Made a Japanese style chocolate cheesecake/castella.
11 eggs whipped into mergingue. Some cream of tartar
Cake batter: 6 egg yolks, 1/4 cup flour, 1/8 cup corn starch, some randomly appropriate amount of cocoa powder, a small pinch of salt.
Like 24 packets of stevia laced throughout (I'm dieting. Shoot me)
Then I just whipped the cake batter into the meringue with the stand mixer on 3. It's just not necessary to do the folding thing for this in my experience.
The "non-stick" pan wasn't nonstick enough and I was too lazy to butter the sides so the sides got stuck and didn't rise properly. (notice this is almost a souffle with the amount of meringue)
Still came out really nice and fluffy... and jiggly.
I thought it needed a little extra so I blasted some freeze dried strawberries in a blender and threw them into a whipped cream canister with, unfortunately because I was out of heavy cream/whipping cream, half&half. Just not enough fat to make the cream actually whipped; the half&half+strawberry powder mixture came out more like watery mousse, great mousse to be sure but not whipped cream.
Last edited by grizy; 05-16-2021 at 10:24 PM.