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Giggle cake recipe

Giggle cake recipe

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  • Dish type
  • Cake
  • Celebration cakes
  • Birthday cake

A lovely dairy free moist fruit cake that my grandma taught me, with dried fruit, crushed pineapple, and glace cherries.

Lancashire, England, UK

100 people made this

IngredientsServes: 6

  • 340g (12oz) mixed fruit
  • 120g (4 1/4oz) margarine
  • 170g (6oz) dark brown soft sugar
  • 225g (8oz) self-raising flour
  • 1 pinch salt
  • 2 eggs, beaten
  • 225g (8oz) canned crushed pineapple, drained
  • 120g (4 1/4oz) glace cherries, halved
  • 1 teaspoon ground cinnamon

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Preheat the oven to 180 C / Gas 4.
  2. Put the mixed fruit in a large bowl and cover with boiling water. Set aside to soak for 10 to 15 minutes, then drain well.
  3. Put the margarine and sugar into a pan and heat gently until it is melted. Then add the dried fruit and cook over a low heat for 5 minutes. Remove from the heat and transfer into a mixing bowl. Set aside to cool.
  4. Sift the flour and salt into the mixture and stir well. Add the eggs and mix them until they are thoroughly blended together.
  5. Add the pineapple and cherries to the cake mixture and stir well. Transfer to a greased and lined loaf or cake tin and level the surface.
  6. Bake the cake in the preheated oven until a fine skewer inserted near the centre comes out clean, about 1 hour. Remove from the oven and leave to cool before serving.


You can substitute the margarine for butter if you like.

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Reviews & ratingsAverage global rating:(9)

Reviews in English (9)

Very easy to prepare. Used some mixed tropical fruit to supplement the cherries. Beautifully moist and tasty-19 Apr 2012

i love this recipie! it's really easy and it's something that the whole family can eat!-12 Feb 2011

all my family love this cake-23 Dec 2011

For anyone only familiar with the classic New York-style cheesecake, this dessert will be a bit of a surprise. It’s kind of a loose interpretation of cheesecake in that it’s really a chiffon, or kind of a foam-style cake: fluffy, tall, and very, very jiggly.

Though this cheesecake originated in Japan, due to its happy jiggliness, it quickly traveled the globe. I’ve based my recipe off the BuzzFeed video where they attempted to make it five different times in order to get the ultimate DIY jiggly cheesecake.

And fair warning: this recipe is quite involved and NOT FOR THE FAINT OF HEART.

But if you think you are up for the challenge, let’s get baking!

‘The Great British Baking Show’: What is a Cotton Jiggly Cake? All About Lottie’s Japanese Week Cake

The Great British Baking Show challenged the bakers like never before on this week’s all-new episode, “Japanese Week.” The bakers were all tasked with making steamed buns and matcha crepe cake, but the big showstopper of the episode was something called Cotton Jiggly Cake. No, the bakers weren’t specifically asked to make the Japanese cake, but Lottie Bedlow decided to take the risk for her kawaii Showstopper. Not only did it pay off for Lottie, but it helped her become this week’s Star Baker.

Every season of The Great British Baking Show follows a similar format. The early weeks challenge bakers on the fundamentals of cake, bread, biscuits, and pastry, but after that, things get tricky. There’s always a chocolate and patisserie week, but in recent years, judged Paul Hollywood and Prue Leith have asked the bakers to conquer the classics of a foreign nation. This season The Great British Baking Show introduced “Japanese Week.” The Showstopper? An adorable kawaii cake that celebrated Japanese flavors and the crazy cute kawaii style. (Confused about what kawaii is? Think anything past favorite Kim-Joy might make.)

Perhaps realizing that she was flagging in the rankings, Lottie pulled out all the stops. She decided to bake cotton jiggly cake, a cake that even Paul Hollywood had only ever had (and enjoyed) in Japan. It was a huge risk, but Paul loved it. But what is cotton jiggly cake? And where can you find a cotton jiggly cake recipe online? Here’s what you need to know about Lottie’s Japanese week cake…


Preheat oven to 320°F. Line bottom of 9x3-inch round cake pan with parchment paper. Line sides of pan with a 4-inch wide strip of parchment. (You should have about 1 inch of paper extending above the top of the pan.) Set aside.
Test Kitchen Tip: To prepare using a 9-inch springform pan, line with parchment as directed in Step 1. Place pan in center of large sheet of heavy duty foil. Wrap, making sure bottom and sides are completely covered, to keep water from soaking into cake batter.

Beat egg yolks in large bowl with wire whisk set aside. Mix cream cheese, butter and milk in small saucepan on medium heat until melted and smooth remove from heat. Gradually add cream cheese mixture to egg yolks, stirring constantly with wire whisk. Stir in extract until completely smooth.

Sift flour and cornstarch into batter mixture, stirring constantly with wire whisk until well blended.

Beat egg whites and cream of tartar in separate large bowl with electric mixer on medium speed until soft peaks form. (If using a freestanding mixer, use wire whisk attachment.) Increase speed to medium-high. Gradually add sugar, beating until sugar is dissolved and stiff peaks form.

Gently stir in 1/4 of the egg white mixture into the batter mixture repeat until fully incorporated. Pour batter into prepared pan and gently tap pan on the counter to remove any large air bubbles.

Place pan in large roasting pan or dish. Pour enough hot water into roasting pan to cover about 1 inch from bottom of cake pan. Bake 25 minutes. Reduce heat to 280°F. Bake 55 minutes longer or until cake has risen and the top is golden brown.

Remove from oven. Let stand in water bath until cool enough to handle. Remove from water bath. Invert cake onto large plate or cutting board to remove parchment paper. Carefully flip cake onto serving platter. Sprinkle top with powdered sugar and serve warm with fresh berries and whipped cream, if desired.

How to avoid a cracked cheesecake

While this recipe is truly fool-proof, I understand that these steps may be a bit of a departure for those that are used to American cheesecake recipes. That being said, here are things you can do to ensure your Japanese Cheesecake comes out perfectly every time:

  • First off, LIBERALLY grease and line your tin as this will ensure you can get the delicate cheesecake. Secondly, it’s essential that you make sure to properly make the meringue mixture to give the cheesecake its texture.
  • The next thing you need to do to buy insurance is baking the cheesecake in a water bath. This means baking the cheesecake in a large tin filled with boiling hot water. Water creates steam around the cake, keeps it super moist, and helps it rise like a souffle – this is exactly what you want.
  • The baking temperature plays a really important role. In the instructions for this recipe, I explain that you start the cheesecake at 400 degrees then lower to the temperature 320 degrees after 18 minutes. It is vital to the success of this cheesecake that you do this exactly on time – definitely a step you’ll want to use your timer for!
  • Precisely 12 minutes after lowering the temperature, turn off the oven and crack open the door. Leave the cheesecake in the oven for 30 minutes exactly. The purpose of this is to allow the baking process to stop gradually. Your cheesecake will continue cooking on the outside from the residual heat while the inside of the cake remains creamy and custard-like. This also ensures the top of the cheesecake doesn’t crack from the shock of the temperature change or from the moisture in the air that would be caused by taking it right out of the oven.

I promise that your Japanese cheesecake will look and taste like it was made by a pro if you follow all of these steps. Have no fear Bold Bakers, you’ve got this!

Full instructions are in the video above. You can start by separating 5 eggs. (If you want the cake to be even fluffier or taller, you can use 6 eggs.) Place the egg yolks in a bowl, and the egg whites in a mixer bowl.

Place the butter, cream cheese and 1/4 cup of fine sugar into a pot over low-heat. Allow the ingredients to melt, and mix together into a beautifully smooth batter mixture.

Remove the pot from heat, and add the egg yolks into the batter mixture. Mix well, but gently.

Add the cornstarch and flour. Once again, mix well. Clumps should disappear.

Add the milk and optionally add vanilla extract or other flavors of your choice.

Mix well. The batter should be smooth and liquid-y. This is not a thick cake batter and it’s okay! Add 1 teaspoon of ube extract. Mix well again. You won’t have to strain this mixture. (See video) If you want pandan flavor, you can addd 1 teaspoon of pandan extract instead of the ube extract.

Set aside the cake batter as you beat the egg whites into stiff peaks (see below for egg beating tips). Egg white meringue requires the 1/4 cup sugar and 1/4 tsp cream of tartar. Please scroll below to see proper egg white beating steps. Properly beating egg whites into stiff peaks requires at least 8-10 minutes.

Pre-heat your oven to 330F. Depending on your oven, you may want to either lower the temperature to 325 or raise to 340F. Prepare a bain-marie by putting water in a deep rectangular baking pan or dish. Place into the oven.

Prepare baking pans— with these ingredients, you can bake one 8-inch cake or two 6-inch cakes. Line the bottoms of the baking pans with circular parchment paper, and the inside sides with rectangular strips of parchment paper. (Not wax paper.)

Once you achieve stiff peaks, place some beaten egg white into the batter and mix together.

Repeat the above step two more times.

You don’t want to over mix the batter. Pour the batter into the rest of the egg whites and mix together using folding techniques. You don’t want to over-mix or under mix. If you over mix, the cake will not rise. If you under-mix, your cake will be uneven. The egg white will float to the top and you’ll have meringue-like cake at the top, and a dense cheesecake at the bottom.

Pour the well incorporated, but not over-mixed batter into the baking pan(s).

Bake bain-marie style for 25 minutes 330F (Depending on your oven, you may have to adjust the temperature.) If you see the cake is not rising at all, this temperature may be too low. Raise the temperature by 10 degrees. If your cake rises meteorically, then you may have under-mixed your final batter, and your cake top will likely crack.

After 25 minutes, your cake should rise. If it has not risen yet, allow it to stay at the same temperature and give it time to rise. Once it rises nicely, crack open the oven door slightly and keep it opened for 10 seconds (approximately). Lower the oven temperature to about 245-265F, depending on your oven and bake for an additional 45 minutes.

Allow your cake to rest in the oven after baking for about 10 minutes.

Remove from the oven. Be careful and use oven mitts as needed. Place a sheet of parchment paper over the cake. Place a plate over the cake and parchment paper. Flip the cake upside down so the top of it is now the bottom, while resting on the parchment paper over the plate. Remove the cake from the pan by sliding it out, or gently shaking it out.

Remove the wet parchment paper from the cake, replace the bottom parchment paper of the cake.

Now place another plate— the presentation or serving plate, on top of the cake. It should be on top of the bottom of the cake. Flip the cake again, carefully.

Play with the bouncy jiggly-ness of the cake. Serve when still warm, or chill in the fridge. It won’t be bouncy or fluffy after chilling though!

Give a Hoot! How to Make a Giggle and Hoot Cake

Today on the blog, I’m thrilled to welcome Danielle to share her brilliant version of a Giggle and Hoot Cake, that anyone can make!

Guest post by Danielle from Keeping Up with the Holsbys

Giggle and Hoot are pretty big in my house.

I was a No TV kind of Mum for the first 14 months of my son’s life but then we were introduced to the Giggle and Hoot bedtime hour. We only catch about half of it after the bath time shenanigans but trust me, half an hour of ‘In The Night Garden’ is quite enough. It’s a nice way wind up the day my son and I schnuggle on the couch together and reflect on the 𔃵 Steps To Bed’ before we go do them. I dare say my second born, due any tick of the clock, will be aware of the joys of television considerably sooner.

Although my personal Giggle and Hoot crush definitely leans more towards Jimmy Giggle (he can sing, he can dance, he’s kind to animals — well, owls — and plushy toys, and he kinda rocks yellow flannelet), my son’s love is certainly more in the arena of that lovable, feathered fellow, Hoot. Whenever he sees any owl, anywhere, he gives a resounding, “Hoot Hoot!”

My son, which I call D Man, recently turned 2, and although I have been dying to crack into my Vintage Edition Women’s Weekly Birthday Cake Book (the Cake Bible of my youth), none of those cakes seemed quite right for this momentous occasion. My son needed something visually arresting, something recognisable a friend he could eat. He needed Hoot, and I was going to give it to him.

I’m a baker, sure, breads, slices and even multi-tiered gourmet cake that would make some bakers quake at the knees but I am no cake decorator. No, no, I am not. Too fiddly, too intricate, and a whole different ball game – but I wasn’t scared. I was pumped. Like a good athlete, I planned it all in my head first, I walked myself through the process. I studied the attempts of others and I primed myself for success…and you know what? It wasn’t as hard as I expected, and it was actually a bit of fun!

I used the Women’s Weekly Butter Cake recipe, paired it with the Cream Cheese Frosting (from the Hummingbird Bakery Cookbook), added a little marzipan for other bits and boom to make the Hoot-a-licious Hootabulous Hooterrific Cake.

When I bought the cake out to the table, you should have seen the children’s little faces. Their eyes widened, their lips pursed and a collective “Hoooooot” was sighed. I succeeded in my mission.

How to make a Giggle and Hoot Cake

The Day Before

You’ll need to start your cake a day before as one day old cake is easier to work with. I’ve also heard refrigerating your cake before cutting it can make it easier too.

You will need

(Don’t think about the butter:sugar ratio too much, it’s a special occasion!)

Cake Ingredients

1 teaspoon vanilla paste (or essence if that’s what you have)

3 cups, self-raising flour – sifted (so boring, so worth it)

For Icing

(I had heaps left over but too much is better than not enough at the last minute)

375g low fat cream cheese

1 cup pure icing sugar (more or less to taste)

red, yellow and blue food colouring

two little something’s for eyes (I used little liquorice rounds, but choc drops would work too)

a handful of raspberry bullets

a packet of marzipan or ready made fondant icing


2. Have butter at room temperature, beat butter with vanilla until light and creamy.

3. Add sugar, beat until light and fluffy.

4. Add eggs one at a time, beating well after each addition.

5. Stir in half flour with half of the milk. Stir until combined.

6. Repeat with remaining flour, stir lightly and then beat lightly until mixture is smooth.

7. Spread mixture into lined rectangular tin. I used a 13 x 9 x 2 inch tin lined with baking paper.

8. Bake until golden and skewer comes out clean. Approx 40 minutes.

My cake took about 40 minutes. Cool on a wire rack and, most importantly, put of the way of little hands that may like to sneak up over the top of the counter and grab handfuls (learn from my mistake, people!).

The Day of the Party

Shaping the cake

Below are pictures of how I shaped the Giggle and Hoot Cake. I looked at a few Googled images of Hoot cakes, but they were mostly professionally made and sitting up. Instead, I got a little funky with it and carved him, a la Michelangelo’s David, but in my kitchen, with a blue floral Nana apron on. Put your cake on the tray you plan on serving it on so you don’t need to move it again. I used a foil covered plastic tray.


1. Beat the cheese and butter until it’s light, creamy and smooth.

3. Pop a few tablespoons of icing into a separate bowl for your wings. Mix drops of both yellow and red colouring to get orange.

4. Add blue colouring, drop by drop, still beating lightly until you get the desired colour.

Putting it together

1. Keep wings separate from the rest of the cake for the moment.

2. Spread the cake body evenly with icing, ensuring all is covered and sides are even. Don’t worry about getting it on the foil as you can run some kitchen roll around it later and clean it up. To get a smooth finish, use a big, flat edge of a knife over once it’s covered.

3. Ice your wings and position them next to the cake body.

4. Roll out your marzipan fondant to create eyes and heart.

5. Add some food colouring to extra fondant for legs and beak. Position on cake as shown in the picture below.

6. Place bullets on the wings like Hoot’s stitching.

7. Place a little icing behind marshmallow and stick on the fondant eyes. Then do the same with the liquorise rounds.

6. The beak is a bit of luck but the fondant is very malleable so have a play until it looks right. I have no suggestions for you here. This was my second attempt as the first looked like a cat’s bum, albeit a tasty one!

What a Hoot!

About Danielle

I am a wife, a mother, a photographic enthusiast and a person who finds it easy to laugh at herself – in no particular order. I’m a writer, a tv producer, and a great lover of food. I enjoy cooking for my family and friends and I hope to share that with people. What I really love is eating great food, so cooking became a necessity for me and now it is part of my…..well, I’d like to say soul but it’s more like stomach.

So, without further ado, I welcome to you to the contents of my head…and my pantry. I hope you enjoy the ride. Blog: Keeping Up with the Holsbys

About Kelly - Be A Fun Mum

Kelly loves life at both ends of the spectrum: wearing high heel shoes one day and hiking boots the next sipping tea out of a pretty cup and slurping hot coffee from a camping mug challenging herself physically and stopping for quiet unhurried moments to feel the wind on her face. Kelly and her husband Matthew seek to live a fun and adventurous life with their four children and pet bird.

Jiggly Japanese Cheesecake

Japanese Cheesecake is made using a cream cheese, egg yolk batter that gets folded into sweet meringue. The result is an almost soufflé like sponge cake that jiggles and is amazingly fluffy. Sprinkled with powdered sugar alone or topped with.

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Japanese Cheesecake is made using a cream cheese, egg yolk batter that gets folded into sweet meringue. The result is an almost soufflé like sponge cake that jiggles and is amazingly fluffy. Sprinkled with powdered sugar alone or topped with berries, it’s sure to please.

Hi everyone, it’s Kevin from Kevin Is Cooking. Special thanks to Rachel for letting me contribute here on The Stay at Home Chef. For today’s post I’m sharing my Jiggly Japanese Cheesecake!

Japanese Cheesecake is like nothing you’ve ever tried before, is similar in name with the American version, but the texture of fluffy to jiggly come to mind, where the typical American cheesecake is dense and tangy in flavor.

Light, airy and made with sweet meringue folded into a cream cheese, egg yolk batter that then bakes in a water bath. This is a must try!

This Japanese Cheesecake is a sight to be seen as it’s placed on the table.

Jiggling and shaking like it’s made of Jello, this is one stand up cake that is sure to impress.

It starts with cream cheese, butter and cream melted and whisked together until smooth. After it’s cooled it’s whisked in beaten egg yolks. Flour and cornstarch are whisked in until a smooth batter is formed. I like to add a little vanilla and lemon zest for a punch of flavor.

Egg whites and sugar get whipped to peak form and then are folded into the cream cheese egg batter.

Line that baking pan with parchment paper and bake in a water bath. This rises. And rises!

Not your typical cheesecake, no. It’s almost soufflé like and similar to a spongecake in texture.

Besides the fun, jiggly dimension this tall, fluffy cake delivers as it’s placed on the table, the taste is light and with a dusting of powdered sugar on top this is a wonderful dessert. I made a quick blueberry sauce and topped each slice with a spoonful. I hope you give this one a try. Enjoy!


TOOLS: 15 cm in diameter round pan (For a 18 – 20 cm round pan, double the recipe)


  • 125 gram (4.4 oz) cream cheese
  • 110 gram (approx 1/2 Cup minus 1 tsp) whipping cream (30-35% fat)
  • 3 egg yolks (18-20 gram/yolk) – at room temperature
  • 20 gram (1.5 Tbsp) caster sugar
  • 50 gram (1/2 cup minus 1 Tbsp) cake flour
  • 20 gram (2 Tbsp) corn starch
  • 3 ml (1/2 tsp) vanilla extract (optional)
  • 1 orange (or lemon) zest – finely shredded to avoid bitterness (optional)
  • 3 egg whites (33-35 gram/egg white) – at room temperature
  • 50 gram (1/4 cup) caster sugar
  • 1/4 tsp cream of tartar (or can be substituted by lemon juice/vinegar of the equal amount)

* Note: If you don’t have cake flour, you can substitute the whole amount of flour (50g cake flour + 20g cornstarch) with 40g all-purpose flour + 30g cornstarch. Though this couldn’t be a perfect substitution, the good thing is that it will not affect the soft and spongy texture of the cake.


This recipe has a video tutorial and has been uploaded on my YouTube Channel (Savoury Days Kitchen). If you can’t play the video on this site, you can watch it directly on YouTube via this link.

Note: the video is in HD setting and has English subtitle, please press CC to activate it.

Printable recipe

1. Line baking pan with parchment paper (make it easier to take the cake out of the pan). No need to grease or line the sides of the pan. Preheat the oven at 180 °C/ 356°F , both upper and lower heat.

2. Boil some water in a small saucepan. Place cream cheese, whipping cream and sugar into a bowl (use a bowl that is larger than the pan so that when you place the bowl over the pan, the bottom of the bowl doesn’t touch the water). Bring the water to boil then lower the heat. Place the cream cheese bowl over the pan, whisk the ingredients together until they are dissolved and incorporated. Take the bowl out of the pan.

3. Wait until the cream cheese is partly cooled, then add in the egg yolks, vanilla extract, and orange/lemon zest (optional). Mix until incorporated.

4. Sift cake flour and cornstarch in the bowl, mix well until incorporated. Run the mixture through the sieve 1-2 more times and place it aside.

(Once this step is done, you can boil water for the water-bath step)

5. Beat egg whites with salt, cream of tartar and sugar until they reach the soft peak stage.

*Note: Bowl, whisk, and the egg whites should all be free of oil, butter, egg yolk, or any fat ingredients.

6. Place 1/3 of the egg whites into the egg yolk and cream cheese mixture, gently stir in one direction. This step will help “lighten” the egg yolk mixture, and thus prevent air bubbles from breaking in the next steps.

7. Dividing the remaining egg whites into 2 parts, mix one by one into the cream cheese bowl. Use the folding technique to fold egg whites into cream cheese and egg yolk mixture. Once you are done, if the total volume of the mixture is almost unchanged while its texture is foamy, smooth, and free of air bubbles, then you got it right.

8. Place the baking pan into a large high-sided tray and put everything into the oven. Pour hot (boiling hot for the best result) into the tray up to 1/3 – 1/2 the height of the pan (you should wear oven gloves during this step to prevent burns).

9. After pouring the hot water into the tray, quickly close the oven door. Bake at 155-160 °C/ 311-320°F in about 40 – 50 minutes until the cake top is golden brown. Then lower the temperature to 140°C/ 284°F and continue baking for 20 – 30 minutes more.

If you got the proper temperature, the cake should rise very slowly (i f it rises too quickly, the temperature is likely to be too high and you should set it lower next time ). After 45-60 minutes, the cake’s surface will turn into a dark yellow color. You can prepare a piece of aluminum foil (poke some small holes on it to keep the cake’s surface from getting too moist). When the cake turns into a dark yellow color, quickly open the oven and place the foil above the cake. Continue baking you can test the cake after at least 60-65 minutes. The cake is perfectly baked if it fully rises and springs back if you gently press on it with your finger.

Once the cake is baked, turn off the oven, slightly open the oven door and leave the cake inside for about 15 minutes. The cake might shrink a little bit and pull away from the sides of the pan. Now you can take it out of the pan, remove the parchment paper at the bottom and let the cake completely cool on the rack. You can prepare a mixture of honey and warm milk to brush on top of the cake.

Once the cake is taken out from the oven, it will shrink quite a bit – which is completely normal. The perfect cake should not collapse or be overly moist it should be in good size and shape, moist inside yet spongy, soft, and free of large air bubbles.

You can now brush the honey-milk mixture onto the cake. Store the cake in the fridge and serve within 1-2 days. If the cake is baked in a small pan, you can serve it right after it is baked.

Common problems, causes and solutions:

  • Cake rises too high yet sinks in the oven:Either baking temperature or upper heat is way too high or cake is placed too close to upper heat.
  • Cake doesn’t rise, or becomes too dense or chewy:improper egg beating or folding technique that deflates the air bubbles.
  • Cake fully rises, yet shrinks after being taken out of the oven(mostly comes with slight smell of raw egg): insufficient baking time.
  • Cracks on the surface: (possibly) lack of water in water bath, or too high upper heat. I personally don’t consider this as a big issue as many family ovens have the issue of top heat higher than bottom heat. So it’s kind of non-fixable issue. However, if you do want your cake to have a perfect surface, try lining parchment paper around the side of your cake pan and bake with only bottom heat in the first 2/3 of the baking time. Only turn on the top heat when the cake is fully risen and the color of its surface starts turning golden.

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This works! Finally! I followed other recipes and baking instructions from the internet twice and failed (both cake collapse when cooled and became dense. This is my 3rd attempt and your instructions was spot on. I bake this cheesecake in a 8.4in (21cm) glass pan. The difference between your instruction and the other 2 that I tried and failed was the heating instruction and the beating of the eggs. Preheating the oven first and lowering them accordingly was the trick and making sure that I did not underbeat or overbeat the eggs. Thanks!

Omg I just made the recipe yesterday for my boyfriend`s birthday , huge succes . thanks for such a well explained recipe, and all the tips, it just came out great , i think i over cook it a bit, it felt a little dry to me but i put some fruits on top and it fixed it , the only question is for the amount of salt , y guessed it was just a pinch on the egg whites, thanks again definitely a keeper

Thank you for the recipe. For your information I substituted the cream with coconut cream. The cake retained its fluffiness while the coconut imparted a nice aroma and flavour to the cake.

I’ve tried your recipe twice.The 1st, the meringue was stiff peak n my cake turned a bit dry.2nd, i just whipped the egg white till soft peak and the cake was good.but the problem is,both cake need 2hour n 30 minutes to completely baked.and the top of my cake didnt turn golden brown at all eventhough it was completely baked.i used small oven(new),lower rack,bottom n top coil,protected my pan with double aluminium foil n even put the cake pan in another pan before put them on another larger pan just to prevent condensation in my cake pan(it does happen before-my cake gets wet).I really love your cake..nice golden brown while mine looked pale i had to used top coil just make the top look brown enough but then it got burned on top.pity me…
How to get that nice golden brown…n why it took so long for the cake to cook?
Please help…

Hi Jenny, do you have a thermometer for your oven as from what you describe, I guess that the temperature in your oven is a bit too low…

Im sorry, i meant 18 cm glass pan

For a 18 cm pan you can use a recipe with 5 eggs. All of the other ingredients should be increased by the same ratio, i.e.: 5/3

Hi, im using a 16 cm pan, do i double the whole ingredients or just double the eggs?
Thankyou for this article

Hi, I’m looking to follow this recipe and do a 6-egg version. I understand that I can simple double the amount for each ingredient. What about the baking? Do I need any adjustment to it? Higher heat or longer bake time?

Yes you can double the recipe. Normally I use a 20 cm – round pan for a recipe with 6 eggs. However, note that the egg white should weigh around 30 – 33 gram each. If the egg white is larger than that, there’s a high chance that you will need a larger pan. With a 6-egg-recipe, baking temperature stays the same but baking time needs to be longer. Note that baking temperature and time can vary depending on your oven so please keep an eye on the cake.

I added ten minutes for each temperature (60, 40). Having doubled the recipe, the batter fit in my 10 in. springform pan perfectly. The pan has a glass bottom which makes it cook hotter than an all metal pan, probably helping to get an even bake. I did notice the top half of the cake was a little drier than the bottom, but still light, fluffy and moist. I used lime zest since the cake was to be served with a cherry, lime, ginger sauce. This was a perfect summer dessert. The cake was so light each person could eat a large slice.

I have been trying different recipes… all of which didn’t come out as nice. This recipe is the winner and it’s so easy to follow. Would I be able to double the recipe say to 12 eggs for a 30 cm pan?

Hi. My cake is jsut about to come out of the oven. You make mention to a milk and honey mixture that goes on the cake at the end. I’ve looked through your recipe and don’t see it mentioned there. Could you explain what you mean?

She mentions elsewhere it is one to one. I warm a 1/4 cup honey for 8 or 9 seconds, and then I even use the whipping cream I have left, and use 1/4 of that mixed with the warmed honey. It’s AMAZING.

Can I double the recipe for a big batch?

Yes you can. However, don’t use a pan that is too high because it’s easier for the cake in this pan to be undercooked and sink after taken out of the oven.

I wanted to ask how high your 15cm cake pan is?

Should this be chilled before serving? Normally Cheesecake is cold. Thank you! Can’t wait to give this a go!!

It’s not necessary to chill this cake before serving but it tastes better when it’s cold

Thank you for the recipe! I want to attempt it but I am wondering if I can serve with anything else.. usually cakes have frosting and/or fruit.. can I serve it with a dollop of whipped cream or fruit? or how can it be served? Thank you!

Yes you can serve it with cream, fruit of your choice. Sometimes I made jam (thin, simple jam just by simmering fruit with some sugar) of berries or apricot and they match perfectly

Instead of using whipping cream can we use combination of Milk and Butter?

you can but it won’t taste as good as when using whipping cream

I read a lot of recipe articles, but this ! This is SCIENCE !
Thank you !

Hi, I just made a JCC after years of making regular NY cheesecake. I read somewhere that we should bake it on the lowest rack with only the bottom coil at a low temp. My oven does run a little cool but it was at the right temp (oven thermometer). My cheesecake didn’t brown at the top or puff up. As a matter of fact it looks like my regular cheesecake though I can feel the bounce in it (too scared to cut it). Any advice. Should I have baked it with both coils on?

The reason why many JCC are baked on the bottom rack is that many ovens in family kitchens in Asia have problems with temperature, particularly small ovens. I know many ovens that top heat is significantly higher than bottom heat. Hence, placing the cake on the bottom rack is to prevent the cake from rising too fast and cracking. If your oven has correct temperature then you can put the cake in the middle of the oven (i.e., 1 rack lower than the middle rack).

What a well-presented and detailed recipe! I would like to know whether I could use low-fat cream cheese, instead. Thank you (^̮^)

Yes you can, I used light cream cheese sometimes and I didn’t recognize the difference in the taste.

I made this and it turned out perfect! But my cake floats in the water bath both before and after baking. lol! : D Didn’t affect the cake though. Next time will use a heavier pan )

Great! Thanks for sending me the feedback

Is it ok if we use milk instead of cream

It will affect the taste of the cake, I wouldn’t substitute like that

Hi Linh, I used to bake on a rectangular aluminum tray (disposable), is it ok to use such or it is too thin? If I can, then can I double or triple your ingredients? Like this size: HALF SIZE -DEEP Length: 12 3/4″, Width: 10 3/8″, Depth: 2 9/16″ Thanks in advance.

I’m afraid that it will be too thin and it will lose its fluffiness and softness, too if baked in such a large pan. You can double the recipe. However, be careful with the pan because you will need to bake it with water bath and the steam must be able to go up and fill all the space in the oven.

Hi there, instead of using cake flour can I use rice flour and cornflour instead? My son is allergic to wheat and tapioca flour and egg yolks. By the way, instead of baking in the oven, can I steam it? Pls advice. Thanks

Hi, I’m sorry but I think it won’t work with rice flour and corn flour, the cake won’t be fluffy and soft.

Hi! I noticed when I bake cakes the baking time for my oven is generally longer. So i bake til when a toothpick comes out clean. What about for JCC is it the same rule? Since i cannot follow the baking time as is

I just tried your recipe. The cake top was slightly cracked but as it cooled, it closed up. The texture is beautiful, light and fluffy. However, after I baked the cake, I left in the oven for about 15 minutes before I peeled off the grease proof paper which I lined. The heat moisture caused the side of the cake to be wrinkled and was a bit moist at the bottom. So I quickly put on the rack to air-dry the bottom. My question is , can I take the cake out immediately after is baked and peel off the greaseproof liner on the sides n base?

Hi Jackie, yes you can take it out sooner. However, in that case, I think it’s best to slightly overbake the cake. For example, if normally you bake this cake in 100 mins, then bake it for about 5 mins more, then take it out. This helps to reduce the shrinkage due to sudden change in temperature when we take the cake out of the oven.

Hi There,
Can I bake the cake without the hot bath? I find that the water makes the cake soggy at the bottom half where the water is. I like the top part of the cake where the water does not reach.

Hi Linda. Yes you can try putting a tray of freshly boiled water under the rack on which you put your cake. As far as I know this method works quite well in some ovens, particularly small ones. Good luck!

I live at high altitude (over 6200 feet ASL) how do you adjust the recipe for that?

Ho Linh, i’ve tried your JCC recipe and it turns out great, thanks for sharing this recipe. But there’s some problems i wanna fix, one is eggy smell of the cake which you said its underbaked so i will try to bake it longer, two is in my oppinion the cake is too sweet so i will reduce thw sugar, third is there’s no salt mention on the recipe but its mention on step by step phase so i will try to add salt next time. Last thing is i found the scent/aroma of the cheese is covered by egg aroma, is there any ingredient i can add to the recipe to make the cheese flavor stronger?maybe adding a cheddar or parmesan or edam cheese?what do you think?

You can reduce the amount of sugar that is mixed with egg yolks, cream, flour, etc. Try not to reduce the sugar used to whip in egg whites because that will influence the quality of whipped egg whites.

Regarding the eggy smell, try to adjust the baking time and temperature a bit, probably higher temperature or longer baking time. You can add a bit vanilla extract or finely grated orange zest to compensate (but there should not be eggy smell in general, I’ve never experienced it before with my JCC).

I never used anything other than cream cheese for the “cheese part” in JCC, so I don’t have an answer to your last question. But personally, I think that they will ruin the cake.

Thank you for the recipe. My JCC has the eggy smell.. Wonder what’s wrong? Can u advise?

Normally, eggy smell is a sign of under-baked cakes, maybe you’ll want to keep the cake in the oven a bit longer.

The cake looks delicious. Have tried other recipes and it didn’t turn out, too dense. Will give this a go.

Can you please tell me what size cake tin you used? Also, can you use a non stick pan?

I used a round pan of 15 cm in diameter. It’s ok with a non stick pan although I’d prefer to use a normal (stick) pan for this cake. Good luck and I hope you’ll like this recipe

I don’t have the round pan to bake this JCS. So, can I use the rectangle pan to bake with the same amount of recipe?

Yes you can use a 15 x 15 cm pan for this recipe

Hi! I’m gigi from Chile..
I have tried twice those recipe and tho i have failed both times because it cracks a little in the top i admit that it it’s yet the best cheese soufle ever! So it stills worth to keep trying once and again until getting the perfect one!
I think i should get the perfect temperature of my oven for success!
Now my question is…
Can i bake several cheese soufles simultaneously in the same oven?
Because i want to make business with it… But i want to try more than just one at the time….
If you have a tip please i will appreciate it so much!
Of course i understand that i first need to adjust temperature and time for just one and then think about multiple baking but i wonder is i can try it for business

Hi Gigi, to me this cake is very sensitive to temperature. And our ovens are not always in perfect condition in terms of heat, so it’s not considered to be failure to me if this cake only has some cracks on top. However, if you’d like a smooth cake top, maybe you can try baking the cakes on the lowest rack of the oven and with bottom heat in the first 2/3 baking time. Also, if the egg white is whipped a bit too long (hence, too stiff), it’s also easier for the cakes to crack. These are some of my experiences, hope they help

For your question, yes, you can bake many JCC at the same time as long as they are put on the same rack. If you’d like to bake them at different racks then your oven should be the kind of “professional one”. I hope you get what I mean. In large bakeries, they have professional ovens that have 8 – 10 racks. The temperature in these ovens is quite stable so that no matter where you put the cakes (in the oven), your cakes still rise well.

I wish you a lot of success with your business. Don’t be bothered too much about the crack. I did try this JCC in some bakeries in Japan, not all of them look perfect but their taste was incredible, which was more than enough for customers to come again and again and again.

Linh, my oven doesn’t have bottom heat only top heat. Will it bake right if I put the cake on lowest rack. Just asking because if it won’t bake right on top heat, then, I have to buy oven with both top and bottom heat, anyway my oven is old.
Thank you for your reply.

In general, we need both bottom and top so I think you can try with both heat, if the caketop is too brown then it’s possible that the top heat is much higher than the bottom heat. Then, putting the cake on the lowest rack is a great way to solve. Every oven has its own problems, if we are aware of that problem and make proper adjustment, it will be fine Good luck!

Thank you for creating this comprehensive article on japanese cheesecake. I appreciated the troubleshooting advice and the explanation of what this cake should look and taste like. The taste and texture was on the money. I also appreciate the inclusion of mass measurements for the ingredients to ensure accuracy in creating this cake. I plan on making this more regularly.

Hi Stacey, thank you so much for your lovely comment! I’m very glad that you liked the cake. I actually plan to make one myself soon this week, too

Hi Linh, thank you so much for this recipe. I followed every step of mixing the cheesecake batter carefully. But for the actual baking, I do not have an oven. Therefore, I used a multi-function rice cooker that has a cake function. First I poured my batter into a 7 inch aluminium round pan. Then I added some water in the non-stick rice cooker pan. Lastly I gently placed my cake pan in the water and started baking. At the end of 45min, I opened the rice cooker to check if the cake is done. The top dome of the cake started deflating as soon as I opened the rice cooker. So I immediately closed the rice cooker lid and kept the cake under keep warm mode for another 15-20mins. When I finally took out the cake, the japanese cheesecake was deflated with wrinkly top and sides. Have I possibly done any mistakes? Can japanese souffle cheesecake be baked in a rice cooker? Anything I can change to make the cake turn out nicer like yours?

Hi there, I made the mistake of not checking my own size. I’ve used an 8″ pan with your recipe. Oh well. We’ll see. I saw your directions for whipping the egg whites you mentioned salt. I did not see salt in the recipe. I also got a bit confused when you added the flour to the cheese mix. I’d folded in 1/3 egg whites before reading through again and didn’t realise ‘the bowl’ meant bowl of cheese mix. I sieved the mix after that and folded the rest of the egg whites.
Anyway, it’s in the oven now and fingers crossed it’ll come out reasonably ok.

Hi Linh!
Thank you for this heaven-sent recipe and tutorial! Have you baked this in soufflé pans or molds? How and at what temperature and for how long? More power to you!!

Hi Trang, thank you for your detail recipe. Would you mind if i ask you something? Can I bake it by a glass cake pan? I just have this pan. Hope to see your reply soon. Thank you.

I’ve never baked a cake in a glass pan before. I guess the transfer of heat through glass might be weaker than through metal, and this might affect the cake to an extend that there’s not enough heat for the cake to rise properly. But I’m not sure… I think it might be fine with small pans (eg: round pans with diameter smaller than 10 cm). But with large pans, it can be risky.

Hi, I can’t wait to try your recipe!! But I would just like to ask how you made your milk and honey mixture, like the measurements for them.

Hi Kirsten, the recipe for that mixture is really flexible and depends on your taste. I often combine 1 part of honey and 1 part of milk, about 2 tsp each. Sometimes, I also make simple berry jam and it goes very well with the cake (I cook some berry with sugar and water, simmer for about 10 – 15 minutes until the sauce’s thickened).

Hi Linh, thank you so much for your generosity in sharing your hard earned baking efforts! I made this cheesecake twice and it was widely received! The general comments were that the cake is very light, fluffy, not so sweet and not so cheesy. All thumbs up for an excellent recipe! Tx again and look forward to more of your sharing.

Thank you for your feedback, I’m very glad that you liked the cake

I’ve tried making your recipe in an 8 inch pan but it does not rise like the one in your video. I’m using 3 eggs but should I be doubling the ingredients? Your pan in the video seems much smaller than 8 inch.

Hi Linda, first of all, my sincere apologies for replying you this late. I have been through a hectic time and I hardly had time for the site. Second, I’d like to thank you very much for pointing out my mistake. The recipe above is indeed for 15 cm dia. round pan, which is the one I used in the video. I had a note below the video on YouTUbe about the size of the pan, in which I stated that for a 8 inch round pan, we need to double the recipe. Really don’t understand why I made this terrible mistake in the post. I am very sorry for this and I hope you’ll see this comment, too….

It is not easy to find cream of tartar in my country where I live (Germany). Will the cake be ok with just lemon juice?

Yes you can. Btw, I’m living in Germany, too and I normally order my baking ingredients from here

Thank you for the recipes, especially all the details to bake them to perfection. I appreciate your sharing of these recipes and enjoy reading your blogs.

Thank you very much. I’m glad that you like them and I do hope to “seeing” you soon again on RnF

These Easter Bunny Desserts Will Make Your Kids Giggle

There's a reason Ree Drummond's never been a huge fan of over-the-top dessert decorations&mdashat least, not when she's the one wielding the piping bag. Sure, some people can set their sights on an ultra-complicated design, grab their offset spatulas, and come out looking like a pro. but for most people, it's a challenge.

"I have a handful of incredibly talented baker friends (Bridget? Are you listening?) who approach decorating sugar cookies with the precision and artistry that Michelangelo applied to the ceiling of the Sistine Chapel," Ree comments. "My cookies&hellipwell, not so much."

Good news, fellow not-Michelangelos: Turns out you don't actually have to own any fancy baking equipment to whip up one of the most popular Easter desserts of them all.

Yes, we're talking about the "bunny butt cake"&mdashand no, you're not reading that name wrong.

The treats have been around for a while, but they skyrocketed in popularity in 2016, when ABC News reported that Pinterest pins for "bunny butt cakes" were up 30% over the previous year. There's a reason for that: The cakes are pretty adorable&mdashand they live up to their name. Decorated to look just like, well, a rabbit's behind, they're an irresistibly whimsical, giggle-worthy addition to any Easter brunch menu.

"It&rsquos simple, it's memorable, and it uses things you already have," says blogger Julie Blanner, who offers a step-by-step bunny butt cake tutorial on her website. "Also, integrating a bunny butt cake into your menu doubles as a festive centerpiece."

They're also incredibly easy to make. No molds are required&mdashyou can bake the cake right inside of the same oven-safe mixing bowl you use to combine all of the ingredients&mdashand you can even get things started with boxed cake mix! The customization possibilities are endless. Change up the flavors of the cake, the frosting, or both, depending on what your family and friends typically crave. Or forego the whole "cake" thing altogether, and opt instead for bunny butt Peeps, bunny butt cookies, or bunny butt cupcakes.

Deliciously hilarious and hilariously delicious. It's an excellent combo.

Watch the video: Chocolate jiggly cake. homemade castella (December 2021).