Огромное спасибо вам,это первое нормальное приготовление этого бисквита,я столько раз пыталась его приготовить,и терпела неудачу,и благодаря вам и вашему методу выпекания на конец,у меня получилось!!!Это такое чудо, он просто тает во рту,высокий ровнинький не где не треснул и трясётся как пудинг,я в полном восторге,теперь знаю что могу его готовить,благодаря вам!!!!!
Hi, thanks a lot for ur reply for all below comments.i have few doubts 1. As you said i will set the temp at 150 deg. With bottom and top coil ON. If i use fan this case what will happen to the cake. 2. Which rack i need to use, bottom , top or middle? Thanks in advance.
Hi, thanks a lot for your sharing! I have tried it but the eggs I used is rather smaller, 55g including shell. The cake came out wetter, especially at the bottom, and more densed, would you have any ideas on possible reasons so that I can improve it next time? :)
Hi,maybe is the egg whites problem, you can try beat the egg white on high-speed until become bubble form, begin beat the egg whites on low speed added sugar separately for three times until firm peaks form, they become foamy and frothy it takes about 5-10 minutes to whip the eggs whites
Thanks for replying but my egg whites are beaten perfect always but i got your point my batter is jot runny at all but stiff and hold shape amd just one more thing how do we know this cake is ready
I mean how do know know cake is baked fully as every oven is different and I have thermometer as well to chk the temperature of oven. And is there a same rule if filling pan 3 parts of the pan with batter
Amd is it okay if cake shrinks after baking and when do we take out cake out of oven after baking. Do wenlet it cool inside the oven or what shall we do?
Excelente como todo lo que cocina, con mucha higiene y paciencia y cuidado, tendrás mucho éxito por siempre con esa dedicación y esmero, muchas felicidades 🎉 y no cambies que lo haces muy bien y aleccionador porque una aprende contigo en cada receta ( trabajo) que haces desde vzla lo mejor para ti
Hi, what happens when you use less eggs? Will it not rise properly or be as soft? I don't like the cake to smell and taste too eggy, which I imagine this would be. Or is it not?
Thanks for recipe. I made it and it turned how you made , but one problem I got after when it baked I saw a thin egg layer on the bottom of the cake (not fluffy as rest of cake, it looked like jelly). Could you please tell me maybe I did something wrong?
Hi,cake flour is more delicate than all purpose flour. can try to make, for every 1 cup of all purpose flour remove 2 Tbsp of flour,and replace 2 Tbsp of that with cornstarch
Hi,cake flour is more delicate than all purpose flour. can try to make, for every 1 cup of all purpose flour remove 2 Tbsp of flour,and replace 2 Tbsp of that with cornstarch
Baked for 58min in 300F, and still it was not throughly cooked, and the top cracked around 50min, any suggestion?(also it’s a little smelly even with lemon juice added
Bom dia nossa adoramos prático fácil já vamos fazer mostramos pro filhos que Deus abençoe ricamente vcs é muito gratificante saber e aprender com vc não obrigada
Thanks for the recipe. I did everything as you said. The cake has risen well in the oven. But when I took it out of the oven, it fell off. Why did it happen?
Hi, cake flour is more delicate than all purpose flour, can try to make, for every 1 cup of all purpose flour remove 2 Tbsp of flour,and replace 2 Tbsp of that with cornstarch
Yo lo probé. Decime por favor, eso cuando ya está la cocción hay que retirar inmediatamente del horno y así caliente desmoldar? Es una duda que tengo porque se cae o se contrae de mi y no se porque me pasa eso
Hi apron , could u please tell me whats different between cake flour and plain (normal) flour please ? i want to do this bread but i cant find any cake flour in UK. Thanks :)
Hi,cake flour is more delicate than all purpose flour. can try to make, for every 1 cup of all purpose flour remove 2 Tbsp of flour,and replace 2 Tbsp of that with cornstarch
I am not sure if I get the measurements of the milk and oil right. From the video, the amounts of oil and milk appear to be a lot more than 60 ml and 70 ml; even though your measuring cup did show 60 ml for the milk, the actual amount appears a lot more than 60 ml; similarly for the oil. I would appreciate your advice.
I made this cake using Apron's recipe. The cake presentation was 5 stars. Browning on top with no cracks. Wish I could post a photo of the cake. The texture was not as spongy and a bit wet inside. Also I could see the grains from the flour mixture on the cake. Do I have to cook it longer? Do I have to sift once more after the flour mixture is done? Maybe my oven temperature is a bit off since it's old. I cooked for 65 min. Sweetness: I used granulated sugar (since I couldn't find caster) instead of so I could barely taste the sweetness. Next time I will use superfine sugar. If I could get the texture and sweetness right.. this will be a fantastic cake. First time baking so would appreciate your feedback.
@@anacristinademedeirospinto1385 Eu só tenho a tradção de como o canal fez pode ser? Eu ainda não fiz a minha própria receita tá bom? BOLO CASTELLA Ingredientes: 70ml de óleo 90g de farinha de trigo peneirada 50ml de leite fresco 6 gemas 6 claras 1 pitada de sal 60g de açúcar Molde 29cm x 7cm x 10cm 150 ° C Cozinhar no vapor ate atingir 60 graus bem morno somente ta? Nao cozinhar.
@@anacristinademedeirospinto1385 disponha menina! So errei no final ta bom? Nao e para cozinhar...e so ate derreter o acucar cerca de 6a graus ok? Da uma olhadinha na receita de novo ta bom?
Hi,cake flour is more delicate than all purpose flour. can try to make, for every 1 cup of all purpose flour remove 2 Tbsp of flour,and replace 2 Tbsp of that with cornstarch
Hello Apron, I understand that the ingredient use is either Cake Flour / Multipurpose flour. But what if I can't get any of the two flour, can I replace them with Optima Ready Mix for sponge cake?
Hi,cake flour is more delicate than all purpose flour. can try to make, for every 1 cup of all purpose flour remove 2 Tbsp of flour,and replace 2 Tbsp of that with cornstarch
I made the cake today! I discovered that what we call 'cake flour' here isn't the cake flour I needed. Will have to try to make the right one myself next time. I also had to use sunflower oil and this gave it a funny flavour. not bad, but just... different hihi Thanks Apron! Will definitely make this again
Hi, cake flour is more delicate than all purpose flour,can try to make, for every 1 cup of all purpose flour remove 2 Tbsp of flour, and replace 2 Tbsp of that with cornstarch
My pan size is 18cm diameter 6cm height. So I think I have to reduce the quantities of the receipt. Could you tell me the how many percentage should be take away from your receipt. Thank you.
Dear Apron, Thank you for the great video and recipe. I have made this cake 3 times now and followed the recipe exactly. The cake rises beautifully in the oven, but when I take it out of the oven, the cake collapses. Badly. Any tips?
Hi,maybe is the egg whites problem, you can try beat the egg white on high-speed until become bubble form, begin beat the egg whites on low speed added sugar separately for three times until firm peaks form, they become foamy and frothy it takes about 5-10 minutes to whip the eggs whites.
@@Apronyoutube Thanks for your response. I whisked the egg whites as per your video instructions exactly. I don't think it's the egg whites. Maybe it's because I'm in the southern hemisphere this cake just doesn't work for me. LOL 😂. Too scared to try it a 4th time. Three strikes and I'm out.
@@peacelopear Thank you for responding. I don't quite understand your comment. Do you mean to say: when the cake is done, open the oven door slightly with just a gap, turn the oven off and then leave the cake in the oven (with the door slightly open) for 20 minutes? If so: I tried that. It didn't work either. 🙁
May I know why my cake will crack on top? Izzit temperature too high? I baked 150’c but come out medium cook, I baked second at 210’c and come out prefect just crack on top.
Hi,maybe is the egg whites problem, you can try beat the egg white on high-speed until become bubble form, begin beat the egg whites on low speed added sugar separately for three times until firm peaks form, they become foamy and frothy it takes about 5-10 minutes to whip the eggs whites
Hi! Thanks for the lovely peaceful video. It is gorgeous! I will follow your recipe! One question though. Does your cake pan NOT touch the water below? Thnank you
在RUclips 看了約二三十部古早味蛋糕的做法，這個是最精緻最精彩的一部，而且一句廢話都沒有，太高雅了！
Why do I always watch these things late at night.
Makes me hungry.
Огромное спасибо вам,это первое нормальное приготовление этого бисквита,я столько раз пыталась его приготовить,и терпела неудачу,и благодаря вам и вашему методу выпекания на конец,у меня получилось!!!Это такое чудо, он просто тает во рту,высокий ровнинький не где не треснул и трясётся как пудинг,я в полном восторге,теперь знаю что могу его готовить,благодаря вам!!!!!
Beautiful cake😀good recipe 👍👌😍
Hi, if I want to add matcha powder to this recipe, how many grams should I add? Thank you.
Hi, about 10g
Water is Compulsory during bakeing??..
Shall we make it without hot water bath??
Please tell🙏🏻🙏🏻
Hi, can might try
Thank you! You video and measurements is so clear and beautiful! I tried this recipe, it turn out perfect! 😊👍
Just baked. the flavour and look just perfect. But it smell egg very strong. Did I do something wrong? What should I do? Please advise!
Hi, can add some vanilla extract
老師好手藝！太讚了
Mantap sekali kue Kastella nya sahabat, terimakasih banyak atas resep kue nya sahabat ku
Can I use the double messure if I want more bread? Or it doen't work like that?
Hi, yes sure ,can increase bake time 10-15minutes
@@Apronyoutube thanks :)
Mucho paciencia y amor a la pastelería
Gracias por explicar paso a paso me encantaaaaaaa
Why to add water ? Is there any reason behind it ? What if we put that directly in oven?
Hi , this baking method can keep the cake taste moist
Can I add lemon zest? Any adjustment needs to be made to the other ingredients? Thanks!
Hi, yes you can, no need adjust the other ingredients
作ってみました。ふっくらとして美味しいです。甘さもちょうどいいです。💕
Hi, thanks a lot for ur reply for all below comments.i have few doubts 1. As you said i will set the temp at 150 deg. With bottom and top coil ON. If i use fan this case what will happen to the cake.
2. Which rack i need to use, bottom , top or middle?
Thanks in advance.
Hi, i bake this without fan mode and at bottom rack
Hi, thanks a lot for your sharing! I have tried it but the eggs I used is rather smaller, 55g including shell. The cake came out wetter, especially at the bottom, and more densed, would you have any ideas on possible reasons so that I can improve it next time? :)
Hi, if the egg is too small, can add another one more egg
Thanks :)
Anh ngo did you try to add another egg? If so how did you go?
كم درجة حرارة الفرن وكم من الوقت تستغرق وهل تشوا من الاسفل فقط ؟؟؟
Hi, can refer to 5:58
5 ؟؟؟؟
Plx tell me why cake cracks any reason for that yours is perfect excellent.. do you know why cake cracks from top while baking
Hi,maybe is the egg whites problem, you can try beat the egg white on high-speed until become bubble form, begin beat the egg whites on low speed added sugar separately for three times until firm peaks form, they become foamy and frothy it takes about 5-10 minutes to whip the eggs whites
Thanks for replying but my egg whites are beaten perfect always but i got your point my batter is jot runny at all but stiff and hold shape amd just one more thing how do we know this cake is ready
I mean how do know know cake is baked fully as every oven is different and I have thermometer as well to chk the temperature of oven. And is there a same rule if filling pan 3 parts of the pan with batter
Amd is it okay if cake shrinks after baking and when do we take out cake out of oven after baking. Do wenlet it cool inside the oven or what shall we do?
Hi, yes need to remove the cake from the pan immediately after take it out of the oven
我今天第一次做古早蛋糕，算是成功了，一切都按照你说的那样做，但是烤好的顶部两边有裂纹，不知道是为什么呢？还有如果我用牛油代替菜油可不可以呢？
So tasty and so easy cake 🍰 lovely cake recipe
must the eggs be cold in the fridge? or at room temperature?
Hi, the eggs better be cold in the fridge
Excelente como todo lo que cocina, con mucha higiene y paciencia y cuidado, tendrás mucho éxito por siempre con esa dedicación y esmero, muchas felicidades 🎉 y no cambies que lo haces muy bien y aleccionador porque una aprende contigo en cada receta ( trabajo) que haces desde vzla lo mejor para ti
How many green tea powder to put, if I want to do green tea flavour? Tqs
Hi, about 1-2tsp
Hi, what happens when you use less eggs? Will it not rise properly or be as soft? I don't like the cake to smell and taste too eggy, which I imagine this would be. Or is it not?
Hi, yes can add some vanilla extract
Alhamdulillah saya udh coba dan berhasil...🙏🏻thank u recipis
and why u put hot water in 5:44 ?? :) i will try it next time and tell u the result
Hi , this baking method can keep the cake taste moist
@@Apronyoutube ty ty ty good luck
Est ce qu'on le cuit au bain marie ? Do we cook it in BAIN MARIE ?
Hi, yes can might try
@@Apronyoutube I did it. It is delicious. What may we add in order the cake to smell less eggs ?
Thanks for recipe. I made it and it turned how you made , but one problem I got after when it baked I saw a thin egg layer on the bottom of the cake (not fluffy as rest of cake, it looked like jelly). Could you please tell me maybe I did something wrong?
Apron, por gentileza, quantas gramas pesa cada ovo? Aguardo sua resposta 😘🙌💞🇧🇷🇧🇷🇧🇷
Why you always use caster sugar instead of plain sugar?
Just grind your regular sugar for a few seconds if you don't have caster sugar...
Thank you so much 😊
if i accidently add an extra whole egg into the batter what should i do and what happened if i dont do anything?
Hi，egg white must be clean, egg yolk will affect the egg white beat
I like very fluffy Cacke. Very nice. Thank you 💐💐💐👍👍👍👍
Hi, how many minutes should I bake the cake for if I halve the recipe?
Hi, baking time can be reduced by 15-20 minutes
Hi Apron, which type of oven heating did you use? Top & Bottom or Bottom or other types? And is it fan assisted mode?
Hi, i bake it on top and lower burner heat, without fan assisted mode
Tks so much been following your receipt most time simple n easy loveit
Epiphany: baking ASMR style. Satisfyingly calming.
May help those that get all worked up over the task of baking! ♥️ LOVE THIS
How soft it is?? Looks so attractive n delectable.
Can one use butter in place of vegetable oil?
Yes you can
@@Apronyoutubeso what would be the oil to butter ratio ??
用手动打蛋器翻拌面糊不会产生翻拌过程中最忌讳的消泡问题吗？一般都不会用这个来翻拌啊！
你可以去看看小高姐做戚风蛋糕那个视频。。。怎么翻拌，消泡不消泡对最后烤出来的蛋糕成型不成型影响不是最大的
@@hansenzhu6808 我看过那个视频，但我因为没有切拌好导致消泡，最后烤出来的蛋糕确实一点都不蓬松，口感紧实，不像蛋糕，倒像是糕。
@@michaelsit7089 我想可能还是打发不够的原因。打发不够的话翻拌特别容易消泡。当然，这是我自己以前的经验。多试试就好了😁
@@hansenzhu6808 lll
Up up
By❤ by mo by ft
coool i like it ur way is crasy but if someone dont have termometre how do i know the temper of the oil ?? :)
Hi, the oil is heated to about 60°C, It takes about 60 seconds
@@Apronyoutube ty for ur fast responding :) u r cool
I look people make recipe cake castella use butter no vegetable oil which one is good. butter or vegetable oil ?
Hi, both can
@@Apronyoutube ok thank you
Apron님 오일을 뜨겁게 하는 이유가 있을까요? 뜨거운 오일에 가루를 섞는것도 신기하고요~
그에 대해서 설명을 해주실수 있을까요? 너무 궁금합니다.
Hi, mix the flour in heated oil will stop gluten forming thus yields softer cake
Hi, did you use both flame to make this cake?
Yes 😊
Can I use all purpose flour, I do not have cake flour at hand.
Hi,cake flour is more delicate than all purpose flour. can try to make,
for every 1 cup of all purpose flour remove 2 Tbsp of flour,and replace 2 Tbsp of that with cornstarch
Me gustan tus recetas ,felicidades eres fabuloso cheff muchas gracias ,desde México Dios te bendiga
植物油可以用牛油代替吗?需要多少？
你好，可以 分量一樣
老师为什么我用了150度烤却把表皮烤裂开了，第一次做的时候很成功，就是量少了 不够高，这次加了双倍的材料，高度刚好 但是表皮却裂开了，请指教谢谢🙏
你好，這有很多因素造成，蛋白霜打發過了或烤箱溫度過高都有可能
Apron 好的 谢谢
请问老师，可以用杯子蛋糕杯么？我没这个容器
你好，可以嘗試
تسلم ايدك تحفه اول مرة في حياتي اشوف كيك الزيت يغلي قبل المقادير
دول اجانب مش هيفهموا العربي دة
@@miroabdelghany3145 يدخلو علي جوجل وترجم
@@حلامحمد-ن8د
ممكن برضو 😁
انا شفت فيديو ثاني سخن الزيت و الحليب في نفس الوقت
Can I use all-purpose flour when cake flour is not available?☺
Yes you can
I followed your receipe for this cake but why the bottom layer of cake is like thicken a little.. ? If u have IG I can send u a picture.
Hi, there are many factors for this, excessive stirring causes defoaming or insufficient beat egg whites
Apron ok thanks... I’ll try again... at the meantime .. isit ok for me to place a tray of water and a rack above placing the tin to bake?
Hi Apron, no need use emulsifier or baking powder ya?
Hi,this recipe no need baking powder,the whipped egg whites would be the leavening agent
@@Apronyoutube thanks
does this work with all purpose flour as well? thanks very much :)
Hi,cake flour is more delicate than all purpose flour. can try to make,
for every 1 cup of all purpose flour remove 2 Tbsp of flour,and replace 2 Tbsp of that with cornstarch
@@Apronyoutube that's awesome - thanks very much!
Baked for 58min in 300F, and still it was not throughly cooked, and the top cracked around 50min, any suggestion?(also it’s a little smelly even with lemon juice added
Hi, there are many factors for this, it may be that the egg white beat over or
the temperature of the oven is too high
must bath in hot water?? if by cold water??
Thanks for all your lovely recipes. Looks so yummy n spongey.
Bom dia nossa adoramos prático fácil já vamos fazer mostramos pro filhos que Deus abençoe ricamente vcs é muito gratificante saber e aprender com vc não obrigada
Muito obrigada
Top and bottom fire on the oven on? Or bottom only?
Thx 😊
Hi, top and bottom fire
您好！如果我的长形模比您的小，那么全部材料的分类都减半吗？例如原本6颗蛋变3颗，粉90g变45g，如此类推吗？谢谢
你好，是的，所以食材都必須減半
@@Apronyoutube 我试了，可是蛋糕冷却后又会塌下去😅
Thanks for the recipe. I did everything as you said. The cake has risen well in the oven. But when I took it out of the oven, it fell off. Why did it happen?
Thank you very much Maam for sharing your knowledge in cooking. You're so nice.
Hi love yr recipes they are so easy to follow and thanks for taking the time to share them with us. KEEP ON COOKING LOVE IT. FROM TRINIDAD GOD BLESS
Gracias, se ve delicioso y fácil de hacer como siempre👏👏👏😋😋😋😋
Awesome 👍. Is this plain flour?
Hi, cake flour is more delicate than all purpose flour, can try to make, for every 1 cup of all purpose flour remove 2 Tbsp of flour,and replace 2 Tbsp of that with cornstarch
Can you also add in the written directions (step by step) or procedures .. it will be much appreciated.. many thanks and more baking to come
À
Can u help me please, why the bottom of the cake get wet.
Hi, can might try when the cake done, remove the water tray and continue to bake for 5 minutes
Apron thank, I try
Hi do you have to mix the flour with the oil when it’s hot?
Hi, yes
Yo lo probé. Decime por favor, eso cuando ya está la cocción hay que retirar inmediatamente del horno y así caliente desmoldar? Es una duda que tengo porque se cae o se contrae de mi y no se porque me pasa eso
Hi apron , could u please tell me whats different between cake flour and plain (normal) flour please ? i want to do this bread but i cant find any cake flour in UK. Thanks :)
Hi,cake flour is more delicate than all purpose flour. can try to make,
for every 1 cup of all purpose flour remove 2 Tbsp of flour,and replace 2 Tbsp of that with cornstarch
Brill! Thanks a lot Apron ! I will do! Thanks for all ur recipes ! They all brilliant and you are just perfect baker :)
Will you let the oil cool first before pouring in the flour?
I am not sure if I get the measurements of the milk and oil right. From the video, the amounts of oil and milk appear to be a lot more than 60 ml and 70 ml; even though your measuring cup did show 60 ml for the milk, the actual amount appears a lot more than 60 ml; similarly for the oil. I would appreciate your advice.
Why does the top of my cake got cracked during baking? Thanks.
Hi, there are many factors for this, it may be that the egg white beat over or the temperature of the oven is too high
I made this cake using Apron's recipe.
The cake presentation was 5 stars. Browning on top with no cracks. Wish I could post a photo of the cake.
The texture was not as spongy and a bit wet inside. Also I could see the grains from the flour mixture on the cake.
Do I have to cook it longer? Do I have to sift once more after the flour mixture is done?
Maybe my oven temperature is a bit off since it's old. I cooked for 65 min.
Sweetness: I used granulated sugar (since I couldn't find caster) instead of so I could barely taste the sweetness. Next time I will use superfine sugar.
If I could get the texture and sweetness right.. this will be a fantastic cake. First time baking so would appreciate your feedback.
Hi, yes because the temperature of each oven are different, can try to adjust
Can we do wipping in this cake???
Eu adoro o modo de Apron cozinhar!! Chaga a ser a té relaxante pra mim, venho aqui sempre e sempre!!!! #apron
Você tem a tradução da receita? Pode passar por favor.
@@anacristinademedeirospinto1385 Eu só tenho a tradção de como o canal fez pode ser?
Eu ainda não fiz a minha própria receita tá bom?
BOLO CASTELLA
Ingredientes:
70ml de óleo
90g de farinha de trigo peneirada
50ml de leite fresco
6 gemas
6 claras
1 pitada de sal
60g de açúcar
Molde 29cm x 7cm x 10cm 150 ° C Cozinhar no vapor ate atingir 60 graus bem morno somente ta? Nao cozinhar.
@@SabaMADEINBRASIL muito obrigada!!
@@anacristinademedeirospinto1385 disponha menina! So errei no final ta bom? Nao e para cozinhar...e so ate derreter o acucar cerca de 6a graus ok? Da uma olhadinha na receita de novo ta bom?
Eu fiz essa receita, ficou uma delícia 🇧🇷🥰😍😋😋.
老师，请问这款做法，可以用来蒸的吗
老师没空，所以没办法回答我，我就自己试一试
Does cake flour contain baking powder in it?/ Is it the same thing as self-raising flour?
there are all-purpose flour and cornstarch .
@@diemton5648 Hello. I realized that only flour was added
@@sarahamo9172 yes only cake flour was added because the beaten egg white contribute the batter rising, no need baking powder.
Hi,cake flour is more delicate than all purpose flour. can try to make,
for every 1 cup of all purpose flour remove 2 Tbsp of flour,and replace 2 Tbsp of that with cornstarch
This recipe no need baking powder,the whipped egg whites would be the leavening agent
Is it vanilla essence not necessary?
Thank you.
Hello Apron, I understand that the ingredient use is either Cake Flour / Multipurpose flour. But what if I can't get any of the two flour, can I replace them with Optima Ready Mix for sponge cake?
Hi,cake flour is more delicate than all purpose flour. can try to make,
for every 1 cup of all purpose flour remove 2 Tbsp of flour,and replace 2 Tbsp of that with cornstarch
I made the cake today!
I discovered that what we call 'cake flour' here isn't the cake flour I needed. Will have to try to make the right one myself next time. I also had to use sunflower oil and this gave it a funny flavour. not bad, but just... different hihi
Thanks Apron! Will definitely make this again
Hi, cake flour is more delicate than all purpose flour,can try to make, for every 1 cup of all purpose flour remove 2 Tbsp of flour, and replace 2 Tbsp of that with cornstarch
My cake rise and fall down. What can be the reaosn? TiA
Hi, there are many factors for this, baking temperature, excessive stirring causes defoaming or insufficient beat egg whites
May I know what is the different between 古早味蛋糕 and 日式海綿蛋糕？
你好，日式海綿蛋糕的配方會比較軟綿濕潤
Apron 謝謝
Apron kkjbǒ🐈🐎
Besides the temperature and time set. How about the function. Should I select Top only or to select Top and Bottom. Please advise
鲜奶可不可以用常温奶或奶粉代替？
请问fresh milk 是不是wipping cream 还是普通牛奶呢？
你好，是普通牛奶
My pan size is 18cm diameter 6cm height. So I think I have to reduce the quantities of the receipt. Could you tell me the how many percentage should be take away from your receipt. Thank you.
Hi, can make half of the recipe
@@Apronyoutube 👍Thank you
شكرا على ابداعك دائما اتابع وصفاتك الرائعه استمري يامدعه
apron老師，我做了兩次回縮都好厲害😭是因為什麼原因呢？會不會是因為我從廚房烤箱拿出來飯廳，風扇直接吹到蛋糕的緣故呢？反正是肉眼可見的速度會所的，好傷心😭
你好，這有很多因素造成，攪拌過度導致消泡或蛋白霜打發不足都有可能
Apron 啊，這麼複雜嗎😭我真的不會打蛋白霜。太麻煩了學不會😭😭apron老師你會有一集專門教蛋白打發嗎？
What is the purpose of hot water?
Hi , this baking method can keep the cake taste moist
Finally cup measurements 🥰🥰🥰🥰🥰🥰 i love that you showed every steps .. really appropriate it
Dear Apron,
Thank you for the great video and recipe.
I have made this cake 3 times now and followed the recipe exactly. The cake rises beautifully in the oven, but when I take it out of the oven, the cake collapses. Badly.
Any tips?
Hi,maybe is the egg whites problem, you can try beat the egg white on high-speed until become bubble form, begin beat the egg whites on low speed added sugar separately for three times until firm peaks form, they become foamy and frothy it takes about 5-10 minutes to whip the eggs whites.
@@Apronyoutube Thanks for your response. I whisked the egg whites as per your video instructions exactly. I don't think it's the egg whites. Maybe it's because I'm in the southern hemisphere this cake just doesn't work for me. LOL 😂.
Too scared to try it a 4th time. Three strikes and I'm out.
David Bee maybe you try leaving a gap on your oven that means dun take out immediately first for about 20mins. This way your cake won’t collapse.
@@peacelopear Thank you for responding. I don't quite understand your comment. Do you mean to say: when the cake is done, open the oven door slightly with just a gap, turn the oven off and then leave the cake in the oven (with the door slightly open) for 20 minutes?
If so: I tried that. It didn't work either. 🙁
David Bee yes that what I mean. It didn’t work?
Your videos are all therapeutic!
I always try to make sponge cake but all fail.i don't know why?
Hi, there are many reasons for this, excessive stirring or insufficient egg whites
Ok thank you, i will try again tomorrow.
Excelente receta, muy bien detallada!! 👍👍👍
GRACIAS!!! 😍
May I know why my cake will crack on top? Izzit temperature too high? I baked 150’c but come out medium cook, I baked second at 210’c and come out prefect just crack on top.
Hi,maybe is the egg whites problem, you can try beat the egg white on high-speed until become bubble form, begin beat the egg whites on low speed added sugar separately for three times until firm peaks form, they become foamy and frothy it takes about 5-10 minutes to whip the eggs whites
Where can I find this mold😅😂Any other mold suggestions?
Hi! Thanks for the lovely peaceful video. It is gorgeous! I will follow your recipe! One question though. Does your cake pan NOT touch the water below? Thnank you
If i use steam convection mode in the oven.what will be the temp?how many minutes
2 ? Could you use almond or coconut flour instead and was the water hot? Thank you!
Hi, yes, can try almond or coconut flour and yes, is hot water