I used to live in Australia and I use English brand golden syrup in baking my cookies. Although I haven't tried it in Sans Rival, maybe it wouldn't hurt to try use it instead of corn syrup. You can experiment with the golden syrup-- you might have to add more to make the filling thicker. Give it a try. Thanks for your email.
Hi Teresa, thanks so much for posting this video! I've decided to give it a shot today, i'm cooling the filling right now and the wafer's baking. However, im a little concerned about how the wafer's gonna turn out. It's been baking in the oven (pre-heated @ 300F) for about 35 minutes now but it's still 'springy' to the touch...should it bake to the point where it becomes harder to the touch so that it's cruchy or would it turn crunchy when it cools? Thanks!!
The wafer turns crunchy when it cools down. The only thing you have to check is if it is baked evenly that's the reason why you need to check with a toothpick. My oven temperature is not even so I have to turn it around halfway during baking. Thanks for your email.
Thank you sooo much for the reply! i just iced it but my icing/filling looks a bit runny so i put it in the freezer for now. I'm wondering if i can perhaps add more butter? Anyhow, i'm really glad that i found you! Your videos are great, i also saw morcon and was ecstatic!! I think ill try that next :) God bless you!!
I have a question about the volume of the egg whites because 8 egg whites is an estimate rather than an exact measurement depending on the amount of the white inside the eggs. What would be the estimated volume? i was making leche flan and would like to make use of the egg whites that i did not consume but am hesitant about the volume of the egg whites that i need to use for base mixture. thank you so much.
Thanks for your email. I don't know the volume of the egg whites. I regularly use the two oz eggs (each) that I find in the US supermarkets. If the large eggs are not available I usually add one more egg white. Thank you again for your feedback I never really thought about the volume of the egg whites at all. When I make Sans Rival I am more concerned with the timing and evenness of the baking, so they don't stick.
Wow! You're awesome, amazing! Thanks for sharing about the lemon too, that was ingenious. I use a lot of lemons in my cooking because I am married to an Englishman. I wonder if you used the juice or the peel or both, I am just curious. Thanks again.
Hi! Thanks for this! I made Sans Rival this morning using this video.
It's hard to find cream of tartar in this place so I just used lemon. I read it in a website and thought of trying it because I had no other option. I just want to share it in case others may encounter the same problem.
The result's great! I'm really happy To have almost perfected it. Thanks again! :)
The base really gets watery when you combine the egg whites and sugar. But it hardens after it has been baked at lower temperature. I usually rotate the baking sheets to evenly bake them.
Yes, the Sans Rival is crunchy. Filipinos have difficulty in making Sans Rival; they don't have Reynolds Parchment paper and because of the humidity, it's hard for them to thicken the custard filling. If the weather is hot, make the filling in the morning and refrigerate until it's cold and you're ready to apply it. One other most asked question is the substitute for corn syrup, PCC and Whole Foods have natural corn syrup. And If you really like your Sans Rival crunchy, put less filling.
For some of you out there in the Philippines who are having trouble making the filling for the Sans Rival. Here is a useful tip, try making the Sans Rival filling early morning when the weather is cooler.
WOW! YOU'RE A- 1, AWESOME!!!!!!!!!!! We do not have non-stick aluminum foil in Seattle. Regular aluminum sticks, I did not have any success using it.If you want to try using aluminum, I would advise that you grease it generously as you do with delicate cakes and dust lightly. If it still stick don't lose heart. I gave as a gift to my American friend Sans Rival made to look like a cheesecake, in 4 layers, he said that it was IRRESISTIBLE. I crushed the wafer and used up all the fillings.
Hi! thank`s for the video. I tried this recipe and it was yummy, my friends love it. Only got problem with the parchment paper as they stick so badly, and i can`t find reynolds brand in here. Just want to ask if I can use aluminum foil, instead?
Hi, tnx for the video. I tried this recipe and it was yummy, my friends love it. Only got problem as they sticks in parchment paper and can`t find reynolds brand in here. Want to ask if i can use non stick aluminum foil instead?
I live in Seattle and I buy my supplies at PCC and Wholefoods. I am using Wholesome brand Organic Light Corn Syrup. It doesn't have the high fructose that people don't like to use anymore. FYI, I use Reynolds Genuine Parchment paper, I had problem with the Natural Wax Paper. It stuck to the wafer that I had to throw them away. Please read the comments about the filling, I reduce the water to 1/8 cup and up to 3 teaspoons of corn syrup to make it thick.
For those of you in the Philippines who have problems with the filling here are your options:
Reduce the water to 1/8 cup and/or increase the corn syrup 1 teaspoon at a time until it reaches the consistency you desire. The filling shouldn't be too thick, you should be able to spread this easily.
Can it be made without the corn syrup ? Coz I tried to make one the filling did came out the way it should be.. it's like a melted butter & doesn't want to get thick like on your video.. Need help thanks
I have not tried making this without the corn syrup so I can't answer that question. Are you in the Philippines? I made this Sans Rival video in Seattle, USA, where I live, it's colder here and it rains all the time. In January, I made another one in Seattle and took to California where it is warmer, it was melting and I had to freeze it before serving.
Corn syrup makes the filling thicker, you need to make it thick so it will not run. I have not tried using maple syrup in this recipe and I don't think that you can get the right consistency with it. You can use any refined white sugar from the supermarket. Happy baking.
Baking is a therapy and a learning tool for me. I am a volunteer baker for the church on a regular basis and for fund raising at work to raise money for needy families. I also like giving out samples because not only it improves my skills , I learn so much from people's feedback. I write and rewrite recipes myself, I've lived in three different continents and I have to change techniques and ingredients on some of the recipes to adapt to my situations. Keep on trying! Thanks.
Wow! you really have a good attitude, I like that. This is an advanced level cake recipe and it took me a while to master. I served this cake to my american friends who are expert bakers, they thought that they never had anything as good as this one.
I suggest that you write down notes to adjust to your taste. It should be crispy as wafer and best if served cold.
The corn syrup is for flavor and thickening, otherwise the flling will be runny. It's a very important ingredient , it will not be the same without it. One word of caution, don't overfill the meringue, might get soggy. Thanks for your comment.
hi again. Just want to ask what's the corn syrup for? Is it okay not to have it? :) Just went to the grocery store and forgot to buy one heh it sucks..
Bake the meringue in the oven for 30 minutes or until done. Test for doneness by inserting a toothpick in the middle. If the toothpick comes out clean it's ready. It's also important to use a greased wax paper and lightly dusted with flour. Thanks for your comment.
Thank you for posting this video. I have been looking for months now with a demo. I tried this before but my meringue base keeps sticking to the paper and ends up crumbled. How long do I keep it in the oven? Thanks again so much for this video. You're awesome!
hi, just want to ak the 8 egg white is good for 3 layer or just for each layer that u have? meaning if u have 3 layer i have to have 24 egg white and 8 per each layer? and can i change the macademia to cashew nuts? thank you so much
The melted sugar/butter mixture should be immediately added to the egg yolks. It will harden if you leave it, especially if you live in a cold area like we do. Thanks for asking. That was a very good question, we learn new things from each other everyday.
thank you very much for this video!!! i looked up once before december when you posted it and didnt find a demo. im glad you took the time to document and post this. GOD BLESS YOU!
thank you for this lovely sans rival. i've been looking for this recipe for years. it is my wifes' favourite dessert and i'm sure she's going to love it.. God bless.
Thanks for your nice comment. This is also my most favorite dessert, you can use salted or raw macademias or cashew. And unsalted or salted butter, it all depends if you want this salty. Personally, I want the unsalted kind, so, I used the unsalted variety that I get from US supermarket when I made this video. Salted or unsalted they are both good. Let me know if you have any more questions.
Bless your heart for sharing this video. I'ved been longing for this cake for 15 years since I left my hometown in Philippines. Can't wait to try and make it myself. Wish me luck!
Thank You maam for this :) I love baking for my family..i forgot how to make this, so thanks a lot, and God Bless
ArashiFrance 2 days ago
@ArashiFrance
You're welcome.
tgascoyne1 2 days ago
ate, ano po ang substitute sa corn syrup?wala po akong makita dito sa england.maraming salamat po.
kantiwi 1 week ago
@kantiwi
I used to live in Australia and I use English brand golden syrup in baking my cookies. Although I haven't tried it in Sans Rival, maybe it wouldn't hurt to try use it instead of corn syrup. You can experiment with the golden syrup-- you might have to add more to make the filling thicker. Give it a try. Thanks for your email.
tgascoyne1 1 week ago
Hi Teresa, thanks so much for posting this video! I've decided to give it a shot today, i'm cooling the filling right now and the wafer's baking. However, im a little concerned about how the wafer's gonna turn out. It's been baking in the oven (pre-heated @ 300F) for about 35 minutes now but it's still 'springy' to the touch...should it bake to the point where it becomes harder to the touch so that it's cruchy or would it turn crunchy when it cools? Thanks!!
haute2know 1 month ago
@haute2know
The wafer turns crunchy when it cools down. The only thing you have to check is if it is baked evenly that's the reason why you need to check with a toothpick. My oven temperature is not even so I have to turn it around halfway during baking. Thanks for your email.
tgascoyne1 1 month ago
@tgascoyne1
Thank you sooo much for the reply! i just iced it but my icing/filling looks a bit runny so i put it in the freezer for now. I'm wondering if i can perhaps add more butter? Anyhow, i'm really glad that i found you! Your videos are great, i also saw morcon and was ecstatic!! I think ill try that next :) God bless you!!
haute2know 1 month ago
@haute2know
I think it will be better if you will add more corn syrup, it's the same stuff they use in candy making.
tgascoyne1 1 month ago
I have a question about the volume of the egg whites because 8 egg whites is an estimate rather than an exact measurement depending on the amount of the white inside the eggs. What would be the estimated volume? i was making leche flan and would like to make use of the egg whites that i did not consume but am hesitant about the volume of the egg whites that i need to use for base mixture. thank you so much.
gbsoriano 2 months ago
@gbsoriano
Thanks for your email. I don't know the volume of the egg whites. I regularly use the two oz eggs (each) that I find in the US supermarkets. If the large eggs are not available I usually add one more egg white. Thank you again for your feedback I never really thought about the volume of the egg whites at all. When I make Sans Rival I am more concerned with the timing and evenness of the baking, so they don't stick.
tgascoyne1 2 months ago
Wow! You're awesome, amazing! Thanks for sharing about the lemon too, that was ingenious. I use a lot of lemons in my cooking because I am married to an Englishman. I wonder if you used the juice or the peel or both, I am just curious. Thanks again.
tgascoyne1 2 months ago
Hi! Thanks for this! I made Sans Rival this morning using this video.
It's hard to find cream of tartar in this place so I just used lemon. I read it in a website and thought of trying it because I had no other option. I just want to share it in case others may encounter the same problem.
The result's great! I'm really happy To have almost perfected it. Thanks again! :)
islesgilian 2 months ago
It means that you will need to boil the syrup until it is completely blended. It will change in appearance and will get thicker.
tgascoyne1 2 months ago
what is the meaning of boiling syrup until thread-like..just wandering.
poshy02 2 months ago
I don't know. I never use cream of tartar with sauces or custard, only with cakes. Thanks again.
tgascoyne1 3 months ago
@tgascoyne1 sorry that was a mistake thanks again I'll try this for sure!
jheisaac 3 months ago
Can I use Cream of Tar instead of corn syrup? If so how much? thanks!
jheisaac 3 months ago
Thanks for your email. God bless.
tgascoyne1 3 months ago
yess.. thanks po.. i got an idea how to make it right na.. :D
ZEROloveify1 3 months ago
Yes, I am using light corn syrup. Another helpful tip- It is important that eggs are at room temperature before using them.
tgascoyne1 4 months ago
Are you using light corn syrup, or a different kind??
Heyzitzaperson 4 months ago
The base really gets watery when you combine the egg whites and sugar. But it hardens after it has been baked at lower temperature. I usually rotate the baking sheets to evenly bake them.
tgascoyne1 5 months ago
my base is not thick. its like watery. what should i do? :(
arigokaren 5 months ago
Thanks... :D. Time to try it out... I like the filling thick, so thanks for the advice in the notes section ....
ready2gosyd 5 months ago
@ready2gosyd
You're welcome.
tgascoyne1 5 months ago
Does the mix make 3 sans rival base??
Heyzitzaperson 5 months ago
@Heyzitzaperson
Yes, the mix makes 3 sans rival wafer/base. That was a good question. Thanks.
tgascoyne1 5 months ago
Yes, the Sans Rival is crunchy. Filipinos have difficulty in making Sans Rival; they don't have Reynolds Parchment paper and because of the humidity, it's hard for them to thicken the custard filling. If the weather is hot, make the filling in the morning and refrigerate until it's cold and you're ready to apply it. One other most asked question is the substitute for corn syrup, PCC and Whole Foods have natural corn syrup. And If you really like your Sans Rival crunchy, put less filling.
tgascoyne1 6 months ago
I loved the video and am excited to make it. I wanted to ask if the sans rival is crunchy. I used to love the crunchy sans rival. Is this crunchy?
TheTrulypinay 6 months ago
Wilton brand parchment paper works for me too.
tgascoyne1 7 months ago
For some of you out there in the Philippines who are having trouble making the filling for the Sans Rival. Here is a useful tip, try making the Sans Rival filling early morning when the weather is cooler.
tgascoyne1 7 months ago
WOW! YOU'RE A- 1, AWESOME!!!!!!!!!!! We do not have non-stick aluminum foil in Seattle. Regular aluminum sticks, I did not have any success using it.If you want to try using aluminum, I would advise that you grease it generously as you do with delicate cakes and dust lightly. If it still stick don't lose heart. I gave as a gift to my American friend Sans Rival made to look like a cheesecake, in 4 layers, he said that it was IRRESISTIBLE. I crushed the wafer and used up all the fillings.
tgascoyne1 7 months ago
Hi! thank`s for the video. I tried this recipe and it was yummy, my friends love it. Only got problem with the parchment paper as they stick so badly, and i can`t find reynolds brand in here. Just want to ask if I can use aluminum foil, instead?
mjlondon09 7 months ago
Hi, tnx for the video. I tried this recipe and it was yummy, my friends love it. Only got problem as they sticks in parchment paper and can`t find reynolds brand in here. Want to ask if i can use non stick aluminum foil instead?
mjlondon09 7 months ago
If you are applying the filling to the wafer do not put too much because it will run down the sides. Just put filling enough to cover the wafer.
tgascoyne1 8 months ago
I like to use raw Macademia nuts and unsalted butter in Sans Rival, to improve the taste add 1/4 teaspoon salt to the egg white mixture.
tgascoyne1 8 months ago
I live in Seattle and I buy my supplies at PCC and Wholefoods. I am using Wholesome brand Organic Light Corn Syrup. It doesn't have the high fructose that people don't like to use anymore. FYI, I use Reynolds Genuine Parchment paper, I had problem with the Natural Wax Paper. It stuck to the wafer that I had to throw them away. Please read the comments about the filling, I reduce the water to 1/8 cup and up to 3 teaspoons of corn syrup to make it thick.
tgascoyne1 8 months ago
Is there a substitution for corn syrup?
CGTurquoise 8 months ago
For those of you in the Philippines who have problems with the filling here are your options:
Reduce the water to 1/8 cup and/or increase the corn syrup 1 teaspoon at a time until it reaches the consistency you desire. The filling shouldn't be too thick, you should be able to spread this easily.
tgascoyne1 8 months ago
If you are making this in the US, there's Wholesome Organic Light Corn Syrup from PCC that you can use instead.
tgascoyne1 8 months ago
oh before i forgot, here's my e mail add zijan9909@yahoo.com so I could add you up & ask you more inquiries if i need... thanks again
Ily99099 8 months ago
Can it be made without the corn syrup ? Coz I tried to make one the filling did came out the way it should be.. it's like a melted butter & doesn't want to get thick like on your video.. Need help thanks
Ily99099 8 months ago
@Ily99099
I have not tried making this without the corn syrup so I can't answer that question. Are you in the Philippines? I made this Sans Rival video in Seattle, USA, where I live, it's colder here and it rains all the time. In January, I made another one in Seattle and took to California where it is warmer, it was melting and I had to freeze it before serving.
tgascoyne1 8 months ago
Corn syrup makes the filling thicker, you need to make it thick so it will not run. I have not tried using maple syrup in this recipe and I don't think that you can get the right consistency with it. You can use any refined white sugar from the supermarket. Happy baking.
tgascoyne1 8 months ago
Will it make a difference if I use maple syrup instead of corn syrup?
Where can I buy cane sugar? I also live in the US.
Thanks! =)
upp942 8 months ago
You're welcome. For extra help in making this cake, read the comments below.
tgascoyne1 8 months ago
thank u so mch want to see this vid long tym ago!!!! tnx
michaelangelo0777 8 months ago
Hi Florence,
Baking is a therapy and a learning tool for me. I am a volunteer baker for the church on a regular basis and for fund raising at work to raise money for needy families. I also like giving out samples because not only it improves my skills , I learn so much from people's feedback. I write and rewrite recipes myself, I've lived in three different continents and I have to change techniques and ingredients on some of the recipes to adapt to my situations. Keep on trying! Thanks.
tgascoyne1 9 months ago
Wow! you really have a good attitude, I like that. This is an advanced level cake recipe and it took me a while to master. I served this cake to my american friends who are expert bakers, they thought that they never had anything as good as this one.
I suggest that you write down notes to adjust to your taste. It should be crispy as wafer and best if served cold.
tgascoyne1 9 months ago
@tgascoyne1 that's the attitude of filipinas ;) Thanks for the tip
728florence 9 months ago
mine turned out like wafer LOL! :D anyone know why? Im gonna try it again though:)
728florence 9 months ago
The corn syrup is for flavor and thickening, otherwise the flling will be runny. It's a very important ingredient , it will not be the same without it. One word of caution, don't overfill the meringue, might get soggy. Thanks for your comment.
tgascoyne1 9 months ago
hi again. Just want to ask what's the corn syrup for? Is it okay not to have it? :) Just went to the grocery store and forgot to buy one heh it sucks..
728florence 9 months ago
Bake the meringue in the oven for 30 minutes or until done. Test for doneness by inserting a toothpick in the middle. If the toothpick comes out clean it's ready. It's also important to use a greased wax paper and lightly dusted with flour. Thanks for your comment.
tgascoyne1 11 months ago
Thank you for posting this video. I have been looking for months now with a demo. I tried this before but my meringue base keeps sticking to the paper and ends up crumbled. How long do I keep it in the oven? Thanks again so much for this video. You're awesome!
xr3ix 11 months ago
You only need a total of 8 egg whites and spread this evenly over 3 cookie sheets. Yes, you can use cashew nuts. Thanks for your comment.
tgascoyne1 11 months ago
@tgascoyne1 thanks for making it clear im gonna try this yey!
728florence 9 months ago
hi, just want to ak the 8 egg white is good for 3 layer or just for each layer that u have? meaning if u have 3 layer i have to have 24 egg white and 8 per each layer? and can i change the macademia to cashew nuts? thank you so much
roca0521 11 months ago
Let me know if you have any questions, I have simplified this recipe so anyone can follow.
tgascoyne1 11 months ago
I just went to a wedding where this was served and it was heaven! I cant wait to try and make it
AphoticOndy 11 months ago
The melted sugar/butter mixture should be immediately added to the egg yolks. It will harden if you leave it, especially if you live in a cold area like we do. Thanks for asking. That was a very good question, we learn new things from each other everyday.
tgascoyne1 1 year ago
thanks for sharing, I have one question...the melted sugar/butter mixture, do we mix it right away to the egg yolks? or let it cool down for a bit?
donnieeh 1 year ago
You're welcome. It's a great privilege to share this cake video with everyone.
tgascoyne1 1 year ago
thank you very much for this video!!! i looked up once before december when you posted it and didnt find a demo. im glad you took the time to document and post this. GOD BLESS YOU!
mc3valles 1 year ago
Your welcome. I love receiving your wonderful comments. Have a lovely time making this cake.
tgascoyne1 1 year ago
thank you for this lovely sans rival. i've been looking for this recipe for years. it is my wifes' favourite dessert and i'm sure she's going to love it.. God bless.
ajallyesha 1 year ago
Thanks for posting your video! Very nice! Now i am about to make my 1st Sans Rival and hopefully it will turn out like yours.....
daddaberry 1 year ago
@daddaberry
I am sure you will do this wonderfully and maybe even better than mine. Just a little imagination,
it's not hard just a little tedious. All the best!
tgascoyne1 1 year ago
Just a little practice and patience is all you need to make this cake. I learned that you can use pistachio nuts as well.
tgascoyne1 1 year ago
oh my goodness, i am so happy i found a sans rival recipe. thank you so much. i will definitely make this one. God bless you. thanks again:-)
riqjoy09 1 year ago
Thanks for your nice comment. This is also my most favorite dessert, you can use salted or raw macademias or cashew. And unsalted or salted butter, it all depends if you want this salty. Personally, I want the unsalted kind, so, I used the unsalted variety that I get from US supermarket when I made this video. Salted or unsalted they are both good. Let me know if you have any more questions.
tgascoyne1 1 year ago
Bless your heart for sharing this video. I'ved been longing for this cake for 15 years since I left my hometown in Philippines. Can't wait to try and make it myself. Wish me luck!
christineh777 1 year ago