Professional pastry chef and allplants Senior Food Development Chef Flo teaches you how to make the most delicious, moist …
Professional pastry chef and allplants Senior Food Development Chef Flo teaches you how to make the most delicious, moist …
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Wow looks so good❤
100ml of oil in not 100g. Which one did u use? ml or g? Thanx
I made it last week, it worked!😱😍 It was nice and fluffy, no sinking! Just don't overmix and don't open the oven door before 30 mins
How did you make the frosting and butter cream?
Delicious – so good not to have to use products stolen from animals. Thank you! ❤
Great cake! Love the little clips you include – so funny!
Great recipe, thanks for sharing. Do you have a vegan ganache recipe that you could share? Thank you
Thank you for posting.
However, to make any cake successfully, vegan or not, you need to make sure the size of the tin matches the recipe and I don’t recall you stating which size tin you used. So if anyone made this cake and it came out heavy, that might be why.
Also, if not using eggs you need some kind of protein instead, and this doesn’t have any.
So using almond or soya milk instead of the water will work better.
Plus, if you put a little vinegar or lemon juice into the milk for 5 minutes before you add it to the cake, it thickens the milk to make it more like buttermilk, and it’s this that helps it rise better.
But she is correct on saying that the sponge is more like an American one, as theirs tend to be stodgier.
looks fantastic thank you!
LOOKS DELICIOUS 😋
Thats not real sponge cake.. it looks heavy..if compared to real sponge cake having eggs
I made this but it turned out claggy 😬
Thanks for sharing this simple recipe
Just found this channel…um, new fav💥👌👋🌈