Gluten Free Japanese Jiggly Cake
This is technically my second “first attempt” at this recipe; the first being my sophomore year of college in an industrial kitchen. I had seen the recipe from Tasty’s viral video and I was stoked to try it. Too stoked and the bake could feel it; I fell to the beginner’s mistakes. I used an electric hand whisk for my egg whites, and didn’t go long enough into the whipped peaks egg white stage. I didn’t line the outside of my pan well enough, and the water bath invaded, turning it into flan. I probably opened the oven and let the steam out at the most critical point of the process. Still, it was edible, not a success, not an absolute failure. I chalked it into the “Try Again Someday” board.
Well, in lockdown, someday has arrived, and the recipe came back on my feed through Barry Lewis’s recipes. The famous UK YouTuber has made hundreds of videos, and he too had seen the Tasty video. His attempt, was a huge success, and inspired me to make my own. In fact it was his video that told me this was originally a Japanese baked good, and I thought to myself, “You know if I play my cards right and get the eggs and other proteins in alignment, no one may be able to tell this is gluten free.” I decided it was worth another “first attempt”, this time in my home kitchen.
Would you believe me if I told you this cake is gluten free?
Japanese Jiggly Cake
So full disclosure, my home kitchen includes a professional kitchenaid stand mixer with various attachments. I understand this is not a standard kitchen tool, and usually this doesn’t matter, however this is a recipe that I do not think is truly doable without a stand mixer. Barry Lewis and Tasty used hand mixers in their recipes with success. If you have the time and a patience level of a saint, maybe if the stars align, you can do it. If you must use a hand whisk, divide the egg whites in half and whip in two batches, use a quarter teaspoon of cream of tartar in each half as you whip to get better (stiffer) peaks. This is likely the only way you will achieve the same level of a stand mixer in terms of quality and consistency. In my previous attempt I did use a hand mixer but did not have success.
That being said, you also will need an approximately 9 inch springform pan. You will also need at least a 10 inch wide roasting tray that will be able to fit the springform pan inside of it. You will also need tin foil, and a washcloth.
With that out of the way. Here is where I ran into my first obstacle. I was absolutely not going to be paying twenty to forty dollars for two to three pods of vanilla beans… Let me explain.
Somewhere along the way I have been having little reactions to foods that I thought would be safe for me - gluten and chocolate free. I had remembered hearing from another allergy support group member that most brands had cross contamination and hidden ingredients in their “flavoring(s)” listed on the label. In the United States this is legal under copyright and trademark laws for a company to claim a secret blend of proprietary spices as just “spices”. It meets the requirements of the FDA labeling laws only by technicality. Literally ANYTHING could be hidden in “spices” from mustard seeds to cocoa. For a while I thought I was reacting to the alcohol in the extracts, a reasonable line of questioning for alcohol triggered diseases, and had been digging around for an alcohol free vanilla extract. Extract would be the most economical, next to making my own, which is next to impossible to do alcohol free. It’s much more economical than vanilla bean pods, but that is the safest way for me to enjoy vanilla. I would just have to call and check with the company for cross contamination risks. In this search, I came across a NEW label printing for McCormick. I had suspected hidden allergens hiding behind McCormick for a long time (and I’m not the only one), and the new additional verbiage Flavorings (including Cocoa and tea extracts and others) , put it plainly in front of me! FINALLY, I had confirmation as to what could have caused anaphylaxis episodes! Unfortunately, now all vanilla flavored food that is commercially mass-produced will likely be off limits to me.
Not too much of a problem though! I love the joys home baking brings so I continued my search for an alternative.
In the mean time, I still wanted to try the recipe and the timing of when I would need it didn’t align with shipping times and I was in a pinch. It led to an epiphany; use instant jello pudding flavoring! That’s right, this cake can be flavored very easily this way without detracting from the structural integrity. If anything the gelatin and stabilizing agents from the mix are adding to the total integrity of the cake, which only helps more when adjusting for gluten free flours. It does not add moisture like you would get from an inclusion of fresh fruit which would throw off the recipe’s flour balance. For an even more inclusive flavoring, you could also choose to use the flavored cream cheese options available to you. I caution against using any whipped variety due to issues with air content and the recipe.
Japanese Jiggly Cake
Cake Ingredients
100 grams melted butter
120 grams cream cheese
125 ml milk (can substitute light cream)
8 egg yolks
13 egg whites
75 grams cup to cup gluten free flour
75 grams corn starch
125 grams caster sugar (can use white or golden sugar)
½ cup powdered sugar (for dusting)
FLAVORINGS
*8 grams instant jello pudding mix (of your choice of flavor)
OR
*8 grams of flavoring (vanilla or other extract - or one vanilla bean pod, or honey)
Icing
1 pint heavy whipping cream
1.5 cups powdered sugar
I like to top mine with fresh fruit like blueberries, strawberries, raspberries, and blackberries, however this is optional.
Tools/Supplies
Parchment paper
Pam or Cooking spray or butter (to grease the springform pan)
Approximately 9 inch circular springform pan
At least a 10 inch wide roasting tray with tall sides
Full kettle of boiling water at least
Method
Preheat the oven to 340 F.
Line the inside of the springform pan with parchment and butter or Pam. Using tin foil, TIGHTLY wrap the bottom of the springform pan. I recommend doing at least two layers, we are trying to prevent water from seeping into the springform pan because while it will hold the cake batter it is not water tight on its own.
Begin boiling water in a separate pot, you need at least 4 quarts of boiling water going. You need enough water to fill your roasting pan about a centimeter or two up the springform pan.
In a saucepan add butter, milk, and cream cheese (add any liquid flavorings, or vanilla bean seeds here). Whisk until combined on low heat. Do not let it boil! Once combined, let cool.
In a separate bowl, whisk egg yolks till combined, slowly add the cooled cream cheese mixture to temper the eggs. If you add it too fast and/or too hot to the eggs they will scramble. Keep whisking as you go until both mixtures are combined.
Sieve flour and corn starch (add in the instant jello pudding mix if you choose this flavoring option) into the egg and cream cheese mixture. Mix until no lumps remain. Let rest at room temperature.
In the bowl of a stand mixer with the whisk attachment af fixed, whip the egg whites to soft peaks, continue whipping but begin to add the sugar a tablespoon or two. At a time until the eggg whites have reached stiff peaks and appears glossy.
Gradually, gently fold the eggs whites into the rested batter, stirring until just combined before each next addition of egg whites. Continue until all batter has been combined. Pour batter into the prepared springform cake pan.
In your preheated over, place the roasting tin with a washcloth on the bottom. Place your springform pan on top of the washcloth. Carefully and slowly pour the boiling water into the roasting pan. QUICKLY close the oven door.
Bake for 25 minutes at 340F, then without opening the door, drop the temperature to 300F (if browning drop to 295 F) for another 25 minutes.
When the 50 minutes is up, turn off the oven and crack the oven door open about 2 inches. DO NOT REMOVE THE CAKE FROM THE OVEN. Allow the cake to cool with the oven, or until cool to the touch on the top of the cake.
Remove the springform pan from the oven once cooled, remove the tin foil, and remove the cake from the springform pan and let cool. Dust the top with icing sugar and apply any additional toppings or decorations.
Serve and enjoy! The cake is best served chilled overnight in the fridge!
Well, did you give it a try? How did your cake come out? Springy and fluffy? Like cheesecake on steroids? Then my friends you have completed the Jiggy Cake bake! A round of congratulations is in order, or maybe some champagne. Leave your pictures in the comments, along with any tips you found!
