It has taken me 3 days to write this blog. Every time I'm done or about done the program I use crashes. I have spent a total of 8 days making and writing about this Jiggly cake. Originally I explained what went wrong with attempt #1 and attempt #2 at this point I'm going to skip explaining what happened the first time and get straight to attempt #2. I'm also trying to make a non vegetarian cake into vegetarian and allergy friendly.
Top Picture (Ingredients) Milk (vegan), Butter (vegan), Eggs (organic), Flour (Gluten Free), Tapioca Starch (vegan, organic), Sugar (vegan, organic), Cream of tartar (vegan), vanilla (vegan) and Cream Cheese (organic)
Top Picture: Cream Cheese, Butter and Milk
Egg Whites, Cream of tartar.
I'll catch you up to speed. My first cake was raw like uncooked eggs at the bottom. BOOM! Now on to attempt #2 I had to go out and get more eggs and cream cheese. As soon as I got back, I measured all the Ingredients and I preheated the oven at 320. I melted and mixed together the cream cheese, butter and milk. Once that was done, I set that aside to cool down. Next I needed to separate the egg yolks and whites. Once that was done, I took the cooled down cream cheese mixture and slowly whisked It together until combined. It was time to beat the egg whites and sugar. Of course, since up to this point things were going smoothly my egg whites decided they didn't want to stiffen up.
Top Picture: Egg yolks mixed with the cooled cream cheese mixture, flour and tapioca starch.
Egg Whites that eventually stiffened up!
As a seasoned baker I know to make sure no fat or liquids of any kind be mixed with the egg whites. Well, I guess there was a very small trace of egg yolk. I refused to buy more eggs so I just added tons or sugar and cream of tartar until they stiffened up. It took 30 minutes, but I made It happen. I sifted the flour and tapioca starch separately In different bowls and I mixed that Into my egg yolk mixture. Once combined I took my egg whites and slowly folded them In the egg yolk mixture. That took FOREVER, but done. I poured the batter Into my prepared spring form pan that I had foiled the (outside) and I took cooking spray and sprayed the Inside so the parchment paper would stick better.
Pro Tip: Spray the inside of the pan with cooking spray it helps the parchment paper to stick better.
I add the spring form pan to the pan filled with 1 inch of hot water and I pop that sucker In the oven. Now I wait the first 25 minutes. I do what I did the first time I cleaned up all of the mess I made. The first timer Is done and I lower the temp to 280 for 55 minutes. During that time I peeked In the oven and I decided to add another 35 minutes to the baking time. After the 35 minutes I just take the cake out of the oven. I'm nervous because I want the cake to be Jiggly and cooked on the bottom of the cake. Like the last time I let it rest for 20 minutes.
Top Picture: Egg yolks mixed with the cream cheese mixture and the egg whites lightly folded in.
After the 20 minutes the moment of truth came was the bottom of the cake cooked? The answer Is NO! It was still raw I will say this It wasn't as raw. I cut Into It and It tasted like angel food cake. It was soft and airy. It was like eating air. I read that If you put It In the fridge the texture changes and the flavor changes a bit. So I let It sit In the fridge for 4 hrs. After 4 hrs I went and pulled the cake out of the fridge. It did deflate some, but that's normal. When I cut Into It It did harden some That Is also normal. I bit Into a piece and It weirdly tasted like lemon cake. The weird thing Is there Isn't anything lemon related In the cake. The lemon did taste good. Here are my thoughts about this. I feel qualified since I attempted this twice.
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