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[48 - 48] hello there welcome back to another

[48 - 50] episode of anything with Alvin where

[50 - 52] this time we're going to be making the

[52 - 54] giant jiggly castella cake that I've

[54 - 55] seen in a lot of videos I'm not sure

[55 - 57] exactly where the origin is but it seems

[57 - 59] like they sell this a lot in places like

[59 - 62] Taiwan and Japan and Korea what I do

[62 - 64] know is that it's giant fluffy jiggly

[64 - 65] and I've had the pleasure of eating it

[65 - 67] once or twice myself so I thought it'd

[67 - 69] be fun to recreate it here so for that

[69 - 71] we're going to need a lot of eggs 54 to

[71 - 74] be exact after cracking 54 eggs in a

[74 - 76] huge large bowl and making sure that

[76 - 77] there underneath shells in it we're

[77 - 79] going to go ahead and take out the yolks

[79 - 82] using a ladle or a spider in this case

[82 - 83] I've seen a couple of techniques online

[83 - 85] where they use this to just do a lot of

[85 - 87] yolks at the same time and seems to save

[87 - 89] a lot of effort compared to doing one by

[89 - 91] one the downside is that it looks really

[91 - 93] weird while you do it uh these egg yolks

[93 - 95] are nice and the egg whites are pretty

[95 - 97] fresh so that means that they're on the

[97 - 100] thicker side not easily passing through

[100 - 102] the little metal wires in this spider uh

[102 - 103] can't really tell what it looks like

[104 - 105] when I was doing it but now looking at

[105 - 107] it from this angle definitely looks like

[107 - 110] a jellyfish creature alien kind of thing

[110 - 111] not not the most appetizing thing you

[111 - 113] want to see in the world we're going to

[113 - 114] go ahead and commit though oh might have

[114 - 116] broken a yolk or two in the process but

[116 - 117] hopefully that should be fine

[117 - 119] considering that there are 54 egg whites

[119 - 121] in here here once all 54 egg yolks have

[121 - 123] been separated from the 54 egg whites

[123 - 125] we're going to go ahead and reserve half

[125 - 126] of that to the side and use half of that

[126 - 128] in the actual batter itself otherwise

[128 - 129] it'd be a little too heavy in the

[129 - 130] meantime we're going to go ahead and

[131 - 132] make the base for the batter I'm going

[132 - 134] to microwave seven sticks of butter and

[134 - 137] we're going to add that to 780 G of

[137 - 139] whole milk this is going to get combined

[139 - 141] into 720 G of allpurpose flour mixed

[142 - 143] together and we're going to add in 2

[143 - 145] tbspoon of kosher salt and 2 tbspoon of

[145 - 147] vanilla extract once that's all mixed

[147 - 148] together we're going to go ahead and add

[149 - 151] our 27 egg yolks that we set aside this

[151 - 153] batter is sort of that thick base that's

[153 - 154] going to get eventually get folded with

[154 - 156] those egg whites later but it needs to

[156 - 157] be made separate in order to make sure

[157 - 159] that the batter is structurally stable

[159 - 160] now that the batter is ready we're going

[160 - 162] to go ahead and work on the assembly for

[162 - 164] our pan now in the video they not just

[164 - 166] have a normal pan they kind of use these

[166 - 169] cardboard or sort of something insert to

[169 - 171] extend the walls of the pan I'm guessing

[171 - 172] this is to help to make sure that the

[172 - 174] sponge cake will rise properly instead

[175 - 177] of spilling everywhere outside the pan a

[177 - 178] pretty cool technique almost like uh

[178 - 180] when you go bowling and have those

[180 - 182] safety rails on except if you're like me

[182 - 184] you you you turn those on anyways just

[184 - 186] to intentionally throw the ball against

[186 - 187] them so that they can zigzag back and

[187 - 189] forth but that's beside the point now

[189 - 191] that our hotel pan which is about 4 in

[191 - 193] deep has been structurally reinforced

[193 - 194] we're going to go ahead and set that

[194 - 196] aside and work on the egg whites now we

[196 - 198] have a lot of egg whites 54 is quite a

[198 - 200] lot and it doesn't really fit into One S

[200 - 201] mixer so we're going to split it up into

[201 - 203] two stand mixers and go ahead and whip

[203 - 206] those a total of 780 g of sugar goes in

[206 - 208] between both of these and we're going to

[208 - 210] go ahead and whip these for about 5

[210 - 212] minutes until they become soft fluffy

[212 - 214] Peaks upon further investigation we are

[214 - 217] not getting soft fluffy Peaks uh I may

[217 - 219] have broken a little more than one egg

[219 - 220] yolk and even though in my head that

[220 - 222] wouldn't interfere with the sort of

[222 - 225] whipping up into mering it seems like it

[225 - 228] has here so uh we have 54 egg whites and

[228 - 230] a lot of sugar that is just just kind of

[231 - 232] sitting there not fully inflated and not

[233 - 234] fully deflated and I don't really want

[234 - 236] to waste these so I got to thinking if

[236 - 239] you really think about it we have AER

[239 - 241] and we have sugar the only thing that we

[241 - 244] need to add to make this into cake is a

[244 - 246] fat a flour and a flavoring so that's

[246 - 247] what we're going to go ahead and do

[247 - 250] cocoa powder flour and melted butter

[250 - 252] into this and hopefully make a simple

[252 - 253] chocolate cake what are the measurements

[253 - 256] I have no idea we did this on the Fly

[256 - 257] and I wanted to see if I could just do

[257 - 260] this by feel now me making this cake is

[260 - 261] equivalent to someone trying to make a

[261 - 263] stir fry where they're just adding stuff

[263 - 265] Alam and just kind of see if it needs

[265 - 267] more no measurements no weighing just

[267 - 269] kind of eyeballing and doing things by

[269 - 272] feel which is exactly the opposite what

[272 - 274] people say baking is let's add a little

[274 - 276] bit of salt and vanilla just for flavor

[276 - 278] as well once our chocolate cake batter

[278 - 279] has gotten to consistency that looks

[279 - 281] like chocolate cake batter we're going

[281 - 283] to go ahead and pour this into a large

[283 - 285] round baking pan lined with parchment

[285 - 287] and because this is a chocolate cake we

[287 - 289] found some leftover chocolate upstairs

[289 - 290] I'm just going to cut it up in a little

[290 - 291] shards and we're going to throw that on

[291 - 293] top along with the sprinkle of nice

[293 - 296] mouth ins Sal before baking 350° for how

[296 - 298] long who knows until it's ready I guess

[298 - 300] I didn't really time this one this is

[300 - 302] again all just by feel and by look okay

[303 - 304] while that goes on we're going to go

[304 - 306] ahead and restart this one more time

[306 - 308] this time we're cracking 54x but this

[308 - 310] time with the help of Rachel and using

[310 - 311] our hands to separate the yolks apart

[311 - 313] from the whites instead of using a ladle

[313 - 315] that way we can ensure that if there's

[315 - 316] any breakage we dispose of that

[316 - 318] immediately we're going to crack these

[318 - 319] egg whites directly into the kitchen a

[320 - 321] mixer so that by the time we're done

[321 - 323] we're ready to whip these things thank

[323 - 325] you Rachel for your heal that saved me

[325 - 327] 50% the time adding the same amount of

[327 - 328] sugar as before these are definitely

[328 - 330] whipping up a lot better soft white

[330 - 333] Peaks not stiff peaks but soft peaks

[333 - 335] they go stiff that can usually separate

[335 - 336] later in the batter and we don't really

[336 - 338] want that that our giant fluffy clouds

[338 - 340] of mering have been made we're going to

[340 - 341] go ahead and take about a third of what

[341 - 343] we've made and sacrifice that into our

[343 - 345] thick egg yolk butter base batter that

[345 - 347] we made earlier this is to ensure that

[347 - 349] when we fold it in there's less of a

[349 - 351] difference in volume once the sacrifice

[351 - 352] has been made we're going to go ahead

[353 - 355] and dump this batter into a huge mixing

[355 - 357] bowl and fold in the rest of the mering

[357 - 359] from those mixing bowls this time using

[359 - 361] our hand which are covered in gloves and

[361 - 362] I can't really say I've been able to

[362 - 364] have the fortune of touching a cloud

[364 - 366] before in real life but I would like to

[366 - 367] think that this is basically the same

[367 - 369] thing very fun because honestly I don't

[370 - 371] really think there's a spoon big enough

[371 - 373] to mix all this and fold this gently

[373 - 374] without deflating it once the batter is

[374 - 376] ready we're going to go ahead and slowly

[376 - 379] pour that into our prepared hotel pan

[379 - 381] and bake this in an oven at about 350°

[381 - 384] with a water bash underneath for about 1

[384 - 385] and 1/2 hours the water bath we read

[386 - 387] online is supposed to help with the

[387 - 389] volume increase and sort of steam and

[389 - 391] make this cake really giant and fluffy

[391 - 393] so we're going to give that a shot we

[393 - 395] now have a lot of time to kill and a lot

[395 - 398] of yolks to use up 54 yolks to be exact

[398 - 399] and what can you do with all of that but

[399 - 401] I thought it would be fun to make some

[401 - 403] fla or some version of it at least we're

[403 - 405] going to go ahead and take six cans each

[405 - 407] of condensed milk and evaporated milk

[407 - 409] and immersion blend that with our 54 egg

[409 - 412] yolks until we have a nice smooth silky

[412 - 414] beautifully custardy mixture now

[414 - 416] sometimes FL can be made with whole eggs

[416 - 417] but this time we only had egg yolks

[417 - 419] which I think would make it a lot richer

[419 - 420] now that the the egg mixture is done we

[420 - 422] have to go ahead and make the caramel

[422 - 424] not super exact like maybe one or two

[424 - 426] cups each of brown sugar and white sugar

[426 - 427] because we ran out of white sugar we're

[427 - 429] just going to let that slowly caramelize

[429 - 431] on the stove until it has become nice

[431 - 433] and deep Brown almost burnt but not

[433 - 434] quite there yet we're going to line the

[434 - 436] bottom of two circular cake pans with

[437 - 438] this caramel and set that in the freezer

[438 - 440] to quickly chill and while that cools

[440 - 441] down in the freezer our chocolate cake

[441 - 443] made with those failed egg whites is now

[443 - 445] ready to be taken out of the oven I

[445 - 446] think this looks pretty good the

[446 - 448] structure is there it looks like cake

[448 - 450] it's a little bit firm but hey if you

[450 - 452] cut it up and look at it it looks like

[452 - 454] chocolate sponge cake and it tastes like

[454 - 456] it too sure it might not be the best

[456 - 457] chocolate cake in the world but for

[457 - 459] using up leftover egg whites that might

[459 - 460] have ended up in the trash I'd say this

[460 - 462] is a pretty big W and just for the sake

[462 - 464] of turning this into even more

[464 - 465] delectable snacks I'm going to go ahead

[465 - 467] and cut these large cake pieces into

[467 - 469] smaller thin slices and caramelize them

[469 - 470] with a little bit of butter and brown

[471 - 472] sugar in a pan until they've coated the

[472 - 475] size of the cake pieces evenly almost

[475 - 477] like a caramelized cake slice snack

[477 - 479] situation I don't know you honestly car

[479 - 480] arzee anything with butter and sugar in

[480 - 482] a pan it's going to taste pretty good so

[482 - 484] I'd say that's another Big W as well as

[484 - 486] they disappeared almost immediately

[486 - 487] after I brought them upstairs and just

[487 - 489] to make sure that we don't waste any of

[489 - 490] this cake I'm going to go ahead and pack

[490 - 492] up and cut up some huge slices for

[492 - 494] everybody to take home so that we all

[494 - 496] have chocolate cake for the next 2 years

[496 - 497] the sugar in our fla containers has

[497 - 499] cooled so now it's a good time to go

[499 - 500] ahead and take that egg mixture and

[500 - 502] slowly strain it over a fine mesh SI

[502 - 504] into the containers so that way there's

[504 - 506] no egg whites or egg chunks just

[506 - 508] floating in the surface these are going

[508 - 511] to go ahead and go into the oven at 325°

[511 - 513] and bake for around 2 hours or so we're

[513 - 514] going to have to check it every now and

[514 - 515] then to see how long it's going to take

[515 - 517] it's been about 1 and 1/2 hours and our

[517 - 519] jiggly castella cake has been looking

[519 - 521] quite voluptuous and jiggly so I think

[521 - 523] it's time to take it out of the oven

[523 - 525] let's go ahead and flip it over onto a

[525 - 527] tray and make sure that we have enough

[527 - 529] time to flip it back over oh oh no oh

[529 - 536] it's it's a cracking oh no oh no

[539 - 539] no the cake is not finished baking quite

[539 - 541] yet seems to be a problem we're going to

[541 - 543] need some clean up here thank you Nico

[543 - 544] for being able to catch the spill off

[544 - 546] camera to make sure none of this ends up

[546 - 548] on the floor yeah probably could have

[548 - 549] left the cake in there for probably

[549 - 551] another hour or so now normally I think

[551 - 553] a water bath would be great but for a

[553 - 554] cake of this size I think this could use

[554 - 556] almost all the Heat and Rise that it

[556 - 557] could get so yeah we're going to write

[557 - 559] that down go back to our notes but in

[559 - 560] the meantime we're going to taste the

[560 - 562] edges as well now the edges are actually

[562 - 565] very nice it has that soft fluffy spongy

[565 - 567] delicious taste that I do remember and

[567 - 568] recall so we are on the right track with

[568 - 570] something but definitely need to adjust

[570 - 572] a couple things for the next attempt and

[572 - 573] a huge huge huge shout out to Rachel

[573 - 575] again for helping us clean up this mess

[575 - 577] while we go ahead and recalibrate and go

[577 - 579] back to the drawing board for a little

[579 - 581] bit oh speaking of mistakes we also

[581 - 583] accidentally left the fla in the oven

[583 - 584] for a little too long we forgot the part

[584 - 586] to turn off the oven so uh we didn't

[586 - 588] realize until a long time later that

[588 - 590] something was burning this is the fla

[590 - 593] after approximately uh 4 and 1/2 hours

[593 - 596] in the oven quite deeply caramelized as

[596 - 597] someone at a restaurant might say if

[597 - 599] something was actually burnt but out of

[599 - 601] pure science let's go ahead and take a

[601 - 603] scoop of this and give it a taste wow

[603 - 604] this thing is thick it's almost like

[604 - 607] trying to scoop out like cold butter

[607 - 609] from the fridge it's very very strenuous

[609 - 612] shockingly flavor is really good like

[612 - 614] really really really good I'd almost

[614 - 615] stopped myself from eating the rest of

[615 - 617] it but back to the main cake at hand

[617 - 619] we're going to go ahead and remake the

[619 - 621] giant jiggly castella cake with the same

[621 - 622] techniques as before but this time with

[622 - 624] a few adjustments now my personal

[624 - 626] experience we should also half the

[626 - 628] amount of yolks used in this recipe so

[628 - 629] initially we had 5 four eggs and now we

[629 - 632] use 27 I think in this time we only use

[632 - 634] 13 because that will also make the cake

[634 - 636] less dense and tastes less eggy we're

[636 - 638] going to go ahead and swap half of the

[638 - 640] butter with oil as we' read online that

[640 - 642] using some of the oil instead of the

[642 - 644] butter can make it less dense and a

[644 - 646] little bit more fluffy and soft when it

[646 - 648] rises and I think I agree with that so

[648 - 650] instead of 27 spare egg yolks this time

[650 - 653] we're going to have 41 perfect again to

[653 - 655] make fla another attempt at Redemption

[655 - 656] we're going to go ahead and remake the

[656 - 658] fla with the exact same proportions and

[658 - 660] make sure to turn off the item when it's

[660 - 661] done this time because this time we're

[661 - 663] putting it in a water bath and carefully

[663 - 665] watching it the entire time now the

[665 - 666] batter for the giant jiggly cake Remains

[666 - 668] the Same as before take the egg whites

[668 - 670] whip it with the sugar fold it in with

[670 - 672] the base batter and voila we have the

[672 - 673] same exact batter as before this is

[673 - 676] going to go into the same exact setup of

[676 - 677] the pan as we did prior and this is

[678 - 680] going to go into the oven at 350° with

[680 - 682] no water bath this time we're going to

[682 - 684] let this thing bake for at least 2 hours

[684 - 686] maybe 2 and a half we're going to have

[686 - 687] to check it every 30 minutes to see how

[687 - 689] it's doing but I definitely say we need

[689 - 691] to double the time from the previous

[691 - 692] bake hey our Fawn looks pretty good

[692 - 694] after it comes out of the oven slight

[694 - 695] wobble in the middle this thing does

[695 - 697] need to cool overnight so unfortunately

[697 - 699] we're actually going to have to show you

[699 - 700] the result of this in the next video

[700 - 702] that we make after 2 hours and 15

[702 - 704] minutes of anxiously checking our giant

[704 - 706] jiggly kick in the oven we've decided to

[706 - 708] call it ready this time it's a lot

[708 - 710] taller than before it's a lot more

[710 - 712] structurally stable and it doesn't have

[712 - 714] that dangerously wobbly feeling like

[714 - 716] last time so I feel pretty good about

[716 - 718] this after peeling the parchment off

[718 - 720] this those look pretty good actually

[720 - 721] this looks very good now in the shops

[721 - 723] and in the videos they tend to cut these

[723 - 725] into huge slices to be able to serve to

[725 - 727] you because technically these are

[727 - 729] healthy they're mostly egg whites just a

[729 - 730] little bit of butter and a little bit of

[730 - 732] flour and sugar okay maybe more than a

[732 - 733] little bit but it looks healthy we're

[733 - 735] going to cut these into six huge

[735 - 737] rectangular servings and check out the

[737 - 739] wobble on this thing oh yeah that looks

[740 - 741] pretty good it's cooked all the way

[741 - 744] through there is a nice even fluffy

[744 - 746] bounciness throughout the cake and I say

[746 - 747] this almost takes me back to when I was

[747 - 749] in Taiwan I was able to have the chance

[749 - 751] to eat one of these in person it tears

[751 - 753] beautifully the texture is really nice

[753 - 755] and overall it's just a giant jiggly

[755 - 757] sponge cake that is very delightful to

[757 - 759] eat now I've never had the chance to eat

[759 - 761] a cloud that was warm because by

[761 - 763] definition that shouldn't exist but if I

[763 - 765] did I think that's what it would taste

[765 - 766] like this is pretty good it's kind of

[766 - 768] hard to resist just tearing it and

[768 - 769] shoving a whole loaf in your mouth

[769 - 771] because this is less of a cake more like

[771 - 773] an Airy sponge bread that's slightly

[773 - 775] sweet very addicting actually to make

[775 - 777] sure we pass this around so everybody

[777 - 778] could take a bite and with the amount of

[778 - 780] cake that we made today we definitely

[780 - 782] also need to take this and pack this up

[782 - 784] to go home my plan to use up all this

[784 - 787] cake at home is to make a lot of tedes

[787 - 788] because I think that cake uses sponge

[788 - 790] cake and well I think we have more than

[790 - 792] enough of that thanks again to

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