Original Jiggly Cake Recipes
FLUFFY JIGGLY JAPANESE CHEESECAKE RECIPE BY TASTY
Learn to master this Japanese classic dish in your own home! Get ready to whip a lot of egg whites to create this exciting jiggly texture as well as layer in flavors like cream cheese.
Provided by Alvin Zhou
Categories Desserts
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 320°F (160°C).
- In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.
- In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.
- Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
- In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
- Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
- Grease the bottom of a 9 x 3-inch (23 x 7.5 cm) round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.
- Pour the batter into the pan and shake to release any large air bubbles.
- Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) high with hot water.
- Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
- Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
- Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!
- Enjoy!
Nutrition Facts : Calories 659 calories, Carbohydrate 40 grams, Fat 41 grams, Fiber 1 gram, Protein 30 grams, Sugar 28 grams
JAPANESE CHEESECAKE (FAIL PROOF RECIPE)
Cotton soft, light, fluffy and the best Japanese cheesecake. This is a tried and tested Japanese cheesecake recipe. A must-bake for cheesecake lovers!
Provided by Rasa Malaysia
Categories Baking Recipes
Time 1h40m
Number Of Ingredients 11
Steps:
- Preheat oven to at 325°F (160°C). Prepare and measure all the ingredients and set out on your working area. I used a 9-inch springform pan. Grease the entire pan and line the bottom part with parchment paper. Please refer to notes if you use other pan.
- On a stove top, melt cream cheese, butter and full milk on low heat. Use a whisk to mix well until the cream cheese melts completely without lumps. Remove from heat.
- Sift the cake flour and corn starch.
- Add egg yolks, lemon juice and salt to the cream cheese mixture. Whisk to combine well. Add the cake flour and corn starch, whisk until a smooth batter forms and there is no lump.
- Make the meringue by whisking egg whites, sugar and cream of tartar until light, foamy and soft peaks form. You can beat with a stand mixer or electronic hand mixer. I used speed 4 and beat for 1-2 minutes or until soft peaks form. DO NOT over beat.
- Add the cream cheese mixture gently into the meringue, FOLD GENTLY until well incorporated.
- Pour the mixture into the springform pan. Tap the cake pan gently before baking.
- Bake the cake using hot water bath. Place the cake pan in a larger pan and add 1 inch of hot water in the larger pan. Bake at the bottom shelf of the oven for 1 hour 10 minutes.
- Leave the Japanese cheesecake to cool down in the oven with the oven door open, about 30 minutes. This will prevent sudden change of temperature that may cause the cake to shrink. However, it's normal that the cake will shrink about 1/2 - 1 inch after cooling.
- Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight. Top the cake with powdered sugar before serving.
Nutrition Facts : Calories 221 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 12 slices, Sodium 150 milligrams sodium, Sugar 13 grams sugar
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- Heat the oven to 200°C/180°C fan/Gas 6. Wrap each of the lined cake tins in a double thickness of foil – this is to prevent water from the water bath soaking into the cake as it cooks.
- Make the toadstool cap. Tip the cream cheese into a large heatproof mixing bowl, place over a large pan of simmering water and whisk until smooth.
- Melt the butter with the milk and double cream either in the microwave or in a small pan. Add this to the cream-cheese mixture with the salt, and the lime zest and juice and whisk to combine.
- In the bowl of a stand mixer fitted with the whisk, whisk the egg whites with the cream of tartar until foamy, then add the remaining sugar and continue to whisk until the meringue mixture holds soft peaks.
- Add another third of the meringue and this time fold it in using a large metal spoon. Fold in the final third of meringue in the same way and carefully pour the mixture into the prepared 20cm tin.
- Sit the filled cake tin in the middle of a large, deep roasting tin and half fill the tin with boiling water. Bake the sponge, in the water bath, in the bottom third of the oven for 18 minutes, then reduce the oven temperature to 140°C/120°C fan/Gas 1 and bake for a further 30 minutes.
- Carefully remove the sponge from the tin, remove the baking paper and leave to cool on a wire rack. While the first sponge is cooling, prepare the cake for the stalk.
- While the sponges are baking and cooling, prepare the cherry cream. Tip the pitted cherries into a pan, add the caster sugar, the lime zest and juice and 1 tablespoon of water.
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- In a small saucepan over medium heat, whisk the cream cheese, butter and heavy cream until smooth. Remove from heat and cool.
- In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cooled cream cheese mixture, stirring until evenly combined. Whisk in the vanilla and lemon zest to combine.
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- Line the bottom and sides of an 8 inch round pan or springform with parchment paper. Wrap the pan with 2 sheets of aluminum foil (no need if using aluminum pan) sealing it completely.
- Combine the cream cheese and butter in a big microwave safe bowl. Warm it in the microwave until it melts. Add 1/4 cup sugar and mix well until mixture is smooth.
- Using a whisk, add the milk and lemon juice and mix. Add the yolks one a time while mixing. Sift the flour and cornstarch while gradually adding them to the mixture and mix until well combined and smooth. Sieve the mixture if needed to get rid of lumps.
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- Start with preparing a 15 cm (6 inch) round cake pan with parchment paper and pre-heating oven with water bath in it. For the water bath should be few cm larger baking tin with water filled till 1/3
- Heat cream cheese, butter and milk in a saucepan on low heat until completely smooth, do not over heat, remove from smooth as soon as mixture is smooth
CASTELLA RECIPE - HOW TO MAKE (WITH DETAILED INSTRUCTION)
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4.7/5 (3)Category CakesCuisine JapaneseTotal Time 1 hr 20 mins
- Make the meringue. There are two methods to deal with the eggs. You can beat the egg yolks and whites together, or beat them separately. Curious to know the outcome of these methods, I have made two batches of castella and compare the results.
- Add the egg yolks. Add the egg yolks to the meringue one by one. I switch off the electric mixer and mix it manually with the attached mixing blade, but you can change it to a handheld beater.
- Add the honey. Next, add the honey and continue mixing in one direction until homogeneous. The amount of honey required is small, just enough to let the castella have the taste without making it too sticky.
- Add the bread flour. Sieve the bread flour. Then add half of it to the batter. Combine the flour with the batter by mixing it gently in one direction until there are no more lumps.
- Add the milk. Add the milk to the batter and mix evenly. Some Japanese recipes used sake instead. Once it is smooth, stop mixing as over mix will deflate the batter further, causes the cake to have a dense texture.
- Pour the castella batter from a high point. Line the base and the side of the cake pan with baking paper. Pour the batter into the pan slowly from the position one foot above the base.
- Bake the castella to perfection. Preheat the oven to 160°C/320°F. Before putting the cake into the oven, make sure there are no large bubbles in the batter.
- Unmold the cake. Lift the cake pan and drop a few times to the table. This method helps to minimize shrinkage. I experienced a more severe shrinkage if I do not bang it a few times right after removing it from the oven.
- Storage. You can keep the castella in the fridge for up to 5 days and freeze well up to a month. Other related cake recipes. If you like the castella, you may also want to check out another Japanese sponge cake recipe on this blog.
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- Preheat oven to 320°F. Line bottom of 9x3-inch round cake pan with parchment paper. Line sides of pan with a 4-inch wide strip of parchment. (You should have about 1 inch of paper extending above the top of the pan.)
- Beat egg yolks in large bowl with wire whisk; set aside. Mix cream cheese, butter and milk in small saucepan on medium heat until melted and smooth; remove from heat.
- Sift flour and cornstarch into batter mixture, stirring constantly with wire whisk until well blended.
- Beat egg whites and cream of tartar in separate large bowl with electric mixer on medium speed until soft peaks form. (If using a freestanding mixer, use wire whisk attachment.)
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