I will probably never make half of these conundrum recipes, but I love all the tips and instructions. Thomas does a perfect job of teaching, and making complex things simpler and more straightforward. I think I've become a better cook because of this series. 👍
Ingredients: -6 egg yolks -3/4 cup sugar -3/4 cup cornstarch -3/4 cup AP flour -1/2 tbsp vanilla extract or other flavorings of choice -1/4 tsp salt -6 egg whites -6 tbsp sugar
I'm going to try this too! Thomas, your videos are wonderful. Love to make things homemade and your instructions are very precise. Can hardly wait till it cools down a bit though before I bake anything.❤️❤️❤️
I learn so much from #kitchenconundrums even if I’ve been baking for 30 years now. The tips make me understand where I went wrong or why my recipe does not yield me a perfect baked goods. Thank you so much! I’ll still use the recipes of my grandmother but will incorporate the tips you shared with us. 👍🏻
Metric measurements For the egg yolk mix: - 6 egg yolks - 75 gr sugar For the egg white mix: - 6 egg whites - 75 gr sugar - 1,4gr of salt ( a pinch of it) Flours: - 105gr All Purpose flour - 90gr Cornstarch
I learned something., all purpose flour and cornstarch in equal parts mimic cake flour!!! I don’t bake often enough to buy cake flour and this is golden
Actually, the formula is to remove two tablespoons from one cup of all-purpose flour and replace them with two tablespoons of cornstarch to yield the equivalent of one cup of cake flour.
Hi Thomas! I've been watching your channel for a long time and i love all your contents. Could you please make a foolproof tapioca pearls that's currently booming, i want to make a soft and chewy not hard pearl. Thanks 😍
I love this series. The additional detail on why ingredients are used certain way or why certain ingredient or step is done is exactly what I am looking for. Not sure if it is already covered in another video but how to fix a cake that comes out too moist or too dry?
Hi Joseph, it is a pleasure watching your classes. I will like you consider having a class about baking powder usage in different altitudes, cause as you know depending of the altitude the usage of baking, soda powder vary Thank you very much!
You have omitted the Aussie version where whole eggs are whipped with sugar to ribbon stage, then addition of flour. My Nan’s recipe uses only cornflour. The other Aussie component is cream in the middle with passion fruit icing on the top.
Sir..thank you and Martha Stewart for producing these videos. Cakes are difficult to master. Im attempting to bake cakes at home and so far the score is Fail = +10/ Me = --10 wish me luck thanks again.
Hey Thomas! I love watching your videos & how beautifully you explain everything. Thank you so much, I am gonna make this soon. Wanted to know if I can keep the bather until one batch is baked since small oven doesn't hold 2 trays at a time. Please REPLY how many minutes I can keep the bather at room temperature or should I bake it as soon as
For a true sponge like made in Europe you'd spread a thin layer of jam on top of the sponge 1st then add whipped cream then fresh fruit. They're absolutely wonderful & not icky sweet like too many cake's we have here.
I adore you Thomas! I just started my baking channel, today I uploaded my first video and in that video I make a sponge cake for a cheesecake base 😁 Next time I'm trying your recipe!
Love all of your videos Thomas. I wonder if you could do a video on high altitude baking? I live in the high desert and I feel like nothing browns enough when it dries out or nothing dries out enough when it browns. I can't seem to get it quite right.
I find the results to be better if you alternate the addition of egg whites and flour in three times (add 1/3 of whites, fold. Add 1/3 of flour, fold, then add 1/3 of flour and 1/3 of egg whites, fold, and finish with the remaining thirds the same way ). To me, it's easier to fold this way without the risk of deflating the batter. And also for the baking part, I find the best result is achieved by baking with the oven door slightly open (like an open valve in professional ovens) from the beginning, especially if your goal is to get something slightly drier to then soak with syrup or coffee (for tiramisù),
Although I like how you tell what each ingredient does and what can make a bad sponge cake, I really hate the use of cups instead of weight for recipes especially for baking.
I'll probably never get a reply to this, but when my mum makes this recipe, she always pours four tablespoons of boiling water on the yolks in order to denature them. Is there any benefit to the cake in doing this in terms of flavour or structure?
Can i use just all purpose flour instead of the equal parts of apf and cornstarch?will i need to alter the amount of flour? also is cornstarch the same as cornflour?
All that effort to make the cake but you don't hull the strawberries for the top? Seriously, though, that cake looks amazing. Actually, the tips on meringue and working with them can be applied across many recipes, too. Very good advice.
I will probably never make half of these conundrum recipes, but I love all the tips and instructions. Thomas does a perfect job of teaching, and making complex things simpler and more straightforward. I think I've become a better cook because of this series. 👍
Ingredients:
-6 egg yolks
-3/4 cup sugar
-3/4 cup cornstarch
-3/4 cup AP flour
-1/2 tbsp vanilla extract or other flavorings of choice
-1/4 tsp salt
-6 egg whites
-6 tbsp sugar
Will u plzz tell me in grams plzz
Mary Anne Lavender thank u! ⭐️
Thank you so much for making the list for everyone !!!
Thank you 🙏🏻
1
I can fully understand the importance of reducing the gluten and separating the eggs&combining the whipped them! Great many thanks!!!
your love of what you do shines through, i to love to cook it`s all about giving thank you
You are so calming, love listening to you.🙏
He is a superb teacher and I could watch his presentations all day!
I'm going to try this too! Thomas, your videos are wonderful. Love to make things homemade and your instructions are very precise. Can hardly wait till it cools down a bit though before I bake anything.❤️❤️❤️
Another great video. Your great buddy. 👍👍👍🍝
Fabulous! Thank you Thomas!
Very simple to do --- after (you showed me how to do it!) 😁 ❤
Made this last christmas...and its perrrrrrrfect! My mom loved it. Thank u so much.
Great Teacher👍🏼
I tried and it turned out perfect for my layered cake !
From now on, my second favorite sponge cake. Perfect.
What's the first? I'm looking for recipes ;)
I learn so much from #kitchenconundrums even if I’ve been baking for 30 years now. The tips make me understand where I went wrong or why my recipe does not yield me a perfect baked goods. Thank you so much! I’ll still use the recipes of my grandmother but will incorporate the tips you shared with us. 👍🏻
Very well explained. Thank you.
This is great- traditional recipe! Can you imagine doing this with out electricity?
I love your videos!!!! So informative and of course the delivery is beautiful....
Metric measurements
For the egg yolk mix:
- 6 egg yolks
- 75 gr sugar
For the egg white mix:
- 6 egg whites
- 75 gr sugar
- 1,4gr of salt ( a pinch of it)
Flours:
- 105gr All Purpose flour
- 90gr Cornstarch
Idk why nobody thanks you cuz this is the most helpful comment for me, thanks
Merci ✨
I learned something., all purpose flour and cornstarch in equal parts mimic cake flour!!! I don’t bake often enough to buy cake flour and this is golden
Actually, the formula is to remove two tablespoons from one cup of all-purpose flour and replace them with two tablespoons of cornstarch to yield the equivalent of one cup of cake flour.
Doesn't work in all the recipes
This is the best recipe i've ever done in my life. It's perfect!
Hi Thomas! I've been watching your channel for a long time and i love all your contents. Could you please make a foolproof tapioca pearls that's currently booming, i want to make a soft and chewy not hard pearl. Thanks 😍
This Foolproof Sponge Cake recipe looks so delicious Chef Thomas.
Oh that looks so light and delicious!! Thanks for the tips!
I love this series. The additional detail on why ingredients are used certain way or why certain ingredient or step is done is exactly what I am looking for. Not sure if it is already covered in another video but how to fix a cake that comes out too moist or too dry?
Hi Joseph, it is a pleasure watching your classes.
I will like you consider having a class about baking powder usage in different altitudes, cause as you know depending of the altitude the usage of baking, soda powder vary
Thank you very much!
Thank you sir! Another new method for me! I must try this
Thank you 🙏 Tomas & best wishes for Martha 💐.
Wow that look so yummy
I really like your videos, recipes are simple yet It works wonderfully
Looks so tasty and awesome!
Learned so much! my sponge cakes always deflates ! grrr... I will try this recipe!
You have omitted the Aussie version where whole eggs are whipped with sugar to ribbon stage, then addition of flour. My Nan’s recipe uses only cornflour. The other Aussie component is cream in the middle with passion fruit icing on the top.
Sir..thank you and Martha Stewart for producing these videos. Cakes are difficult to master. Im attempting to bake cakes at home and so far the score is Fail = +10/ Me = --10 wish me luck thanks again.
Hey Thomas! I love watching your videos & how beautifully you explain everything. Thank you so much, I am gonna make this soon. Wanted to know if I can keep the bather until one batch is baked since small oven doesn't hold 2 trays at a time. Please REPLY how many minutes I can keep the bather at room temperature or should I bake it as soon as
This cake cries for Tres Leches. :) This looks delicious.
There hasn’t been any updates for over a month. Hope everything is ok.
Great tips. Thanks for your invaluable efforts.
Another great video! Thank you!
Thank you so much
I hope you start uploading new videos soon!
Awesome recipe
Very nice and looks delicious keep up the good work and keep smiling 😁😁😁😁
Yummy.. Great recipe..
Thank you 😊
That is an awesome apron!
Great tips
Thank you!
Hi Thomas Joseph, can you make a video about the no knead method? Love ur videos btw! Thanks :)
Sweet cream fresh raspberries in a fantastic.
Foolproof Sponge Cake Recipe I will see if it works .. 🤣🤣🤣😁😋😋
its difficult to get . hope it works
really nice ..great
Is there a chocolate version? 🤔 would be awesome 😊
Please make a video of how to make Flan!? Please 🤗
In Italy we call this pan di Spagna! It's actually perfect for tiramisu.
“Foolproof Spongecake”
Is that a challenge?
Loooool
For a true sponge like made in Europe you'd spread a thin layer of jam on top of the sponge 1st then add whipped cream then fresh fruit. They're absolutely wonderful & not icky sweet like too many cake's we have here.
Can u do cupcakes and muffin ❤️ also can I explain different types of sodas and creams and what they do in certain bakes
Awesome
i hope you can upload videos again, hope everything is okay
That cake is looking great and I could devour it in a day and want so much more later.
So informative. My gosh.
Do you mind if I ask if how many minutes I’ll have to do if I make 7 or 8 inches round pan using this mixture?
Many Thanks
Lowkey im trigerred :the hole whisk in the batter 😅😅. Btw love the video .
I adore you Thomas!
I just started my baking channel, today I uploaded my first video and in that video I make a sponge cake for a cheesecake base 😁
Next time I'm trying your recipe!
Yum
GREAT RECIPE, LIKE ALWAYS ❤️ THERE IS A CHOCOLATE VERSION? PLEASE ☺️
Wheres Sarah
YUM
I wonder if the sponge cake batter could be kept overnight?
i like how writing "america test kitchen" in the search engine this is the first video xD
Love all of your videos Thomas. I wonder if you could do a video on high altitude baking? I live in the high desert and I feel like nothing browns enough when it dries out or nothing dries out enough when it browns. I can't seem to get it quite right.
Check out AshleeMarie here, Facebook and she has her own blog. She always mentions how to alter recipes for high altitude!
I find the results to be better if you alternate the addition of egg whites and flour in three times (add 1/3 of whites, fold. Add 1/3 of flour, fold, then add 1/3 of flour and 1/3 of egg whites, fold, and finish with the remaining thirds the same way ). To me, it's easier to fold this way without the risk of deflating the batter. And also for the baking part, I find the best result is achieved by baking with the oven door slightly open (like an open valve in professional ovens) from the beginning, especially if your goal is to get something slightly drier to then soak with syrup or coffee (for tiramisù),
I use the same recipe to make tres leches cake
Although I like how you tell what each ingredient does and what can make a bad sponge cake, I really hate the use of cups instead of weight for recipes especially for baking.
Weighing is far more accurate, I agree. :)
Though baking is art not science ;)
@@NupurMate Baking is an exact science.
Baking is science, art and personalized flavor/taste.
That should be his next class for us in the US, how to use a scale instead of cups for a full recipe!
I'll probably never get a reply to this, but when my mum makes this recipe, she always pours four tablespoons of boiling water on the yolks in order to denature them. Is there any benefit to the cake in doing this in terms of flavour or structure?
Can you just use cake flour? I’ve never used corn starch in cake batter.
A mirror glaze kitchen conundrum?
Recipe link is a different recipe???
How about a sour dough kitchen conundrum.
Can i use just all purpose flour instead of the equal parts of apf and cornstarch?will i need to alter the amount of flour? also is cornstarch the same as cornflour?
Always get unmixed ingredients like flour in mine when folding in the dry ingredients. Any tips?
Please share a video on Genoise. It doesn't use baking powder, why ?
Why is it that in another channel,she sprinkle first flour in the batter mixture,,then fold in the egg whites? Ty
Dear Chef, could you pls introduce some books for pastry bakers? Thank you so much
what would be the measurment if using cake flour instead of all purpose flour & cornstarch mixture
You could come to my house and make this for me-as you would put it-that would be really FANTASTIC!
My batter deflated as I added the flour. What happened?
Is this sturdy enough to decorate
It’s impressive that no butter or baking soda used!
Can I make this into a tres leches cake
Isabel Lechuga I don’t see why not. Like he said, “A sponge cake absorbs flavors”
Pls make video on eggless cake...
Question! Why not just use cake flour? Love your videos!
Fresher technique/recipe to measure it all yourself
If you want stable whipped egg whites ,why don't you add cream of tartar instead of sugar? Bc I know cream of tartar gives instructors to the whites
good guidance , awesome tips, but i do not like these oily eggy sponge cakes, butter cake are good in tastes
No extract?
Zachary Lavender did you see the vanilla added to the yolks?
@@Sweetthang9 apparently I wasn't paying attention. Thanks!
Cake is collapsing after baking...what is the reason..
Tried 3 times..but failed..
Hi Thomas how much flour and corn starch or cake flour
Do you grease your baking pan?
Nice
All that effort to make the cake but you don't hull the strawberries for the top? Seriously, though, that cake looks amazing. Actually, the tips on meringue and working with them can be applied across many recipes, too. Very good advice.
I sometimes can taste the eggs in my cakes. What could help reduce or eliminate the taste?
Use less egg
Try using vanilla bean paste, it takes more per recipe than vanilla extract but it's a much better flavor in my opinion! Good luck
If you use an egg rich cake, you’ll get an egg flavor. You’d have to use another recipe to eliminate the flavor.