Why You Should Cool Your Sponge Cakes Upside Down
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- čas přidán 29. 05. 2023
- Chiffon Cake (yield: two 8-in round layers)
1.75 c (210g) cake flour, sifted
1.5 tsp baking powder
1/2 tsp fine salt
3/4 c (150g) sugar
1/2 c (100g) vegetable oil
6 egg yolks
1/2 c (113g) water
1.5 tsp vanilla
6 egg whites
pinch of cream of tartar
1/2 c (100g) sugar
1. Whisk together the oil, yolks, water, and vanilla in a mixing bowl.
2. Add cake flour, baking powder, salt, and first sugar and whisk to combine.
3. In the bowl of a mixer, whisk the egg whites with a pinch of cream of tartar until frothy. Add the second sugar one tablespoon at a time and continue to mix on medium-high speed until medium peaks form.
4. Gently fold the meringue into the first mixture.
5. Evenly distribute the cake batter between two 8-in cake pans that have been prepared with only a circle of parchment paper on the bottom (no grease!)
6. Bake at 350F for 30-35 minutes or until golden brown and a toothpick comes out clean.
7. Remove from the oven and let the cakes cool upside down on a sheet of parchment.
8. Once completely cool, remove the cakes from the pan.
With so many of your shorts about how to make sponge cakes rise better I feel like it's gonna escape the oven if you combine all these tips
lol
ah yes the skyrim helmet
@Rheaddonite Mezereum W
@Rheaddonite Mezereum
It grew too big and left?
I thought only children did that.
Ah yes, the sponge cake revolt “give me 🗽 or give me ☠️ !!!! 🔥
for anyone confused, these tips are for egg based cakes with little additives that make then rise ( so just using air) such as chiffon, angel food, and sponge. strangely though genoise is fine with greased pans
Thanks so much! What about those fluffy Japanese cheesecakes? I'm pretty sure they're egg-based right?
@@mira.r japanese cheesecake? those don't normally need aluminum pans/non greased pans since they barely rise!
What about layer sponge cakes? I use butter creaming method.
@@alisonbakes6351 i go by flour content! not too sure about how butter affects the rise and stability of the sponge cake, but if you're creaming the butter or adding baking power or baking soda, theres normally no need for a aluminum cake pan. generally cakes with more flour can rise and hold on their own. but every cake recipe is different so it's best to experiment with a recipe that you already like and use :)
I was thinking about why my cakes dont turn out like this …
I like how your tips aren't the clickbait "they don't want you to know this" product placement stuff. They're actually good and practical.
Agreed
your shorts are honestly so informative and so underrated bro
He gets millions of views, has 400 thousand subscribers, and all the comments are positive as hell lol I don’t think that’s underrated 😅😂
How is this by any means underrated? Every time I see a comment like this I die a little inside - it’s not underrated if somebody’s got thousands of people subscribed to them and millions of views on a lot of videos. The word ‘underrated’ really lost its meaning.
idk, i need ann reardon to confirm all this
@@goofyrat2938look. i just wanted to show my appreciation for this youtuber and since i was relatively early and this video just appeared while i was scrolling, the video had gotten not much likes at the time. i doubt you would need to fact check your praises but sorry if i had offended you but i guess that is inevitable online where there are so many people who are able to interact with each other
@@goofyrat2938 man shut up. Yall always got something to complain about .
I don’t even like sponge cake but collect these facts to be a better grandma one day
To be a better grandma in the future you need to starts early though.
This is adorable. You go future grandma! 👏
Hooray for future strawberry short cakes at grandma's house! You got this!
A noble pursuit ❤
@@wrenpeach6707im thirsty
We usually grease and then flour the pan and it comes out great. The upside down method is a new one. Will have to try that one.
I wouldn't recommend turning it upside down if you used grease and flower because the cake could fall out of the pan and collapse and be ruined. Only turn it upside down if you're confident it won't just end up sliding right out. You're better off cooling it right side up if you're baking it with a non stick pan and/or grease and flower.
@@bradleyblake7588yeah I was wondering that with it being greased it would probably fall right out
Not if you filled & floured the tin properly before baking.
Unfortunately, if u greease and dust ur cake pan well, there's no how u can cool upside down without the cake releasing from the tin. Unless it's a shall Tin
Shallow Tin I mean
THANK YOU!! I made a sponge cake once for a tres lesches recipe and everyone elses sunk while mine didnt and i had NO clue as to why. I could never recreate that perfect sponge cake. Didnt realise me flipping it upside down to cool is what helped! Great tip for next time thanks
why does "yes grease" make me roll on the floor 💀
Funny grammatical error
@@rl3d2008 ikr
Just use butter and flour to make any cake pan non sitck. The flour stops the batter from sinking. Easy alternative of you have no parchement around.
Dude this is brilliant! I always wondered by some recipes said “don’t grease the walls only bottom”
Same!!
Your shorts remind me a lot of Good Eats. Old food network show starring Alton brown back when he had hair. The way you combine the “how” with the “why” in your explanations kinda reminded of that show. Great vids man keep it up.
i don't bake at all but i find it fascinating to watch how these subtle differences result in such different looking baked goods
it really does sell the saying the baking is a science, because before his shorts, I never gave it credence is deserved. Because of its concise nature I feel more confident in trying new recipes as he's teaching logic that get lost in longer videos that somehow expect you to already understand certain terms that actually don't make sense for a casual baker
Also important to avoid using non-stick cake pans for the same reasons. My first angel food cake flopped out of the pan and collapsed immediately. I purchased an aluminum pan the next day.
funny because whenever i use it i literally cannot get the cake out of the pan, or it comes out with ALL the outside peeled off lol
How do you get it out though?
@@Hi.idkwhatimdoing My angel food cake pan has a removable base. Cut around the edges with a thin knife and out it comes. Once the base with cake is out, cut along the edges of the base and the middle. Comes right off.
But doesn't it burn like this? It burns for me, how to avoid it? I usually test if it cooked by poking a toothpick and see if it's sticking or not, I check every 5 minutes
@@fav13andacdc ohh I’ll look for one next time. Thanks
So many rules I wouldn't think of
Same, and I bake a lot. Nobody told me drying the cake upside down would help reducing the indent in the center, but oh well
That's why bless this channel for teaching all of these to us for free
Can you make a video regarding use of eggs, no eggs, and egg alternatives?
this is the best one for me so far. I have a really hard time with great shape sinking in while it dries and can't figure out why
This solves my issue with making sponge cakes. I’ve been trying so many different levening agents with no luck. I’ve never heard to not grease the pan
I like this guy. he doesn't just teach, he explains
True. First time I knew this was from an Angel Food box cake. It actually SAID to cool upside-down!!
Thank you so much for sharing ❤❤
I never thought about flipping the pan while it cools. I can't wait to try it!
You are so awesome. Taking my baking to another level. Hope your channel blows up if it hasn't already.
These are tips for all cakes you know. Especially the cooling method I hate when my cakes sink I always upside down cool
If you aren't making a meringue cake like chiffon or sponge or Genoise and your cakes are sinking in the middle it's because they aren't fully baked
I don't bake, but watching these videos makeS me....BELIEVE!
as a sponge cake myself, these tips have really helped.
FINE. You got my follow.
You’ve taught me so much over the past couple of weeks. You earned it.
The most important factor is the recepi, so make sure you got a good one
My mom: can throw in any extra ingredients for flavour and actually wings it every time and somehow gets the best sponge cake every time
Can you show us the best ways to make brookies? I love brownies and cookies and sometimes I can’t pick which one to make.
This information is so useful and explains around 90% of my baking failures 😂
As someone who only bakes to eat cake, this was good to know! I hate having to trim cakes to level them for icing and refuse to do it so now I can have more level cakes anyway!
I don't think any of the sponge cake recipes I've come across mentioned letting the cake cool upside down. I'm definitely trying this, if I make one.
My grandmother taught me to grease the pan then dust some flour all over. Cake comes out perfect everytime...
Same here.
Yes I’ve never just greased the pan (a crude way of saying it) my mom always floured it & now I know why!😂
This is a sponge cake not a regular cake. If you greased and flowered the cake it would turn out like he shows in the short. The whole point of a sponge cake is to make sure that it does stick to the sides and bottom so that it retains its shape and doesn't sink and smoosh
this reminds me that i forgot to grease the pan for my brownies 20 minutes ago 😭
Ah yes but how do I get it out
There is baking paper on the bottom and probably running a knife against the edges ^-^
I was confused here too...thought it was grease, and flour the pan
@@l_ini_lOr you simply can freeze the cake for like 30 minutes and it will slide right out of the pan with nothing sticking to the sides!
That hack has saved me many times as I forget to greese the pan 😅
@@tacobell1299 o that’s smart I’ll try that next time ^-^
I'm how did you grease your pan cause I always grease my pan and may cake looks like the you said you didn't grease
This is specific for spongecake
My son is 4 and loves learning about baking. We watch your videos together and bake on the weekends. Thank you so much for such great content!
Bro is the most powerful baker alive.
Thank you so much! Now I know why my sponge cake always dents and flatten when it's cooled down. I should've put it upside down!
I love your videos. They’re amazingly informative and just so awesome. As a former science teacher turned baker, I honestly love how you compare the right and wrong techniques.
I don’t even bake but this is actually very informative lol
At this point the geopolitical climate of Uganda affects my sponge cake
اتابع خالد من اربع سنين وماشاءالله للحين ماتغير نفسه هو ومبروك على النص مليون ❤تستاهلها وربي واخيرا زادوا المشتركين 😂
You have no idea how useful these videos are❤❤❤
Thank you so much for these explanations. I very much appreciate your mastery and communication. Since my mom and grandma passed away I have had such a cooking void in my life, because I grew up in a big family that fell apart when the matriarch s passed. 💔 you are filling that void. God bless you.
But every recipe says to lightly grease the cake tin?
It depends on the kind of cake. Sponge cakes need to be able to cling to the sides of the tin as it rises but butter cakes are sturdy enough that you can grease the tin so they fall out easier
@@benjaminthebaker but wouldn't the cake stick to the wall and making it harder to pull out?
@@gerayugacha that’s why there’s parchment at the bottom.
The walls will stick, allowing the batter to rise, but the bottom won’t stick at much. After its fully cooked, use a knife around the side and it will fall right out.
Then you need to dust it with flour or sugar afterwards (use sugar if you want a sweet, crunchy crust).
@@gerayugacha theres also those removable bottom cake pans so you can pull or push the cake out
This is actually incredibly helpful 😂
This sponge cake looks very soft and moist :)
What about only greasing the bottom ? Easier to remove but should eliminate the problem of collapsing on itself.
I'm assuming that's what the baking paper is for but yeah makes sense to grease only the bottom
I never knew to cool sponge cakes upside down to keep them from falling in. Wow! I love these shorts!
These videos are excellent. Doing it the wrong way to show a proper comparison is far better than just saying what you’re doing while you’re doing it.
aint no wayy you got to cool it upside down?? that’s geniuss
I just want you to know that your channel is exactly what I always wanted and needed
I love this guy because instead of showing a specific recipe he shows you how to just bake so you can make your own stufd
Oh my gosh, THANK YOU!!! Two wonderful tips I can use tomorrow.when baking my mil's 85th Birthday Cake- a strawberry cake from scratch! No jello no boxed mix just fresh berries and freeze dried for the frosting....I can't wait!!❤
These are actually extremely helpful and concisely made videos, dude. I’m very impressed with your content. Little things that can help to elevate the home cook.
Excellent tips 😉 thank you 😊
So no grease and upside down cooling when making sponge cakes!! Thank you for teaching us!!
this is actually really helpful
legit advice thanks.
My guys a life saver
You should make a super in-depth tutorial for different recipes
This one was life-changing for me
Mind blown... and strawberry season is just around the corner 😋 I'm going to remember this!
I'll just add this video to my large collection of every video of yours I saw so far 🥰. It's absolutely brilliant how helpful you are.
you're very good at giving baking tips and tricks. explaining and showing each outcome of your baked goods
That’s actually so much more significant than I thought
Wow! I made spongecake once many years ago with not great results. You just taught me both things I had done incorrectly. Thank you!
When you don’t grease cake pans, you run the risk of the cake sticking to the pan. You need to grease and flour the pan. That way the cake won’t stick but the cake batter will be able to rise as it bakes yet it’ll be able to pop out the pan without ripping or tearing.
Your videos are solid every time 👍🏻
You SLAYYYY my friend!
I honestly don’t know why I never thought of that before. Thank you because this has been sending it drives me insane when I’m trying to make this kind of cake thank you thank you thank you thank you.
Your shorts are amazing advice for me the novice baker!
The sponge cake looks good😁
You're a God send! Thank you for your content!
SO COOOOL I DID NOT KNOW THAT! Thank you!
You’re a legend - you have a beautiful teaching gift
I don't even own an oven nor I know how to bake. But boy I'm gathering so much information from your videos😂❤
Keep the lesson coming..love it
That is so helpful to know! 😭💕
Oh wow the greased thing was one of the biggest differences I’ve seen in this series, especially for what seems like such a small change
That's so helpful! I was wondering why sometimes my sponge cakes turned shorter than I thought it'd be
Yes. A short that’s taught me something useful.
I always wonder why my sponge cake shrinks inwards towards the middle. Now I know! Thanks!!
This is so succint. I love your work dude
I'm loving these tips. So many of the questions I never thought to ask have been answered.
Woah that's so helpful
What you can also do is to lightly bitter the edges then dust it in flower so it's super easy to get out and stays fluffy
Growing up in Sweden we always buttered and breaded the pans with breadcrumbs and this helps with both the lift and the removal afterwards and growing up with this type of sponge-cake i have always preferred the butter and bread method to any other
The most informative shorts on youtube❤
Priceless advice!
tryna follow all the instructions and not mess up cuz' my ingredients are limited is what I always did and that is why I LOVE your informative recipes with 5 easily available ingredients :DD
Thank you so much. I was wondering why my cakes shrink all the time even though I do all the procedures correctly.
made this cake today and that shit was phenomenal 💯💯
I learned something new today i love it!!
That makes the cooling of panettone upside down make so much more sense.
Panettone isn’t sponge cake. It’s a totally different thing. It is delicate as well, but the reason for the delicate structure isn’t the same as a sponge cake.
Great tips! Thank you! ❤
Dude his videos are so hood and I actully tried them and they work
Love that there is bake off music in the background
Thank you for sharing your knowledge 🙏🏼🤗❤️
Absoluetely love these videos, got me into baking a lil
Thank you for teaching us and explaining well the concepts for a light and fluffy sponge cake. Now all I need is to make this ASAP!!