John Myers
Jiggly Cake
The perfect jiggly cake recipe with a picture and simple step-by-step instructions.
- 105 g Sugar
- 4 Eggs size L.
- 270 g Cream cheese double cream setting
- 40 g Soft butter
- 135 ml Cream at room temperature
- 1,25 tsp Lemon juice
- 55 g Flour
- Grease 20 form. Line the bottom and the edge with baking paper. At the edge, however, the paper must protrude at least 5 cm. Cover the outside of the mold with aluminum foil in such a way that no water can penetrate the seams during the cooking process. Then place the mold in a much larger mold or a roasting pan and keep it ready outside of the oven.
- Separate eggs. Place the egg whites in the refrigerator until you are ready to use them. Beat the egg yolks and 35 g sugar until frothy. Stir in the cream cheese and butter one after the other and in small portions.
- Whip the cream until it is not completely stiff and fold it into the mixture together with the lemon juice. Sift in the flour and fold in until nothing is visible.
- Now set the oven to 160 ° and bring plenty of water to the boil. This is needed to fill the larger pan or the roasting pan in which the souffle pan is placed. You should be surrounded by the boiling water at least an inch high. But it is only poured in when the dough has been poured in and “the mold in the mold” is in the oven. This (hopefully) eliminates the risk of burns.
- Now whip up the cold egg white half-hard and then let the remaining 70 g sugar trickle in while still beating. You have to keep whipping until the mass is shiny and the tips remain when you pull out the hooks.
- First, stir only 1/3 of the egg whites into the cheese mixture on the lowest setting using the paddle of the hand mixer. Then carefully fold in all of the rest by hand with a whisk.
- Now pour the mixture into the mold and tap it lightly on the table several times so that larger bubbles can escape. Then place the pan in the larger pan and – as already described – push both of them on the grid in the middle of the preheated oven so that you can now pour the boiling water into the larger pan and then push the grid completely into the oven can.
- “Cooking” takes place in several phases. First 55 minutes. Then the temperature is switched down to 150 ° and then another 30 minutes. Then switch off the oven and another 15 minutes. NEVER open the door until this point! Only now open the door a crack and let the cake cool down for 20-30 minutes. Do the wooden stick test.
- Then take the cake out of the oven and chill it in the tin for at least 2 – 3 hours. Then remove it from the mold. The time consuming described above only refers to the rather long baking and cooling times. Otherwise, this light and airy cake is made quickly.
- For the look, you can dust it with powdered sugar before serving or let your imagination run wild. I opted for some liquidized salt caramel (see my KB). So his ceiling had a nice shine.
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