Foolproof Sponge Cake - Kitchen Conundrums with Thomas Joseph

[@johnd5574]

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. 👍

[@26chencla]

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

[@bhavikarahulpatil1297]

Will u plzz tell me in grams plzz

[@melnocker3092]

Mary Anne Lavender thank u! ⭐️

[@MinhNguyen-mo5fp]

Thank you so much for making the list for everyone !!!

[@MinhNguyen-mo5fp]

Thank you 🙏🏻

[@sheilangumi-mbugua2173]

1

[@deanboman]

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

[@EmilyL-cj6fy]

Idk why nobody thanks you cuz this is the most helpful comment for me, thanks

[@maryamh3368]

Merci ✨

[@miriamcamilleri1805]

You are so calming, love listening to you.🙏

[@anitamohan7981]

He is a superb teacher and I could watch his presentations all day!

[@symqual1774]

I can fully understand the importance of reducing the gluten and separating the eggs&combining the whipped them! Great many thanks!!!

[@positivenegativeten]

Made this last christmas...and its perrrrrrrfect! My mom loved it. Thank u so much.

[@zengarzer]

your love of what you do shines through, i to love to cook it`s all about giving thank you

[@kimberleerivera3334]

Fabulous! Thank you Thomas! Very simple to do --- after (you showed me how to do it!) 😁 ❤

[@talaparlour5400]

I tried and it turned out perfect for my layered cake !

[@dianai4373]

Very well explained. Thank you.

[@davidhocking561]

Another great video. Your great buddy. 👍👍👍🍝

[@mariec.6568]

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. 👍🏻

[@gracielafuentes6861]

From now on, my second favorite sponge cake. Perfect.

[@ramonkuervo6723]

What's the first? I'm looking for recipes ;)

[@cyoohoos]

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

[@twrob82]

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.

[@ulyasif515]

Doesn't work in all the recipes

[@Sisterfifi]

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.

[@erikadowdy686]

Great Teacher👍🏼

[@ip-organizeme]

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?

[@cslattfri]

I love your videos!!!! So informative and of course the delivery is beautiful....

[@lauraroman7122]

This is the best recipe i've ever done in my life. It's perfect!

[@salehasalehi6795]

Wow that look so yummy

[@clymelabox2559]

This is great- traditional recipe! Can you imagine doing this with out electricity?

[@beppo0816]

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!

[@rosemariekury9186]

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.❤️❤️❤️

[@ulyasif515]

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

[@sarahgavilano2936]

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

[@rawrdara]

I really like your videos, recipes are simple yet It works wonderfully

[@ChoxTheMuse]

Oh that looks so light and delicious!! Thanks for the tips!

[@basicbakingandcooking5276]

Thank you sir! Another new method for me! I must try this

[@shotpin]

Another great video! Thank you!

[@shahinazismail1593]

Thank you 🙏 Tomas & best wishes for Martha 💐.

[@NessaRossini...]

This cake cries for Tres Leches. :) This looks delicious.

[@alexiawinslee5994]

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 😍

[@mariamkamal]

Great tips. Thanks for your invaluable efforts.

[@user-hm5nu8yh1q]

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.

[@ltkell2028]

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.

[@magi320]

Hi Thomas Joseph, can you make a video about the no knead method? Love ur videos btw! Thanks :)

[@MarsiesPlace_Official]

Learned so much! my sponge cakes always deflates ! grrr... I will try this recipe!

[@angko-pe]

I hope you start uploading new videos soon!

[@officialdanielsheppard]

Looks so tasty and awesome!

[@sammyhakimvlogs5608]

This Foolproof Sponge Cake recipe looks so delicious Chef Thomas.

[@MinhNguyen-mo5fp]

Thank you 😊

[@aaratae]

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?

[@007lovediamonds6]

Very nice and looks delicious keep up the good work and keep smiling 😁😁😁😁

[@kaboonsxu9978]

Thank you so much

[@eulemacpunch6330]

Is there a chocolate version? 🤔 would be awesome 😊

[@ToTheIceKing]

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?

[@Shikor68]

Great tips Thank you!

[@junyuanli9975]

There hasn’t been any updates for over a month. Hope everything is ok.

[@sabatariq]

Awesome recipe

[@jmcastro1172]

Yummy.. Great recipe..

[@cookiesncoffee6252]

I wonder if the sponge cake batter could be kept overnight?

[@Janel49688]

Please make a video of how to make Flan!? Please 🤗

[@rikich15]

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),

[@JackmeriusTacktheritrix-000]

That is an awesome apron!

[@Robin-gv2he]

Can you just use cake flour? I’ve never used corn starch in cake batter.

[@saimatasnim5716]

Can u do cupcakes and muffin ❤️ also can I explain different types of sodas and creams and what they do in certain bakes

[@lazarus512]

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.

[@tiahc3]

Check out AshleeMarie here, Facebook and she has her own blog. She always mentions how to alter recipes for high altitude!

[@lopamudraray4571]

Please share a video on Genoise. It doesn't use baking powder, why ?

[@hemaloveseating1816]

So informative. My gosh.

[@SquareDesigner]

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.

[@helpfulnatural]

Weighing is far more accurate, I agree. :)

[@NupurMate]

Though baking is art not science ;)

[@helpfulnatural]

@@NupurMate Baking is an exact science.

[@tiahc3]

Baking is science, art and personalized flavor/taste.

[@tiahc3]

That should be his next class for us in the US, how to use a scale instead of cups for a full recipe!

[@barisveesitlik9310]

If you want stable whipped egg whites ,why don't you add cream of tartar instead of sugar? Bc I know cream of tartar gives instructors to the whites

[@raffaella3366]

In Italy we call this pan di Spagna! It's actually perfect for tiramisu.

[@fairytalesdied]

i hope you can upload videos again, hope everything is okay

[@Alan-jh1vz]

Always get unmixed ingredients like flour in mine when folding in the dry ingredients. Any tips?

[@christinatran550]

what would be the measurment if using cake flour instead of all purpose flour & cornstarch mixture

[@jigoton]

Sweet cream fresh raspberries in a fantastic.

[@jodipender510]

Recipe link is a different recipe???

[@hawsar8834]

Is this sturdy enough to decorate

[@cookingcarnamay6085]

really nice ..great

[@michaelbautista8621]

Why is it that in another channel,she sprinkle first flour in the batter mixture,,then fold in the egg whites? Ty

[@ivanklajic8408]

A mirror glaze kitchen conundrum?

[@73005]

Do you grease your baking pan?

[@mimoochodom2684]

Will this sponge work with Xylitol or erythritol? I'm diabetic.

[@mrdavid5771]

Wheres Sarah

[@kaboonsxu9978]

Dear Chef, could you pls introduce some books for pastry bakers? Thank you so much

[@deborahrowley2545]

Hi Thomas how much flour and corn starch or cake flour

[@hnnh711]

Lowkey im trigerred :the hole whisk in the batter 😅😅. Btw love the video .

[@tammimacclellanheupel1517]

Question! Why not just use cake flour? Love your videos!

[@erikm8372]

Fresher technique/recipe to measure it all yourself

[@fluffypanda5405]

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.

[@8forever826]

GREAT RECIPE, LIKE ALWAYS ❤️ THERE IS A CHOCOLATE VERSION? PLEASE ☺️

[@TheElvarstam]

My batter deflated as I added the flour. What happened?

[@msg3211]

I sometimes can taste the eggs in my cakes. What could help reduce or eliminate the taste?

[@tiahc3]

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

[@Sweetthang9]

If you use an egg rich cake, you’ll get an egg flavor. You’d have to use another recipe to eliminate the flavor.

[@Stella42942]

Hello, my question, is it possible to use stick margarine instead of butter for a good stabilized frosting or buttercream? Thank you 🤔😊

[@twrob82]

You could, but then it wouldn't be a buttercream; it would be a margarine cream.

[@Stella42942]

@@twrob82 thank you Mr. Thomas, your videos are so wonderful and I've learned a lot, you make instructions much easier. Thanks again 😊

[@sweettooth5693]

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!

[@semco72057]

That cake is looking great and I could devour it in a day and want so much more later.

[@thegourmetgrandadandfamily]

Foolproof Sponge Cake Recipe I will see if it works .. 🤣🤣🤣😁😋😋

[@TheDelicFlame]

its difficult to get . hope it works

[@Ashley-rp5gt]

“Foolproof Spongecake” Is that a challenge?

[@nellikombs]

Loooool

[@joy23002]

Awesome

[@zacharylavender1568]

No extract?

[@Sweetthang9]

Zachary Lavender did you see the vanilla added to the yolks?

[@zacharylavender1568]

@@Sweetthang9 apparently I wasn't paying attention. Thanks!

[@ideasimaginations899]

Cake is collapsing after baking...what is the reason.. Tried 3 times..but failed..

[@thepainter3011]

How about a sour dough kitchen conundrum.

[@isabellechuga3361]

Can I make this into a tres leches cake

[@gsg0128]

Isabel Lechuga I don’t see why not. Like he said, “A sponge cake absorbs flavors”

[@AsadAli-cn5hn]

good guidance , awesome tips, but i do not like these oily eggy sponge cakes, butter cake are good in tastes

[@samundieswari2274]

Hi hi Thanks ! Can this recipe be used for chiffon cake. May I have a marble cake recipe too. Thank You!

[@msfarrah2451]

I did this recipe. It was really fluffy and nice. However, when I put it in the fridge, it was unpleasantly hard. Cakes from stores dont harden in fridge. We really put pressure into cutting the cake. What could I have done? Or how can I prevent it?

[@aminadaver5460]

Did it come back to room temp before you cut it? Or did you cut it straight from the fridge?

[@msfarrah2451]

@@aminadaver5460 straight from the fridge we ate it, just like what we normally do. I made another cake tho and used vegetable oil. It did not harden this time. :)

[@LeosRoses27]

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?

[@markwagner4909]

Yum

[@aparnapaladugu9219]

I use the same recipe to make tres leches cake

[@PriyankaSharma-hl7rz]

Pls make video on eggless cake...