Chocolate jiggly cake | homemade castella

***RECIPE, MAKES AN 8-INCH SQUARE CAKE***

6 eggs
75g oil
35g chocolate chips
60g milk
40g dutch cocoa powder
75g flour
130g sugar
vanilla
salt
cream of tartar
chocolate chips for the top

This recipe is calibrated for an 8-inch (20 cm) square cake pan. You'll need a second pan that's big enough to contain your cake pan. Put the bigger pan in your oven on the middle rack and fill it part-way with water. Get the oven heating to 350ºF/180ºC.

Line the cake pan with parchment paper, both bottom and sides.

Put the oil, chocolate chips and milk in a microwave-safe bowl and microwave until just boiling. Put in the cocoa, flour, a little splash of vanilla and whisk until as smooth as possible.

Crack the eggs into a large bowl, separate out the yolks and whisk them into the chocolate mixture. Put a tiny pinch of salt and cream of tartar in the egg whites then beat them until fluffy and pretty stiff. Beat in the sugar in three doses until you have stiff, glossy meringue.

Put a quarter of the meringue into the chocolate mixture and whisk it smooth. Pour all that into the remaining meringue then gently fold everything together until homogeneous, stirring as little as possible.

Pour the batter into the cake pan and scatter chocolate chips on top. Place the pan in the water bath in the oven and bake until a skewer comes out almost clean, about an hour.

[krishnasreenivasan]

I love when Adam finds a new obsession and becomes damn near the world's foremost expert on it

[lukax]

The transition to the sponsors always catch me off-guard lol

[andrew]

3:43 a sponsor transition as smooth as the sheets you can buy from helix

[MoonatikYT]

"I played with these ratios 'til I got a cake I think is really tasty"
Translation: I didn't learn my lesson after the brownie saga and baked something like 30 cakes.

[qazmlpoknxsw]

When i make castella, would usually mix in flour the last(after mixing yolks) so batter wont be so hard to work with and prevent overmixing gluten. Kudos to you from the land of wubba wubba cakes.

[obiomachukwuocha]

This might sound weird but can you do a video of how to properly/scientifically clean after cooking/eating? How to wash dishes, basically. Should you soak? should you drain your sponge with cold water? When should you use an iron sponge? Do you have to use soap if there's only cookie crumbs on the plate?Etc.

[realkingofantarctica]

This is definitely the kind of cake that makes you go "awooga awooga."

[rivengle]

I find that plain castella is a good base for a simple cake filled with some kind of fruit preserve and cream. I always use a little bit of vanilla extract to counteract the overegginess of eggy recipes when baking.

[Scootslorraine]

The transition to the sponsor ad made me audibly groan. That was impressively smooth

[rosyx]

Can’t believe Adam decided to make castella cake again after saying that it tasted like fart last time 😂

[phi]

Calling it, this is going into SO many YTP’s.

[元農]

As a Taiwanese I can say that this is extremely similar to those sold in our country, so fluffy and jiggly, great job Adam!

[Ari-obnj]

Adam's genuine delight at a cake being jiggly and bouncy will always be enough for a Like from me. Too wholesome.

[benanderson]

It's amazing how the world works sometimes. Portuguese bring this to Japan. Japanese go insane for it. Spreads through east Asia. Internet happens. Portuguese five centuries later go "oh hey that's our Pão de Castela cake, how'd that get there?"

Genoise sponge is another cake recipe I've seen become popular in Asia. I guess Asia just likes really light sponge cakes!

[chazjohannsen]

I made this cake for my visiting parents, and they were absolutely amazed. Mom called it the moistest cake she’s ever eaten, and Dad said it blew every other dessert he’s ever had out of the water.

[ayeshad]

"Beat it mercilessly" will defo be used out of context 😭

[antapps]

That transition into product placement was smoother than even your meringue!

[nunyobidness]

"Why I have my microwave in my cupboard and not my counter"

[TickyGoblin]

This looked so tasty that made it right after watching your video. It came out great. I used a nice dutch process cocoa and subbed hazelnut flour for half the flour and Cup4Cup gluten free flour for the other half. The wubba wubba is SO satisfying and it has such a nice texture.

[IvanDraganchev]

This video has kind of a different cinematography/editing style from what I'm used to in your videos, and frankly I'm digging it!