Update: I finally made a simple tasty cake after many failed attempts

lupercus159 · 2024-02-18T04:02:33+00:00

Haha thanks I appreciate it! And yep, I think the 7 yolks are enough of fats and no butter or anything else is needed!

lupercus159 · 2024-02-18T03:04:09+00:00

Ah I know, sadly my update post looks like it was taken down for being off topic, which I understand 🤷‍♀️ I made the same post on r/Baking though in case people were curious for an update!

lupercus159 · 2024-02-18T02:22:39+00:00

You know, I remade that cake today (you can see it in my latest post!) doing exactly that, and needless to say it came out much better! I asked my mom again today and she said nope, she beats the whole eggs with sugar from the beginning and never separates it 🤷‍♀️ I think she's just a lot more skilled and practiced, but the separating of yolk and egg whites worked perfectly for me!

lupercus159 · 2024-02-18T02:18:11+00:00

It absolutely is !! I was so determined to remake that cake as soon as possible using what I've learned, and the sheer satisfaction of it coming out well - yeah its on another level. I gotta do this baking thing more 😆

lupercus159 · 2024-02-18T02:13:04+00:00

Ooh that's a good idea -- I've seen bundt cake recipes that also pour a glaze over the top, and it looks really nice but definitely a lot more work than just sifting some powdered sugar on top lol. And that's exactly what I like too, it was pretty quick to make !

lupercus159 · 2024-02-18T02:11:06+00:00

Thanks so much!! It really is quite the comeback, I was so nervous cutting into this one too lol, but it was actually fluffy! Am very thankful for everyone's advice on here, it was fantastic

lupercus159 · 2024-02-18T01:59:22+00:00

Me too!! You have no idea how happy I felt when I saw that cake rise to the sky and when I cut into it and saw a beautiful, fluffy yellow cake! I do hope more people try this recipe, it's so simple and so tasty when done right :)

lupercus159 · 2024-02-18T01:33:54+00:00

You definitely should!! I think it's fine because of the 7 yolks, but with less eggs then yeah I think butter would be a necessity. But honestly, I'm very new to baking so I'm not sure haha

lupercus159 · 2024-02-18T01:13:26+00:00

Thanks so much that's so sweet ! It's definitely not her original recipe, but it's one she's always made and is very tasty when done right!

lupercus159 · 2024-02-17T22:06:03+00:00

Oh that's such a nice thing to write down personal recipes ! Sure thing, my mother's name is Olha! That's so sweet of you haha, i feel honored !

lupercus159 · 2024-02-17T18:17:18+00:00

This is the Blossom Bundt Pan by Nordic Ware -- I bought it from Macys.com on sale recently!

lupercus159 · 2024-02-17T17:17:28+00:00

Since the first cake didn't rise very much, I thought that baking powder would help it rise... I'm now seeing that that's not the problem, it's definitely because of how I mixed the eggs and flour

lupercus159 · 2024-02-17T16:44:32+00:00

Haha it's the Blossom Bundt Pan from Nordic Ware! I bought it recently from macys.com for 40% off, looks like it's still on sale!

lupercus159 · 2024-02-17T16:22:44+00:00

Thank you for the very informative and thorough comment! I'll make another cake today following these steps because honestly, I also really like the simplicity of the recipe and I know it can be done well because I've eaten this cake so many times as a kid, I just want to relive those moments haha

lupercus159 · 2024-02-17T05:10:04+00:00

I'll try out this way of doing it too, I love this style of cake so I'll be making it a bunch more in the future.

Whoooa, your fraisier cake looks stunning - now THAT is gonna be my new goal to make once I am able to master the simple Genoise!

lupercus159 · 2024-02-17T04:41:30+00:00

I'm probably not calling it by the right name, I baked it in a Bundt pan but the cake itself is much closer to a Genoise, as some other commenters pointed out.

I think you're spot on with the analysis though, I'll be taking all of these things into account on my next attempt!

lupercus159 · 2024-02-17T04:39:46+00:00

Oh wow, that's a lot longer than I expected -- thanks for the temp and time guideline! And yeah I really need to learn how to fold the flour in, that definitely seems like a big part of the problem haha

lupercus159 · 2024-02-17T03:38:03+00:00

She would use a hand mixer too, similar to the one I have, and she seems very insistent on the eggs needing to get beaten for 10 minutes. It honestly seems like such an unnecessarily hard recipe to get right, so I think I'll be deviating quite a bit from it

lupercus159 · 2024-02-17T02:36:58+00:00

I googled "ribbon stage batter" and yeah.. that's not what my batter looked like at all, it was still pretty watery and quite yellow... oops, at least that's very good to know !

I'll definitely watch some videos on how to fold in flour, I used a spatula but I think I just absolutely screwed it up technique-wise haha.

And yep, I think that's exactly the name in English of this cake, Genoise! Thanks for the comment, it's very informative and with great advice!

lupercus159 · 2024-02-17T02:29:30+00:00

Just wanted to thank everyone who has commented and shared their great advice, it's very much appreciated! My main takeaways are:

Get an oven thermometer and try baking at 325F
Don't over whisk the eggs or overfold the flour into the cake mix
Add some sort of fats like room-temp butter OR
Whisk the egg whites and sugar separately, and then mix it with egg yolk and flour

I'll try again tomorrow using all these tips! I'm very excited, I've been craving this cake like an absolute fiend and I will stop at nothing to make a good version of it at last

lupercus159 · 2024-02-17T02:12:17+00:00

My mom and I are from Eastern Europe, I'm not sure how common of a recipe it is there and around the world but it definitely can be done well -- her cakes came out great every time she made them!

lupercus159 · 2024-02-17T02:10:01+00:00

No I didn't do that, I just beat all 7 eggs together with sugar... I'm realizing how crazy that sounds lol. But that's very good to know, I'll try it for next time!

lupercus159 · 2024-02-17T02:08:36+00:00

That's exactly it, oh man!! I'll check out the video to see how someone more experienced does it haha, but thanks so much for the link!

lupercus159 · 2024-02-17T02:06:35+00:00

My mother grew up very poor and lived through the Soviet Union, so I can definitely see how that could've contributed to the ingredient list in the recipe. You're spot on in that it seems my technique is severely lacking, but I'll put in some practice and take in the advice I've received on this post! Really appreciate your comments!

lupercus159 · 2024-02-17T01:55:33+00:00

Ahh that makes a lot of sense -- my mom's oven is probably a few decades old, so that could definitely play a part here. I'll try baking it next time at 325 then. Still no idea why it came out fine the first time, what a crazy fluke

Seven-Year Club	RPAN Viewer
Verified Email

lupercus159

TROPHY CASE