tag:blogger.com,1999:blog-26314417.post114713099808815140..comments2023-11-30T19:36:42.880+08:00Comments on Baking Mum: Cotton SpongecakeHugbearhttp://www.blogger.com/profile/10399145863585104295noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-26314417.post-39724614437329222702010-08-22T06:29:15.335+08:002010-08-22T06:29:15.335+08:00Hi HugBear,
I was just wondering if u used ca...Hi HugBear, <br /> I was just wondering if u used castor/superfine sugar or just regular granulated white sugar in this recipe? =] I'm plannin on makin this recipe soon, thank you!!water5melon2https://www.blogger.com/profile/11501184119079101032noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-67214067597407848752010-06-08T20:02:34.921+08:002010-06-08T20:02:34.921+08:00Hi hugbear, I tried this recipe of yours but weird...Hi hugbear, I tried this recipe of yours but weirdly it turned out to be more like pudding or kueh compared to a soft cake. ): any idea what have I done wrongly.?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-11782950865901269792010-05-02T20:09:59.890+08:002010-05-02T20:09:59.890+08:00hihi thks for yr receipe for Pandan Chiffon Cake I...hihi thks for yr receipe for Pandan Chiffon Cake II... my son love it...<br />try yr cotton sponge cake but not successful some how the bottom too damp??? dont know why?<br /><br />PS me are very new to bakery need time to under the techniques...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-45965057421165470702009-11-26T09:10:51.664+08:002009-11-26T09:10:51.664+08:00Do you mean by the lines created by leaving the ca...Do you mean by the lines created by leaving the cake on the wire cooling rack to cool down. No secret lah, the lines are there because of the cooling rack when the cake is turned out from the pan onto the rack to cool down.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-40646225781756570182009-11-26T07:04:34.088+08:002009-11-26T07:04:34.088+08:00How did you get the tops of your cakes to be so pe...How did you get the tops of your cakes to be so perfectly patterned in lines? Please share your secret !! (:Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-8090426711052695942009-09-11T02:03:38.432+08:002009-09-11T02:03:38.432+08:00Hi Huggear,
My second attempt at this recipe.
Turn...Hi Huggear,<br />My second attempt at this recipe.<br />Turned out well this time as there is no dense layer at the bottom.However the texture(although soft) does not taste as light as I believe most sponge cake texture should be.<br /><br />Is it because the egg+egg yolk is not beaten enough.How do I check if it is beaten enough.The egg white I know is ok as bowl can be turned without it falling out.<br /><br />Appreciate any tips to get it right?<br /><br />Thanks<br /><br />LimSimhttps://www.blogger.com/profile/10936566868276440088noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-79945886440817458752009-08-25T09:10:41.519+08:002009-08-25T09:10:41.519+08:00Hi Lim, cake flour makes the cake more fine in tex...Hi Lim, cake flour makes the cake more fine in texture. If you are using plain flour, it will still be the same amount of flour to be used.<br /><br />Your problem is either the eggwhite is not beaten well enough or when mixing in the flour, you mixed too much causing the beaten eggwhite to fall. Overmixing usually results in a dense layer at the bottom of your cake. Try not to mix too long and too hard.<br /><br />BTW, noted your comment about giving tips on more sensitive recipes. I will try to do that in future whenever I can.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-15176356999544911552009-08-24T21:22:23.888+08:002009-08-24T21:22:23.888+08:00Hi,
I just read your last post about using cake fl...Hi,<br />I just read your last post about using cake flour.I used all purpose flour.So I should have used less say 70g of all purpose flour.Baked this today but mine came out with a nice layer of sponge but base is like a custard.It seems to sink a lot ,finally about 3/4 inch height,half sponge and half custard.<br /><br />I presume it should be all sponge so something went wrong.Any advice?<br /><br />By the way,you have a great blog,would be even better if you leave some tip for the more sensitive recipes to avoid the usual problems.<br /><br />Thanks<br />LimSimhttps://www.blogger.com/profile/10936566868276440088noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-67039620476011995622009-08-02T15:24:49.015+08:002009-08-02T15:24:49.015+08:00I used caked flour for this recipe. You can use t...I used caked flour for this recipe. You can use this as a base for your birthday cake.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-43269009397734699182009-07-31T18:31:38.448+08:002009-07-31T18:31:38.448+08:00Hi Lee Lee,
May I know if you used cake flour or...Hi Lee Lee,<br /> <br />May I know if you used cake flour or plain flour for this recipe. Do you think I can use this for a birthday cake that is to be decorated with cream?<br /><br />Thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-7926279315930926942009-07-27T14:20:23.745+08:002009-07-27T14:20:23.745+08:00Hi Lee Lee,
Y'day I've tried this cake n ...Hi Lee Lee,<br /><br />Y'day I've tried this cake n it turn out gd very soft,except when after bake 10min later I remove the cake fm pan,the cake bottom is stick to the paper and it form a <br />very hard n thick layer.May I know<br />why? <br /><br />Many thks.<br />Chancorinehttps://www.blogger.com/profile/04321422678100717543noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-77522796873796085102009-07-23T23:01:05.644+08:002009-07-23T23:01:05.644+08:00Hi Mandy, the buttercream recipe is under Sugar Ro...Hi Mandy, the buttercream recipe is under Sugar Roll.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-8503353083614670712009-07-23T20:09:06.361+08:002009-07-23T20:09:06.361+08:00LeeLee, can you give me the recipe for your butter...LeeLee, can you give me the recipe for your butter cream too? <br /><br />Thanks!!Mandynoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-66932302138472985942009-07-22T10:15:25.259+08:002009-07-22T10:15:25.259+08:00Hi Ellen, UHT milk means Ultra-high temperature pr...Hi Ellen, UHT milk means Ultra-high temperature processed milk or Ultra heat treatment milk. You can just replace with any fresh milk, HL milk, skimmed milk.<br /><br />I have given a converter in my blog so you can try to get the conversion from there. I tried to convert 120g of sugar and it says 0.6 US cup of sugar. Wonder if it helps. Usually 1 cup of flour is about 125g.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-74017388249132596612009-07-21T22:35:38.211+08:002009-07-21T22:35:38.211+08:00Hi baking mum, i would like to try this recipe cau...Hi baking mum, i would like to try this recipe cause i love sponge cake but i wanna ask a few questions before i try to make it... first of all what is UHT milk? any substitute? and can i request conversion of measurements from gm or ml to cups instead? im not expert in baking thats why i prefer to use cups than gm or ml... thanks so much!ellenhttps://www.blogger.com/profile/03647851999300576234noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-48493909490523132852009-07-21T18:15:49.488+08:002009-07-21T18:15:49.488+08:00Gab, for pandan flavour, just add pandan paste abo...Gab, for pandan flavour, just add pandan paste about 1 to 2 tsp is enough. If coffee flavour, either use 1 tbsp coffee elmuco or dissovle 1 tbsp of instant coffee powder in the milk before you add the milk into the batter.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-19835959517507082342009-07-21T15:56:07.000+08:002009-07-21T15:56:07.000+08:00hi this is Gab again..
I already done baking this...hi this is Gab again..<br /><br />I already done baking this cotton spongecake.. I done it perfectly...<br /><br />Question,<br /><br />Can I add pandan flavoring / essence in this recipe? how much will I add?<br /><br />How about coffee powder if I like mocha flavor? and How much will I add<br /><br />I Think I can't make a spongecake, coz' I don't know where can I buy a spongecake stabilizer here in the Philippines..<br /><br />thanks HugBear, XieXie Ni!!! =)Gabnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-17828638704774697402009-05-24T17:47:20.703+08:002009-05-24T17:47:20.703+08:00hihi, i tried ur receipe and it tastes great! howe...hihi, i tried ur receipe and it tastes great! however like most others, my cake sink in the middle. I also sank the moment i poke it in the middle to test if it is cooked or not haha.. maybe not cooked long enuf? or perhaps i used fresh milk?<br />traceAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-64079373184480464922009-02-19T18:10:00.000+08:002009-02-19T18:10:00.000+08:00Hi Bakingmum,I'm new to baking. May i ask..when yo...Hi Bakingmum,<BR/><BR/>I'm new to baking. May i ask..when you mention mix, does it mean mix with a spoon in a circular motion? or using the mixer machine? Also how shld the texture of the cake be? I tried last nite. The cake looked nice but the texture is more of semi-compact n alittle moist. Is this correct? or should it be fluffy dry like a normal spongecake?<BR/>Many thanks,<BR/>JJAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-40386833060831902202009-01-19T00:41:00.000+08:002009-01-19T00:41:00.000+08:00Hi Hi can i make these into mini cupcakes instead ...Hi Hi <BR/>can i make these into mini cupcakes instead of baking it as a whole cake?<BR/>Thanks much =)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-67492110550684417042008-12-20T23:12:00.000+08:002008-12-20T23:12:00.000+08:00Hi Shi Qi, try not to overmix the batter. The cak...Hi Shi Qi, try not to overmix the batter. The cake after cooling down will drop quite a bit in height.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-84121289534169569662008-12-06T23:43:00.000+08:002008-12-06T23:43:00.000+08:00Hi.. I've tried this recipe and I like it alot.. B...Hi.. I've tried this recipe and I like it alot.. But the cake sank quite alot in the middle.. Is there any way I can prevent that? Thanks for the recipe.. =)Shi Qihttps://www.blogger.com/profile/01809235033229981280noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-37273758625847312122008-11-16T13:30:00.000+08:002008-11-16T13:30:00.000+08:00Hi, I've tried this too... Mine also turn out wet ...Hi, I've tried this too... Mine also turn out wet and look like not cooked. However, there's no batter stick to the chopstick... How come?Jullie Teohttps://www.blogger.com/profile/00380686592963253807noreply@blogger.comtag:blogger.com,1999:blog-26314417.post-85648208542991125752008-09-26T23:44:00.000+08:002008-09-26T23:44:00.000+08:00hi hugbear,the pic looks so yummy and I tried it y...hi hugbear,<BR/><BR/>the pic looks so yummy and I tried it yesterday. I been following the recipe but turned out the cake is very wet except the outer layer, like Justen & Rayen's Mommy. I used fresh milk. Will this be the cause ? also how to make sure egg milk reach soft peak stage ?<BR/><BR/>Hope you can enlighten me. Many thx.<BR/><BR/>AllisonAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26314417.post-31580436708029280912008-07-22T11:02:00.000+08:002008-07-22T11:02:00.000+08:00Hi Justen and Rayen's Mommy, the cake is not suppo...Hi Justen and Rayen's Mommy, the cake is not suppose to be wet. If you are using self-raising flour it should still be ok. Add the cream of tartar when you are beating the egg white.Hugbearhttps://www.blogger.com/profile/10399145863585104295noreply@blogger.com