Fluffy Japanese Cheesecake

Japanese Cheesecake (6" inch / 15cm)
INGREDIENTS :
A) 100g cream cheese
76g milk
35g unsalted butter
B) 35g All purpose flour
C) 38g egg yolks
D) 78g egg whites
40g sugar
日式芝士蛋糕 (6" 寸 / 15cm)
份量: 一個6吋蛋糕
A) 100g 忌廉芝士
76g 牛奶
35g 牛油
B) 35g 普通麵粉
C) 38g 蛋黃
D) 78g 蛋白
40g 細砂糖
INSTRUCTIONS :
Step 1- Preheat oven 150°c. Double boil ingredients (A) Cream cheese, milk, butter in a mixing bowl. Whisk until no lump. Put ingredients (B) All purpose flour, mix well. Last ingredients (C).
Step 2- Beat egg whites, sugar separate into 3 portions. Egg white must be refrigerated before start beating (more stable when mixing) ; beat into soft peak.
Step 3- Separate egg whites into 2 portions, fold gently with cheese mixture using a spatula.
Step 4- Using the baking oil, spray on a 6” inch mould on all edges.
Step 5- Pour the mixture into mould. Stir the surface till smoothly with a stick. Prepare a tray then pour hot water around 1 inch height and bake the cheesecake in 150°c for a total of 70 minutes. First, bake 20 minutes with door close. Secondly, bake 25 minutes and leave a gap at oven’s door (around 1.5 cm) to let the hot steam slowly release out. This is to prevent the cake rises too high and the cheesecake surface from cracking. Third, rotate the cake and bake for another 25 minutes leaving a small gap while it bakes until golden brown. Total baking time is 70 minutes.
Important tips.
1. Cake pan must fully cover and spray with baking oil spray (the cake will rise perfectly)
2. Before start mixing,the egg white must refrigerate after separated with egg yolk.
3. Your egg whites need to be soft peak after adding sugar in.
4. Bake the cake at 150 c° with water bath. First 20 minutes, second 25 minutes(turn over the cake and leave a small gap at oven door) third 25 minutes. Before start the third 25 minutes, your cheesecake surface must starting turn golden brown. If not, you need to rise the temperature to 160° for the third 25 minutes.
Instagram : / bakewithangus

[@yin1079]

I made this yesterday and it came out so well! :D I had to do some conversion of measurements though. Here’s the ingredient measurements and instructions for anyone else who wants it!: - 100 grams (1/2 cup) cream cheese - 76 ml (about 1/3 cup) milk - 35 grams (about 2 1/2 tablespoons) butter - 35 grams (about 2 1/2 tablespoons) flour - 40 grams (2 3/4 tablespoons) sugar - 150 C (302 F) - 2 eggs, separated 1. Preheat oven to 300 F / 150 C 2. Separate egg whites from yolks 3. Melt butter, cream cheese, and milk together over hot water 4. Take it off heat and add flour 5. Mix 6. Add your egg yolks 7. Mix 8. Strain 9. Set aside 10. In a new bowl, whip egg whites until slightly fluffy 11. Gradually add sugar and mix until stiff peaks 12. Fold a small bit of your egg white into your liquid mixture 13. Add the rest of your whites 14. Fold the mixture 15. Spray a pan with some nonstick cooking spray and pour your batter 16. Get air bubbles out by swirling a thin stick through the mixture and tap the pan on your table a few times 17. Put your pan in another pan with hot water 18. Bake for 20 minutes 19. Leave the oven open a little while it baked for another 25 minutes 20. Rotate cake and bake for another 25 minutes, still keeping a gap open in the oven

[@BakeWithAngus]

This is amazing, great work! 😁

[@yin1079]

@@BakeWithAngus thank you! I love all of your recipes :D

[@jaymcgo1999]

youre a life saver!

[@basimaodebhat9871]

Help please 😭 I made this cakae twice and every time I make it When I mix the egg white with the rest of the mixture, bubbles appear and do not disappear Then the cheesecake fail why there is bubles? Although I try to remove it and the cake doesn't success?? 😭

[@jaymcgo1999]

@@basimaodebhat9871 there should be a little bit of bubbles

[@gerarddefranco6005]

Thanks!

[@gerarddefranco6005]

I have been searching for years for this cheesecake thinking that it was called "European Cheesecake". Of course it's not European! It all makes sense now. And thank you for such a careful and thoughtfully made video.

[@original7018]

I love that you didn't skip over washing the dishes❤ Makes the video a lot more relatable and enjoyable to watch.

[@mharsec2467]

the only vlogger who included washing dishes on his vlog. Love it 🤣🤣

[@SecureInMyHead]

That duck thing is the greatest invention since underwear

[@highidle4532]

UR SO RIGHT LMAO

[@Potato62356]

I agree I want one now...

[@doughoward6401]

Where do I get one !!!!!? ????

[@Venkatesh.S.C]

@@Dirtportugueselol😝

[@emotionallyinvestful]

Who is gonna tell them it's a chicken.

[@inamabilis7423]

Thank you for showing the ingredients first on the video, it truly helps.

[@hawaaqilah659]

When I first time tried this recipe, it was kinda of a fail.. it was not so thick and probably I used a big and square shape cake pan. I wasn't proud of it. Later that night, I tried to make it again by myself and it failed. The cake was cracked and it made me frust and cry. My mom was sleeping that time and when she woke up, she saw me crying :( . She rushed to me, comfort me and cheered me up by baking this cake together and the result came out so well!! Next morning, my family and I ate the cake together with a strawberry and icing sugar on top. Honestly, thank you for this recipe. Keep it up!!

[@smolasian6794]

as a pastry student, honestly most recipes are only perfected through trial and error! Most don’t go well the first time, so it’s best to keep practicing :)) don’t worry, you did great!

[@llchapman1234]

What a great mum you have ❤😊

[@gnightingale]

Dang my mom would've started screaming because I wasn't allowed to cook, even after 13 years old

[@baddecisions951]

How do did u avoid the crack ?? I tried making it twice and both times it cracked 😭😭

[@kaochang6624]

@@baddecisions951oven too hot

[@nanalyaentertainment7876]

Just finished baking this cake...very delicious soft not too sweet just nice..but for this amount of ingredients I baked in 5inch tin..just nice...genuine recipe to follow. Well done!!

[@BP-or2iu]

How wide is the pan?

[@angelachew1601]

Wow! I am so lucky to see your very precious recipes of Japanese Cheese Cake. Thank you very much indeed. You are a good demonstrator. The video is also well taken and very details and clear.チスケキは大好きですよ。どもありがとうございましたね。❤❤❤❤❤❤❤

[@alimohammed887]

I wish if my life was as perfect as this cake.

[@saviour_edit7967]

Seen this joke

[@zb3836]

I wish mine too

[@Just-Kamal]

Don’t forget the cake went through rigorous process before it turned out to be this perfect.

[@iamgod4617]

Everything is not perfect u should make it perfect

[@doughoward6401]

I wish everyone's life was as perfect as that cake !!! It could cure world hunger and homelessness!!!!!

[@windoyle4627]

Like your egg 🥚 separator 👍thanks for sharing 🙏🌹

[@dizijoyjoy]

I made it today. But made a mistake of leaving my egg whites in the freezer too long till it became icy. But still able to meringue just only till soft peak.. my cheesecake didn't rise that high. And during 2nd adjustment, I realized my oven wouldn't continue baking if I leave a gap opening while baking. So realized after 45mins had passed. So last 25mins I closed my oven to bake. At first thought gonna discard the whole batch. But surprisingly it still turned out well. Soft, light and melt in your mouth cheesecake. Sweetness just nice too! My top round edge of the cake had a crack but after it cooled down, the crack kinda joined back..😂 thank you for the recipe!

[@wendymoore5801]

Not sure why you would put your egg whites in the freezer..... the best meringue is made from room temperature egg whites...

[@JAYasankarPillai7]

Tried this, didn't use a scale, it tasted like egg 😆, I sprinkled some salt and pepper on it. It was delicious. Loved it!! Will try another time with a proper scale. Thanks

[@MrDracorage]

🤣

[@amyel6102]

😂

[@lalindiamarasinghe2194]

I made this cake this evening. I followed the exact steps what you have done. It came out very well! Thank you so much for the receipt and the techniques.

[@hellowell3743]

I'm thinking of giving it a shot. Your experience made me more comfortable about it 😅 I'm not a good cook. Thanks for sharing!

[@diamadragonz]

@@hellowell3743 wow your racist ! just cause she’s Indian and doesn’t know anything about life that don’t mean you be rude to the Indian person ..just cause Indians have a funny and stupid accent that don’t mean you tell them that they sound like shit ..wow your racist

[@samihahali2195]

so what's the oven thingy about or how u did...the baking part????

[@Gigismum]

First I watched this video and made a 9” cake by doubling your recipe. It came out very well. Then, I got ambitious and tried out a 9” recipe by another KZbin chef. It failed miserably. So I am back here with you, Angus. 😘😘

[@sydneyperry4235]

Why is my batter so liquidy😅

[@LittleBabyM]

Did you bake this with the same time?

[@hopeking3571]

Can you tell me the temperature and time difference

[@gorikuri8068]

What was your cook time

[@Tom-oz7iy]

If you shake the egg before cracking it the yolk will separate nice and easy from the yolk. Don't kill the egg with the shake but a couple of shakes will separate them.

[@OYA_2004]

كيف ذلك هل لك انت تشرح لي أنا احتاج هذه المعلومة!

[@daki4012]

Just finished making it today. It turned out great, thank you for the clear and "voice command-free" instructions !

[@ThePerimeters]

That egg separator is so darn cute. Now that's a must have. This entire production was done so well music and all. You made it look so simple and delicious. I had this recipe as a kid once and never forgot. I searched for it but never could find a bakery that made it this way. Really enjoyed watching you make this wonderful cheese cake version. Light and airy. I would love to try it with ricotta cheese instead to see how that would taste.

[@HereIsTheSmackDown]

first time I ever saw one of those!

[@MichelleVisageOnlyFans]

I agree, it's so darn cute to watch embryos that came from abused, exploited sentient beings being separated in such a darn cute way! LOL! NOT!!!! And the diabetes, high cholesterol and clogged arteries it can give you is just the darn cutest, isn't it???

[@Atrinte]

@@MichelleVisageOnlyFans you have issues

[@PerennialWheat]

@@MichelleVisageOnlyFans yes very cute

[@heppoify49]

if you are too stupid to separate an egg, this is certainly something you need

[@katt203]

This is this simplest recipe ive seen for the fluffy cheesecake yet the most detailed… definitely going to try this. It looks so good

[@paulcantshutup]

I paused this video as soon as I saw the hatching-egg egg-white separator. I must have it. I need it. Without it, life is a waking nightmare.

[@MamtaH20]

😂

[@HannaBekkevold]

The way you bake, makes me trust that you are a good baker. So soft in the way you treat the different ingredients.

[@מארטיןנייט]

Today I did it and i can say it was definitely worth it! Almost everyone in my family got to trie it twice.

[@Priyankakumar-bd7pu]

I really loved this recipe...i couldnt stop eating the cake...thank you so so so much for sharing this knowledge ❤❤❤❤❤

[@narvaezpech]

Maravillosos!!! Hermosos y sin duda riquísimos!! Intentaré hacer la receta, dios me permita que salga perfecta por favor señor!!

[@fengeditz]

Ok i actually thought this would fail so badly but it turned out so good!!!!!!!😃😄😄 I loved it, it melts in your mouth and its so soft and fluffy!!!

[@davegreenlaw5654]

OMG! I was trying not to opem my mouth, least all the drool shorted out my keyboard. And that egg yolk separator...just TOO cute for words.

[@almaz168]

I followed this video and made my first homemade Japanese cheesecake. It’s so soft and tasty. Thanks

[@Sonyfyx]

If u Love to listen English song, please check my channel

[@atifkhairallah3890]

Plz, oven heating from the bottom, up or both?

[@salmaabdelaziz23]

the very first time when i tried Japanese fluffy cakes it melted in my mouth and i absolutely fell in love with the flavor and texture, I'm glad i found this recipe, hope it works! wish me luck ^w^

[@Hi-on9hc]

So did was it good?

[@syri8766]

Did it go well?

[@tachi5408]

Answer me mortal.

[@AdiRolf]

I used brown sugar doesn’t work to make the foam but then I attempted again after I went to get white sugar ! Worked perfect ! Thanks for sharing !

[@jimbo0386]

Not quite sure but I think brown sugar being heavier from the molasses and acidic probably caused the peak to collapse/not aerate

[@bannaboy5800]

Warning: make sure to not over fold your batter with your merangue, if it is too well combined, it will be runny and not rise enough, or at all and will no cool well. If your are new to cooking an easy way of doing this is by putting in a small dallop of your merangue and slowly folding it into the batter gently to make it lighter then very, very carefully folding in half of the remaining merangue until incoporated. then add in the rest of the merangue just as slowly, the batter should still remain fluffy.

[@cursedwaffle]

bro I wish I read this before doing it. Mine got very runny! Even when added some flour, it didn't fix it. I think I can detect the problem here. This is very helpful

[@S0ph438]

Well, I’m stuffed then haha

[@develfier]

​@@cursedwaffle the same thing just happened to me, I should have left it chunky! I didn't notice until after that Angus' batter was still chunky when poured into the cake pan 😢 I was breaking all the egg white bits 😭

[@ginkgo6920]

Why I do not see this earlier TT

[@salsabila7306]

hi! i'm just learning english can i ask what is merangue?

[@Kyumilli]

I just made this, first attempt . Tasted awesome! My cake pan was too wide so my cake was pretty short lol but great recipe ! Nice easy to follow instructions, thanks for sharing!!

[@nashvillain171]

Double the recipe to fill the pan!! 😀👍

[@MathMys]

😁

[@zippo7422]

​@@nashvillain171when you double the recipe you double the time too?

[@hanaa4a]

​@@zippo7422yea??

[@thedessertdreamacademy]

Just baked mine, and turned our super amazing! I had to add 15 min more and closed the oven door completely because I am at 4000ft, and turned out perfect! thanks a lot!

[@Ximena-iv5vj]

When adding the sugar to the egg whites, did you used regular sugar or powdered sugar?

[@thedessertdreamacademy]

@@Ximena-iv5vj I used granulated sugar. I had to bake way longer than the time they ask, but mine created a bit of a crust on it. I'm going to test again on Tuesday. Make sure you are flavoring too, like zest, lime, lemon or orange juice, any vanilla. Is very eggy.

[@41A2E]

@@thedessertdreamacademy How did it turn out? I am also at about 3200ft and mine didn't rise much at all, not sure if I just didn't have the whites beat well enough or what...

[@thedessertdreamacademy]

@@41A2E 2 secrets: soft peaks and temperature. I started at 250F for 45 min, increased to 275F for another 25 min, and increases again to 300F for 15 min to get the color.

[@insiakapadia5221]

Your egg yolk separator is so cute

[@hopenolly]

Repent and give your life to Jesus Christ!

[@connieleung6938]

I have tried numerous Japanese cheesecake recipes and this one is the best. It came out so perfect: rose well, a golden brown top with no cracks, fluffy and moist . It is very delicious and tastes like Uncle Tetsu ones. Thank you very much for your recipe.👍👍

[@SabineAeschlimann]

ggübbedd

[@paramitadamayanti6241]

Mine ended with crack on the 2nd baking phase 😢

[@connieleung6938]

@@paramitadamayanti6241 One possible reason: Your oven actual temperature might be higher than the set temperature of 165ºC. Next time you may set the temperature to 155ºC or 160ºC for the 2nd baking phase and increase the baking time. See if you would get a better result. Good luck!

[@paramitadamayanti6241]

@@connieleung6938 thank you, I'll try this for the next batch!

[@selenadefoe4194]

I just tried this yesterday and it turned out better than I expected. I’m new to baking /cooking and thought it’s the simplest fluffy cheesecake recipe on utube! I couldn’t make out whether I should use fan forced or top&bottom heat for the oven. I decided to use top&bottom heat. My cheesecake also didn’t turn out as fluffy…

[@fina4825]

I love the dish washing part 😂it makes the video more realistic lmao. TBH one of hardest parts of baking/ cooking is washing the dishes 😂👌

[@khinyadanartun114]

This is my favorite recipe ever. It’s very simple and I’ve made multiple times using this recipe. It always turns out amazing!! The cake is absolutely soft and fluffy and yummy. Thank you so much for sharing this recipe. 😍

[@Bunny-pr8gw]

Can you explain the 2nd baking part? Am I supposed to stick a folded towel in the oven door and making at 150 for an additional 25min?

[@niks5421]

Is the sugar powered or granular??

[@khinyadanartun114]

@@Bunny-pr8gw yes I put towel in the oven door.

[@khinyadanartun114]

@@niks5421 I used granular sugar.

[@kibabysaid6692]

Can you tell me why mine when it's finished cook it's go down.

[@ANGELSOFFICIALCHANNEL]

You impressed me the way how you prepared everything👍🇦🇪❤️but most impressive for me is when you’re washing all the mess while waiting your baking until its done👍 very rare chef is doin same thing as yours. 100% food is clean and free from any contamination. Kept it up and continue sharing❤️👍 one love for you and I subscribed🇦🇪🇦🇪🇦🇪👏

[@priyabhimjiani3750]

My cheese cake is a mystery. I followed your recipe to the gram, whipped up the meringue to a stiff peak, used a 6inch pan with 3 inch height. But it seems you got a lot more batter than I did. Your batter covered almost 3/4 the pan. Mine didn't even reach half. After baking the cheesecake reached 3/4 the height of the pan. Still, It was lovely and jiggly (as much as it's short height would permit

[@Yuen1107]

Same here , the ingredients used in the video is a lots more. I tried 2 times already , but it didn't turn out the way it should be , should have gave out the right measurements.

[@laibasheikh7937]

Sameee here mine is not that jiggly bcz ov short height

[@jessicaenvie7967]

I just made it and it tastes so good! I added a few drops of vanilla extract. But I didn’t bake it for 70mins. It took way more, like 30-40mins more & higher heat :)

[@mairakhan4230]

How'd you figure? Like did you check with a skewer? Didn't it break the top layer? I've been trying to bake the cake. It just either is too done or not done :( Can you tell me the time and temp you used please?

[@corniecheng1921]

Yes, I also can't bake for 70mins. I'm using about 30mins and done.

[@amanihassan9298]

i thought of Vanilla too

[@ur_fav_selma]

If any of you want the recipe ⬇⬇⬇ Ingredients : • 100 grams cream cheese • 76 ml milk • 35 grams softened butter • 2 eggs ( separated ) • 40 grams granulated sugar Instructions : • Separate the 2 eggs • Pour some hot water into a bowl or pot • Place a bowl over the top of the hot water • Add the butter , cream cheese and milk • Whisk everything until smooth • Sift in the flour • Stir the flour in with a whisk until fully incorporated • Add the 2 egg yolks and mix until well incorporated • Sift the mixture to remove any lumps • Add your 2 egg whites into a bowl • Beat at medium speed until egg whites become foamy • Then add 1/2 of your sugar into the egg whites and beat for 30 more seconds • Pour the remaining of your sugar and beat for another 30 seconds or until egg whites until soft peak • Add around 1/ of the egg whites to your batter and mix well with spatula • Pour the remaining egg whites to the batter and gently fold until mixture is smooth • Add some nonstick cooking spray to your baking pan to prevent the cake from sticking • The add your batter to your baking pan • Stir with a stick for a smooth surface • Knock out the air bubbles by gently banging the baking pan on a surface • Put your baking pan in an oven proof tray • Fill the tray with hot water • Bake at 150 degrees Celsius for 20 minutes • After the 20 minutes are finished leave a small gap in the oven to prevent the cake from rising to high and cracking • Then bake for another 25 minutes • Turn the cheesecake to the other side • Bake for another 25 minutes at 165 degrees Celsius until golden brown ( remember to keep the gap ! ) • Remove cake from the oven and out of the tray • You can either let the cake cool for 5 minutes or immediately flip the cake over gently Hope this helps !

[@andrearamirez2885]

Gracias a un poco de todo por traerme aquí. Es hora de cocinar

[@14luisdanielguillenaguilar86]

Jajaja yo también vine por eso

[@nanagemcnd5685]

También yo vine por UN POCO DE TODO xD

[@osombrobra6835]

X5

[@Hi-on9hc]

I made this and it was very good! I thought it was going to fail as my mixture at the end was liquidly which was different from the video. But it still turned out good, just that the cake was just a little wet. It’s good, I recommend you to try!

[@AmeerXO]

I’ve had the same end result with a much more liquid consistency at the end. It is currently in the oven so fingers crossed for a good end result

[@xVadRay]

My mixture also looks too liquid compared to the video 😢​@@AmeerXO It's still in the oven so let's see how it turns out

[@Ncyaplado4]

Thank you I made this for my hubby for his birthda😊🎉 He really liked it and it was delicious 🙏🏻 Jazakallah Khairun

[@Godzilla-by1dc]

la mayoria va a llegar por el grande de un poco de todo a conocer hermosos canales como este y para ser el primer video esta muy bueno 10/10

[@haniyasyeda9744]

It is the easiest cake I've ever seen. I love this cake.

[@lanalaclaire]

Have you ever seen the recipe for a vanilla cake? A Japanese cheesecake is not easy at all 😅

[@jollibeeda]

I like how the dishes are included... on the spot 😁😁😁😁

[@wegofilm]

I couldn't stop giggling at the egg yolk separator tool. Too cute 😂💛

[@shreyadwivedi7449]

@Erenex can you please send me the link

[@Çiçek-b2i]

thank you so much i watch this before sleeping and is it super relaxing

[@datiniqa4041]

Tried this recipe just now as I have some leftover cream cheese and it’s so cute. Mine didn’t rise that high but thankfully it doesn’t sink in so it looks great. Thanks a lot for the great recipe

[@cbarlos663]

I believe the more you sift it will lead to it rising more

[@datiniqa4041]

@@cbarlos663 great, will try that the next time I’m baking it. Thanks!

[@BenjaminCampos32]

It’s like an angel food cheesecake! Looks delicious and so pillowy and fluffy! Mmmmmm🤤

[@charlottesmom]

My first thought when he broke it open at the beginning of the video!

[@mrjaa7983]

I just done made this cake yesterday.. its nice n fluffy. Tq for the technique n recipie..

[@daryl7433]

Hi, I'm very curious. What should be the oven setting? Top heat only? Or top and bottom heat?

[@JosMijnders]

I just made this as my first cake ever. Although my cakepan was a little too big, it was still delicious and my family loved it! Thank you for the easy guide!

[@zayazaya3317]

112өтитр

[@Kumari891]

Did you use cakes flour or all purpose flour?

[@JosMijnders]

@@Kumari891 I used regular white wheat flour.

[@Kumari891]

@@JosMijnders does it turn out well?

[@JosMijnders]

​@@Kumari891it turned out absolutely amazing. Just follow the recipe to the letter and you'll be ok!

[@JennysKitchen]

I love your egg separator.

[@apajrutyub]

Me too 😊

[@manishadattaroy5491]

Me too

[@samm1745]

Me too

[@charlottesmom]

Me too 😊

[@depasoconflor1083]

Me too🤗

[@joemykareyes]

Ang sarap ng recipe na ‘tooo legit siyaaaa 😱

[@rodolfohernandez9867]

I loved this cake I cooking every week, thanks so much. For this reset.

[@emilyle5688]

After I have failed to bake this cake using a different recipe, I was fortunate to find your video. I Just tried out this recipe and it turned out great! Mine is just a bit flat, but that is because I have used another size for the pot. The taste is incredible and how I imagine a jiggly cotton cheesecake to taste like! Thank you so much.

[@BakeWithAngus]

I’m happy to hear that😄, the key to be success is the egg white while beating. Must be in soft peak and fold gently.

[@afiqahzahid5389]

I have just made this cheesecake again tonight. The first try did not turn out fluffy due to the meringue but i try again the second time and it work. Thank you for sharing this delicious recepi🥰

[@titia5955]

I adore in addition to the excellent recipe and execution of it, the beautiful utensils you use. Beautiful everything. 💜

[@FatmeHijazi-og8my]

This is by far the best recipe and technique I have ever tried. The cake was just amazing. I doubled the recipe as my pan was a bit bigger and it turned out lovely

[@zippo7422]

Hey have you doubled the baking time too?

[@jmr7368]

Did you double the baking time?

[@coolsnake74]

I bet you're kitchen might be smelling like heaven!

[@junartstv5503]

Watching here in Saudi 🇸🇦, perfect,looks so yummy 😋 &delicious, hope i can make it at home too.God bless 🙏..

[@vanpriyacor1374]

I made this cake today and I am quite proud of myself. I only wish I had doubled the ingredients so I could get a bigger cake because I think I can eat the whole thing in one go. LOL. It tasted amazing but the only thing that got me thinking was why did my cake did not turn golden like in the video, even after increasing the temperature as advised. I did not increase the temperature further cuz I was trying to avoid cracks.

[@CrystalinRose]

My mouth DROPPED when I saw what the lil chicken does!! So cool! I just use my hand normally lol

[@mysticmind4563]

0:55 awww, that a cute little separator. 😊

[@min_dudou993]

I'll cook it now and I'll see the result. Thank you for your hard work ❤️

[@chef_nadas_recipes]

Wow looks really delicious! Would love to see more from you 😊 keep sharing please😍

[@judycheng3986]

Beautiful even browning👍🏻👍🏻

[@brendamarmon8275]

Can’t wait to make it!

[@Contemelia]

One of th emost satisfying cakes I've ever seen

[@TracysHomeGarden]

Love your egg separator! Awesome recipe too! ❤️

[@harpreetbhatiani5228]

It's good until the yolk is not broken

[@awildarodriguez4491]

Yes Walmart & Amazon has it for sale.

[@awildarodriguez4491]

Yes Amazon and Walmart has it for sale.

[@slimeadda111]

Hi

[@zakypeltu5556]

These type of videos are very chill and relaxing to watch

[@yummy.bakery]

Your mini food is absolutely stunning 😍 Great detail 🌟

[@cesarespinozabazalar1283]

So fluffy and the cake looks delicious 😍

[@criznueve]

His kitchen is so neat and clean. When I bake it looks like hell storm

[@TCakes]

My kitchen starts out nice, all my ingredients measured out in bowls and everything. Then it quickly turns into chaos

[@YnangsDelicacies]

Hahahhahahahahahah

[@MrSpot41]

That is a fine looking cake Sir, thank you for posting.

[@pimcs3449]

Thanks so much for the recipe. I made it yesterday and it turned out really good.

[@BakeWithAngus]

That’s awesome!! 👏🏻💯

[@ENIGMAKITCHEN]

Hello could you check out my first videos and support me? really putting in some effort in my videos and wanna share this with as many people as possible. Thank you... 🥰✨

[@BillyBart]

@@BakeWithAngus I love you

[@ahmaddiab9710]

Mine is staying wet at the bottom why ?

[@Kurumpy]

I have tried to make this cake 3 times now, but not once has the cake risen in the oven. I am desperate, I don't understand how you manage to make it rise so beautifully.

[@wendymoore5801]

It takes a gentle hand to "fold" in beaten egg whites.

[@keya4471]

Your video just melt my heart.I couldn’t stop myself from subscribing your channel. So honest and disciplined.❤️

[@mjw8736]

I just nailed it! Sooooooo fluffy and tasty!

[@trhliu1]

how does it taste?

[@rizalm120]

My eyes: "ok... it's time to sleep" My recommendation: "perfect pancake" My brain: "we need something more important here"

[@hopenolly]

Repent and give your life to Jesus Christ!

[@princesa9682]

Wonderful Cheescake !! Just 2 eggs, I loved it 🥰 Thank you very much 🙏🙏👍

[@fatimaalghanimi5855]

The best recipe ever! Thank you for the detailed explanation 💕

[@quick7294]

😀kzbin.info0XQN21fb5bA?feature=share

[@estiagustin8799]

Nice,,, 👍👍 I'm waitting for another recipe....😀

[@tamydempster4486]

I just made this recipe with my oldest son, we love working together on this. ❤

[@snehatangerine6917]

Just made this cake tonight and the texture is perfect!! So fluffy and airy, hahaha.. it even made the moist sound when I pulled it apart! Thank you for sharing this, can't wait to try your other recipes :)

[@hellowell3743]

You've convinced me to give it a shot

[@olivethesnowman]

@@hellowell3743 I tried and I think somehow water got in the bottom lol 1/2 inch cake; still good tho!

[@alexc2194]

I would devour that whole cake and regret it but be so happy.

[@saklanisachin]

I won't even regret

[@yikmowong5633]

That little chicken is soooo cute!!! I want to buy it!!!

[@yummyeveryday]

大好きなケーキなのでレシピを知れて幸せです❗️

[@cosmicsans3275]

9:41 I can literally feel how he inserts the fork in the cake

[@louivillehammer4346]

Yoooo

[@doctorbenway2840]

It's lovely, I want some. Unfortunately, I don't have cream cheese in the fridge. I will come back to you once I've tried your recipe. Thanks for charing.

[@zniuqa7877]

This looks so yummy 😋😋

[@MyLifestyle-r5s]

Beautiful cake 👏👏

[@kamalpreetkaur-bl9ty]

I have made two times in just two days it is so delicious we both love it...

[@MariaRosa-tb5xj]

Sempre procurei essa receita... Que bom que encontrei 🙏🏻 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

[@FotosyVideoelParaiso]

Hola

[@genericgamingchannel5126]

That actually looks really good

[@Luqman899]

One thing I've learnt making this, if you don't have the exact same setup, it won't come out the exact same

[@RedwoodRebel]

How do you do the oven thing with a generic home oven? 😅

[@philtiongs]

I was able to copy this recipe! Thank you! Probably 90% happy. Somehow, rise on the cake was only up to the brim, not slightly above as the video. The taste is light and feels light and healthy. It came out of the tin nicely but it appeared slightly dense and not the full fluff like maybe it needed a little bit more time. Any advice on how to get the full fluff?

[@BakeWithAngus]

The egg white is the most important in the recipe, your egg white must keep fridge before beaten. You can add some cream of tartar or lemon juice. The egg white will be more stable when beating. And use spatula to fold it gently.😊

[@gayatribankeshwar618]

Looks perfectly great & fluffy

[@kasinaepir1131]

Wao!!!looking delicious😋