🍓Easy Genoise and Strawberry Whipped Cream Cake for Beginners | Korean Bakery Style
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- čas přidán 7. 08. 2021
- [ Genoise] 18cm(7inch)round pan
4 eggs
120 g (1/2 cup + 2 Tbsp) granulated sugar
120 g (3/4 cup) cake flour
1/4 tsp baking powder
30 g (2 Tbsp) milk
2 Tbsp (16 g ) vegetable oil
[Whipped Cream Frosting]
500 g whipping cream(Heavy cream)
50 g g granulated sugar
[Syrup]
40 g sugar
80 g hot water
*Dissolve sugar , then cool to use completely.
[Garnish]
Strawberries, oreo cookie - Jak na to + styl
I used this video to guide me on the first cake I ever baked for my son’s first birthday. I didn’t turn on the closed captions the first time I did it, and so I messed up (the cake was so dense), so I went back to the video, saw that I should have turned on the CC, and the cake turned out great the next time around!!! Thank you so much!
This cake recipe is amazing. It turned out well and delicious. Thank you for this recipe ❤
Thank you so much! I have been using this recipe for a year and I have gotten so many complements at parties and dinners!
Thank you very much, this is the easiest cake I have seen, and all the ingredients are clear. Also, thank you very much for translating it into Arabic. This really helps me. 🙏🏻🖤
Made this cake for my dads birthday and thanksgiving. It was so good my whole family loved it and it’s also my first time baking a cake from scratch. I was a Little skeptical because it didn’t look so pretty and when I tried the cake by itself it was really dry and spongy but when I ate the cake the texture surprised me. The added syrup made it taste and feel like a tres leches cake. Maybe it’s not supposed to be like that but I’m honestly glad! For the whipped cream I added more or less amount of sugar because I was scared it wouldn’t taste sweet enough but it was perfect so imo for the whipped cream add your own amount.
When I decorated the cake I had to put it in the fridge multiple times before the whipped cream would melt and would be hard to decorate. This legit took me like 2-4 hrs
I will bake my own cakes from now on instead of spending 70$ for a cake from a bakery.
Ki
The general rule with icing a cake is that you let the cake cool completely before icing. But for easier icing you can let the cake get almost to room temp and put it in the fridge for 10-20 until it is fridge cold. The icing will set more when placed on the fridge cold cake and will not melt and keeps it stiff whipped texture which will make it easier to stack. You can also put it in the fridge again between stacking the layers and putting the icing around the outside of the cake
Just came through this page & it’s so amazing. Love all the videos & I love making cakes so this is so much helpful!! Thank you 😊
I am glad that my video was helpful to you. Thank you for watching. ^^
I tried this recipe and the cake was amazing 😋
Hii there did you have any equipment for e.g the stand to place the cake or the butter knife? Cuz I don't have all this as I'm just a teen who loves baking so what have you used?
I just love your videos it's like I became addicted about your channel it's amazing lovely videos and you are so talented 😍😊💞
Cream cake looks so delicious and absolutely lavishing dear !!!
Just loved the way you presented,
So attractive !!!
I hope you are doing well,
Warm Greetings 😊
So beautiful 😍💖
Best help for beginners. 😊🎉🙏.
Muchísimas gracias por la receta y la decoración muy hermosa
Gracias por siempre mirar y dejar buenos comentarios. ღ'ᴗ'ღ
Wow..😊
i made this cake and it is soo good ,love it ,highy recommended🤗
Hola me puedes decir si esa mescla la puedo hacer en 2 moldes de 18 cm lo q pasa es q no me gusta cortarlo en capas ,y cuánto gramos de fresas usastes gracias
آه نسيت ....تحفة 👌
Always Delicious! 🫢😋Thanks ...🌷💚♥️🕊️☮️🙏
Very testy
Verry nice thanks
Bravo et bon courage
LISTEN IF YOUR HESITANT ON MAKING THIS CAKE MAKE IT ITS THE MOST DELICIOUS THING IVE EVER HAD
Nice thank you🙂
Such a cute cake!! 🥹💖
جميل❤
Try the sponge cake without any daught,it is amazing 💥
I will try to make this tomorrow 🍰 wish me luck!! 🤞🏻
I hope you made a delicious and wonderful cake.🤗
الله كريم💙❤💜💛💚
انا من عشاق عمل الكيك والكريمات قناتك رائعه وفيها المفيد . اتمني ترجمة المقادير
الوصفة العربية تم تحميلها.
تحقق من مربع وصف الفيديو.
@@JoonsLittleTable جزاك الله خير
I tried and mine wouldn’t rise 🤣 it turned out like a fancy pancake. I will try again next weekend haha
👋🥰👍🏻💖👍🏻🥰Merci beaucoup pour le partage de la recette 🥰👍🏻💖👍🏻🥰👋
J'espère que cela t'aides. Je vous remercie. ^^
Beautifully done. What frosting tips did you use for the design?
It is #581 nozzle.
جميل حلوى رائع بزاف بزاف باهي 😋🌿💚🌿❤🌿❤🌿💚🌿💚😘😘👏👏👏👏👏👏💐💐💐💐👌👌ُنحبك يااحلى قناة
أنا دائما أكسب القوة من تعليقاتك. شكرا لك. ღ'ᴗ'ღ
Bánh sinh nhật đẹp
What do you use or how does your whipped cream not melt?! I'm trying to make a great whipping cream frosting for a cake for my mom but without the use of any creme cheese because she's allergic, and she also dislikes buttercream. Do you know any recipe for a whipped cream that will hold it's shape for a long time?
Heavy cream tastes good, but is difficult to work with and not stable. Non-dairy whipping cream has a slightly inferior taste, but has good whipping properties and shape retention.
Gelatin is sometimes added for a stable whipped cream.
Please also refer to the recipe below.
sugargeekshow.com/recipe/stabilized-whipped-cream/
@@JoonsLittleTable Ah I see, thank you very much! :)
Hey! I make lots of whipped cream frostings. What I like to use to help make the whipped cream stable for stacking cake is mascarpone cheese. I use it instead of cream cheese because it tastes basically the same, just thicker. It works perfectly for me.
You can use piping gel when the cream is just before soft peak stage and then mix until desired stage. I think it's 2 tbsp : 1 cup heavy cream but tbh I don't remember 😅 experiment with it and see how much you can use re climate and taste. Using icing sugar and the gel should help with stabilizing
Please translate to Arabic
It seems so delicious😋😋yummyyyy
Thank you for this video! At beginning of video, how long did you blend the eggs and was it milk you added into the egg whites? Plan to make it tomorrow.
I whipped for six to seven minutes.What is added to the egg whites is granulated sugar. Turning on the subtitles will help you understand.
@@JoonsLittleTable made the cake but it’s too dense…not fluffy at all. And the icing was impossible to manage (too soft) 😩
I made this and it's delicious! Very simple fresh tasting cake, just what I was after. Thank you. Do you have a website?
I'm glad you're satisfied.
Below is my blog.
joonslittletable.blogspot.com/
@@JoonsLittleTable thank you 😊
Hey nice recipe I have a question you used a 7 in pan but I only have a 6in and 8in pan so which one should I use?
I'm sorry for the late response.
If you want to use a pan of different sizes, you can convert the amount of material. If you use 6 inches, multiply each ingredient by 0.7. If you use 8 inches, multiply each ingredient by 1.2.
I’m getting better at this cake but how do you have your cake height ? What size pan do you use? Idk what I have but I definitely does not fluff that high. Other than that, it tastes amazing
I used a 7-inch pan. Check for things that aren't high and are less fluffy.
1) Make a stiff-peaked meringue.
2) Add oil to the batter and mix quickly.
3) Put the finished batter in the oven without delay.
4) After putting it in the oven, do not open it 20 minutes beforehand.
5) Shock the cake a few times as soon as you take it out.
6) Turn the cake over to cool.
Hey if i make this in a six inch cake pan would it be alright using the same amount of ingredients you used or the should I use half of all the ingredients for a 6 inch cake pan?
To change a 7-inch pan to 6 inches, multiply all the ingredients by 0.7.
Se muy buena pero casi no me gusta hacerlas en capas x q me quedan torcidas las rebanadas del bizcocho 😔 voy a intentar con los palillos haber cómo me va gracias 🙏❤️
Hey it seems like you added three of the yolks so do we add 3 or all 4
Add four egg yolks. I edited the middle because I thought the video would be long.
I'm sorry to confuse you.
Is it okay if we make this a day beforehand and keep it in the fridge ??
Do you know the answer to this yet ?
Cake turned out horrible. I'm not sure what I did wrong but your recipe was still very nice and it's probably my bad
I'm sorry to hear you. There are many reasons why the sponge cake fails. I recently uploaded a video of making a sponge cake in more detail. I think this video will help you. czcams.com/video/rAlFKvBherA/video.html
😌🤗🤧
Can I substitute the cake flour with normal all purpose flour? Thanks!
It can be replaced with any purpose flour, but the cake is less light and may rise less.
I wanted to see you cut into it.
Can i use canola oil insted of vegetable oil?
Of course, you can use canola oil. I also used canola oil.
Can i use normal flour instead of cake flour!?
you can but you can take out around a tbs and replace it with corn starch. cake flour is just less gluten so you can just mix a bit lighter if using cornstarch
Hi may I ask, instead of sugar, can I add condensed milk to the Whipping cream? If yes, how much should I add? Thank you 😊
For 500g cream, add 80 to 100g of condensed milk and whip 60-70% of whipped cream first, then add condensed milk and whip to the desired consistency.
@@JoonsLittleTable thank you so much!!
Does this whipped cream remain stable?
Yes, it's stable. I made whipped cream in the most common way. There may be differences in stability depending on the brand of cream.
Which syrup have you used ?
It's sugar syrup. Refer to the recipe in the description box.
Is this 1 pound cake recipe ?
If I use a bigger cake tin - 21cm how much more ingredients to add?
If you make a cake of the same height, use 1.4 times the amount of all ingredients in the recipe contains.
Hi, trying my luck here. If I wish to make 1 or 2 4-inch cakes out of this recipe, is it possible? What will the baking duration be? Thank you
1 or 2 4 inches??Are you asking for a small size? Bake a small cake for about 15 to 20 minutes.
@@JoonsLittleTable yes yes. I am asking if I can split the cake batter into 2 4-inch mini cake pans? So if I split into 2 small pans, I just bake for 15-20mins?
Hi can I ask if may reduce the sugar for the whites?
The amount of sugar presented can be reduced by up to 10%.
@@JoonsLittleTable thank you for your reply!!
파란색은 이름이 뭔가요? 아이싱후 윗면 긁는거요.
플라스틱 트럼프 카드를 사용했습니다.
Can I make this in a 6-inch cake tin?
To change the 7-inch recipe to 6-inch, multiply all ingredients by 0.8.
Thank you! :)@@JoonsLittleTable
Does it need to be cake flour?
All-purpose flour can be used, but it is lighter and softer if it is made with cake flour.
@@JoonsLittleTable okay thank you
Oh so that is why the whipping cream I used before as icing is not stiff its because I didn't put sugar on it😭😆
Cake flour means which flour ??
Cake flour is a light flour with less protein than all purpose flour.
I made the flour and it came out did not rise at all. What did I do wrong?
If it's homemade flour, it's possible that it's not cake flour.Cake flour is light flour with low protein content. Or a lot of bubbles may have disappeared in the process of mixing the batter.
my whipped cream became butter 🥲
😂 I've done this many times. Whipp for not as long and make sure the bowl, cream and mixing stick is as cold as possible. I pop them in the freezer! I put the cream in the freezer just for 5 minutes.
These kind if cakes don't usually turn out well. You have to be experienced i guess and have certain techniques for the cake not to deflate.