tag:blogger.com,1999:blog-4805570821469912515.post14785931288888326..comments2023-10-30T21:29:55.402+08:00Comments on Happy Home Baking: Strawberry Mango CakeHappy Homebakerhttp://www.blogger.com/profile/15310704979379806678noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-4805570821469912515.post-62570672566755133872015-11-04T23:48:08.871+08:002015-11-04T23:48:08.871+08:00Hi J, I do not have recipe for 9" cake.Hi J, I do not have recipe for 9" cake.<br />Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-4117413401601921072015-11-04T21:43:48.879+08:002015-11-04T21:43:48.879+08:00Hi HHB,
Can i check if you have the recipe for th...Hi HHB,<br /><br />Can i check if you have the recipe for the basic sponge cake but 9" instead?Jhttps://www.blogger.com/profile/04117389349811624856noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-61043340058216769662013-01-21T07:50:14.241+08:002013-01-21T07:50:14.241+08:00Hi, thanks for your comments. I got it from local ...Hi, thanks for your comments. I got it from local supermart. Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-41593394593442629772013-01-20T16:16:00.652+08:002013-01-20T16:16:00.652+08:00Hi,
your cake is really nice. thanks for the ste...Hi, <br /><br />your cake is really nice. thanks for the step by step pix. May i know where did you buy the sponge fingers?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-14477406279151705942012-07-24T08:07:41.555+08:002012-07-24T08:07:41.555+08:00Hi, turn to low speed after the ribbon-like stage,...Hi, turn to low speed after the ribbon-like stage, beat for about 1 to 2 mins to stablise the air bubbles. Use a bigger spatula for folding regardless whether it is the 4 eggs or 3 eggs recipe. When folding in the flour, fold until all the flour is fully incorporated after every addition. Sorry, I am not sure what you meant by 'egg become fluffy'?Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-22472377954164256522012-07-23T16:02:35.330+08:002012-07-23T16:02:35.330+08:00after the egg beat til wat stage then it should be...after the egg beat til wat stage then it should be turn to low speed to beat it?for the 4egg recipe choose a big spatula wil be easy to foldand prevent it from deflate that much isit?folding in the flour when fold the first batch dun have to fold evenly then begin sift in the second batch and fold it?when the egg become fluffy wil it be stil got bubble there?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-78823969130729737322012-07-02T19:23:35.775+08:002012-07-02T19:23:35.775+08:00Ice Pandora, looks like you have done every step c...Ice Pandora, looks like you have done every step correctly. I dont think that extra 5 mins would affect the cake too much. I hope you have better luck next time, or with other recipe. cheers!Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-72719224401693405972012-07-02T04:53:00.954+08:002012-07-02T04:53:00.954+08:00I have beaten the eggs and the sugar
to the ribbon...I have beaten the eggs and the sugar<br />to the ribbon stage. It was light, <br />thick, fluffy with alot of air bubbles<br /><br />I have sieved the flour and fold it<br />gently. When the flour was combined<br />well, the batter itself looks airy<br />and fluffy with airbubbles. I also<br />combined around 1/3 of the batter with<br />the salad oil and fold it well. <br /><br />I also preheated the oven on 180<br />degrees. The cake wasn't cooked fully<br />yet after 35 min, so I add another <br />5 minute too it. <br /><br />Thanks for taking your time! I <br />appreciate it c:ice pandorahttps://www.blogger.com/profile/08296047828005288066noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-56070975562885126382012-06-28T08:48:04.745+08:002012-06-28T08:48:04.745+08:00Hi Ice Pandora, I am not sure what went wrong, but...Hi Ice Pandora, I am not sure what went wrong, but maybe you didnt beat the eggs(room temperature eggs) and sugar till the mixture thickens, triple in volume and leave a ribbon like trail? if u have done this step correctly, then it could be the folding of the flour into the batter. You could have deflated the batter. The finished batter should be thick and not thin and runny. Or, it could be due to the oven temperature? You could have over bake it?Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-68730646285686043422012-06-27T15:47:41.291+08:002012-06-27T15:47:41.291+08:00Hiii, I've tried
the sponge cake recipe of you...Hiii, I've tried<br />the sponge cake recipe of yours!<br />The cake it self came out abit<br />thick and massive instead spongy<br />and fluffy... I really don't <br />understand because I've been<br />following your steps very precisely!<br />Could you maybe tell me what <br />the cause is for this?<br /><br />Thanks!!<br />xxice pandorahttps://www.blogger.com/profile/08296047828005288066noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-64049873149337246672012-02-26T14:00:42.708+08:002012-02-26T14:00:42.708+08:00Hey though I still can't get the smooth and sh...Hey though I still can't get the smooth and shiny batter I managed to get a cake that rose almost perfectly. Cheers :-) -CheriseAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-89344659281835826972012-02-01T09:11:39.838+08:002012-02-01T09:11:39.838+08:00Hi, sorry to hear that you didnt have luck with th...Hi, sorry to hear that you didnt have luck with this recipe despite so many attempts. I googled and tried to look for a possible cause to the problem...but it seems that it is very unlikely to overbeat whole eggs after 5mins...even with a standing mixer like Kitchenaid...<br /><br />did you use Cold eggs? you will have to make sure you leave the eggs on the counter so that they are brought to room temperature before you start to beat them with the sugar. Did you use caster sugar?<br /><br />maybe you can try with medium to high speed (dont use the highest speed) the next time...stop when you feel that the mixture turns pale, becomes thick but still can flow easily...turn to low speed and continue to beat until the ribbon like stage. <br /><br />I hope to hear good news from you soon...Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-90853191027925687522012-01-31T20:31:22.823+08:002012-01-31T20:31:22.823+08:00I guess I did but I only beat it for 5mins on high...I guess I did but I only beat it for 5mins on high speed with a 200watt electric handheld mixer like yours. Yeah mine doesn't flow and it happened in my 5<br />tries.. will keep trying :-) you're great and thanks a lot! -CheriseAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-24575376497379086052012-01-30T18:54:00.382+08:002012-01-30T18:54:00.382+08:00Hi Cherise, not sure whether you have over beaten ...Hi Cherise, not sure whether you have over beaten the eggs and sugar mixture?? the mixture should flow easily not suppose to look like beaten egg whites...Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-64573893487074407602012-01-30T14:29:42.575+08:002012-01-30T14:29:42.575+08:00Thanks for the really quick reply :-) yes I did ev...Thanks for the really quick reply :-) yes I did everything accordingly, my batter tripled in volume but looks very dry and stiff.. there isn't a trail but it droops instead like the beating of the egg whites in a chiffon recipe, Hmm i'll try again, thank you so much! -CheriseAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-17772219189975156252012-01-30T07:56:14.172+08:002012-01-30T07:56:14.172+08:00Hi Cherise, the batter will appear rough just afte...Hi Cherise, the batter will appear rough just after the flour is added in, but once you fold in the vegetable oil, the finished batter should appear smooth and shiny. I am not sure what went wrong...did you beat the eggs and sugar mixture until the batter triple in volume, turns pale, thick and will leave a ribbon like trail when your lift up the whisk? What about sifting of the flour, did you sift the flour before using? and when ready to add to the mixture, did you sift it over the batter again? You can add in the flour in three separate additions to make folding in easier. Hope this help :)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-32917500048709908612012-01-29T13:03:35.431+08:002012-01-29T13:03:35.431+08:00Hi I hope you see this and reply :-)
I tried bakin...Hi I hope you see this and reply :-)<br />I tried baking the cake with this recipe a few times and my cake always isn't soft enough. I also used an electric mixer like yours but when I compare my batter with yours, mine seems to be rough and fluffy while yours look so shiny and smooth. Any idea why? Thanks in advance! -CheriseAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-66987093556946372082011-05-09T07:47:27.028+08:002011-05-09T07:47:27.028+08:00oh, they're also called "springform pans&...oh, they're also called "springform pans"<br />http://www.thehungrymouse.com/wp-content/uploads/2009/07/cheesecakepan.jpg<br />here's a picture :)<br />thank you !!<br />sorry if my comments are a bother :(<br />-NomNomSushiAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-76957658078097011492011-05-08T10:41:22.213+08:002011-05-08T10:41:22.213+08:00Hi NomNomSushi, yes, salad oil is just another ter...Hi NomNomSushi, yes, salad oil is just another term for vegetable oil, you can use canola oil. I am not sure what is a cheesecake pan? I used a normal cake pan.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-90898600779470833352011-05-07T10:51:27.367+08:002011-05-07T10:51:27.367+08:00Is salad oil the same thing as canola oil...if not...Is salad oil the same thing as canola oil...if not, could i use it in place of salad oil?<br />andd could i use an 8-inch cheesecake pan? or do i have to buy a cake pan..xD<br />thank you soo muchh !!<br />omg i'm like looking up your recipes during school LOL TT <br />-NomNomSushiAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-83704073174072451852009-11-02T15:35:55.759+08:002009-11-02T15:35:55.759+08:00hey happyhomebaker,
thanks for the detailed explan...hey happyhomebaker,<br />thanks for the detailed explanation! really appreciate, i will try the "beating eggs" stage again. but today i'll try the milo doggies first(: thanks alot!Chloenoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-8493029771613958662009-10-29T07:28:59.192+08:002009-10-29T07:28:59.192+08:00Hi Chloe, thanks for your support!
I think you di...Hi Chloe, thanks for your support!<br /><br />I think you didn't beat the eggs and sugar mixture enough. First bring the eggs to room temperature if they are kept in the fridge. When you whisk the eggs and sugar mixture, initially it will be very 'watery' and bright orangy/yellow. Use LOW speed for the initial 1 min, then turn to medium-high and beat for about 5 mins, the mixture will start to thicken and turn pale. The volume will have doubled/tripled by now (if not beat for another min or so). Turn to LOW speed and start checking every min. Lift the paddle up, use it to 'write' a number "8". if the trail doesnt disappear by the time you finish writing, then it should be the correct stage.<br /><br />To help fold in the flour, sieve it 3 times before using. When adding in th flour, sieve over it onto the batter in 3 separate additions. Initially after folding in the flour, the batter will look a bit "rough" but after adding in the butter it will become smooth again.<br /><br />I am not sure about your oven, but for your case, I suspect it is the incorrect beating of the eggs. If you are able to achieve the above, you should be able to get it right. <br /><br />To line the sides of a baking pan, you can cut a long strip of parchment paper (use two strips if not enough to cover the entire circumference of the pan). The width of the strip should be about 2cm bigger than the height of the pan. then fold in about 1 - 1.5cm along the length of the strip. Use a scissors, make diagonal slits (about 1" apart) along the folded length of the paper. Place the strip on the side of the pan, with the snipped part on the bottom of the pan. This way, the sides will be lined nicely. Hope you understand what I mean.<br /><br />You will need a removable bottom pan if you want to make mousse cakes or cakes that you cannot invert when you release it from the pan, eg a Charlotte cake or no-bake cheesecakes. <br />Hope this helps.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-54852193145244606242009-10-28T16:31:20.363+08:002009-10-28T16:31:20.363+08:00hey happyhomebaker, i've been a follower of yo...hey happyhomebaker, i've been a follower of your blog, and love baking myself too. the unfortunate thing is, i don't have a proper baking oven. i use those convection microwave oven that allows baking too. i always wanted to bake a proper layered bday cake. i tried this sponge cake recipe from your blog but failed. i realise the methods (plus ingredients used) of doing it is almost the same as the nutella swiss roll recipe. and the result i got was also the same as when i baked the swiss roll. <br />1. It doesn't rise well, in fact it only rise A TEENY BIT.<br />2. The texture is very COMPACT, not soft nor fluffy at all.<br />3. I couldn't achieve the ribbon-like stage, i don't know if i've missed it and over whipped.<br />4. When i mix in the flour using the spatula, the mixture just don't look as smooth as yours in the pic, there seems to be bubbles too.<br />Hope you can give me some advice on this. Is it because of those mistakes i made above? and how much do u think its because of my oven? and btw, how do u exactly line the cake tin so nicely? and when do we actually need a cake tin with removable base? <br />p.s. sorry for sooooo many questions!Chloenoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-91375684478907199122009-07-06T09:25:11.982+08:002009-07-06T09:25:11.982+08:00Hi Anonymous, I am afraid you can't omit the o...Hi Anonymous, I am afraid you can't omit the oil, otherwise the cake will be too dry. You will need to use a spatula to fold in the oil to the batter. Maybe you can look at video clips (from youtube) to have an idea how to go about doing it?Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-58947101570537314342009-07-05T10:48:04.490+08:002009-07-05T10:48:04.490+08:00What a pretty cake !! and i love your blog site.
...What a pretty cake !! and i love your blog site. <br />I was trying to make the same cake yesterday but not successful. Everything was going fine with the batter, till I put in the salad oil, the batter deflated. <br />I have already separate one third batter to mix it with salad oil first. Any suggestion ? Can i leave out the salad oil ?<br />Desperately need your help.Anonymousnoreply@blogger.com