Giant jiggly castella cake
Anything with Alvin · ♥ 30.8K likes · 866.1K views · 14 min video
Read about sponge and foam cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 54 whole eggs
Crack the eggs and separate yolks from whites; separating by hand avoids broken yolks spoiling the whites.
Separating 54 eggs with a spider
- 780 g whole milk
- 720 g all purpose flour
- 2 tbsp kosher salt
- 2 tbsp vanilla extract
Microwave the butter (half swapped for oil in the final version) and add to 780 grams of whole milk; combine into 720 grams of flour with two tablespoons each of kosher salt and vanilla extract, then the reserved yolks.
The yolk base
- 780 g sugar
Extend the walls of a four-inch-deep hotel pan with a cardboard insert and line it.
Extending the pan walls
Whip the whites with 780 grams of sugar in two stand mixers about five minutes to soft peaks, not stiff.
Separating by hand and soft peaks
Stir a third of the meringue into the yolk base, then fold in the rest by gloved hand in a huge bowl.
- 13 whole egg yolks
- 3½ sticks butter
- oil
First attempt: bake at about 350 degrees over a water bath about one and a half hours; it was underbaked and spilled when flipped.
First bake over a water bath
Final: bake at 350 degrees with no water bath, checking every 30 minutes; ready after two hours fifteen minutes.
Final bake without the water bath