out how to fix that either. I used 4 extra large brown eggs, which is around 65 gram per egg.
I tried for the 4th time and every time my cake cracked after 20-30mins of baking. When I opened my oven to put the cake in the temperature will drop to 120 degree is it ok to continue or I should I adjust the oven temperature back to 150 degree?
Hi, it would be nice if thy than reply!. Cake cracks 1 Your your egg white is over beaten(too stiff), so not to beat it toooo firm 2 When your egg white is too firm and your tempt is too hot, then the cake will crack.Alternatively, if i still want to beat the egg white to the same consistency then i would reduce the temp by may 10c but bake an extra 10min to ensure its cooked OR don't beat the egg white to firm. For me reducing the tempt at around 25min would be easier to adjust. I try maintain the baking tempt, so usually a quick opening door is fine or your can adjust it higher 2 mins before before to allow the tempt drop. Don't forget to change it back though, i forgot once and burnt my bake. I used the above method to prevent my chiffon cake cracking and it works. GOOD LUCK let me know how you go.
Do we want bubbles to be small and dense? How do we know when the meringue is perfect? Can we over whisk the meringue? Is the temperature of the milk important? Can we bake without a water bath? I made mine following instructions on another channel and the cake sank completely and there were rings on top of the cake. I used boiling water for the water bath and i used butter.
For castella cake, you need a water bath. for normal sponge cake, no need water bath. All ingredients should be at room temperature. For me the most important factors for this cake are 1. the meringue (soft to firm peaks, avoid stiff peaks), 2.how you fold the batter (just combined, not overmix and fold correctly so you don't deflate the batter and 3. the oven temperature
May i know how to prevent crack on surface? Even though i had try to reduce temperature. Or should i need to open oven (for reduce the temperature) during baking?
Could you try to whisk the meringue softer, stop whisking when see soft peaks, and bake at 150C for 45-50 minutes with a water bath, and I did open the oven in the middle (about half time) to turn my cake so it is evenly baked but I closed the oven back really quick so the temperature doesn't drop suddently (it may cause collapse too)
Hi really love your channel and your baking techniques. Can i bake this cake in a crock pot top my stove in the same water bath? New sub..please answer me
Thanks for your support ❤. The crock pot is suitable for baking soda/baking powder leavening cake, but for egg leavening cake which is more sensitive to temperature I'm afraid it will not work well.
It shouldn't turn out differently, it didn't for me anyway 🤷♀️ If you're worried you can always heat it up normally, you don't need a microwave for everything...
I'm sorry if someone has asked you this already, but I did not see it in the comments. PLEASE, for the hot water bath how deep should that pan be? 😩🙏🏾✨ I need to bake a Chocolate Castella for the 1st time *in 2 days for a birthday.* I am buying equipment for it and trying to get it right. The Castella is being baked in a 2"in deep pan (5cm). So should the hot water pan be equal in height or lower?? Is 5cm too shallow for a Castella?
Hi Chi Thy. I’ve tried it 3 times with a big failure. It roses and deflated gradually as soon as it’s out of the oven. The cake feels dense and spongy around but not the centre. The 2 splits on the top. Please help! Thanks Chi.
Sabeenashraf Sabeenashraf I want to try this recipe too, but I’m wondering if the cake deflates after some time? Could you let me know if it does? Thanks!
thank you so much for the video and the tips~! I'm very glad that i found your channel because I've been struggling with making sponge cakes in general... hopefully I'll succeed soon!
@@ThyThan_sweetrecipesEm oi ,banh cua chi sau khi nuong lay ra khoang 10 phut sau mat banh bi hoi nhan la sao vay em .cho chi loi Khuyen voi, cam on em nhieu .
Tried for my 2nd time today and both times, my cake did not turn golden color. Do you know why? I have my temperature set to the same as yours, but converted to Fahrenheit (302F).
@@go-nv7pd it didnt rise sadly :( but it turned out very good anyways, i put dulce de leche in it and it was delicious, so aesthetically it was a 5 but a 10 in taste lol
May I know the problem? Did your cake sink or crack on the surface? Yep this sponge requires efforts and attention, especially the meringue and oven temperature
@@faithogadimma9307Overmixing egg yolk and egg white mixture or under bake might cause sinking cakes. I write all the tips in the description box, please check it.
Hi, why your cakes always so beautiful,very firm and not shrink at Four sides.Mine always shrink at the side,can you tell me what cause this?My meringue beat till medium peak near to stiff,I use plain flour,I use cold water bath at beginning bake and bake for 1.5 hrs.I use butter instead corn oil .
Please use hot water for water bath and the next time you can try to use oil instead of butter, it is easier to fold the egg yolk and egg white without deflating a lot of bubbles if you use oil. I use Electrolux 72l oven
Chị ơi lúc đánh bông lòng trắng thì bánh nào mình đánh bông chóp mềm còn khi nào chóp cứng ạ. Với có lúc em thấy chị cho chanh vào có lúc thì không ạ. Em xem hết video của chị rồi mà chưa hiểu lắm. Em cám ơn ạ
Thường bánh bông lan mình đánh chóp đứng có ngọn hơi đổ về phía trước, còn cho 1 chút xíu (1 tsp) chanh hoặc giấm hoặc bột tartar thì để lòng trắng ổn định hơn, dễ trộn hơn, cũng không nhất thiết phải có ạ
Muốn nó phồng to thì đánh firm peaks lun nha, nhưng vậy thì dễ bị nứt mặt á, an toàn hơn thì bạn đánh soft peaks thôi, đỡ nứt. Mình để rãnh giữa, lửa trên dưới, không quạt, nướng tới khi bạn thấy mặt bánh thật chắc, thậm chí nhìn muốn hơi cháy (mà chưa cháy) là bánh ít xẹp
Simply the best recipe for this cake!!! I tried different recipes on the tube but this one was the best,I made it today and it's so fluffy,tasteful and light... amazing job 👏👏👏🔝
I'm always amazed by the tools you are using for making cake, & of course the perfection. Very satisfying
if I watch enough of these can I accidentally turn into a masterchef?
Hey there. That looks fluffy, yummy and pillowy i feel like throwing my face into the cake. Do you have any tip or trick on keeping the top of the cake stable after baked? It's always shrinking when it's cooled.
Cool it upside down in the pan itself
Thanks for the great recipe. It was very easy to follow for me and I would say my first try was quite a success. My only problem was the water got inside my diy aluminum foil mold and I got to raise the heat to 165C for almost about 15 minutes extra. The cake rose beautifully in the oven but not as much once it went out. Although the texture was soft, I would still try to work on making it as fluffy and jiggly as yours next time. :)
Suzu Nakamura does your cake sink after taking out of the oven? Also may I know how many grams of egg you are using (including shell) thanks.
coffee kitty Yeah my cake also deflated outside the oven. It’s quite a common thing though and I haven’t figured out how to fix that either. I used 4 extra large brown eggs, which is around 65 gram per egg.
Wow this cake look so soft and fluffy idea cake for me!! Thanks for sharing this wonderful recipe! Please stay connected !
Thanks for sharing tips, measurements in both units and everything else!
May I please have the link or brand of the square mold you use in this video and also the square pan for water bath too please!!!
How about for 8 inch cake pan? Ingredients are same or it changes?
So, heavy cream í the same with heavy whipping cream??? Thanks
Soft and pillowy, I had to add abit more sugar for my taste but great for my parents
I did it. The cake is moist, soft . My son loves it. Thanks
❤ thank you, glad to hear!
I tried for the 4th time and every time my cake cracked after 20-30mins of baking. When I opened my oven to put the cake in the temperature will drop to 120 degree is it ok to continue or I should I adjust the oven temperature back to 150 degree?
Hi, it would be nice if thy than reply!.
Cake cracks
1 Your your egg white is over beaten(too stiff), so not to beat it toooo firm
2 When your egg white is too firm and your tempt is too hot, then the cake will crack.Alternatively, if i still want to beat the egg white to the same consistency then i would reduce the temp by may 10c but bake an extra 10min to ensure its cooked OR don't beat the egg white to firm. For me reducing the tempt at around 25min would be easier to adjust.
I try maintain the baking tempt, so usually a quick opening door is fine or your can adjust it higher 2 mins before before to allow the tempt drop. Don't forget to change it back though, i forgot once and burnt my bake.
I used the above method to prevent my chiffon cake cracking and it works. GOOD LUCK let me know how you go.
Really satisfied with your cakes 🥰❤️
Can you please show me Japanese cotton cheese cake recp...
Do we want bubbles to be small and dense? How do we know when the meringue is perfect? Can we over whisk the meringue? Is the temperature of the milk important? Can we bake without a water bath? I made mine following instructions on another channel and the cake sank completely and there were rings on top of the cake. I used boiling water for the water bath and i used butter.
For castella cake, you need a water bath. for normal sponge cake, no need water bath. All ingredients should be at room temperature. For me the most important factors for this cake are 1. the meringue (soft to firm peaks, avoid stiff peaks), 2.how you fold the batter (just combined, not overmix and fold correctly so you don't deflate the batter and 3. the oven temperature
May i know how to prevent crack on surface? Even though i had try to reduce temperature. Or should i need to open oven (for reduce the temperature) during baking?
Could you try to whisk the meringue softer, stop whisking when see soft peaks, and bake at 150C for 45-50 minutes with a water bath, and I did open the oven in the middle (about half time) to turn my cake so it is evenly baked but I closed the oven back really quick so the temperature doesn't drop suddently (it may cause collapse too)
Hướng dẫn cách làm rất tận tình cảm ơn cháu! !
Is it necessary to do it with water bath? And can i use sunflower oil?
Yes the water bath adds moisture and provide constant lower heat inside the oven and you can use any type of vegetable oil (except olive oil) 😊
Hi really love your channel and your baking techniques. Can i bake this cake in a crock pot top my stove in the same water bath? New sub..please answer me
Thanks for your support ❤. The crock pot is suitable for baking soda/baking powder leavening cake, but for egg leavening cake which is more sensitive to temperature I'm afraid it will not work well.
Super cake 👍👍can we bake without putting water.
Thank You Thy for sharing the recipe! Just wonder if the oven is convection or conventional? Thanks!
I will be making this today! Hopefully, it’ll turn out as good as yours!
how did it go?
Is it baked or steamed?
Hi there, should I keep it inside overn for sometimes after off the oven or can just take it out from the oven ?
Can I use butter instead of vegetable oil
Yes you can, but the recipe will turn into 65g butter (melted) : 65g milk : 65g flour
Oh my goodness! You're amazing!
Sorry,I forgot to ask what is the brand and model of oven you are using,cause most of your cakes top are pretty smooth and no crack.Thanks
Is that teflon paper you used to line the cake pan?
Baking Powder was not used?
Thank you for sharing your great recipes. Wonderful and super. Bravo.
ياربي شو خفيفه متل الغيمه 😍 رح جربها👍
Is there a way I can make this without a microwave? I'm worried that it'll turn out differently if I don't.
It shouldn't turn out differently, it didn't for me anyway 🤷♀️
If you're worried you can always heat it up normally, you don't need a microwave for everything...
Can you use unsalted butter instead of oil?
Can this be baked in a fan-forced (convection) oven?
Can I use all purpose flour or should I make cake flour out of cornstarch and all purpose
Hi.. I really love your channel. Can I substitute 50 grams of vegetable oil with 50 grams of butter?
Hello chị, can you let me know what causes the bottom of my baked cake tastes chewy, rubbery-liked? Thank you
Nuong xong có cần hệ của lò ra không cảm ơn cháu
If we use baking powder is there a need to use waterbath?
I'm sorry if someone has asked you this already, but I did not see it in the comments. PLEASE, for the hot water bath how deep should that pan be? 😩🙏🏾✨ I need to bake a Chocolate Castella for the 1st time *in 2 days for a birthday.* I am buying equipment for it and trying to get it right. The Castella is being baked in a 2"in deep pan (5cm). So should the hot water pan be equal in height or lower??
Is 5cm too shallow for a Castella?
That’s delicious but I don’t know how to bake that one but I wish,I can bake that one
I do not have a bottomless mound at home. I just have one tin. What can I do to make this work?
any tips for reducing sugar content? i love the texture but it's overly sweet for me
halo its firm peak or stiff peak? thanks
Would a 6 inch round pan work? Also, how many eggs should I use if I only have large eggs and not medium eggs?
Hi Can I please have the link of the mold and the pan for water bath jn this video? Thank you!
Can I use a vegan milk? Or water? Tks
Hi Chi Thy. I’ve tried it 3 times with a big failure. It roses and deflated gradually as soon as it’s out of the oven. The cake feels dense and spongy around but not the centre. The 2 splits on the top. Please help! Thanks Chi.
Same!
It loking soo pluffy yummy 🤤i will cook it soon
I made dear awesome 👏 🤤
Sabeenashraf Sabeenashraf I want to try this recipe too, but I’m wondering if the cake deflates after some time? Could you let me know if it does? Thanks!
i made it follow your instruction. its teste and texture so good
thk so much
What is the size of baking pan ? Thank you
Can I use normal flour and not cake flour? Here in Sweden I just can’t seem to find it ;;
Good Work Like It
At what power should I use the microwave??
Can we use sunflower oil
Did you use top and bottom oven? X
can I not use a a water bath at the end? My oven isn't big enough. Is there any alternative?
I made this cake and it taste incredible!! But do you know why my cake is really wet on the inside??
Tasted good but it was deflated you meant?
thank you so much for the video and the tips~! I'm very glad that i found your channel because I've been struggling with making sponge cakes in general... hopefully I'll succeed soon!
can i replace oil with butter?
Can i substitute the oil with butter?
Is it ok if put some butter?
No baking soda and baking powder?? I hope mine will turn out the same like this
Can I ask if can use olive pomace oil?
Olive oil has strong flavor which may affect the cake flavor so I won't recommend but you can substitute any other vegetable oil
I will make it for my birthday
Can I add more sugar and vanilla extract?
Where do you buy the linner please let me know?
It is in her description from Amazon
What kind of milk? Evaporated or fresh milk? Thanks☺️
It's fresh milk 😊
what the different of taste between this and Japanese Cheesecake?
Cho mình hỏi có lấy bánh ngay ra khỏi lò sau khi nướng xong ko hay để đó nguội rồi mới lấy bánh ra tránh bị xẹp vậy bạn?
Mình lấy bánh ra khỏi lò ngay sau khi nướng xong luôn
@@ThyThan_sweetrecipesEm oi ,banh cua chi sau khi nuong lay ra khoang 10 phut sau mat banh bi hoi nhan la sao vay em .cho chi loi Khuyen voi, cam on em nhieu .
What is the size of your pan?
Tried for my 2nd time today and both times, my cake did not turn golden color. Do you know why? I have my temperature set to the same as yours, but converted to Fahrenheit (302F).
Good Evening Dear & All The Best
Can u please make it without egg?? Kinda eggless recipe
I have a quick question, do I preheat the oven?
Yes you need to preheat the oven
Can I Use Maida?For Cake Flour ??
Yes you can
@@ThyThan_sweetrecipes Thanks For Your Reply💫
it is Simplest Method👌
Thanks For Sharing with us❤😍
keep Going 👍❤
@@fathimaafra2820 Thanks 😊
Wow! 😆😘Delicious!
How can i do it with size 10” x 13” of a pan? Thank you very much.
Hers is 6"×6"=36
Yours 10"×13"=130
Assuming you want the same height, 130÷36=3.61
Multiply all ingredients by 3.61
A very big cake!
Hey. This looks so delicious, Is it possible to get the cake to be this fluffy and spongy without the use of Baking Soda and Baking powder?
Please respond?
I don't use any baking soda or baking powder
Just put this in the oven! I hope it turns out good
@@go-nv7pd it didnt rise sadly :( but it turned out very good anyways, i put dulce de leche in it and it was delicious, so aesthetically it was a 5 but a 10 in taste lol
Mine was deflated after 5 mins but i put it in a rice cooker anyway, and yes, it tasted good.
Hi can i bake this one using steamer?
Great cake! What type of oven do you use? Is it a type with heaters on the top and bottom? Or is it a convection?
Thanks. Mine is a convection oven but for this cake I only use top and bottom heating mode (no fan) 😊
Thy Than I see👍 Thanks a lot❣️
@@MM-mn2yu you are welcome!
Thy Than my oven is gas oven so it only has bottom no top heater
Hi what is the oven setting , thanks
Any tips for making this? My sponge cake fail for 6 times already 😭😭😭
May I know the problem? Did your cake sink or crack on the surface? Yep this sponge requires efforts and attention, especially the meringue and oven temperature
@@ThyThan_sweetrecipes mine sink please help me
@@faithogadimma9307Overmixing egg yolk and egg white mixture or under bake might cause sinking cakes. I write all the tips in the description box, please check it.
@@ThyThan_sweetrecipes thank you so much. I think is my oven
@@faithogadimma9307 you re welcome!
Love this
What is that white colour in between
Can anyone say
Apakah itu pakai cream of tartar atau SP ?
super merci beaucoup:)
My cake is always cracking on top. Please let me know how to fix that. Thanks
please try to lower the rack and the temperature, bake it longer and also you can try to whisk the meringue softer
Hi, was wondering what the purpose of the baking paper lining for the pan?
for it not to stick on the pan, and its easier to pull out.
Is baking in water bath necessary?
Yes for gentle, even cooking and lighter edges
Do u use convection bake or just regular bake function? The hot water bath does it have to be at 80C or as long as water hot?
Hot water is ok, but make sure it really hot. I just use top and bottom heat, no fan
Thy Than but my oven is gas oven it doesn’t have top heat mode, only bottom. Should we still bake at temp u suggested in clip
It's very beautiful
If Can prepare without oven and teflon baking sheet
Hi, why your cakes always so beautiful,very firm and not shrink at Four sides.Mine always shrink at the side,can you tell me what cause this?My meringue beat till medium peak near to stiff,I use plain flour,I use cold water bath at beginning bake and bake for 1.5 hrs.I use butter instead corn oil .
Please use hot water for water bath and the next time you can try to use oil instead of butter, it is easier to fold the egg yolk and egg white without deflating a lot of bubbles if you use oil. I use Electrolux 72l oven
Fast respond and good advise.thanks for your reply.
You have coffee flavor recipe?
Chị ơi lúc đánh bông lòng trắng thì bánh nào mình đánh bông chóp mềm còn khi nào chóp cứng ạ. Với có lúc em thấy chị cho chanh vào có lúc thì không ạ. Em xem hết video của chị rồi mà chưa hiểu lắm. Em cám ơn ạ
Thường bánh bông lan mình đánh chóp đứng có ngọn hơi đổ về phía trước, còn cho 1 chút xíu (1 tsp) chanh hoặc giấm hoặc bột tartar thì để lòng trắng ổn định hơn, dễ trộn hơn, cũng không nhất thiết phải có ạ
Which oven mode did you use? Is it top and bottom heat + fan?
Just top and bottom heat, no fan 😊
Cho mình hỏi nướng loại này thì để rãnh thấp hay ở giữa lò vậy b? Với lại đánh lòng trứng dạng soft peak hay sao ạ
Muốn nó phồng to thì đánh firm peaks lun nha, nhưng vậy thì dễ bị nứt mặt á, an toàn hơn thì bạn đánh soft peaks thôi, đỡ nứt. Mình để rãnh giữa, lửa trên dưới, không quạt, nướng tới khi bạn thấy mặt bánh thật chắc, thậm chí nhìn muốn hơi cháy (mà chưa cháy) là bánh ít xẹp