Chiffon cake vs Castella Cake vs Sponge cake, which is the BEST｜分不清戚风蛋糕，古早味蛋糕，海绵蛋糕❓ 几分钟讲明白

[@judysstudios]

Love the scientific analysis with comparison, because this is the best way to learn. Unlike most instructions for making cakes, I wouldn't know what the reasons for certain actions or the pros and cons. Thank you for making this video

[@mayhk8622]

最最最最最喜歡有不同尺寸模具所用的材料份量, 連所用雞蛋每隻重量都有, 實在太有用了, 巳收藏 !

[@tkgood263]

非常謝謝用心製作的影片，也謝謝分享。以前就看過您的影片，現在忘記他們有什麼差別，又回來看一次。❤️

[@youisee309]

一開始入坑烘焙時, 真的搞不清楚這三樣東西有什麼分別~ 看完這個影片之後, 清清楚楚的~~ 薩姐好強~~ 讚~~~

[@ElizabethMileta]

This is, by far, one of the most useful and comprehensive videos about these three cakes. Bonus here is that your mandarin is perfection and crisp. I'm planning show my daughters your videos to help with their language learning. AND so that they can bake cakes for me to eat!! Thank you for making these videos

[@LisasKitchen]

I can be a Madarine teacher 😎

[@洪米漿-c1x]

超有職業耐性！講得好詳細的過程⋯⋯讚讚讚

[@EliseZhu-d1b]

谢谢萨姐的无私分享，太有用了！最后那个比例前半部分被广告挡住了而且关不掉，能麻烦文字再分享一下么，谢谢谢谢～～

[@LisasKitchen]

00:22 可以看到

[@lazulimoon1970]

Amazing class my dear lady. ThankYou very much. May God bless you now and forever for taking the time and love to teach this class for the world 🌎. 🌎

[@bellatang8705]

多謝薩姐的無私分享，這星期分别成功做了戚風和古早蛋糕，網上常説這兩款蛋糕難做，全靠跟薩姐的食譜，原來也不太難。

[@meethisalar7902]

Thanks a ton for making the video. Very informative and useful video. I learn everything about chiffon, castella and sponge cake 🍰 in just one video. Sending you best wishes and lots of ❤

[@러블리채아]

I used to fail every time, but now I'm succeeding every time with your recipe.Thanks a lot.🥰

[@owlsviewer389]

感謝分享與教導！！！ 真是內行人看門道，外行人看熱鬧，師父仔細一說，才知其中分別！！！ 💖💖💖🙏🙏🙏 🫶🫶🫶👏👏👏

[@lucieyoo5662]

這是KZbin 上最詳細講解不同蛋糕的特色和做法的video。姐一定是花了好多時間來計劃，film和edit 這個video的。辛苦姐了。非常感謝您！

[@LisasKitchen]

是的，想做很久了，但是一直不知道如何演绎出来可以不那么冗长而又通俗易懂

[@lucieyoo5662]

@@LisasKitchen ，姐這個video簡直是完美！

[@peichen1827]

這麼有愛的影片解析，不能不收藏、不能不分享，感謝感謝^^

[@jlee0380]

This is the best cake video I've seen around! Points out all the details every beginner should know.

[@thiphucdang2949]

Hello Lisa, do you have a clip w English explaining/ talking?

[@xg1802]

word天！这个不同模具配料换算表格简直是宝典！比心！🥰💞

[@sarimu8761]

對薩姐的用心良苦與希望衆烘焙愛好者都能得心应手的成功做出完美的蛋糕的誠意，我在此衷心感谢/敬佩，此視频使我得益匪淺，再次感谢🙏🙏🙏🌹🌹🌹祝老师2021新年快乐🎁🎁🎁❤️❤️❤️

[@LisasKitchen]

也祝您新年快乐

[@sophiekwok457]

如果我用微波爐加熱油來做古早蛋糕，應該用多大火力（ 微波爐）？

[@张绍琪-t9g]

感谢萨姐，满满的干货，上周我分别做了古早、戚风和海棉，吃了一周的蛋糕

[@LisasKitchen]

哈哈， 我家里天天蛋糕面包过剩

[@alicelee1441]

@@LisasKitchen joiòio

[@ah0874]

What a brilliant video - one of the best I have seen !!! Thanks for google translate 😅😅- translated the screenshots of the recipes & comparisons perfectly

[@lidoss]

喜歡你說明比較的方式，讓我扎實的學到很多🙏感謝💕

[@benjamimdvitor]

How many ingredients are needed for the sponge cake if I want to use a 20x10cm pan?

[@ritamy3637]

你比其他頻道都清晰，最重要你的內容很無私，真的希望我們做成功，你的文字內容打得很用心，你要繼續下去！

[@LisasKitchen]

真心希望大家都能在家做出成功美味的蛋糕。

[@CleoAngelicErauda]

Thank you so much for your generosity. You are a Leader! I cant understand the writing but i'll try learning the language

[@idconfirm]

Really like the detailed explanation and the English subtitles and instructions in description, thank you so much!

[@lucieyoo5662]

姐，您真是太貼心了！這個video把所有的details都詳細又簡潔的cover了！姐的videos 每一秒都讓我獲益良多啊。我到今天才知道原來自己一直做的蛋糕都是用了a combination of techniques for chiffon and 古早蛋糕！難怪一直都不太成功。今日全靠姐把我的錯誤都講出來了。真心感謝您啊！所以video裏所有 imbedded的廣告我完全沒有skip，全部看完了。支持姐！

[@LisasKitchen]

太爱你了😂 多谢你的支持

[@lucieyoo5662]

@@LisasKitchen 我也好愛姐！❤️ 姐，加油啊！

[@hongxu6004]

太好了，谢谢萨姐的讲解和列出的表格，非常清楚。

[@ClaudiaZhou-ij3qr]

多谢分享！清晰明了，受益匪浅，终于搞清楚了！🥰

[@milliewong7964]

我的碓曾被戚风蛋糕给气疯了，但看了 Lisa 这视频，今早做了一个非常成功的戚风，开心得快疯了！谢谢您 Lisa❤️

[@LisasKitchen]

我也替你高兴👍

[@cocoliu1572]

萨姐太棒了 总是在我不知道做什么的时候突然来一个超棒的视频重新点燃对生活的热情😘

[@LisasKitchen]

让大家一起烘焙起来😂

[@karentan3320]

刚刚试了烤古早蛋糕，一出炉老公就一个人吃完了。 谢谢萨姐的分享。

[@prateetichowdhury8938]

This is a very good introduction to the 3 different types of sponge cakes. Loved the detailed explanations. Thank you for sharing the recipes as well as the baking details of the cakes. Can't wait to try them next!

[@方瑞益-w8m]

#

[@H谦柔]

我喜欢萨姐的视频原因是：要点和为什么这样做的原因都讲的 很清楚

[@LisasKitchen]

谢谢支持

[@haileyc.l517]

萨姐这个视频太贴心了吧😍😍😍😍😍

[@seesea1234]

＋1無私的分享

[@Jiajia988]

我也想说太贴心了

[@陳佩吟-y9x]

真的非常的受用，看您的視頻受益良多。 感謝無私分享❤️❤️❤️❤️❤️❤️❤️❤️

[@leesiokjing1055]

获益良多！！ 太谢谢你了萨姐！🙏🏼🙏🏼❤️

[@LisasKitchen]

不客气啊

[@singtioh3999]

老师我好想知道为什么我的蛋糕一直凹底，我的是风炉试过放烤盘的和不放烤盘的也是失败

[@LisasKitchen]

凹底有很多原因，看到图片会比较清楚。

[@Kit-np6hv]

今天嘗試古早味蛋糕，成功了，謝謝你的分享！

[@jie4088]

跟着教程第一次就成功了，味道超级好！！加了点蜂蜜味道像旺仔小馒头！！！感谢！！！

[@lingyeeho2432]

感謝蕯姐！這個説明真的太有用了🙏🙏😘

[@kikilo9733]

第一次嘗試做蛋糕 照的薩姐的食譜跟步驟 結果超級成功的 ～ 好開心 謝謝薩姐❤️❤️❤️

[@LisasKitchen]

太棒了！

[@kikilo9733]

想請教薩姐一個問題 我可否把古早味蛋糕配方中的牛奶更換成檸檬汁，烤出檸檬蛋糕呢？ 我嘗試了全蛋法的海綿蛋糕 但我覺得口感比較粗🤔

[@tinayang6456]

薩姐講解好詳細，長知識了，謝謝薩姐😊

[@cindyjiang332]

之前总是把戚风和古早搞混，非常清晰，步骤简洁易懂，配方清晰，收藏。

[@fwchloe]

我太喜欢这集的视频了，清楚的说出这三种蛋糕的区别，太适合我这种新手了。

[@chanjessicamae996]

Hi how much do i need if i want to make a 10 inch square pan for a chiffon cake? and is the heat for baking both upper and below heat or just the below heat?

[@evonetang3962]

萨姐解释得太好了 :)

[@Meomeoshenshen]

I am eating the castella cake now and it is sooo good. Thank you so much for the wonderful recipe.

[@sandwichoven6973]

Thank you so much for sharing. You are really good in baking. Your videos are all very clearly explained giving us good tips as you go along. Learnt a lot from you. You are a great chef.

[@LisasKitchen]

Thank you so much 🙂

[@NhungHoang-ds3ow]

YOU R THE BEST,MISS,THANKIU SO MUCH FOR TELLING THE MISTAKES WHILE BAKING AND MAKING

[@daisymylife5818]

太详细了，谢谢萨姐的耐心讲解🌹🌹👍👍

[@Kishaatan16]

非常喜欢你这个视频，很详细，我一直在想蛋白是怎么融进糊里面的，学到了🙏

[@THYT]

一次過詳細講解3種基本蛋糕，更附上秘訣，多謝蕯姐😄

[@wayne5040]

講解得好詳細喔！超實用

[@user-qb4vj4kg5u]

1:00 古早 5:00 戚風 8:00 海綿

[@angelatee9131]

I love your recipe and very clear explanation!!!! Thank you so much dear ❤️❤️❤️👏🏼👏🏼👏🏼👏🏼💕💕💕👍👍👍

[@zg7544]

入坑的，哈哈哈哈哈哈，我要进坑了

[@jancilg4775]

Thank you so much for giving away in-depth information, very educational. Truly great to understand the science behind rather than blindly following steps. Sometimes under or over can result in failed attempts. Though I don't understand the language, I found my mentor. I had been checking baking videos since 15 yrs and her videos are lottery. I need to subscribe asap and don't want to miss a drop. Love from India and housewife who bake for family.

[@EASTERNLAVA]

字幕表格文档都做得非常用心 菜谱也非常实用 感谢！

[@hongxie1431]

谢谢萨姐，很喜欢你的讲解，讲得很祥细易懂，今天做了.很好吃😋

[@CK8smallville]

OMG I love your channel!! You are answering all my baking questions. Thanks!!

[@LisasKitchen]

Thank you so much.

[@1LuckyGirl1975]

Thanks!

[@1LuckyGirl1975]

Thank you for the excellent video and tips! I enjoy your channel very much. Stay safe, well and god bless. 🎐🎋

[@wangfeng3592]

动听的声音，详细的讲解。必须点赞，谢谢分享。

[@honeysweet7190]

Loved the video! It’s informative and well explained 👏

[@fangweichen8933]

坐标英国。好详细讲解的真好！做过好多蛋糕，不是塌腰就是回缩，看了您的视频终于做成功了一个戚风蛋糕！看了您好几期视频，满满的干货！大部分都收藏了 准备慢慢学 😁。 太谢谢了

[@LisasKitchen]

恭喜👍

[@rokmzuk3267]

不好意思请问你在英国哪里能买到低筋面粉呢？我找了很久都找不到，只有加了自发成分的中筋面粉

[@mariamartaaguirre2361]

This video is great ❤. Thanks so much for the comparison

[@evitapang5024]

萨姐，謝謝您喔😍第一次做戚風已經成功，沒有回彈，您亦非常細心仔細寫出蛋的重量，就算我是用中size蛋，亦可以跟從配方。又如您所提及要多加練習😊

[@LisasKitchen]

厉害，第一次就成功👍

[@sichen7093]

谢谢用这个方子做了古早ﾉ☀超级容易成功成功 我爱吃甜一点的糖会加多一点

[@emsw4266]

好棒的視頻，最近想做古早味＋海綿蛋糕 意外找到這麼用心解說詳細的影片，太開心了❤️

[@LisasKitchen]

谢谢。我还有不同的古早味蛋糕视频，您可以去我的蛋糕playlist里看一下kzbin.info/aero/PLY0n0Tj3qpfmHaqw4atF6nsSN6Z-VbMSi

[@karunamane6403]

Very nicely explained.. but the table which have shown in video can be that in English...and your name is in another language so I cannot search your videos...

[@babyluna5152]

终于知道区别了，谢谢up主

[@cheungphoenix3661]

謝謝薩姐！正在愁這個星期天，是我和婆婆的生日，請了好多客人來。打算做一個裱花蛋糕。感恩遇到你的視頻，希望能成功！

[@cheungphoenix3661]

打算就用海綿蛋糕+第三種奶油霜操作。祝我好運！

[@LisasKitchen]

预祝您成功啊

[@amivie]

Thank you for sharing and showing how to make these cakes. I baked chiffon cake for my mom birthday and following your step-by-step makes things easier and the cake turns out great. Everyone enjoys eating them too.

[@nurizni9004]

Hi Lisa . Thank you a lot for you effort in making this video.. i learnt new things today from you. Informative enough 💕

[@florencet15]

謝謝薩姐詳細講解👍🏻❤。 我這個烘焙新手，長知識了。

[@LisasKitchen]

希望你们能从中获益。

[@aa300598]

So which is best?

[@catherinepeng3927]

涨知识😍非常感谢🙏

[@tguptahaahhaha]

I’m

[@denise6804]

Tried making chiffon cake using her method but was unable to get the smooth texture. Basically after adding the flour into the oil and milk mixture, the texture was beyond usable. Adding the egg yolk did not help to smooth out the mixture. I read somewhere that adding sugar into the oil and milk mixture first will help. So I tried that. It does help a little. But the best method for me so far, after experimenting many times with different order of mixing the egg yolk mixture, is to first mix the egg yolk with water, oil, sugar powder and a little salt, and then lastly add in the flour.

[@LisasKitchen]

Whatever ingredient that is added first, please be sure not to overmix the flour. Adding sugar to the egg yolk mixture has no meaning to help to smooth the mixture.

[@janetz1001]

干货满满的一期！最近按照萨姐的视频做的几个蛋糕都很成功。马上古早蛋糕做起来。弱弱的问一下，萨姐有没有做过新加坡的班兰蛋糕？我连班兰叶子都买了，可是我周围的小伙伴翻车翻得我到现在为止还没有动手。

[@LisasKitchen]

很多网友让我出一期班兰蛋糕，只不过我要做的话只能用班兰精华，这边买不到新鲜班兰叶的

[@janetz1001]

@@LisasKitchen 太好了，从萨姐的方子举一反三，很少失败。

[@dandx67895]

Best video for differentiating the types of cakes and also having ingredients with amounts

[@jolingchew4943]

Thank you for this sharing! I've been wondering why r they so many version. And I personally always failed making traditional castella cake! Seems to have good rise, till cake cracks, and then sink down horribly when cooled... maybe it's my pan size is not suitable. Will try out your recipe soon and hope to be successful like u!

[@LisasKitchen]

Glad it was helpful!

[@cathyyu1407]

謝謝妳,超級清楚！！！ 而且說明&作法超俐落, 很欣賞！！！

[@mayli7069]

非常详细的讲解👍💕🌹

[@FEunfiltered]

按這個比例做了一個古早 在裡面加了起司夾心 超級成功+好吃

[@popyiw]

薩姐好強！感謝分享～～

[@leeleepuan7480]

请问 老师 如果烤箱火力比较慢的，像 烤戚风蛋糕时用150或160烤了1小时加10分钟.切开里面还是有点湿的，而且切时会扁，那样可以烤1小时➕30分钟嗎？ 我的烤箱是新买的，烤餅要用200度烤25分钟或26分钟。。我烤箱是否有问题

[@gigitze]

Hi Lisa.. thank you for your details explanation and guidance. It is so good to learn from you. Keep up your good work. Happy New Year to you and families. Will keep following you for your new video..

[@LisasKitchen]

Thank you so much and happy new year!

[@mindyliu7197]

请问那个用糖的量是全部放在蛋清里吗？有看到别的做法是面糊里放一部分，蛋清打发时也放一部分，所以有点疑惑。谢谢！

[@craziasian888]

I love this! Thank you ❤️

[@yuchao7950]

❤因为萨姐才坚持用小红书😁 萨姐的声音和食谱我同样喜欢😘

[@susanchia6850]

萨姐解释得很清楚，谢谢你

[@joycechang2244]

太用心了！感動到哭😹

[@alexischoo]

This is so useful. Thanks heaps 😊

[@nzooow411]

喜欢萨姐的视频更喜欢他柔美的声音。请教萨姐蛋糕烤好后马上拿出来还是留在烤箱几分钟。我烤的蛋糕一开始烤的高高的之后就慢慢塌陷下来了。觉得每个步骤也都做的好好的。

[@LisasKitchen]

我都是直接取出，请问你烤制的哪款蛋糕？ 一般来说温度过高或则和温度过低都会导致蛋糕出炉后回缩，我要看到具体照片才能判断。

[@VnSISayori]

Great video and useful info. Thank you chef!

[@s1301950]

Love the explanation... i got a problem the castella cake. It will rise perfectly inside the oven but when we took it out of the oven, it'll start to sink. the meringue peak is stiff. we folded in 1/3 at a time. We've tried opening the oven door a slit. but it'll slowly sink. We have tried taking it out right away. We have tried cooling it upside now. I'm at my wit's end... please help.

[@LisasKitchen]

To ensure your castella cake turns out perfectly, it's important to beat the meringue until it forms soft peaks. When baking the cake, use a water bath at a moderate temperature. If the cake is fully baked inside, it won't sink after you take it out of the oven. If your cake collapsed, it could be due to the oven temperature being too high, resulting in the outside being fully baked while the inside remained underbaked

[@jyujyufoodtips]

超詳細！謝謝薩姐！

[@Liz-dn7]

哈哈哈哈哈 “刚刚入坑的…” 又形象又幽默，对我这样的新手正合适😂

[@howler_orz9340]

这一集内容真的很不错，感谢萨姐！

[@金色光]

請問模具在套上烘焙紙之前，有噴了一種東西，請問那罐是? (謝謝抽空回覆) 感謝您的分享

[@LisasKitchen]

油喷雾，可以不喷，主要用来固定烘焙纸的

[@cathytam135]

这个方子太牛了 我第一次做就成功了