Jiggly cake — homemade giant Castella

***RECIPE***

By weight, 4 part eggs to 1 part oil (or melted butter), 1 part milk, 1 part cake flour, 1 part sugar. (A large egg minus its shell is generally ~50 grams.) Additionally, 1/2-1g salt per egg, vanilla (or some other extract), cream of tarter (~1g for every four eggs), 1/10th the weight of the flour in corn starch (optional).

Make one egg's worth of batter for every 22 inches (360 cm) of pan volume (sorry I said “area” in the vid and gave the wrong cm figure!), where volume is width x length x height.

You'll need big pan and an even bigger pan you can nest it into. With the pans nested, pour enough water into the bigger pan to come at least halfway up the sides of the smaller pan. Take the smaller pan out, and put the bigger pan (with the water) into your oven. Start the oven heating to 325 F (160 C) — no convection fan, unless you prefer a dry, cracked top. (If using convection, probably lower the heat to 300 F, 150C.)

Coat all interior sides of the smaller pan with parchment paper. Leave enough excess that you can grab to sling the cake out when it's done.

Separate all the eggs into two large bowls. Into the bowl with the yolks, put the oil (or melted butter), milk, flour, salt, cornstarch (if using — it makes the interior crumb finer), and a big glug of vanilla or any extract you're using. Weigh out the sugar in a separate bowl — I like to use a little more than 1 part sugar, but all of these proportions can be altered to various effects.

Put the cream of tarter into the egg whites and beat them until they're very fluffy. Beat in the sugar in a couple installments until you have medium peaks — or stiff peaks if you want an even puffier cake, though that will likely result in a cracked top. Beat the yolk mixture until smooth. Gradually combine the white mixture and the yolk mixture until homogenous.

Pour the batter into the parchment-lined cake pan, and drop the pan into the water bath in the oven. (Don't worry if it splashes — steam is good for cakes.) Bake until a skewer to the center comes out clean — probably at least an hour, though it will depend on the size.

When the cake is done, use the parchment as a sling to lift it out before slicing with the longest knife you have.

[aragusea]

Hey, I obviously meant pan VOLUME, not pan AREA. Text on screen should be in^3 (cm^3). Also 22 cubed inches = 360 cubed cm, not 53 as indicated on screen. It’s fixed in the description. Math may be our friend, but I have never been a friend to it. Sorry!

[natedat-hoey]

I just watched a grown man make a “wub wub cake” and then claim it tastes like farts

[tejfilms]

Me: ‘tries to sleep’
My brain: wobba wobo wobba.

[whitewine]

Adam, I'm lonely.
I haven't seen you in a while.
When will I be in your recipes again?

[leergut]

"As big as a toddler bed"
Americans really use every other kind of measurement to avoid metric.

[TheRationalPi]

"...it kinda tastes like farts." Rousing endorsement right there.

[andrew]

I didn’t know I needed Adam saying “wubba wubba” but I’m glad I do now.

[bella]

as a Singaporean, I can confirm that the cakes do go 𝘸𝘰𝘣𝘣𝘢 𝘸𝘰𝘣𝘣𝘢 𝘸𝘰𝘣𝘣𝘢 when you cut into it 😂

[.moy]

“It kinda tastes like farts.” Implying Adam has tasted farts

[vanilla_]

"vegan free"

good, i don't want vegans in my deodorant

[SaarN]

I was so disappointed when he said it tasted like farts, because it looks so good.

[llLorenzoll]

Fun fact: the Portuguese also introduced Tempura to Japan! Yep, what most people think of as a Japanese dish was originally Portuguese. The Japanese were interested in the idea of the combo of batter and fry vegetables (original Portuguese one was made with green beans) and adapted it for their own from the recipe, which was originally meant as a way for Catholics to get high energy meals during lent. That is where "tempura" comes from as well, as the Portuguese would say it was a dish for "quattuor anni tempora" which is a latin frase meaning the Ember Days of lent!

[brikaro]

Since this recipe is entirely egg based for the purposes of raising, I thought that testing if you can make it in the microwave would work and it absolutely does! It doesn't get the nice browned top but the fluffiness is 100% intact and just as good tasting. Make the batter as per the recipe ratios, (though I used heated oil mixed with flour first to smooth out the all purpose flour more) and just put it in a mug in the microwave and nuke it for ~1-2mins depending on how much you put in.

[Kskillz]

White Wine Report!

It’s been 4 months since Adam used white wine in one of his recipe videos

[Scum]

This guy is so extremely efficient with his voiceover, it's kinda mesmerizing. If you read this Adam, I found you from your cast iron pan care video, and I can't thank you enough for that.

[mimi]

"in goes like, half the sugar"
i love the combo of traditional talk and modern talk

[tapicyl]

dude went straight to the point so fast that i didn’t realize it started

[PikaGMS]

No one:
Adam, summarizing a 10-minute long cake recipe: "It tastes like farts"

[theepicgamer]

This single video is responsible for so many hilarious yaps “twenty eggs yes twenty”

[hjelpmegpaaisen]

White wine report:

There was no white wine in the video:
This was your white wine report