13 Comments

So helpful. Love seeing all the comparisons!

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My pleasure!!

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omg, that jiggly cake!

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Amazing aren’t they??? Let me know once you make it out of the YouTube hole.

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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 :)

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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?

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What kind of sponge would you recommend for Lamingtons? Thanks in advance.

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Functioning*

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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 :))

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Incredible post and research👌super helpful

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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!

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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.

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We baking nerds thank you for this wonderful research.

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