Vanilla Sponge Cake U.S. Measurements
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- čas přidán 7. 02. 2017
- Associated with Michael Lim / @michaellim
Michael Lim's Vanilla Sponge Cake
U.S. Measurement (does not apply for UK or Australia )
We finally have the converted U.S. measurement for the most requested and viewed video in Michael Lim's CZcams channel. The amount of batter is 1.5 more than the original metric version thus, we adjusted the pan size that is available in the U.S.
Tools used that are different from the original version:
Anodized Aluminum 8 Inch x 3 Inch Round Springform Cake Pan
www.amazon.com/gp/product/B00...
Small Offset Spatula
www.amazon.com/Ateco-Natural-...
5 Qt Stainless Steal Mixing Bowl
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Michael Lim's Vanilla Sponge Cake
Ingredients
****THE CONVERSION FOR THIS RECIPE DO NOT APPLY FOR UK AND AUSTRALIAN MEASUREMENTS****
• 6 large egg whites
• 6 large egg yolks
• 1 tsp vinegar
• ½ +⅓ cup granulated sugar
• 1½ cup + 1 tsp all purpose flour
• ½ tsp kosher salt
• 4 Tbsp vegetable oil
• 4 Tbsp whole milk
• 1 tsp vanilla extract
To elevate this cake to the next level (shown at the end of the video), check the video links below
Simple Birthday Cake : • Simple Birthday Cake
Birthday Cake( with mascarpone whipped cream) : • Birthday Cake (with ma...
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Cake server and fork : mercaderantiques.com
#vanillaspongecake #spongecake #bondinginthekitchen
Music:
On the Bach - Jingle Punks
C Major Prelude - Bach
Wedding Invitation - Jason Farnham - Jak na to + styl
Le ingredients:
Egg yolk-6
Egg white-6
1tsp vinegar
1/2 cup+1/3 cup granulated sugar
1 1/2 cup+ 1tsp flour
1/2tsp salt
4tbsp oil
4tbsp milk
1tsp vanilla extract
I just typed this for my reference 😂
I can only look, I'm on a diet, but it is tempting! Love the way you've decorated the cakes! How talented!
Lovely and delicious cake 🎂 😋👌🤩!!! Thank you 🙏
Have made this recipe 5 times .... exactly as shown and stated in video. It comes out great! The texture is amazing and it tastes awesome! Will always make my sponge cake this way... Thank you chef!!!
Your cooking like a piece of art fell from the world of dreams
Arinom Arinom Thank you very much for the wonderful compliment 😊
Wow😁 I always wanted to bake a sponge cake Now I can sooo excited cant wait!💓ThankYou
Wow beautiful thank you
I've come to realize most of your baking you use plain flour without raising urgent i.e baking powder, baking soda n outcome is amazing . I like your videos, ,,,, thump up
The cake is so delicious. Thank You. I am wondering if can I add a flavor like chocolate powder or coffee water instead of milk?
Wowwwww...thanx for sharing ur cake recipe
You are most welcome :)
ich bin begeistert von dem Kuchen 👌
Appreciate your kind words :)
I have to tell you that this recipe is perfect, I have been looking for a recipe like this one for a long time and try many and nothing, this is the best !!! Thank you very much! I did it exactly step by step like in the video.
Very happy for you :)
Madelyn Rivera agree with you. Its simply perfect and easy to remember. Recomended for beginner. 👍
Can lemon juice be substituted for vinegar in this sponge? Thanks
Can I make these into cupcakes?? If so, how can I tell when they are ready, since the baking time will vary.
Springform pan leaks the batter wats the base u have used in the video
I tried this recipe and it turned great..Thank you so much.. Can I get exact measurement for 6 inch and 9 inch pan please
Your recipes are deliciosos.😋
Hi,
Im planning to make in 10inch cake pan. Could you please tell me cooking time and temperature.
Cake is in the oven rn! I swapped the vinegar for cream of tartar, and am planning to fill the cake with raspberry filling and cream. Wish me luck!
Raspberry and cream sound good !!! Best of Luck! :)
Michel, do you have the recipe for a 6” cake, thanks.
Hi Micheal. If I want to use butter instead of veggie oil is it the same measurements?
Hi . I have been using your sponge cake recipe on a 7 inch cake pan like your instructions. I used the water bath method in Michael Lim's you tube video. It has always been perfect. Moist and soft all the time. But I want to make a bigger cake and tried an 8 inch pan. I increased the ingredients to 50%. But how about the temperature and baking time? Your instructions were 150C at 20min then 125 at 25min. then 10min everybody off. How do I adjust to 8 inch pan?
Btw thank u...ur recipes are great
Please please recipe of the jelly glaze in cup measurements please.. so wanna try it..
You say 1/2cups of sugar plus 1/3 cups? which is it and where or what did you add the second measure of sugar?
Perfeito!👏👏👏👏
Which type of icing can I use for this cake?? Whipping cream or butter cream
I don't eat cakes but they sure do look good when you make them Michael.
You are one smart cookie... Or should I say cake?
Appreciate the compliment :) You can post on his channel as well. Nice play with words too :)
Can I substitute vinger with cream of tartar if yes then how much should I add to this recepi
You're simply awesome..
I have tried your swiss roll that's when I learned how to actually make one...thank you soo much for your guidance..I love baking..👍💃
Can we use this sponge cake for stacking layers say at least 4 layers?
Hi can you tell me how many cups wipping cream I need for this cake? plz
Can I use 6x4inch pan for this?
Can i use this sponge for tres leches cake?
Sorry if I seem dense, I'm not though, but the sugar measurements are not really clear..are you saying 1/2 cup and 1/3 cup? How much goes into the egg whites?. I just don't want to mess up. Thanks
Instead of vennila essence what can be used??
It's the best n easiest recipie available for sponge cake. I am a novice and baked my first cake last week. When watching your videos it's as if you are with me overseeing n helping every step. It is better than attending a class. I tried this recipie twice. First time I dropped a yolk into the whites, though i removed as much of it as possible,my meringue was not as stiff, and my cake had a denser consistency and a bit oily. 2nd time everything went smoothly, but still my cake was oily.I used 4 tbs refined sunflower oil both times. Do you have any suggestion to rectify it? Thank you for your efforts
I admire your perseverance. When you mentioned oily, I believe it has settled mostly at the bottom. If this is the case, there are 2 areas you can pay special attention, knowing that your meringue has reached the right firmness so it is stable to hold its volume. Another important step is that you do not over fold your batter and meringue. Your batter should not be runny (check the consistently shown starting at 5:37 time stamp). Wishing the best and your preservance will payoff 😊👍😊
Can i get the gm measurements of this recipe...plz?
Can i bake it in a 8*2 inch pan
How many minutes should i put in oven for 9 inches pan
is this only good for 1 8x3 pan?
what is the temperature in C° ?
my oven heat is divided into 10 degrees
Oven Temperature: 150°C for 45 minutes, 170°C for 5 minutes
You can find the original metric conversion at Michael Lim’s Channel
Link to the video czcams.com/video/A3qNclBDhWs/video.html and written recipe is in the description box. Note that The U.S. conversion is 1.5 more than the metric version.
The oven is heat up and down?
Pl specify the baking temperature in centigrade
Do we need to beat the egg yolk or not ??
why we dnt follow this recipe in australia
Which brand measuring cups did you use?
+Sadia Zafar Oneida stainless steel
Can it bake in pressure cooker
Can u pls teach us fresh strawberry cake
Cake pan ka size kya rkhenge is ke liye.. Hmara cake banne pe to soft tha bhut Lekin thodi der baad hard q ho gya... Please repky
What is vinegar for?
Can I make two 7 inch cakes
Is this cake is soft enough to make pineapple cake or chiffon sponge
For a softer version, you may want to try Michael Lim's New Improved Sponge cake version at czcams.com/video/0i4_ikAtKtI/video.html Best of Luck!
Was the vinegar used? i didn't see at which point it was.
Yes, check time stamp at 2:20
Totally how many grams of sugar and flour pls can you tell
Can I make the cake in advance and put it in the refrigerator for a day or two? Thank you!
This cake is best enjoyed when it is baked on the same day. If you need to refrigerate, make sure you store it in an air tight container or wrap with cling wrap and serve at room temperature :)
Thank you!!!
can i reduce the amount of sugar to a smaller amount? what is the ratio of sugar to the flour ? how far that I can reduce? can you please give me a hint ? thanks alot, Tom
Sugar and vinegar help stabilize the egg whites which is important for this type of cake. I have not used less sugar in this case for that reason. Depending on your baking experience, you may have good results even if you use less sugar and playing with the acid amount - which is vinegar. Ratio of sugar to flour is 1:1.Hope this helps and wishing you success :)
Tuyen Truong you can reduce the amount of sugar according to your taste or try this 2 cups of flour = 1 cup of sugar and add 1 tbsp of baking powder.
hi is this recipe for 8"x3" size of pan only?? just made one on a larger pan and it did not rise even though i made sure not to over mix/deflate the batter :( ---newbie here
Christine Joy cruz you might not have mixed the egg whites enough. They have to be pretty stiff.
I'm glad i can use cup but the only thing is I don't have white vinegar, can i subtitute with apple cider?
+katniss V
I have not used apple cider vinegar only white vinegar. Not sure if it will affect the flavor if you use apple cider. You may substitute it with cream of tartar.
Bonding in the Kitchen oh ok but how about lemon juice?
katniss V I have not used this as a substitute. The amount when substituting lemon is more than with vinegar or cream of tartar. For that reason, changing the moisture content may affect the outcome.
well then, I’ll just use cream of tartar. Thank you so much;)
How much cream of tartar should I use as a substitution of white vinegar? 1 tbsp is ok?
Salve volevo gli ingredienti scritti in italiano. ...grazieeeeee mille
Why do u add vinigar to egg whites
Why do we use venigar? can we add lemon juice instead of it?
Vinegar which is an acid, (like lemon juice) makes the egg whites stable, which prevents over beating. Yes, you may substitute it with lemon juice.
is this the 250mls set of cups?
The set of cups used are:
1 cup = 237 ml
1/2 cup = 120 ml
1/3 cup = 80 ml
1/4 cup = 60 ml
Can I use cream of tartar instead of vinegar? If so, how much should I use?
Elle Yes you can. As far as how much, I have not tried it in this recipe. As a guideline, try this website www.google.com/amp/amp.cookinglight.com/eating-smart/smart-choices/substitute-for-cream-of-tartar . Best of Luck!
Elle you can use 1-tsp of cream of tartar.
ty,much better to use cup than measurement.not all had weight scale
Imo weighing ingredients is by far the most accurate means of measurement and a critical part of baking success. If you want the best tool for measuring you should really, really consider investing in a good digital scale.
Thank you both Ann T and Jaws Soledad stating a very valid point. It is true that using a scale is accurate and gives the best result. However, not everyone uses the scale. It is for this reason that we converted it based on the available measuring tools available to us. Please note that this conversion does not work with UK and Australian cups (only U.S. measuring cups)
can i use normal salt insted of kosher salt?
yes
I can fold the recipes
Plz cake tin size
Can I bake this recipe in 9 inch square pan?
Ameeena Faisal Using a 9" pan will not produce the nice height you see in the video.
why not mansion grameg only cup cup cup 😕
is it a cup for flour
Yes.
Recipe in comments say 1.5! Which is right
Do you not greese the sponge pan
Greasing the sponge pan will cause the cake to not rise properly. I recommend lining the whole pand if you are worried about it sticking to much.
I followed your recipe. But This heat was too much for my cake. My cake top got burnt. Why? tell me please.
Use lower rack,and reduce heat of the oven temp
Can I use baking powder....???if yes pls tell the quantity..
please give us the recipe in grams too thx
Recipe in grams can be found in the description box through this link czcams.com/video/A3qNclBDhWs/video.html
This link is in Michael Lim's channel :)
Bonding in the Kitchen thx a lot i like your recipe thx brother
anyone tried cake flour instead of all purpose flour?
No need to use baking powder or baking soda??!!
Yes, the egg whites with sugar are the leavening agent. That said, the execution of the recipe for some maybe challenging since knowing how to fold and not over folding takes practice.
hi can i use butter instead of oil?or puede tig half?tapos puede din b ang cake n to for fondants?tnk u
I'm not sure if you will have the same result with butter. You can try and see if you are happy with it. Oil is used to help the cake spring back like a sponge. Tungkol sa fondant, baka lumubog ito. Sorry but it may not work.
why to different cups of sugar?
Because it shows the amount more accurately. If you were to write 1/2 cup and 1/3 cup in one fraction, it would be very hard to measure out. 1/2 + 1/3 cup = 5/6 cup. Now this is harder to measure than using the previous form of writing the amount of sugar necessary. Got it?
Thanks, I could not have explained it better😊
Why my egg white doesn't fluffy like u so many times I attempted bt I failed
Same here🤕
Thoda sa bhi yellow part agar chala gaya to sahi nhi bnta h
Can I refrigerate this? ☺️
Arlene Roxas Yes you can.
Please can y give me the mesurments in grams it will be easier cause i cant have yours
Check Micahel Lim's channel, he has it in grams :)
عبر السكر من فضلك
Hello
+Allieee1989 Cis 😊
อยากให้ทำเป็นภาษาทยค่ะบอกสูตรทย
Some how cake was not that spongy 😒 prepared exactly as per video
Neha Hadli , I understand your frustration, I've been there. This is not easy to execute. It takes time and practice to get it right. Speaking from experience, the time and effort I invested to get to this point is very rewarding.
Bonding in the Kitchen ok thanks for your feedback.. pls. guide here after acing the cake turned more stiff n wet is there any other method for cake that r meant for icing
Arabic please
Very slow 😏😏