REAL STUDIO GHIBLI FOOD | Zeniba's High Tea from Spirited Away | 1000 Subs Special! | Anime Kitchen

1000 subscribers… In the world of big-name KZbinrs, this number comes across as a drop in the bucket; a figure that seems insignificant in the world of Pewdiepie, Strictly Dumpling, Binging With Babish and many more.
But to a small KZbinr who started making videos for fun (and to cope with the mess that is 2020), it’s something surreal. Over the course of nearly 9 months, over 1000 people have deemed that the content I produce is worth a subscription and return to the channel for more.
Whether you’ve only recently subscribed, or if you were one of my day 1’s (sorry about the horrible lighting and awkward pauses in audio, good lord those first few videos were awful) I sincerely thank you for all the support you’ve given me and the Anime Kitchen channel.
To celebrate us hitting this momentous milestone, we’re taking a stroll into the iconic world of Studio Ghibli and recreating the High Tea platter from Spirited Away. In this episode we’ll be making a beautifully light and airy vanilla chiffon cake covered in a lemon swiss meringue buttercream, two types of Japanese butter cookies, and some cute little jelly cups.
Once again, thank you guys so much for all the support and I can’t wait to keep cooking for you all and hopefully get to see more of you recreate these recipes too! With all that being said, pull up a chair, unfurl that napkin, and welcome to the Anime Kitchen!
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Instagram: animekitchenofficial
Due to character restrictions, the methods for making each recipe will be posted in the comments!
Ingredients:
Vanilla Chiffon Cake:
• 53g vegetable oil
• 3 large eggs, separated
• 90ml water
• 7.5ml/½ tbsp vanilla extract
• 140g cake flour
• 168g granulated white sugar, divided into 118g and 50g portions
• 7.5g/½ tbsp baking powder
• ¼ tsp salt
• ½ tsp cream of tartar
Lemon Swiss Meringue Buttercream
• 100g granulated white sugar
• 90g egg whites, room temperature
• 225g unsalted butter, room temperature, cubed
• 5ml/1 tsp vanilla extract
• 2.5ml/½ tsp lemon juice + 1tsp lemon zest
• Yellow food colouring
Jelly cups
• ½ pack strawberry jelly mix
• ½ pack lime jelly mix
• Water
Japanese Butter Cookies & Jam Cookies:
• 240g cake flour
• 100g caster sugar
• 120g unsalted butter, room temperature
• 1 egg, well beaten
• 1tsp/5ml vanilla extract
• 12g/1tbsp unsweetened cocoa powder
• 1g/½ tsp salt
• 50g crushed, red hard candies
Music in this video:
Shikutomoto by Neigbourhood Vandal: / user-760374093
1. Cloudy, 2. Mirrors by Ikson: / ikson
1. Nothing Lasts, 2. Sweet, 3. We Got Something by LiQWYD: / liqwyd

[@AnimeKitchen]

Happy 1000 subscribers my guys! Thanks so much for the support over the past 9 months! It has been an incredible journey so far and I can't wait to see how this channel and community continue to grow in the future. Quick update on the situation for uploads. As of now, I've finally started getting a backlog of videos rolling again and currently have 1 extra video filmed in addition to the next episode coming out this Friday/Saturday. The plan is that I'll be able to focus on recording 2-3 videos worth of content 1 week, and then the next week I can focus on editing and continue that pattern and then we should be good for the foreseeable future. Thanks so much for your patience with uploads lately as I know things have been a bit erratic. Much love and see you guys soon. xoxo Andy

[@hitori3667]

This channel is still criminally under-subscribed... Please keep going man!

[@AnimeKitchen]

Appreciate your continued support dude, thanks so much! 😊

[@AnimeKitchen]

P.S. The description character limit isn't sufficient for everything this week so the ingredient measurements are still in the description but I'm posting the methods here for all those people that like the written format better when remaking stuff :) Vanilla Chiffon Cake: 1. Preheat oven to 160C fan forced. 2. In the bowl of a stand mixer, add the oil, egg yolks, water and vanilla extract. Beat over medium-high speed for 30 seconds or until emulsified. 3. Sift in the flour, baking powder, salt and add 118 grams of white sugar. Beat over medium speed until just combined and no lumps remain, about 1-2 minutes. 4. In a separate bowl, whisk the egg whites until foamy. Add the cream of tartar and continue whisking until soft peaks are achieved. Then slowly add in the remaining 50 grams of white sugar and continue to whisk until the meringue reaches stiff peaks. 5. Add 1/3 of the meringue into the egg-yolk batter and whisk to combine. Add another 1/3 of the meringue and gently fold together until no white streaks remain. Repeat folding process with the final 1/3 of the meringue. 6. Line the base of a loose bottomed 8-inch cake pan with oil and baking paper. Gently pour the mixture into the pan, smooth the surface with a spatula and tap against the counter a few times to level the cake. Transfer into the oven and bake for 45-50 minutes, or until a skewer can be inserted into the centre of the cake and when removed, it comes out clean. Allow to cool completely in the pan. 7. To ice the cake, apply a thin layer of buttercream all over the cake and refrigerate for 10-15 minutes or until the buttercream is firm to the touch. Once firm, remove from the fridge and apply a final layer of buttercream onto the cake. Lemon Swiss Meringue Buttercream 1. Over a pot of simmering water, place over a stand mixer/heatproof bowl ensuring the water is not touching the bowl. 2. Add the sugar, egg yolks, lemon juice and lemon zest into the bowl and whisk until sugar is completely dissolved. 3. Remove the bowl and attach to your stand mixer. Whisk meringue over high speed until the meringue and bowl are cool to the touch. 4. Reduce speed to medium-low and add in the softened butter 1tbsp at a time, ensuring each addition of butter is fully incorporated before adding more. Scrape down the bowl as necessary. 5. After adding all the butter, beat for an additional 2 minutes. Jelly cups 1. Add each jelly mix into a separate container. Follow the manufacturer’s directions as required. 2. Divide the mixtures into shot glasses or other moulds. 3. Refrigerate for 4 hours or until completely set.   Cookies 1. In a large bowl, beat the butter until light and creamy. 2. Add the sugar and beat together until well combined. 3. Add the vanilla and salt, continue to beat while adding the beaten egg in 3 to 4 additions. 4. Add the flour and knead together until a cohesive dough is formed. 5. Reserve half the dough to one side, adding the cocoa powder to the other half. Knead until well combined. 6. Place each dough onto a sheet of baking paper. Pat into a flat rectangle, top with another sheet of baking paper and roll until 5mm in thickness. Refrigerate for 1 hour or until firm. Preheat oven to 160C fan forced. 7. Cut the vanilla cookies into squares, then score horizontal and two vertical lines perpendicular to the edges of the cookies. Transfer to a lined baking tray. 8. Cut the chocolate cookies using a 48mm fluted cookie cutter. Transfer to a lined baking tray, then cut out the centre of each cookie with a small round cutter/piping tip. 9. Bake both sheets of cookies for 18-20 minutes. Remove chocolate cookies after 12 minutes, add in ½ tsp of crushed candy to each cookie centre, then continue to bake for remaining time. 10. Allow to cool on the tray for 10 minutes before transferring to a wire rack.

[@CamStLouis]

So for us nonces in the States, is the jelly you show here the same as our "Jell-O"? Might seem like a silly question, but British sweets like wine gums and jelly babies have a markedly different texture than our gummy bears/worms/lego etc.

[@AnimeKitchen]

As far as I know Jell-O is the American equivalent to something like Australia's aeroplane jelly, yes 😊

[@charmec8267]

Thank you for the recipes! Question on the buttercream: the ingredient list for the buttercream mentions using 90g egg white but not egg yolk, but in the recipe you wrote to whisk egg yoks, sugar and lemon juice together?! How many egg yolks do we need?

[@elainecheng9323]

Congrats on 1K!! I can totally see that this is just the beginning. What a crazy load of effort you put into your videos, so amazed to see this spread come to life. Looks so good I thought it was a screenshot from the anime 😂

[@AnimeKitchen]

You're too kind my dude! Thank you so much for the support you've given me since this whole thing started, you a real one 🙏😘

[@hdemaisip5988]

Honestly the most underrated KZbinr this channel is like a dream come true I really wanted to know how to make these and now I can

[@AnimeKitchen]

Thanks so much for the kind words dude! If you end up making anything from my videos please hit me up! I'd love to see some photos of how it turns out 😁

[@Bxyxox]

You need more subscribers wtf, this is quality

[@AnimeKitchen]

Feel free to share my channel around ;) Thanks for the support dude!

[@HangukHapa]

Found you guys through Chris Cho's Instagram and love this idea! Spirited away is one of my favourite studio ghibli movies

[@AnimeKitchen]

Getting featured on Chef Cho's Instagram was wild haha! Appreciate it dude, thank you 😊

[@Unqualified_Cook]

DOUBLE CHIN CAKE!! I have been waiting for this video to drop because I was curious what you'd do for a 1000 sub special andddd this seems like a lot of work :) Anyway I realise you are very grounded in your videos, and I think a lot of people are drawn to that and kept watching.

[@AnimeKitchen]

Realistically it wasn't too bad since there was so much down time with the cookies and waiting for the cake to cool so it was only a few hours of active work! Editing and everything else was a pain though haha Appreciate the kind words dude, keen as to work on that project soon now that things are starting to fall back in place with the channel

[@Unqualified_Cook]

@@AnimeKitchen editing is definitely a pain in the a*s (is this a family friendly channel?) I personally love videography so that no problemo for me ;) im excited for that project too

[@AnimeKitchen]

It is! But I think that's more for how I need to speak, you don't need to censor yourself haha I'll hopefully be able to hit you up soon with more ideas on the project 😁

[@CamStLouis]

I think your narration has really taken a step up - it flowed well, the jokes and asides both felt natural and had breathing room, and of course achieved that soothing quality we all look for in cooking videos right now 🤣. Developing that is awesome because it helps carry the viewer through recipes that are perhaps less visually-stunning than the various ramen and Food Wars dishes. All in all, another great episode, and congrats on 1000 subs!

[@AnimeKitchen]

I swear you always leave incredible comprehensive feedback/comments on my videos, and it's really appreciated Cam! Narrating and audio stuff in general has been my main focus lately, so I'm glad it's starting to translate clearly in the new videos 😊

[@CamStLouis]

​@@AnimeKitchen Cheers - I'm a chronic overthinker (and ex-filmmaker) and I like where your channel's going. You've conquered the Babish format in an incredibly short time, and I'm curious to see where you go from here. There are a number of great channels taking the food genre to new places, and you might derive inspiration from them: Chinese Cooking Demystified goes into some really neat explorations of the everyday conventions of Chinese cooking, does site visits, and history along with cute anecdotes about the couple's life in China. It's great at dispelling stereotypes in a matter-of-fact way that doesn't make the user feel stupid, and raising interesting new flavors to try with whatever happens to be available outside of China (along with what brands are actually good!). Tasting History has light but informative video essays on the history of different foods and "food concepts" we know today in the middle of his videos, and the recipes tend toward the easy side so people are encouraged to do them at home and actually experience these different flavors and approaches. He's also very up front about areas of uncertainty in the text and the limitations of his own cooking skills, so each video has more of a "come check this out with me" vibe than a "learn from the master" thing, which can be nice (and invites fewer flame wars in the comments). It's not a cooking channel (yet), but one of my all-time favorite channels is Nighthawkinlight, who I think has one of the best show formats on KZbin. His strength is pairing interesting topics with beautiful cinematography, all wrapped in a mildly-DIY shell. You're probably not going to build most of what he shows, but if you're going to build something from the internet it WILL be from his channel. What really stands out to me is that his channel is always fresh. You have no idea what you might find there, and it's great fun and always has me coming back (he releases fewer videos overall, though). Some channels I no longer really follow: Babish has just gotten old for me. He's a very skilled cook but not quite at the level of expertise where I'd watch for his skills alone. His format has never changed, and now focuses even less on the movies than before, and the show overall has simply been a transit to nicer and nicer kitchens and more and more pompous voiceovers. Bon Appetit primarily branded personalities (albeit lovely ones, for the most part!) on top of relatively average cooking, but we've seen the pitfalls of that approach. The cooking never really held the show together, and some of the recipes were so asinine that it was clear Molly's parents knew someone important at Conde Nast. Anyway, the TL;DR here is that the channels I like have a structure but not a rigid formula, have a nice pairing of authenticity and real expertise, and are mostly doable at home but also are nice eye candy just on the screen. I don't know what this means for your channel, but I hope it sparks ideas for ya.

[@AnimeKitchen]

@@CamStLouis Again... so much to unpack here hahaha! I'd love to hear about your experience as a filmmaker at some point! I've got plenty to learn when it comes to cinematography. Chinese Cooking Demystified is an absolute gem of a channel. Clear and concise, down-to-earth content, and as someone who has Chinese heritage but (unfortunately) never got to experience cooking it that much until recently, that channel has been an invaluable resource to help me feel more in touch with my roots. I hadn't heard of the other two recommendations, but will definitely give them a look over when I can, they both sound very interesting! Always appreciate you dropping by and giving me ideas to improve the channel, and in general just have a nice chat. You're also an absolute gem Cam

[@CamStLouis]

@@AnimeKitchen Cheers, and likewise. Feel free to hit me up on FB if you want to throw ideas around.

[@fabiantechel8564]

You sir are going places! I stumpled upon your channel yesterday and I had to bingewatch all the amazing content immediatly. Thanks for the quality content! Best wishes!

[@AnimeKitchen]

Aww thanks so much dude, glad to hear you enjoy my content! Welcome to the channel 😊

[@sandraneko8678]

Oh it's really amazing,👏👏 "Spirited away " is my favourite anime😸🙏 i will try it soon, it looks so scrumptious and i will try especially your other recipe of Siberia's cake today 😻

[@AnimeKitchen]

Thank you so much! I hope it turns out well for you. Absolutely love the Siberia sponge cake, it's fantastically fluffy but not too sweet 😊

[@mumuislam1576]

Woah I love your channel ❤ best wishes you will surely reach a million by no time..

[@AnimeKitchen]

Thank you so much 😊

[@NoteSpellingOf]

This is awesome! What a lovely high tea!

[@AnimeKitchen]

Thank you so much 😊

[@evelinaz1548]

Your videos are so fantastic and informative, I love how clear each step is. One day when I'm less lazy and have my own kitchen I want to make this lol Edit: omg how do you have so much fridge room

[@AnimeKitchen]

Thank you so much, I try my best to make the instructions clear! If only I could speak better so that I didn't have to do like 5 takes per segment 😅 Long story short, bought a fridge for upstairs when we bought this house but it didn't fit up the stairwell so now we have 2 fridges 😂

[@thongquehanoi]

Zeniba's High Tea way Cameraman

[@thehauler4990]

Hey congrats on 1k subs man, finally got around to making one of your recipes, everyone loved the cornets

[@AnimeKitchen]

Thanks so much dude! Glad to hear they were enjoyed 😁

[@minnesotatoz8835]

Amazing!

[@AnimeKitchen]

Thanks mate! 😊

[@jmo140]

Found this from reddit. The video editting in the intro reminds me of joshua weissman w/ the smooth music and b-roll. But the rest of video feels like i'm watching a weeaboo binging w/ babish 💯

[@AnimeKitchen]

Both those guys are major inspirations for this channel being created! Welcome to the channel dude 😊

[@klarissem.7792]

Happy 1k subs! Your quality content deserves way more subs, and I believe you'll get there in no time. :) Ganbatte!

[@AnimeKitchen]

Always happy to hear kind words from one of my day 1's! Thank you so much 🙏☺️

[@klarissem.7792]

@@AnimeKitchen The Big Mom's arc in One Piece have good pastries which I think you might be interested in replicating! Like semla, or maybe croquembouche. Keep on creating, Anime Kitchen! ❤️

[@AnimeKitchen]

I was definitely thinking of doing something from One Piece down the line! Absolutely love the series 😍 Croquembouche or a (scaled down) version of the wedding cake would be a lot of fun, thanks so much for the suggestion 😁

[@frauleinannelisagoring6233]

Lovely s2s2

[@xoKhmerzAllisaL]

looove!

[@AnimeKitchen]

Thank you!

[@vinnieclan.]

💖💖💖 one of my favorites

[@AnimeKitchen]

You always had good taste my dude 😘

[@Saknika]

Why am I watching this at 3am? I don't know, but now I'm hungry.

[@AnimeKitchen]

Watching food videos at night is simultaneously the best and worst thing a person can do to themselves and I'm all for it 😂

[@Saknika]

@@AnimeKitchen I'm lucky it didn't result in 3am brownie baking (my simplest recipe). Hahahahaha

[@mapleapgar]

I've always added cream of tartar but have no idea what it does.

[@AnimeKitchen]

It acts as a stabiliser for the structure of the egg whites and promotes faster creation of foam. The acidity of the cream of tartar essentially allows you to achieve a sturdier meringue at a faster rate, hence why a lot of recipes suggest using a little lemon juice as a substitute for cream of tartar 😊

[@mapleapgar]

@@AnimeKitchen 👍🏼 thanks