Foolproof Sponge Cake - Kitchen Conundrums with Thomas Joseph
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- čas přidán 9. 07. 2024
- Thomas Joseph shares a sponge cake recipe that produces a light cake with a springy yet delicate texture that's perfect for custard fillings and fresh berry toppings.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
/ everydayfoodvideos - Jak na to + styl
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
your love of what you do shines through, i to love to cook it`s all about giving thank you
Oh that looks so light and delicious!! Thanks for the tips!
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.❤️❤️❤️
You are so calming, love listening to you.🙏
This is the best recipe i've ever done in my life. It's perfect!
I love your videos!!!! So informative and of course the delivery is beautiful....
Made this last christmas...and its perrrrrrrfect! My mom loved it. Thank u so much.
I can fully understand the importance of reducing the gluten and separating the eggs&combining the whipped them! Great many thanks!!!
Thank you 🙏 Tomas & best wishes for Martha 💐.
I really like your videos, recipes are simple yet It works wonderfully
Thank you sir! Another new method for me! I must try this
Very well explained. Thank you.
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. 👍🏻
Great tips. Thanks for your invaluable efforts.
I tried and it turned out perfect for my layered cake !
Looks so tasty and awesome!
Fabulous! Thank you Thomas!
Very simple to do --- after (you showed me how to do it!) 😁 ❤
Another great video! Thank you!
From now on, my second favorite sponge cake. Perfect.
What's the first? I'm looking for recipes ;)
Another great video. Your great buddy. 👍👍👍🍝
Great tips
Thank you!
Wow that look so yummy
Very nice and looks delicious keep up the good work and keep smiling 😁😁😁😁
Great Teacher👍🏼
Yummy.. Great recipe..
Awesome recipe
Thank you so much
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?
Learned so much! my sponge cakes always deflates ! grrr... I will try this recipe!
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 is great- traditional recipe! Can you imagine doing this with out electricity?
That is an awesome apron!
really nice ..great
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 😍
Thank you 😊
Awesome
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 ✨
That cake is looking great and I could devour it in a day and want so much more later.
Yum
Hi Thomas Joseph, can you make a video about the no knead method? Love ur videos btw! Thanks :)
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
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
This Foolproof Sponge Cake recipe looks so delicious Chef Thomas.
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.
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!
Can u do cupcakes and muffin ❤️ also can I explain different types of sodas and creams and what they do in certain bakes
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
Always get unmixed ingredients like flour in mine when folding in the dry ingredients. Any tips?
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.
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!
Nice
In Italy we call this pan di Spagna! It's actually perfect for tiramisu.
So informative. My gosh.
what would be the measurment if using cake flour instead of all purpose flour & cornstarch mixture
There hasn’t been any updates for over a month. Hope everything is ok.
Sweet cream fresh raspberries in a fantastic.
I hope you start uploading new videos soon!
Is this sturdy enough to decorate
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?
Dear Chef, could you pls introduce some books for pastry bakers? Thank you so much
Hi Thomas how much flour and corn starch or cake flour
This cake cries for Tres Leches. :) This looks delicious.
Do you grease your baking pan?
Please make a video of how to make Flan!? Please 🤗
Is there a chocolate version? 🤔 would be awesome 😊
GREAT RECIPE, LIKE ALWAYS ❤️ THERE IS A CHOCOLATE VERSION? PLEASE ☺️
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 hope you can upload videos again, hope everything is okay
Please share a video on Genoise. It doesn't use baking powder, why ?
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?
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
I use the same recipe to make tres leches cake
Foolproof Sponge Cake Recipe I will see if it works .. 🤣🤣🤣😁😋😋
its difficult to get . hope it works
A mirror glaze kitchen conundrum?
Can you just use cake flour? I’ve never used corn starch in cake batter.
Recipe link is a different recipe???
Question! Why not just use cake flour? Love your videos!
Fresher technique/recipe to measure it all yourself
My batter deflated as I added the flour. What happened?
Lowkey im trigerred :the hole whisk in the batter 😅😅. Btw love the video .
“Foolproof Spongecake”
Is that a challenge?
Loooool
Will this sponge work with Xylitol or erythritol? I'm diabetic.
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),
Hi this cake was tasting good. But when i baked it for 30 minutes it was under cooked. And i baked it again for 20 minutes and it was still not fluffy like when i touch it it leaves my finger print.finally I ended up baking it for like a hour and the top of the cake was hardened but the spongy side was like a dough texture.I could roll the cake. It was like undercooked in the bottom of the cake ,but the top of the cake was hard like a rock. I dont know what i’m doing wrong. I follow the recipie exactly and when it comes to baking it mess up everytime.
Is it something i do when making the batter. it was a bit liquidy.does it has to be stiff?
Can someone explain to me why? I’m just beginner having youtube only as my guide?, any advice on how to improve is appreciated.
Hello, my question, is it possible to use stick margarine instead of butter for a good stabilized frosting or buttercream? Thank you 🤔😊
You could, but then it wouldn't be a buttercream; it would be a margarine cream.
@@twrob82 thank you Mr. Thomas, your videos are so wonderful and I've learned a lot, you make instructions much easier. Thanks again 😊
Pls make video on eggless 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!
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”
Wheres Sarah
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.
Wait, so how long does this cook for exactly? He mentions 25 mins to check it, but its not clear as to what the full cooking time is?
Why is it that in another channel,she sprinkle first flour in the batter mixture,,then fold in the egg whites? Ty
Hi
You could come to my house and make this for me-as you would put it-that would be really FANTASTIC!
How about a sour dough kitchen conundrum.
It’s impressive that no butter or baking soda used!