Hello! Love you post :) thank you for wonderful explanations. Just wanna ask why, in the comparison table formulations dont equal to 100% for each cake type? Thank you :)
I need to make a larger cake and wondering if I Can I use 9x13 inch pan for making a sponge or chiffon cake? My concern is will it get stuck to the sides and be hard to remove? And if I use parchment paper at the bottom of the pan, will the cake fall out when I turn the pan over for cooling?
I was diving into this amazing KP post(nerding), and I could not get what are these percentages! They don’t seem to be funct like Baker’s Percentage! I would appreciate it if you can please explain otherwise I will loose my sleep until I figure it out :))
Fantastic article. I have always loved Taiwanese and Japanese chiffon cakes, and not loved (most of all my own) genoise. I am anxious to start afresh and start making all of these sponges again now that I have more knowledge about "what the heck is going on" with the eggs. Your ricotta lemon recipe is going to be first though. Thank you!
Very interesting. From my German background I’m used to cakes with a genoise batter. What I never understood - or liked - is the typical American ratio of cake to filling: very thick layers of cake with very thin layers of filling.
So helpful. Love seeing all the comparisons!
My pleasure!!
omg, that jiggly cake!
Amazing aren’t they??? Let me know once you make it out of the YouTube hole.
Hello! Love you post :) thank you for wonderful explanations. Just wanna ask why, in the comparison table formulations dont equal to 100% for each cake type? Thank you :)
I need to make a larger cake and wondering if I Can I use 9x13 inch pan for making a sponge or chiffon cake? My concern is will it get stuck to the sides and be hard to remove? And if I use parchment paper at the bottom of the pan, will the cake fall out when I turn the pan over for cooling?
What kind of sponge would you recommend for Lamingtons? Thanks in advance.
Functioning*
Hey Nicola!
I was diving into this amazing KP post(nerding), and I could not get what are these percentages! They don’t seem to be funct like Baker’s Percentage! I would appreciate it if you can please explain otherwise I will loose my sleep until I figure it out :))
Incredible post and research👌super helpful
Fantastic article. I have always loved Taiwanese and Japanese chiffon cakes, and not loved (most of all my own) genoise. I am anxious to start afresh and start making all of these sponges again now that I have more knowledge about "what the heck is going on" with the eggs. Your ricotta lemon recipe is going to be first though. Thank you!
Very interesting. From my German background I’m used to cakes with a genoise batter. What I never understood - or liked - is the typical American ratio of cake to filling: very thick layers of cake with very thin layers of filling.
We baking nerds thank you for this wonderful research.