tag:blogger.com,1999:blog-6687625285790720747.post7774210086584416483..comments2012-01-30T01:48:16.943+08:00FAD MOMhttp://www.blogger.com/profile/01406781677839389980noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-6687625285790720747.post-57878287784862456802012-01-30T01:48:16.943+08:002012-01-30T01:48:16.943+08:00Hey those cakes look delicious! I am a big fan of English Victora Sponge Cakes but these look even lighter.<br />Just two questions - what is &quot;cake flour&quot;? I&#39;m no expert but I&#39;ve never heard of it. In the UK we tend to just have self-raising or plain flour. <br />When you say a teaspoon of vanilla, do you mean a liquid vanilla extract they sell in little bottles or are we talking real vanilla scraped from vanilla pods? <br />Thank you!SteveLovesCake!noreply@blogger.comtag:blogger.com,1999:blog-6687625285790720747.post-49834233197575500622011-08-27T10:15:58.116+08:002011-08-27T10:15:58.116+08:00Hi, I&#39;ve always fail to make sponge cake despite 3 times trying, the texture always come out not right. But i succeeded w this recipe..but the only different i make is that i use some confectioners in place of the granulated sugar because i did not have enough of normal sugar..I baked it in a 180 oven for 20 mins in a 7 inch pan but the cake is still very wet, so i had to bake it for like another 15 minutes extra until it&#39;s cooked...when it come out..it&#39;s nicely bake and have a very fine texture but my cake is slightly chewy..it&#39;s not totally soft...i wonder why is the reason..is this because I overmix the batter? or because of the longer period of baking or? and I sifted the flour for 3 times, twice into a bowl and the last time, i sifted it into the egg mixture, i mix in the flour in 3 additions, and 2 addition for the rest of the wet ingredient..Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6687625285790720747.post-15551702784247770032010-11-30T00:23:04.191+08:002010-11-30T00:23:04.191+08:00i use a 7&quot; size. 8&quot; is fine but doesn&#39;t give that much height.FAD MOMhttp://www.blogger.com/profile/01406781677839389980noreply@blogger.comtag:blogger.com,1999:blog-6687625285790720747.post-44667867180800436562010-11-25T08:58:21.931+08:002010-11-25T08:58:21.931+08:00What is the pan size?Eanhttp://www.blogger.com/profile/01136224482969076640noreply@blogger.comtag:blogger.com,1999:blog-6687625285790720747.post-66216711762586869992010-09-10T16:14:31.076+08:002010-09-10T16:14:31.076+08:00Thanks for the recipe. I just made this cake and it come out really good. the top is beautifully even. just wondering there isn&#39;t baking powder and salt in Japanese sponge cake recipe?DJnoreply@blogger.comtag:blogger.com,1999:blog-6687625285790720747.post-39119017842798065432010-01-04T18:00:58.590+08:002010-01-04T18:00:58.590+08:00Well.. my first attempt didn&#39;t really go that smoothly.. despite following the instructions. Anyway the scenario is this :<br /><br />1)Being a newbie in the realms of baking, i took the iniitiative to use Self-Raising Flour, instead of Cake Flour.as i wasn&#39;t sure what classified as cake flour<br /><br />2)I had this Oven that provided me with 3 modes of heat transfer&quot;. Up, Middle(a mixture of using both the upper and bottom heating elements) and finally down&quot;<br /><br />so, i used the middle mode to bake the mixture, for 20 minutes at 180 degrees celcius<br /><br />The problem was that the mixture could not self-raise itself up&quot; i had this low-lying plain yet when i cut it, i can see there&#39;s this condensed portion sandwiched between the upper skin and the lower baseAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6687625285790720747.post-25524577745979946892009-08-03T00:26:03.480+08:002009-08-03T00:26:03.480+08:00Thanks!<br />Sorry, I&#39;m still waiting to get my own camera. I&#39;m a college student living on loan money :PAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6687625285790720747.post-19017211195143204612009-08-01T21:43:16.591+08:002009-08-01T21:43:16.591+08:00anonymous: you&#39;re welcome! congrats ! as long as you enjoy it too. sounds like you&#39;ve picked up baking real well. any chance for me to have a look at your masterpiece?Fad Momnoreply@blogger.comtag:blogger.com,1999:blog-6687625285790720747.post-78112532860625896932009-08-01T03:23:52.265+08:002009-08-01T03:23:52.265+08:00I just bought a 9&quot; one because it&#39;s the smallest I can find at the store I went to...<br /><br />Nevertheless, the cake turns out really well despite the fact that it&#39;s my first time baking! Thank you ^^Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6687625285790720747.post-51667910820802115072009-07-31T18:59:14.036+08:002009-07-31T18:59:14.036+08:00anonymous: i normally use a 7&quot; cake pan for my cakes. you can also use an 8&quot; size or smaller ones like 6&quot; which will give you a nice elegant high cake.Fad Momnoreply@blogger.comtag:blogger.com,1999:blog-6687625285790720747.post-54937789281473506632009-07-30T13:17:10.318+08:002009-07-30T13:17:10.318+08:00may I ask... what is the size of the pan that you use? thank you for your recipe, I&#39;ll definitely try it soon! :DAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6687625285790720747.post-60851606123374195572009-01-15T12:35:00.000+08:002009-01-15T12:35:00.000+08:00Kacang! Thanks for your compliments! Yes I read about the Kasutera Cake... it sounded so yummy so I just had to bake them. I've not tried the Original one but I am not sure how close it is to the real Honey Japanese Sponge Cake.Constancenoreply@blogger.comtag:blogger.com,1999:blog-6687625285790720747.post-83727944978684071832009-01-14T20:38:00.000+08:002009-01-14T20:38:00.000+08:00WOW!Look so yummy!!!<BR/>The famous place for the KATUTERA cake in Japan is in NAGASAKI.The taste is really very nice.<BR/>But...I wan to try yourslah!!!Hahaaa...Kacang Putehhttp://www.blogger.com/profile/00543976853505605341noreply@blogger.com