folded the whites with the cake/yolk mixture..it looks kinda foamy..not smooth..Twice it was like that.. So now I baked it a fourth time with no changes..used a rectangular pan..no parchment paper on the sides of the pan and it came out just like it did the first time I made it, perfect... I just don't understand.
@lemontea128 using a round pan, I used an 8 inch to make this cake before, it takes longer to bake. I can’t tell you the exact time because different oven and pan varies. But just keep checking like in every 5-10 mins. When you know its getting close, check it more frequent. MAKE SURE THAT YOU EGG WHITES ARE BEATEN VERY VERY STIFF. (but don’t over beat it), i am not a pro, i am still learning (always fail). Continue of the next comment.
Sorry to bug you again. I baked it twice this time and I substituted the yoks with more egg whites. But it didn't come out right. The texture was almost steamed egg type. I hope I'm explaining it correctly. It's not soft and fluffy like the first time I made it. It's really dense like jello. I thought it was too much egg whites so I put in 1 egg..4 yolks and 1 more egg white. It still didn't work. And I baked it in a round pan this time. Could that be the reason. But I noticed that after I
@lemontea128 When you are changing the recipe, it is really experimenting. I don’t know how it turns out either. Like I made 3 batches of bread one day and 3 batches turned out differently because of the weather, temperature, yeast, etc.. I can go on.. But the IDEAL recipe is that and I love the balanced taste of sweet and eggy and the texture of it.
I might be able to make a video about chiffons cakes this month (after my finals PAIN!) But i have to experiment with different recipes first.
@loveegateau THANK YOU!! I didn't know I had to bake it longer in a round pan. The toppest thin part of the cake was cake like, the bottom of it was omlette like. And I think I didn't beat the egg white stiff enough the first 2 times. Thank you soo much for the help..and I can't wait to see your next video. Good luck on your finals.
I just made this cake a few minutes ago and it tasted really good. I really love the texture of the cake. It's really really close to those cakes you would get at those asian bakeries. Do you think if I added more butter, would it give it less of a eggy taste??
@lemontea128 you can try adding more egg yolks, and it will have more of an eggy taste. I usually use extra large eggs, so the yolks are usually big. Hope that helps. If you want it to be more healthy, cut down on the egg yolk and use more egg whites. It will taste more like chiffon cake.
add 1/3 egg whites to your egg yolk and flour mixture to lighten up the mixture, then add half of the remaining and fold in. this way you will get more volume. always add the light to heavy instead of the other way around.
3:33 noticed the color difference(white and yellow)? that means you didnt fold it well enough.
@luvCKay thanks for the tip.. I usually do that but I might have forgotten to record it in the video or forgot to do that step when I did this video. Anyways, Thanks! ;)
Um good video.janaveeve
Janaveeve 2 weeks ago
looks like a big souffle recipe, in this video the cake doesn't look shrink after being cooked. that is a good one.
westernclub 1 month ago
is that Plain Flour?
ILUVlupin 1 month ago
@ILUVlupin Cake flour is preferred, but plain flour will also work too =)
loveegateau 1 month ago
chinese show 低筋麵粉= cake flour
yookkew 3 weeks ago
Soft, Fluffy, Tasty, just some of the things i love about this cake! Thankyou so much for your wonderful video! ^^
Doraemonrulz 1 month ago
Merry Christmas! Doesn't this recipe require vanilla essence?
FunnyJohnWTS 2 months ago
THANK YOU SOOO MUCHHHH~!! This is thee fluffiest cake everr~!!!! <3<3<3
pandapple134 2 months ago
@pandapple134 Glad you like them
loveegateau 2 months ago
I love this cotton cake so much! Just made one as my first attempt and it turned out so yummy! Thank you so much for posting! =)
Maxinemomoe 2 months ago
folded the whites with the cake/yolk mixture..it looks kinda foamy..not smooth..Twice it was like that.. So now I baked it a fourth time with no changes..used a rectangular pan..no parchment paper on the sides of the pan and it came out just like it did the first time I made it, perfect... I just don't understand.
lemontea128 2 months ago in playlist baking
@lemontea128 using a round pan, I used an 8 inch to make this cake before, it takes longer to bake. I can’t tell you the exact time because different oven and pan varies. But just keep checking like in every 5-10 mins. When you know its getting close, check it more frequent. MAKE SURE THAT YOU EGG WHITES ARE BEATEN VERY VERY STIFF. (but don’t over beat it), i am not a pro, i am still learning (always fail). Continue of the next comment.
loveegateau 2 months ago
Sorry to bug you again. I baked it twice this time and I substituted the yoks with more egg whites. But it didn't come out right. The texture was almost steamed egg type. I hope I'm explaining it correctly. It's not soft and fluffy like the first time I made it. It's really dense like jello. I thought it was too much egg whites so I put in 1 egg..4 yolks and 1 more egg white. It still didn't work. And I baked it in a round pan this time. Could that be the reason. But I noticed that after I
lemontea128 2 months ago in playlist baking
@lemontea128 When you are changing the recipe, it is really experimenting. I don’t know how it turns out either. Like I made 3 batches of bread one day and 3 batches turned out differently because of the weather, temperature, yeast, etc.. I can go on.. But the IDEAL recipe is that and I love the balanced taste of sweet and eggy and the texture of it.
I might be able to make a video about chiffons cakes this month (after my finals PAIN!) But i have to experiment with different recipes first.
loveegateau 2 months ago
@lemontea128 last comment, promise, because youtube have this stupid character setting.
Anyways
keep trying, keep baking, have fun!
loveegateau 2 months ago
@loveegateau THANK YOU!! I didn't know I had to bake it longer in a round pan. The toppest thin part of the cake was cake like, the bottom of it was omlette like. And I think I didn't beat the egg white stiff enough the first 2 times. Thank you soo much for the help..and I can't wait to see your next video. Good luck on your finals.
lemontea128 2 months ago
I just made this cake a few minutes ago and it tasted really good. I really love the texture of the cake. It's really really close to those cakes you would get at those asian bakeries. Do you think if I added more butter, would it give it less of a eggy taste??
lemontea128 2 months ago in playlist More videos from loveegateau
@lemontea128 you can try adding more egg yolks, and it will have more of an eggy taste. I usually use extra large eggs, so the yolks are usually big. Hope that helps. If you want it to be more healthy, cut down on the egg yolk and use more egg whites. It will taste more like chiffon cake.
loveegateau 2 months ago
@loveegateau thanks.. =)
lemontea128 2 months ago
some tips for you:
add 1/3 egg whites to your egg yolk and flour mixture to lighten up the mixture, then add half of the remaining and fold in. this way you will get more volume. always add the light to heavy instead of the other way around.
3:33 noticed the color difference(white and yellow)? that means you didnt fold it well enough.
luvCKay 4 months ago
@luvCKay thanks for the tip.. I usually do that but I might have forgotten to record it in the video or forgot to do that step when I did this video. Anyways, Thanks! ;)
loveegateau 4 months ago
woow i will do it thank you
azzanad 4 months ago
Nicely done. Just need to be a little more specific :)
When you said " add 80 mL of Milk" you added it a little a time, but you didnt say so
, More Details and you're good to go :D
KTSN94 5 months ago
@KTSN94 Thank you, I'll work on it next time!
loveegateau 5 months ago
PLEASE rate, comment and subscribe to support !
loveegateau 6 months ago