How To make 1 Cotton Cake
1/2 c Butter
1 c Sugar
2 Eggs
1/2 c Mashed potatoes
1/2 c Milk
1 1/3 c All-purpose flour
3 ts Baking powder
1 pn Salt
1/2 c Cocoa
1 ts Vanilla
Recipe by: Magic Baking Powder Cream butter with 1/3 cup sugar. Beat egg whites stiffly and add 1/2 cup sugar. Put aside. Beat egg yolks with remaining sugar and add to first mixture, heating well. Mix in lightly the egg whites. Flavor with vanilla. Pour in cake pans, well grease, and cook from 25 to 30 minutes in oven 375 F. Spread marshmallow between layers and cover cake with Foaming Icing. Per serving: 2596 Calories; 112g Fat (37% calories from fat); 44g Protein; 380g Carbohydrate; 625mg Cholesterol; 2605mg Sodium NOTES : Madame Lacroix's Recipe. I have
renamed this recipe as I could not tolerate the racist title it was originally given, even though it may have reflected the true nature of the popular politics of the time. -----
How To make 1 Cotton Cake's Videos
Easy Victoria Sponge Cake Recipe
Soft, tender, and fluffy, this Victoria Sponge Cake recipe is a simple but delicious cake that’s a British classic for a reason. Delicious sponge cakes with a sweet strawberry jam and homemade whipped cream sandwiched in-between, this cake is perfect for an afternoon tea or any celebration. This easy cake is so simple but beyond delicious!
RECIPE:
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Taiwanese Castella Cake Recipe | Cotton Soft Sponge Cake Recipe | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS Taiwanese Castella Cake Recipe | Cotton Soft Sponge Cake Recipe | Yummy
INGREDIENTS:
Hot oil 1/4 cup
Flour 1/3 cup
Corn flour 1 tsp
Milk 1/4 cup
Vanilla 1 tsp
2 egg yolks
Mix well
2 egg white
Beat for 1 mins
Sugar 1/4 cup
Beat until stiff peaks
Add egg foam with flour mixture
Mix slowly do not over mix
6 inch greased pan
Hot water
Bake in preheated oven at 150c for 30-40 mins
Let it cool down
NOTE: 1 CUP = 250 ML
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Cotton Soft Vanilla Sponge Peach Cake
Cotton Soft Vanilla Sponge Peach Cake – I made this cake just last week for Easter last Sunday, and I thought I must share how to make this cake because it’s so soft and moist. The design of the cake is almost you can say like the one at the bakery store, the texture and the flavor. I know it’s an “EGG” cake. Since I’ve not shared cakes with eggs recipe for a while, I must do that just to be fair for those who love cakes with eggs or the non-vegetarian. Hope you’re inspired. Enjoy!
FOR FULL RECIPE, please visit my blog at
FAQ:
1. How do I make the whip cream firm and not runny?
Whipping cream is the most tricky frosting. Start mixing on low speed, gradually change to medium. Don't use high speed to avoid over mixing. The cream will thickened up and reaches soft peaks. Once you achieve that, you need to be careful because stiff peaks will take just seconds to form. Always stop mixing to check the consistency. If the cream stuck in your mixer like a lump and not dropping, stop mixing, you're done. Don't go any further, it will curdle and the cream will be ruin.
2. What is cake flour?
It's a low protein refined flour for cotton soft texture cake outcome.
3. How and where do I get cake flour?
You can get it from any supermarkets at the baking section or baking shops. If you don't have this flour where you live, you can homemade by refering to this link
❤️Cake Slicing Tool (knife not inclusive):
❤️Bread/Cake Knife (18-inch):
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Ingredients:
I am using 7x7x3-inch pan
Note: for cup measurement user, please make sure you scoop the flour lightly, do not press in the flour to fill the cup. Too much flour will affect the cake to be dry and dense. For meringue sponge cake, weighing scale is recommended ????
❤️Vanilla Sponge Cake:
5 egg yolks
60g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) vegetable oil
100ml (1/3 cup + 1 tbsp) milk
150g (1 1/4 cup) cake flour (if you want to achieve cotton soft, cake flour is recommended)
1 tsp vanilla extract (I forgotten to show in the video)
5 egg whites
75g (1/3 cup + 1/2 tbsp) fine sugar
½ tsp cream of tartar
❤️Frosting:
500g (2 cups) whipped cream
30g (1/4 cup) powdered sugar
❤️Fillings:
1 can of peach (get the peach syrup from the can for brushing the cake)
5 strawberries
❤️Deco:
6 strawberries
6 piece of sliced peach
Any green leaves (3)
Honey (to glaze the strawberries)
Instructions:
Vanilla Sponge Cake:
1. Preheat oven at 150°C/300°F. Grease and line parchment paper on a 7x7-inch pan.
2. Separate the eggs (yolk and white).
3. In a large bowl, add the egg yolks, sugar. Mix well until sugar almost dissolved. Add oil, milk and vanilla extract. Mix until well combined.
4. Sift the flour into the mixture. Whisk in a circular motion until the flour disappear.
5. In another bowl of egg white, add cream of tartar. Mix until bubbly. Gradually add in the sugar. Continue mixing until stiff peaks formed.
6. Add the egg white mixture into the batter in few batches. Use a whisk and mix gently in a circular motion. Do not over mix. Mix just until it is well combined.
7. Pour the batter into the prepared pan. Use a stick or skewer to give a horizontal and vertical movement as shown in the video. This is to prevent holes in the cake and also to release air pockets if there is.
8. Prepare another shallow pan. Place a tea towel on it. Pour some hot water over the towel just enough to wet it. The reason I do this is so that the cake will be cotton soft and moist. Then place the baking pan on the wet towel.
9. Bake in preheated oven at 150°C/300°F for 30 min and 140°C/285°F for 35 min.
10. Let the cake cool completely and then slice it into 3 sheets.
Prepare the fillings:
11. Chop the fruits in small little chunks.
Prepare the frosting:
12. In a large chilled bowl, add the whipping cream.
13. Add the powdered sugar. Mix on low speed for 1 min and continue mixing on medium speed until reaching stiff. Be careful stop mixing once your whisk can hold the lump (stiff peak). Do go beyond this as it will reach butter stage (the frosting will be rough and lumpy).
14. Assemble the cake.
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Taiwanese Castella Cake Recipe | Emojoie
※ ※ ※ Subtitles function ※ ※ ※
The videos have English and Japanese subtitles. Turning on subtitles will show you the instructions and commentary. Please enjoy the video with subtitles ♪
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*Baking powder is not needed for this recipe.
Important for success is to make a firm meringue(But not too much) and don't to overmix the batter. These two things are important to make the cake puffy.
▼Ingredients
● 18cm 【square】 cake pan
100g cake flour or all purpose flour
100g unsalted butter
100g milk
6 egg yolks
Vanilla extract
6 egg whites
100g sugar
Baking in a hot water bath
150℃(302°F) 60min.
● 15 cm【square】or 18 cm【Round】cake pan
65g cake flour or all purpose flour
65g unsalted butter
65g milk
4 egg yolks
Vanilla extract
4 egg whites
65g sugar
Baked in hot water bath
150 ° C 50 to 55 min.
●18 cm *7.5cm*H8cm【Pound cake】 cake pan
35g cake flour or all purpose flour
35g unsalted butter
35g milk
2 egg yolks
Vanilla extract
2 egg whites
35g sugar
Baking in a hot water bath
150℃(302°F) 30-35min.
● 20cm 【square】 cake pan
115g cake flour or all purpose flour
115g unsalted butter
115g milk
7 egg yolks
Vanilla extract
7 egg whites
115g sugar
Baking in a hot water bath
150℃(302°F) 65-70min.
* Preheating is necessary. Even if the recipe was written without preheat oven ..., you must preheat the oven, and please start baking when the oven reaches a set temperature.
* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe is only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out.
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#Castella #TaiwaneseCastella
তুলার মতো নরম জাপানিজ কটন স্পঞ্জ কেক | Japanese Cotton Sponge Cake | Cotton Soft Sponge cake
তুলার মতো নরম জাপানিজ কটন স্পঞ্জ কেক | Japanese Cotton Sponge Cake | Cotton Soft Sponge cake
egg 4
sugar 1/3 cup
flour 1/2 cup
corn flour
oil 1/4 cup
milk 3 tbls
salt a pinch
vanilla essence half tsp
এই recipe তে কোন baking powder বা বেকিম সোডা দরকার হয় না। চিনি অনেক লাইট থাকে, তারপরেওআপনাদের স্বাদ বুঝে চিনি পরিমান ঠিক করে নিয়েন।
#JapaneseCottonSpongeCake
Basic Chocolate Sponge Cake l Best Sponge For Birthday Cake
#basic-chocolate-sponge
INGREDIENTS:
EGG 4 ROOM TEMP.
SUGAR 1/2 CUP (100 GRAM)
VANILLA ESSENCE 1 TSP
FLOUR/AP FLOUR 2/3 CUP (80 GRAM)
COCOA POWDER 1/4 CUP (20 GRAM)
BAKING POWDER 1 TSP