Mama needs to equip her little helper with everything she needs to look like a pastry chef on her next visit to the oven.
An apron (a must), as it will be particularly useful for wiping off those sticky hands.
A headgear (hat or scarf) is essential for photographic documentation, as it is a sign of professionalism. The icing on the cake, of course, would be to write Maître de Chocolat. 👩🍳
There are two or three comments I would like to make about the real protagonist, the cake itself. My impression is that it is a sponge cake. If I'm not mistaken, the baking time of 40-45 minutes at 170° seems very long. I would be afraid that the dough would dry out too much.
A word on vanilla. Never use flavoured products. Instead, fill a large screw-top jar with sugar and add a vanilla pod. This way you will always have flavoured vanilla sugar on hand in the future. Just keep refilling. 😉
Everything else looks really delicious.
You're right..it seems like you're an experienced baker. I can cook well but not very good at baking. I was just following the recipe shown in that video and then wondering why the cake's texture is somehow rather heavy and not so moist?
Especially when in this recipe we even use more eggs.
It's delicious but somehow a little dry as you said.
I have made a japanese style sponge cake before and the texture was different.
So apparently the problem lies in the baking temperatur and time.
I will make a mental note and change it next time.
And thank you for the tip with vanilla there 😊.
By the way, she had an apron on. It's just not visible, but you can still see the red string of the apron in her first picture 😁..., the chef hat can be arranged next time LOL.
I'm not an experienced pastry chef, I just want to make sure that when I want to turn something into something edible. As the egg white acts as a stabiliser in your dough and the egg yolk only helps to bind it, a baking time of max. 25 minutes is sufficient. What is obviously missing in your batter is the baking powder.
I would check the cake after 25 baking time next time I make the same cake. However I think baking powder is not really necessary, because I have tried to bake Kasutera cake (japanese classic sponge cake) and the taiwanese version (castella cake), both do not use baking powder and it was very smooth and bouncy.
But you're right, it's either the temperature set for the oven is even lower than this recipe (140-150C degree, with or without fan) with the same baking time,
or the baking time is shorter with the same temperatur as you suggested.
One other recipe would suggest a water bath technique.
I've tried them all, and it worked well.
I didn't think much when I tried this raffaelo cake recipe.
I thought it was fine with the temperature and baking time because the batter is a bit heavier (few grams more flour) and still added with almond.