Cake 101 - Genoise vs Sponge vs Chiffon - What's The Best?!

[@teamilk]

my first time watching your video. you should cut the cakes and show us the inside. whether it's fluffy or moist etc..

[@borntodoit8744]

Video is 90% professional the 10% amateur is things like the "money shot" (cutting open the cake). I personally find it useful except he fails to call each stage result something useful. Eveyrthing has a name. eg "whisk eggs and sugar over ban-barrie to create a thin eg paste" ...see what i mean.

[@hansongnaily]

BornToDoIt if the interior fails , the so called procedures renders useless as well, the outside and inside of cakes are equally important, just my opinion. Many things can happen to the inside of the cake.

[@hansongnaily]

BornToDoIt btw how it feels from the outside is very different from how it feels from the interior of the cake.

[@hansongnaily]

BornToDoIt besides this is a comparison video of 3 similar but distinct ‘sponge’ cake which we don’t usually get to see everyday. It’s not the ‘cutting open’ we want, we want to see the actual texture of the cake, especially from any particular baker. Comparison need to be done side by side. And inside out.

[@PRANKZOMBIE]

One thing I learned recently because my mothers cakes always seem a little dry, was that it’s because she’s baking until the skewer comes out clean. But what you should actually look for is not that the skewer is clean, but when the skewer is not batter. So when it’s wet crumb. That’s because cakes still bake slightly as they’re cooling.

[@Rayis4444]

My skewer comes out clean and my cakes are never dry. Some are crazy moist

[@calpruiti340]

Also with sponge type cakes you can get a false reading if you check for doneness using a skewer. The correct way of checking is to gently press the top and look for resistance to the touch and spring back .

[@PRANKZOMBIE]

@cal I heard a crazy one recently where people listen to their cakes. Apparently there’s a sound cakes make lol. I kinda wanna try it out. Idk what to listen for though.

[@calpruiti340]

@@PRANKZOMBIE this is correct. Your cake makes a noise towards the end of its baking time. It’s like tiny bubbles popping. If the rate of popping is fast (ie lots of bubbles popping at once) it’s not done. If the rate is slow it’s done or close to - check by lightly pressing centre and if it springs back it’s done. If the popping has stopped it’s over-baked!

[@Rayis4444]

@@PRANKZOMBIE Really spongy cakes make a wet kind of sound when you break them with your hands. Idk what to say 🤭 I've never heard my cakes but yes each cake has a different sound

[@NerdyTimeLord]

Gaaah, I wish he had cut them so we could look at the crumb

[@succubus20y]

Exactly

[@succubus20y]

Camera man is obsessed with him focuses on matt than the cakes

[@beefortebrea9386]

@@succubus20y focused on his cakes probably. He _is_ shirtless lol

[@noezin]

hey dude! i would contribute about genoise.. actually, the recipe you presented is the "gateau de savoie" (which consists of flour, eggs and sugar and it is a good option for fruit/cream filled naked cakes); the genoise is the similar recipe but including melted butter (what makes the batter more tasteful, flexible and ideal for roll cakes)... nice video anyway! ;)

[@bballerryday]

noezin how much melted butter?

[@noezin]

The basic ratio (that i know) is 1 egg : 30 g sugar : 30 g flour : 10 g melted butter

[@MattAdlardOfficial]

you are better than me!! thanks for your tips :)

[@noezin]

not really, we are both learners :P (by the way, i let you know, last year i took part of a baking reality show and i made your pie crust (kzbin.info/www/bejne/qXbHk6iAmMp1rtE) - so called the best crust ever in 4 seasons - thanks for sharing your skills since it was the first time i dared to prepare it!)

[@Wargatron]

noezin cream filled and naked, sounds like last night.

[@peachesandcream4937]

*His arms doesn't really distract me. Nope. Definitely not.*

[@olufunkeidowu9931]

Lol...yeah right

[@postresbeatrizfigueroa1176]

Peaches and Cream 😄

[@raisa_cherry35]

@@olufunkeidowu9931 😂😂😂😂😂😉

[@mizzpoetrics]

😂😂

[@dollarrocks1258]

@@olufunkeidowu9931 that pure Nigerian sarcasm 😂

[@kraqur1]

Try making the chiffon cake again. The reason your having issues with it falling is because it's the only sponge cake that uses a chemical levener making it a very light cake. Here's the trick to keeping it from deflating. If u can, use a false bottom pan, if u don't have one u can use a high sided pan like you have there with parchment on the bottom. do not grease the sides! If you grease the sides your cake will not be able to climb the side and will fall. When you take the cake out, immediately turn it upside down and let it cool in the pan. Remember the cake is clinging to the sides keeping it from falling out. Let gravity keep your cake from deflating. Once completely cooled you can run a knife along the sides to release the cake and pop you perfectly risen chiffon cake out of the pan. Give it a try and see what you think. This is honestly the standard method of making a chiffon but usually it's done in a false bottom but pan with tabs to hold it upside down.

[@weishaw3201]

That is very true. Don’t crease the side of the pan. Turn it upside down when cooling. Important steps to prevent collapsing.

[@PastryLivingwithAya]

Great comparison! I love your guts to chose topics of something that can be controversial sometimes. I think it means a lot for many people to get your perspectives to understand baking in deeper levels!

[@KevKevAllen]

Just a note, most chiffon cakes require that you bake them in an unlined tin, so that the light and airy batter has something to cling on to when its baking. They also need to be cooled upside down in the pan before scraping the edges of the pan to release it for turning out. :)

[@MattAdlardOfficial]

ahhh i will try!!

[@trishg1358]

That’s what I was thinking, there’s also a chiffon pan that’s tall and often tube shaped, with feet on it. It’ll definitely make you’re life easier and chiffons taller 🎂

[@crazyheather26]

I was so confused when I saw him pour it into a regular cake tin. I've always used a tube pan for chiffon cakes.

[@chinkrisbe1508]

You can use a round cake pan for chiffon but must not grease and line the pan.

[@maequicho]

@@crazyheather26 You can use any pan, although it's a common thing to use a "tube pan" for chiffon. You can use regular round/rectangular pans, as long as you don't grease them (just place a parchment paper at the bottom for easy release) and turn it upside down just like what you will do with a tube pan.

[@dalenna_]

I need a cookie 101. Cookies are the one thing I refuse to make because EVERY SINGLE TIME I've made cookies (usually chocolate chip) they are horrible and I can't figure out why.

[@vashtify4654]

Dalenna Perez oh god me too

[@sandradebil2432]

Same!

[@robertad242]

Dalenna Perez hi Dalenna, do you use grams or cups (to measure)?

[@dalenna_]

Healthy Little Cravings cups, I should switch to grams

[@robertad242]

yesss girl!! Matt also made an IG story where he said grams are way more precise!=) I'm used to grams cause I live in italy, but if you live in the US i know they're not that common. switch!!=)

[@melisafistarol8820]

I love chiffon its so light and airy fluffy texture. I learned that in the Philippines to cool it off you place it on the rack upside down and no greasing the tin love Chiffon cake doesnt even need icing or frosting. Hmmm🤤 might bake one this weekend 🤣

[@hanakolan5931]

He is like the James Charles of baking but British

[@verinacornelia4260]

I literally thinking abt this 🤣🤣🤣🤣

[@Chloe-vu4yb]

he actually kinda looks like james charles 😶😳

[@--Paws--]

Has the same ring to a line in The Nanny; "No ma, he's not gay, he's British."

[@fay2244]

I got yes that’s what I thought

[@Tactical-Turtl3]

I can’t unsee it now 😭

[@daiseymae6263]

I have to watch this again, I forgot to look at the cakes! 😍

[@mxlen5019]

haha same

[@omnipossum92]

I love chiffon cake so much! I am so making this, and probably in a Bundt tin since that's what I grew up with. And honestly, they taste great with no frosting or icing.

[@dannylieberwirth1784]

im really appreciating these 101 videos for a kind of depressing reason. i attended trade school for about 3 years to become a pastry chef, but a lot of the information i learned there was out of date (either techniques or the products themselves. we spent 6 months on almond paste-based sweets that our teacher admitted had fallen out of fashion decades ago!). i have a lot of time currently and have been encouraged to experiment and express myself creatively, and these refreshers/updates to add to my skill level are so helpful and inspiring.

[@ishasaxena3307]

You ask me whats the best? I say you're the best! All of them are awesome but I feel chiffon is the greatest! 💞

[@aqu8rious463]

I was here for the cake and I noticed that he is shirtless 🧐

[@chantels9869]

🧐

[@mirane4803]

me too haha 😂

[@reginawarnke8058]

The chiffon would be great to use for strawberry shortcake and the sponge would be an excellent option for a tiramisu.

[@SandyDeJong]

Thank you mate. I have been baking for years but stopped due to illness and who knows what LOL for 17ish or so years. just started back at baking. These recipes look great. As I am very very new to decorating I thing I will be baking the Genoise cake as I am learning to ( Self teaching ) myself I have saved this video so I can find it again as I need to. Another great video from you. :)

[@MattAdlardOfficial]

oh good!! Welcome back :)

[@noorjahan27]

I tried the genoise and it turned out lovely. Thank you for the correct recipe.

[@noorjahan27]

Genoise has always been my favourite but never knew how to make it. I myself am not a baking person. Spoiled many cakes before but this one was really the best. God bless for being so honest. thanks for the like. take care

[@julienolan5703]

Quite simply...I completely love you! (Although I prefer shirts) I am obsessed with your videos! All the problems I have are always answered by you! Thank you for giving Celsius and Fahrenheit! Just a few more things I like... I like that you weigh your cake batter for even layers! I like that you address your viewers! Both, by looking into the camera and addressing questions right away! I like your honesty and positivity! I like that you are clear a precise in how you give ingredients and measurements! I love your clean bright kitchen too! And so much more! Thank you for your time! You are so appreciated! ~Jules in RI, USA

[@GrizikYugno-ku2zs]

Stop lying you're here for the nippies like the rest of us

[@slamdunkjun]

🎯 Key Takeaways for quick navigation: 00:33 🍰 Genoise sponge is a simple cake with only three ingredients: eggs, flour, and sugar. It's easy to make and holds its shape well, making it great for beginners and cake decorating. 04:17 🧁 Sponge cake is denser than Genoise but still sturdy, making it suitable for cake decorating. It's slightly more advanced than Genoise due to additional ingredients like butter, sugar, and vegetable oil. 07:03 🎂 Chiffon cake is the most challenging among the three due to a meringue base. It's incredibly light and fluffy but requires careful handling to prevent collapsing during baking. Ideal for those who prioritize flavor over design. Made with HARPA AI

[@cupcakedmuffinecream2467]

Very important video for people who start baking and decorating. Thanks!!!

[@MattAdlardOfficial]

oh good! xx

[@bellemiranda165]

I like the enthusiam in his hands, especially his left; it's all over the air, waving like he just don't care.

[@raisa_cherry35]

Hahahaha 😂👍❤

[@needa5000]

That part is so distracting

[@eunicetan3367]

Fun watching your program. I like that you have recipes included. Hate watching cooking programs where we have to go to another link etc etc to pull out the recipes. Wish you success young man!

[@MattAdlardOfficial]

thank you!!

[@rosemaryl11]

A chiffon cake is generally made in a chiffon pan which had legs so that you can flip the chiffon upside down when you take it out of the oven. It needs to cool, suspended, for 2 hours to prevent collapse. You didn't put too much batter, you just didn't cool it correctly.

[@PotterFan394007]

I honestly watch your channel regardless of your toplessness. I love that you really explain all your recipes and your personality is so fun and energetic❤️

[@MattAdlardOfficial]

awww thank you!

[@argeldc]

I'm always learning from Matt! I've loved chiffon cakes since I was little. 😊

[@MattAdlardOfficial]

ahh yay!!

[@thetattooeddocent]

You should be able to make a really tall chiffon. I have in the past and they don't collapse. I would recommend turning your temperature down and baking it for a bit longer. I find that at higher temperatures a chiffon doesn't develop the structural firmness in the center bottom of the cake and therefore collapses. I'd turn it down to a solid 170 or 165 and bake it for a bit longer until a wooden skewer comes out clean. Not much linger mind you. Just keep an eye on them. Chiffon are always a bit deceiving. They look done, but are often at times not. Again, I've had great success in making a chiffon that fills about 2/3 of the tin. That little bit in temperature makes a big difference.

[@AngelaRichter65]

I make a chocolate chiffon from a recipe I found in the Cake Bible. Baking is an exact science, it's not like cooking where you can experiment more. But I love it. Chiffon is my favorite cake. I make a lemon chiffon for my son and he loves it.

[@elizabethcruzfuentes9851]

Angela Richter

[@Death_Bliss]

Well science includes experimenting, so actually yes, you can experiment, just with logical reasoning to back up your doings.

[@iwanttowatchyoutubenow]

I made genoise sponge cake after a few attempts I did it. Yay! Thanks to this video

[@dweebado9112]

Do you think that the taste of it was good? I mean I'm planning on making cakes and selling them and are curious if it would be good to use genoise. (With simple syrup)

[@halohalochan2587]

@@dweebado9112 I have tried the genoise for the first time. But I immediately noticed something on the first bite. It is so so, dry. So I prefer adding sugar syrup in it...

[@samuelpjc]

Very informative, helpful .... An addition to the end of the video Shud have included a slicing and inner texture reveal... Thank you.

[@nyenye9393]

I appreciate your explaining why you do certain things a certain way. So this is not just following a recipe, it becomes much more like a cooking lesson and i learned a lot. Thank you so much for your patience in teaching and for your generosity in sharing your knowledge. Kudos!

[@nighatamana1575]

I love the way you explain...very clear and understandable.

[@MattAdlardOfficial]

Oh good!!

[@ShinKyuubi]

I will not lie..I found this while curious about Chiffon cake thanks to a quest in a video game I'm playing where I have to give an old lady a slice of Chiffon cake because she can't remember some of the names of some foods she ate throughout her life. Outside of that this was very informative, especially for me..I dabble in baking a bit every now and again as my grandma taught me how to cook and she was an all round home cook..she could do just about anything but one thing I loved was when she would bake different pies and cakes. I bring the "all rounder" up because I have one relative who was a really good cook..but a horrible baker, on the flip side I have another relative who is the complete reverse, an excellent baker..but a poor cook outside of the simplest dishes.

[@susanoconnor7299]

What video game is that?

[@mietsumiera]

none of the sponge cake i learn in school is in this video. its a whole new knowledge

[@엘라-r8k]

I tried the genoise and it was amazing It's the best genoise I've ever tested, I swear

[@corawellsome]

I admit I clicked for the muscles but now I'm hooked and have to binge watch the rest and now I want to bake

[@raisa_cherry35]

Same 😂😂😂

[@melctk426]

Hi Matt! okay so we pronounce Genoise as [genw(o)ase], idk if it makes sens or not but i hope you understood me xD I personally prefer the chiffon cake too and also you should try flavours like pandan or strawberry and rose. I'll try the lemon one on my side. You explained it all well! love Mx

[@MoJohnnys]

I was thinking that maybe it was just a random British way of pronouncing génoise, but that's not a listed pronunciation 😂

[@scdobserver835]

MoJohnnys yup, that's just a bastardised way of butchering a French word. Pandan=screw pine. Acquired flavour, but having lived in South East Asia, I love it...

[@syiqahsuratman7736]

Orange is great too!

[@LyleKN]

Thank you!!!! Genoeez? Even the English should know how to pronounce it ZHəˈnwäz

[@MattAdlardOfficial]

Sorry i did a terrible job pronouncing it haha!

[@yummboy2]

Another great tutorial, Matt. You never disappoint!

[@MattAdlardOfficial]

oh good!

[@shakeenida]

Loving this series !!! More more more more ! We want more we want more ! Thumbs up for buttercream part 2!

[@MattAdlardOfficial]

wohoo!! Definitely !

[@cassiewhitten8273]

Love your vids! Honestly, I'm in baking and pastry school and I use your vids as extra lessons.

[@MattAdlardOfficial]

woohoo good luck cassie!

[@REDff0000]

I initially came here for the comparison, but I'm gladly staying for the free drawing references as well🤣🤣🤣💕💕💕

[@erinbrennan692]

I totally love watching these tutorials! You're awesome!

[@sandraspengler4740]

I do a chiffon cake with ginger pulp left over from making homemade ginger ale, decorate it with cream and ginger slices cooked in syrup flavoured with cardamon, cinnamon star anise lemon zest and juice. The texture is like a chiffon carrot cake

[@susanoconnor7299]

How do you make homemade ginger ale?

[@sandraspengler4740]

1)Peel about 50 grams of fresh ginger 2) finely grate into saucepan with 1/2 cup water (or put water and ginger through food processors) 3)Add 1cup sugar 4)Add finely grated zest of one fresh lemon 5)strain through fine sieve and let cool till lukewarm 6)Add 7 cups lukewarm water,. 7)3 tablespoons fresh lemon juice 8) 1/8 teaspoon brewers yeast or dry yeast 9)pour into empty soda bottles and leave in a warm place for about 2 days. Carefully release pressure daily until it is a fizzy as you like it. Refrigera and serve cold, will keep about 4days

[@sandraspengler4740]

Boil the ginger water lemon zest and sugar togetrhe for 5 minutes

[@peterjohnson1727]

Why topless? He doesn't need the daft gimmick. He has talent and is engaging and informative. (And yes...easy on the eye!)

[@janlim1860]

I came across your channel by chance and was impressed by your knowledge. You may be young but you sure know a lot in baking and stuff! Very interesting and informative!

[@DanStClairCole]

Hi Matt! You really are an amazing Baker! Love your channel! Personally I find the Victoria Sponge as the best coz the Chiffo always fall flat. Thanks for your take on them! You're videos are so informative and amazing! Btw you look more buff! Love you and your channel! Keep Baking!♥️

[@MattAdlardOfficial]

great daniel!!

[@bikewithtriff6984]

Tried the first cake and wow it's delicious.. I really like your tutorials 😊😊

[@cyrusfolami898]

that gel in your hair is the real mvp.

[@saritzalayt6462]

Hi Matt, Loved learning about the 3 different cakes! For the chiffon which I always make, and I learned from my mom, the egg whites should be stiff as you say and demonstrated, but one must be careful that they DONT become stiff and DRY, which can be a matter of one more minute. So pay attention to your whipped egg whites. Lemon flavor is absolutely the very best! YUMMY.

[@memerrill007]

Brilliant! I have always been afraid of cake from scratch, but this is inspiring me to try. If I may I suggest another idea for your 101 series, I'm still trying to find the perfect chocolate chip recipe, so one comparing crispy, chewy, and cake like, and the why for behind the differences.

[@MattAdlardOfficial]

ahh great idea!!

[@susanoconnor7299]

He did a cookies 101. Look for it here on youtube. Have fun baking!

[@JoyChun0508]

I am curious to know which type of cake is best suitable for making a wedding cake considering that it's stacked high. Love your comparison videos. Thanks for sharing!

[@markschildberg1667]

Genoise is the best choice for wedding cake.

[@jameelan9276]

@@markschildberg1667 but we can't really make a bigger batter for it, right and wedding cakes are huge, i had the same doubt of which will be better

[@jasmynsmith912]

I forgot about this channel but im happy I found it again. Time to turn on notifications 📣

[@MattAdlardOfficial]

yayyy welcome back!!

[@julia061174]

Hi. Could you please tell what baking pans you are using?

[@KoneeKawa]

Omfg I actually just wanna watch what is better but I'm scared someone will see me watch this ugh

[@kimtee8961]

😂😂😂😂😂 I would they not judge you for wanting to educate yourself

[@Xeroxsditz]

Me too😂

[@yusrahcassim1635]

Hi! A really good tip to avoid the chiffon cake conundrum is to bake it in an angel food cake pan and DO NOT grease or line the pan. Then it will rise really nice and high and you can make a large chiffon. The angel food cake pan allows the chiffon to grip to the sides of the pan 🍰

[@MattAdlardOfficial]

ahhh! The problem with an angel food tin is that it's slightly angled, which means your layers won't be even :(

[@Moss_piglets]

I never had a problem baking it in a regular pan

[@wildflower7535]

Hi there can you make brioche bread using tangzhong method pleaseeeee. I want to see you making bread.,, greetings from the philippines!!!!!

[@vittoriogabrielgonzalesnav3298]

Wild Flower baker po kayo?

[@elliemclauren4556]

I agree with you Matt! I also prefer the Sponge cake because for me, it is easy to work with. 😄

[@MattAdlardOfficial]

yay!!

[@alexagutierrez9673]

Can you pelase do a cookie 101?. It would ve PERFECT!. 🤩🤓

[@jasg771]

May I know why u use plain flour instead of cake flour? Will cake flour make the cake taste better? Can I use butter to substitute veg oil for chiffon and sponge cake? Means add more butter instead of oil.

[@dimitriskonstantopoulos8093]

that 101 series is great ...keep it up my boooy

[@cakesncupcakes]

Hi ya, Looks like u added just 3 eggs?? And about the baking powder in the Sponge....2 did u really mean 1 TSP or 1 tbsp ? Cos thats quite a lot of flour at 520g to 1 tiny TSP of BAking powder??? Pls reply as I want to try this Thanks and I love Ur channel.

[@ricsegers193]

Love this and the buttercream video. They are big helps to us neophyte bakers.

[@MattAdlardOfficial]

great!!

[@itran888]

Hi there. Of all the three cakes, which one is the moistest and fluffy? I am planning to use one of these cake to make a strawberry mousse cake. Please respond. Thank you.

[@MattAdlardOfficial]

i would use the chiffon cake!

[@CraigUdy]

Do you ever bake your chiffon in an angel food cake pan, then cool it upside down so that it doesn't collapse?

[@motivatinglila]

Craig Udy I was thinking the same “he should have cooled it upside down”

[@MattAdlardOfficial]

no :( because an angel food cake tin is slightly angled, it means the cake layers wouldn't be even :(

[@CraigUdy]

Topless Baker Ah, I hadn't thought of that. That's why you're the expert! Thanks for replying. I love your insta, yt, website! 😊

[@billybareblu]

If you are using a pan deep enough so that the cake surface is still below the rim, you could just invert the pan on a rack to let it cool. Just don't butter or flour the pan because the chiffon needs the surface to stick to and climb up during rising. Also don't use a non-stick pan for the same reason. A spring form typically used for cheese cake works well, but you still need to do it in two layers if you're not using a tube . After cooling just run a knife blade around the edge, then release the pan and run the blade or a length of floss between the cake and the bottom. Don't worry about the crust. Chiffons typically lose some crust during unmolding. You could possibly use parchment paper on the bottom, and there may be enough friction on the sides to keep the inverted cake in the pan, but I've never tried that. For a layer cake the frosting is going to cover that anyway. If you'r glazing, just make a more opaque glaze than you might otherwise. An angel food pan will work fine as one big cake, if you are not doing the layer cake. If you don't mind the hole in the center, you can also get a tube insert for the cheesecake pan with straight sides, slice your layers to fill....tricky though....and then frost. Still makes a very pretty cake.

[@ddhh5]

Which cake batter is best for cup cakes? And then decorating them?

[@rgracegbzn]

You had me at the imaginary lemon zest 😆

[@nakiazagorski5361]

You are darling to look at, I love listening to how you speak, AND I am learning SO MUCH!!!

[@shayrakellen6329]

I can't pay attention in the recipe, but in you 😍😍😍😂😂

[@MattAdlardOfficial]

ahah :p

[@raisa_cherry35]

😂😂😂😂😂😂😂😂😂😂😂😂 y do i feel the same!

[@raisa_cherry35]

@@MattAdlardOfficial 😂😂😂😂😂😂😂😍❤❤❤❤❤❤❤😚

[@raisa_cherry35]

Love at first sight eh 😉😂😂😂

[@zainasalman258]

I need your 101 courses in kitchen and baking !! Love ittt

[@Nellie_95]

Next can you do homemade fondants?

[@Marcel_Audubon]

nothing nastier tasting than fondant ... nasty, nasty, nasty ... texture? nasty, too. Nasty.

[@Nellie_95]

Marcel Audubon you haven't had my home-made fondant! I make mine out of shifted powdered sugar, melted marshmallows, and a little crisco. I'll add in vanilla extract or maybe some lemon. Personally store bought premade fondant is good in a pinch, I advise not to eat it. I've seen several other ways that require boiling sugar and I just haven't done all that.

[@Marcel_Audubon]

you've won me over!

[@torirangel7497]

I've made my own fondant nd the way u described nd honestly it still tastes yuck to me lol.

[@blandinevallat5144]

@@Nellie_95 Could you share your recipe ? I'm looking for a use for my marshmallows and this mix sound perfect to me !

[@rickphilip6612]

Much needed video! If I wanted to make a layered cake, which type of cake should I make? Also, how long did it take for you to get in shape. I ve been working out for 3 months now, and although I see some definitions but still have ways to go.

[@jameelan9276]

Hey, I know it's quite an old comment, but do you know what kind of cake to make for tired cakes, like wedding cakes etc, will a genoise be good or a sponge/butter based cake

[@jameelan9276]

For a bigger cake

[@motivatinglila]

I really like watching your 101 videos I remember when your videos started popping up on my feed I was like “I’m not watching some guy bake with no shirt on” lol now I’m totally watching hahahaha 👍👍👍👍👍 great job

[@MattAdlardOfficial]

ahaha im glad you like it!!

[@tingyixian3471]

Hi! From my understanding, when doing the meringue, sugar all in can cause uneven air bubbles being created while sugar partbypart creates even air bubbles. My question is why sugar all in can create even air bubbles and vice versa.

[@payola5000]

I really don't like it when sponge cakes have oil, I prefer when there's just butter in it. I think the other two cakes look delicious, though

[@MattAdlardOfficial]

Oh good!!

[@LifeasaGift]

Untill about 4:10 all I could think about was " I hope he doesn't suddenly turn around cause I'd really hate to find out he's filming himself making genoise butt naked🤦🤦🤦" but then he did turn around and ...from then on I was able to focus on the content..so yeah, great video👍

[@nkroma]

I can't form words to describe how beautiful this human being is

[@RockRockLover]

Im loving these 101 series!!!

[@MattAdlardOfficial]

wohoo!!

[@KurlinaBalagaPentiah]

OMG..This is so helpful 😱😱 Thank you😍😍

[@MattAdlardOfficial]

oh good!

[@lemeowadventures1528]

Hi i need to buy a new mixer to mix cakes i am confused what is better a glass bol or a metal one what can you advice me?? Thank you❤️

[@Carol-D.1324]

Crochet Adorer Metal, for sure.

[@susanoconnor7299]

Yes you don't want to break the glass bowl!

[@mstiffany]

lol at first I was just listening then when the cakes were done I started watching... me: he’s naked ... lol

[@alicengae5586]

Hey guys, just wanted to tell you that for the genoise you can skip the first step with the "bain-marie" you can whisk/mix with a handmixer the eggs and the sugar during 10 minutes then the size is going to double, after that juste add the flour with a spatula only and not a hand mixer

[@sala_evans]

There are some questions that need to be answered: 1. What is your workout routine? 2. How old are you? 3. Do you have a girlfriend?

[@Cheers.-]

@@pufferlover7503 People in the comment section say he isn't But we don't need this information to enjoy his videos though, at least I don't :)

[@taupencake5453]

Which is the most moist cake in your opinion and great for fruit filling and whipped cream ?

[@ZeeBET65]

Try Japanese chiffon cheesecake! Omg. I always fail!

[@cookiepop123]

ZeeBET65 try the recipe from Baking with Mi

[@jessebolton7442]

Wonderful information! I just got your book too and can’t wait to use some of your recipes. Also loving the shirtless video ❤❤❤

[@NowTheseBoysCanCook]

You seriously don't need the gimmick. Put your shirt on and continue being the smart and entertaining pro that you are

[@MattAdlardOfficial]

awww ;)

[@khadijahamza3512]

@@zygardecomplete3654 LMAO

[@elainelay3576]

Question for Topless Baker: by "plain flour", you mean all-purpose flour is okay to use instead of cake flour? How much difference will a switch between all purpose flour and cake flour make in baking a cake? Since All-purpose is in between bread flour and cake flour in terms of gluten content, maybe not a lot?

[@MattAdlardOfficial]

Yeh AP flour is plain flour :) the difference depends on the brand to be honest as they have different levels of gluten. Use AP for this one though!

[@elainelay3576]

Ok, great! Thanks for clarifying that so fast! I was just about to start scaling my ingredients for the Genoise and am debating between the cake flour and the AP.

[@masterluxai8416]

I mean? Did anyone actually click the video for the cake? Who’s looking at cake? Honestly....

[@Armz69]

Master Luxai ikr

[@Sandra-yx6yp]

i am

[@samanthaoutten7240]

There’s cake!!!

[@rahel1976]

hi, I like the way you describe all but what if I put baking powder and vanilla to the Genoise?

[@TheAndeegail]

Is it odd I'm so use to watching and learning from him that I forget he's mostly shirtless?

[@naomim3735]

Which one of these cakes would be best for a strawberry shortcake? I'm trying to recreate the ones they sell at my grocery store. They are very light and SUPER fluffy. They're very pale too. Any help would be appreciated!

[@lookthrumyeyes]

I have to go all over the video again for the recipe...

[@Patricia-fx5me]

It's funny, cause overhere in the Netherlands a sponge cake (biscuit) is made like the genoise in this video and a genoise is made almost like the sponge cake in this video, but then with melted butter added to it at the end. Also, overhere a genoise (or the sponge cake in the video) rises more higher but still is more dense.

[@Clemsonshawty]

Hair like Dr. Strange

[@scoobysnacks28]

"I understood that reference." 😁

[@jothymightymindspreschool9094]

I tried the Genoise and it was perfect, thank you

[@gabrielwu1730]

Huh....anyone paranoid about ..eh...certain hairs in the cake?😮

[@continuousself-improvement1879]

Gabriel Wu me too. He's hot, tho.

[@Armz69]

Well i suppose pit hairs don't fall off just like that thou.. but who cares he's hot lol

[@ecdconin]

Not really, he looks so smoooooth 🤣. Doesn't look like he has much hair besides on his head🤔🙈.

[@raisa_cherry35]

@@Armz69 😂😂😂😂😂

[@mitrarao7179]

Can we just simply add cocoa or chocolate to the recipe of genoise cake and will it turn out good?

[@mrbear1302]

Someone who looks like him ain't eatin any cake!

[@Lherrerajr78]

Well. Maybe one type. 😜

[@mrbear1302]

Lherrerajr78-I wondered if anybody was going to say that!

[@sagarthorat9175]

Lherrerajr78 Nope.... Maybe sausages...

[@Rach113]

Unless he has a very high metabolism.

[@Hey-u1nu]

Thanks so much for sharing. Please can a pinch of salt be added to genoise ingredients?