Could I replace the 100g flour and 15g cornstarch with 115g cake flour, would that be better? And how many people do you think this cake would serve?
@thesugarhideout11 сағат бұрын
Yes you can! Cake flour is ideal. Since this cake uses all purpose flour, I added cornstarch to the recipe. The trimmed finished cake is a ~6" square which should serve 6-8 people.
@Melo24616 сағат бұрын
this looks so yum 😋 ❤
@Melo24616 сағат бұрын
this looks so yum 😋 ❤
@Gudetama23149 күн бұрын
Thank you, look so yummy 😋
@patriciaobrien313421 күн бұрын
Looks delicious thanks for sharing greetings from Dublin Patricia 🇮🇪
@MSGC55Ай бұрын
What a magnificent cake - cheers from Canada 🇨🇦
@thesugarhideoutАй бұрын
Thank you!
@a5f4Ай бұрын
❤❤
@haybean1894Ай бұрын
Could you make a vegan version ☺️☺️
@thesugarhideoutАй бұрын
Yes, will add to my future video list :) It'll take a few weeks though.
@haybean1894Ай бұрын
Can I do without the purple sweet potato powder?
@thesugarhideoutАй бұрын
Yes you can! Just replace with regular flour.
@marlenemorris78892 ай бұрын
What did you add to get the egg mixture white creamy
@pucalito2 ай бұрын
The recipe calls for 2/3 cup (70g) of brown sugar packed. Looks like 1/3 cup packed is 70g. So does the recipe actually call 1/3 cup (70g) or 2/3 cup (140g)?
@thesugarhideout2 ай бұрын
Apologies for the confusion, I miscalculated converting grams to US measurements. I will make a correction note on the description. Please use 70g (1/3 cup) packed brown sugar. The cookie dough base uses less sugar compared to a typical recipe, since the white chocolate chips will add sweetness. If you prefer sweeter cookies, feel free to add more white or brown sugar (25-50g or 2-4 tbsp., packed if using brown sugar).
@pucalito2 ай бұрын
@@thesugarhideout Thank you for clarifying! How long do you think I should bake them for if I make 200g balls (almost half a pound)?
@thesugarhideout2 ай бұрын
@@pucalito I havent tried myself, hence I can't give an accurate estimation. Time may vary depending on your oven. I would look for visual cues - bake until the cookies have puffed slightly and darkened a little on the bottom.
@julialiaghat17022 ай бұрын
Scrumptious! Made and shared with my family today :)
@thesugarhideout2 ай бұрын
Happy you and your family enjoyed them. Thanks for watching!
@angelstarr55093 ай бұрын
I need to try this. I drink the tea on mornings and eat the leaves with my salad. I get fresh flowers from a patient relative
@thesugarhideout2 ай бұрын
Thanks for watching, happy baking!
@KOJIHAUS3 ай бұрын
This dessert looks so delicious and beautiful to watch, maybe because it's taken a lot of effort. I also love the sound of you baking 😊
@thesugarhideout2 ай бұрын
Thank you! Yes these videos take quite some time to make, but the process is very enjoyable :)
@michaelshonafelt83113 ай бұрын
Don’t often write KZbin comments but I felt compelled to say you that you deserve more views! Great recipes and tasteful, calming style. Keep doing what you do!
@thesugarhideout2 ай бұрын
Thanks for the thoughtful words! Will definitely keep making videos :)
@juliamaksimenko90833 ай бұрын
Thank you for sharing lovely recipe! Can you tell me how can i modify ingredients for 9' cake?
@thesugarhideout3 ай бұрын
Hello! This is the basic formula I use to convert recipes: (area of desired pan size) ÷ (area of pan size from original recipe). Then use this number to multiply the recipe ingredients. For a 9" mousse cake, bake the sponge in a bigger pan (11" round, 1.90x the sponge cake recipe), to ensure it's big enough after cooling to trim for a snug fit. Baking time may take a couple mins longer, depending on your oven. Use the toothpick test for doneness. If you dont have a bigger cake pan, a 9" pan (1.26x the sponge cake recipe) may work, but there's a slight risk of leaking because the sponge cake wont completely cover the bottom of the pan after it's cooled. You can also wait a couple minutes for the mousse to slightly thicken at room temperature (notice it thickened a bit in the video). Whisk until smooth again before assembling. Using a piping bag around the border will be useful for filling smaller gaps with a thicker mousse. For the simple syrup, strawberry puree, mousse and jelly: multiply the recipe ingredients by 2.07. Hope that helps!
@sudaratchaiprasert9913 ай бұрын
Beautiful and unique.
@thesugarhideout3 ай бұрын
Thanks!
@annchovy63 ай бұрын
Made these but with a strawberry filling and they were great! Everyone loved them!
@thesugarhideout3 ай бұрын
Thanks for watching! Glad you enjoyed them!
@minhcao20383 ай бұрын
You're real artist! Your foods are my liking! love your video so much <3
@thesugarhideout3 ай бұрын
Aww thank you for the kind words!
@niniedmax25783 ай бұрын
I love your channel so so much <3 I really wish I could do something for your channel to have more and more sub :(
@thesugarhideout3 ай бұрын
Thanks for your support :) Realistically, views + subs will be a long, slow build. You're doing more than enough by watching and commenting!
@marinastepanova19883 ай бұрын
Thank you so much!
@thesugarhideout3 ай бұрын
Thank you for watching! :)
@Edmodn3 ай бұрын
So beautiful !! Want to make one this week.
@thesugarhideout3 ай бұрын
Thanks for watching! Let me know how it turns out!
@jeonghanmeow73763 ай бұрын
so happy to see you back! i love your channel! very underrated! this recipe looks amazing! ill definitely have to try it out soon! (❁´◡`❁)
@thesugarhideout3 ай бұрын
Aww thank you! Glad you're enjoying my videos. Happy baking!
@user-ze3jj8vs8q3 ай бұрын
Thank you for the delicious recipe! When assembling a cake, do I put the mousse batter together after keeping it refrigerated? The dough is creamier when assembled than when it was first made.
@thesugarhideout3 ай бұрын
Thanks for watching! After making the mousse, the cake should be assembled right away. Dont put the mousse in the fridge until you have assembled the cake layers, mango chunks and mousse inside your cake ring. "The dough is creamier when assembled than when it was first made." - Do you mean the mousse mixture thickens while the cake is being assembled? This is normal. If the mousse becomes too thick to handle, mix with a whisk until it's smooth again before spreading into the cake ring. Not sure if I interpreted your question correctly, feel free to clarify.
@user-ze3jj8vs8q3 ай бұрын
@@thesugarhideout Thank you for your kind reply. Your questions have been answered!
@wendywong86913 ай бұрын
Hi I would like to bake this beautiful cake. Is it possible to replace ground black sesame with unsweetened black sesame paste? If yes, would appreciate if you could advise how much to add in for both the cake and frosting cream. Thank you in advance 😊
@thesugarhideout3 ай бұрын
Yes, you can use unsweetened black sesame paste but there will be texture differences. The sponge cake will be slightly denser while the cream will look darker. Since I haven't tested the sponge cake recipe with black sesame paste, I can't guarantee the best amount but this would be my guess: For the cake - add around 45g (3 tbsp.) black sesame paste to the oil + milk mixture. Use an additional 11g (1-1/3 tbsp.) all purpose flour to compensate for the extra liquid. For the whipped cream - use 35g (2-1/3 tbsp.) black sesame paste instead. Hope all goes well!
@wendywong86913 ай бұрын
Thank you so much will definitely give it a try ❤
@viviank.2033 ай бұрын
i made this cake and it completely shriveled up and deflated …. also i don’t like the tangyness the yogurt added. it did not have a pleasant taste
@thesugarhideout3 ай бұрын
Sorry to hear it didnt turn out well for you! Yes, the cake does have a tanginess which may not be for everyone. It is normal for sponge cakes to deflate slightly after cooling, though it sounds like you experienced significant shrinkage. I can't guarantee what caused your cake to deflate but here are a few possibilities: - egg whites were overwhipped (splitting/turning grainy while folding with the yolk mixture) - cake was under baked - oven door was opened too early - oven isn't hot enough (some ovens have inaccurate temperatures, I recommend baking with an oven thermometer) - extreme temperature changes after baking (example - putting a sponge cake in the fridge hoping it will cool faster.. don't do this, it'll shrink your cake significantly) Hope this helps!
@amirakue77223 ай бұрын
Thank you for sharing
@KaleHello3 ай бұрын
I would recommend to change out the regular flour for cake flour for the topping
@11daisies4 ай бұрын
what egg is that? the size super large, i bet the yolk must be over 30grams 😱
@thesugarhideout3 ай бұрын
They're large eggs, each weighing around 50-53g without the shell :)
@lb62204 ай бұрын
Your videos are very relaxing to watch. Thanks !😊
@thesugarhideout3 ай бұрын
Thanks for watching!
@anitaestanbienpadrestodast91134 ай бұрын
Super hermoso y de seguro delicioso
@thesugarhideout4 ай бұрын
Thank you!
@ayeshakhalid13414 ай бұрын
Made this twice and omg it was delicious!!
@thesugarhideout4 ай бұрын
Glad you enjoyed the cake enough to make it twice, thanks for watching!
@ivanaliliani50644 ай бұрын
Is taro bbt powder the same as taro powder? I want to make this at home for my birthday
@thesugarhideout4 ай бұрын
Some bbt taro powders are labeled as just "taro powder." Check the ingredients - bbt powder has additives such as non dairy creamer, food dye, flavour and sugar. Hope this helps!
@Edmodn4 ай бұрын
I have made it today. It is absolutely delicious. Taste like apple pie. Should I fridge it?
@thesugarhideout4 ай бұрын
Yes keep it in the fridge if possible. Thanks for watching!
@maryduffoosmith52554 ай бұрын
Looks so yummy!! Thank you for sharing. Keep sharing your beautiful baking artistry!
@vasilishinaelena4 ай бұрын
Добрый день! Прекрасный рецепт! Можно добавить субтитры на русском языке? Спасибо ❤❤❤❤❤
@iraimapulido5 ай бұрын
Excellent video. thanks for sharing your recipe. I have one suggestion: It is difficult to read the subtitles. Thanks again 😊
@thesugarhideout4 ай бұрын
Thanks for the feedback! Newer videos now have subtitles which will hopefully help.
@Edmodn5 ай бұрын
Looks delicious !! Thanks !!!
@user-lb1wj8pe7i5 ай бұрын
Αριστούργημα ❤
@paprikac1l4ntr05 ай бұрын
Holla, can you tell the ingredients for the cute "chocolate hat"? 😊 Thank you
@thesugarhideout5 ай бұрын
Hello! There's no chocolate in the recipe. If you're referring to the decoration, it's taro whipped cream and baked leftover craquelin pieces - ingredients in the description :)
@benz94225 ай бұрын
Mesmerizing recipe
@funfunfunfun74245 ай бұрын
try it love it and can’t wait to make more🎉🎉🎉
@wcaprar895 ай бұрын
Made this with blueberries instead of strawberry and didn’t strain anything. It was really light and refreshing! I even botched a few things (like forgetting to add vanilla to the sponge) and it still turned out great! Might benefit from a touch more sugar but still a delight
@thesugarhideout5 ай бұрын
Thank you for trying out the recipe!
@tanvidua37375 ай бұрын
asmr on point🤝loveed the recipe!!🫀
@thesugarhideout5 ай бұрын
Thanks for watching!
@iamkari16 ай бұрын
Hi, can I use hojicha powder even for the cream? It’s not easy to find genmaicha powder in my area.. ><
@thesugarhideout6 ай бұрын
Yes you can use hojicha as a substitute!
@iamkari16 ай бұрын
@@thesugarhideout thank you ❤️
@monami70926 ай бұрын
It looks so delicious.
@thesugarhideout6 ай бұрын
Thanks for watching!
@DontEatMyPiexD6 ай бұрын
This looks amazing! How long would you say it lasts in the fridge?
@thesugarhideout6 ай бұрын
Hello! The cake should last in the fridge up to 4 days, but best eaten within the first 2.