I made this last weekend and it turned out so good. I made whipping cream, added it, refrigerated overnight and next day ate it. Oh my, it was beyond delicious and moist. Thank you for the recipe.
This is the most underrated cake in the world. I had no idea what cake even was until I made this masterpiece. Thank you! Everyone thought it was amazing and I gave you all the credit. Thank you so very much for saving my butt. I forgot to order a cake so I had to make one. It went very well. 10/10 would recommend. It's not as easy as it looks but it's well worth doing right.
Thanks for sharing your talent. I love how easy and tasty this is i made it for my family event this past weekend, and it was not enough 😅. My question is, is I want to make a 10inch round cake. What would the recipe look like and cook for how long? And also is there a formula on going up or down on ingredients if I wanted to make a 4in or adventure out on making a half sheet? Ty 😊
Hi, sorry for the late response. You can double the recipe for 10 inch or triple for half sheet. For the 4” cake I say use this same recipe and make some extra cupcakes with the extra batter. For the 10” it depends on how much batter your adding to the pan. Doubling the amount will still be a lot of batter for two 10” pan. Cooking time varies on this. Approximately 25-30 minutes. Hopes this helps. Thanks for giving this recipe a try. I’m glad to hear you and your family enjoyed it.
Zoey you make cake it's delicious I like the way you teach thank you for your recipe and all your recipe it's good please share recipe every time when you have new recipe come out
How much heavy whipping cream did you use for the cake? I always struggle with how much and end up with too little. Did you use two quarts? Also, can i make the assembled cake the night before and keep it in the fridge? Or do you recommend just baking the cake, keeping in the fridge and then assemble the day off?
You can do either or. I prefer baking my sponge cake night or day prior then decorating next day that way the cake has time to rest prior to decorating. Yes you can assemble night before.
@@ZoeyandVFam Thank you so much! Another gal made her frosting with 1 cup whipping cream to 1 tbsp pudding mix and when I do that, my frosting sets up really fast and leaves lots of air pockets so it's not smooth. I see you use 2 cups to 1 tbsp which was what I was thinking I could do so I'm so glad to see your recipe calls for this! I can't wait to make this again.
It's great video!! I have trouble with whipped cream frosting, and I saw one of the ingredients for the whip cream was vanilla pudding.. I will keep that in mind next time ❤❤ thanks a million!
hii question!! does it taste too sweet? my asian mothers birthday is in five days and she doesnt plan on buying a birthday cake nor does she plan on having any celebration but i want to make her a cake, she definitely doesnt like too sweet cakes so i was just wondering!!
Which cake flour do you mean? Like the plain cake flour? Or the ones that are prepared for you like chocolate, vanilla, strawberry? I don’t know if I’m making sense 😅
Hi, you can brush the fruits with canned fruit juice but that usually helps it for 1-2 days. For longer duration you can make a fruit glaze to preserve the moisture and colors of the fruits. Hope this helps.
@@ZoeyandVFam oh wow, how did you get your cream to look so stable? What heavy cream brand do you suggest? I usually buy the brand from Walmart. Your so talented. You should do a video on how you cut the fruits
Cake flour is preferred. You can make cake flour yourself. To do so, measure out 1 cup of all-purpose flour into a bowl. Then, scoop out 2 Tablespoons of the flour and replace with 2 Tablespoons of cornstarch.
My batter is always full of air bubbles and my cake is always wet on top after baking. I try not to over-mix my batter but there’s the sugar batter streaks. Any advice?
Do you add the meringue all at once or divide into 2-3? To avoid the batter streak try diving into four. Bang your tray w/batter in it on the counter two times to remove air bubbles before baking. Hope this helps.
I made this batter and it works fine for me. Make sure your egg white is beat well and stiff. You might not have pounded the cake pan on the counter enough to remove air bubbles before baking, so drop it a few times. You’ll see holes at the top where air escapes. Maybe check your oven as well and make sure you’re baking in the middle rack. Maybe your oven isn’t getting hot enough. I’m horrible at baking but this was easy for me.
Hi, the cake will shrink slightly but should not deflate so much. If it did it could be due to over-mixing the batter, over-mixing the meringue, temperature to high, or opening the oven door while baking.
Your voice sounds sooo familiar to another content creator I follow on Instagram. Her content is very different, not involving baking related, to say the least. 🤭 If you happen to be the same woman, gettit girl!!! 🫡😘🫶😍 If not, same hype. Haha
Beautiful!
What a beautiful cake! I will make this for Easter dinner! Thank you.🍓🥝🍇🍰
Beautiful cake!
I’ve been using this to make birthday cakes for my kids! Love it!
Glad to hear, thanks for giving my recipe a try.
I made this last weekend and it turned out so good. I made whipping cream, added it, refrigerated overnight and next day ate it. Oh my, it was beyond delicious and moist. Thank you for the recipe.
Hi! If you don't mind me asking, did you defrost the cake before consuming or ate it right after you took it out of the fridge?
You read my mind! Was just thinking about trying to make my own sponge fruit cake for the first time!
Yes definitely give it a try.
This is the most underrated cake in the world. I had no idea what cake even was until I made this masterpiece. Thank you! Everyone thought it was amazing and I gave you all the credit. Thank you so very much for saving my butt. I forgot to order a cake so I had to make one. It went very well.
10/10 would recommend. It's not as easy as it looks but it's well worth doing right.
You’re welcome, so glad everyone liked your cake.
I love this! I’ve been craving.
Thanks
So beautiful. Thank you for sharing.
Thank you
What kind of heavy cream do you use? It looks so white and pretty.
You make it look too easy! Thanks for sharing your talent! 💕
Your welcome
I've been using your recipe and love it! Just bake a cake yesterday for my son's birthday too.
Sounds awesome, thanks for giving my recipe a try. ❤️
Darling there's no cake flour in UK. There are cake mixes . Other wise there purpose flour can I use that flour ??? Please thank you
Amazing!
Thank you!
Bravo. Great design.
Thank you very much!
Just found your page! Thank u for sharing!!! Just subscribed!!
Awesome! Thank you!
Wow, if I live close, I would love to order!
❤️
I just made this and it turned out beautifully :D
Yay I’m glad to hear, sorry for late response.
Wow you are super talented!! Cakes look amazing! I’m going to try this recipe!😋
New subscriber!😘
Thank you!
Thanks for sharing your talent. I love how easy and tasty this is i made it for my family event this past weekend, and it was not enough 😅. My question is, is I want to make a 10inch round cake. What would the recipe look like and cook for how long? And also is there a formula on going up or down on ingredients if I wanted to make a 4in or adventure out on making a half sheet? Ty 😊
Hi, sorry for the late response. You can double the recipe for 10 inch or triple for half sheet. For the 4” cake I say use this same recipe and make some extra cupcakes with the extra batter. For the 10” it depends on how much batter your adding to the pan. Doubling the amount will still be a lot of batter for two 10” pan. Cooking time varies on this. Approximately 25-30 minutes. Hopes this helps.
Thanks for giving this recipe a try. I’m glad to hear you and your family enjoyed it.
@@ZoeyandVFam It's okay! Thanks for the reply. This was the first cake I ever made. I really appreciate your content!
Thanks for the recipe! I was wondering if it's alright for me to substitute the vegetable oil for butter?
Vegetable oil is preferred for this recipe.
❤❤❤
Thank you
Pretty cake.
Thank you.
Hi Zoey, I’m making a cake for my friend. Is your whip cream frosting able to use food coloring ? :))
Yes you can!
Can I make this cake with the fresh fruit and cream filling with a buttercream frosting over the top.?
Yes you absolutely can.
Hi zoey! Do you have the recipe measurements if I want to make this cake to a half sheet?
You can double the measurements.
Zoey you make cake it's delicious I like the way you teach thank you for your recipe and all your recipe it's good please share recipe every time when you have new recipe come out
Your so welcome, I hope my tutorials are helpful.
How much heavy whipping cream did you use for the cake? I always struggle with how much and end up with too little. Did you use two quarts?
Also, can i make the assembled cake the night before and keep it in the fridge? Or do you recommend just baking the cake, keeping in the fridge and then assemble the day off?
WHIPPED CREAM FROSTING (double the ingredients below for 8” cake)
2 cups cold heavy whipping cream
1 cup confectioners sugar
1 Tbsp dry vanilla pudding mix
You can do either or. I prefer baking my sponge cake night or day prior then decorating next day that way the cake has time to rest prior to decorating.
Yes you can assemble night before.
@@ZoeyandVFam Thank you so much! Another gal made her frosting with 1 cup whipping cream to 1 tbsp pudding mix and when I do that, my frosting sets up really fast and leaves lots of air pockets so it's not smooth. I see you use 2 cups to 1 tbsp which was what I was thinking I could do so I'm so glad to see your recipe calls for this! I can't wait to make this again.
It's great video!! I have trouble with whipped cream frosting, and I saw one of the ingredients for the whip cream was vanilla pudding.. I will keep that in mind next time ❤❤ thanks a million!
Your welcome. Yes the vanilla pudding helps stabilize the whip cream.
hii question!! does it taste too sweet? my asian mothers birthday is in five days and she doesnt plan on buying a birthday cake nor does she plan on having any celebration but i want to make her a cake, she definitely doesnt like too sweet cakes so i was just wondering!!
Hi, sorry for late response. This recipe is not too sweet. Hopefully it turned out for you if you did make it.
what did you add or use to make your whip firm?
Vanilla pudding mix.
Which cake flour do you mean?
Like the plain cake flour? Or the ones that are prepared for you like chocolate, vanilla, strawberry?
I don’t know if I’m making sense 😅
Hi, plain cake flour not the premixed ready to mix ones.
Hi.. how can i keep my fruits fresh on cake?
Will it change the color in a days?
How can i avoid that?
Hi, you can brush the fruits with canned fruit juice but that usually helps it for 1-2 days. For longer duration you can make a fruit glaze to preserve the moisture and colors of the fruits. Hope this helps.
Can I just add pandan flavoring to make it the pandan sponge cake?
Yes you can replace it with the vanilla extract. 2 tsp.
Can I bake this batter in rectangular glass Pyrex?.
You possibly can but you’ll have to lower the heat down.
For this cake did you use the pastry whip?
Hi, I did not. I double the whip cream recipe to make enough for this 8” cake. You can use pastry whip if you like, it’s my go to as well.
@@ZoeyandVFam oh wow, how did you get your cream to look so stable? What heavy cream brand do you suggest? I usually buy the brand from Walmart. Your so talented. You should do a video on how you cut the fruits
What if we were to use two 6 in pan instead, what would be the measurements?
Hi, this recipe will make three deep 6” pan if your not doing two 8”.
Where did you purchase the cake pans?
I purchased them from Michael’s.
What if you are using two 9 inch pans what are the measurements for the ingredients 😊
Hi, it would be the same unless your wanting a taller cake size.
can you use all purpose flour??
Cake flour is preferred. You can make cake flour yourself. To do so, measure out 1 cup of all-purpose flour into a bowl. Then, scoop out 2 Tablespoons of the flour and replace with 2 Tablespoons of cornstarch.
Is it okay if I don't use the vanilla pudding powder?
The vanilla pudding helps stabilize the frosting, you can do without if you prefer.
Could this be made into a cake roll?
Yes it can!
My batter is always full of air bubbles and my cake is always wet on top after baking. I try not to over-mix my batter but there’s the sugar batter streaks. Any advice?
Do you add the meringue all at once or divide into 2-3? To avoid the batter streak try diving into four.
Bang your tray w/batter in it on the counter two times to remove air bubbles before baking. Hope this helps.
I made this batter and it works fine for me. Make sure your egg white is beat well and stiff. You might not have pounded the cake pan on the counter enough to remove air bubbles before baking, so drop it a few times. You’ll see holes at the top where air escapes. Maybe check your oven as well and make sure you’re baking in the middle rack. Maybe your oven isn’t getting hot enough. I’m horrible at baking but this was easy for me.
Ughhh my cake sunk in!
Oh no!
Is it normal when I slice the cake and when I eat it, the top fall apart? I hope I make sense 😅
Sorry for late response, if that happens let the cake rest in the refrigerator for a few hours prior to cutting.
Hello! I tried your recipe twice & both times, my cake shrank… do you know why?
Hi, the cake will shrink slightly but should not deflate so much. If it did it could be due to over-mixing the batter, over-mixing the meringue, temperature to high, or opening the oven door while baking.
Hi sis, What's the recipe for the cake?
Hi, it’s in the description box.
Why my whipping cream dosent smooth out the cake? 😢
It could be that you over whipped your cream if it is not smooth.
Hi, why the cake has been sunken ? I did as you shown in this video but the cake has been sunken and it is so disappointing 😢
I feel like this normally happens when your cake isn’t fully cooked through in the middle and you take it out of the oven/expose it to air.
I made it but it deflated after it came out of oven . Plus it smelled very eggy.
It should not smell eggy, was it not cooked throughly?
Could you please share how is your heavy cream so white. The ones I use have slight yellowish colour
You can add a very tiny drop of violet food coloring, it helps.
@@ZoeyandVFam does that make the yellow cream to white? Do you use non diary cream? Thank you for replying
Your voice sounds sooo familiar to another content creator I follow on Instagram. Her content is very different, not involving baking related, to say the least. 🤭 If you happen to be the same woman, gettit girl!!! 🫡😘🫶😍 If not, same hype. Haha