Video

now i am itchy to give it a try next week..

It took forever to bake!

was that an ant at 0:49

Very very nicely made!!! 😛😛😛 Can i do it with 9% fat cream cheese?

👍🏽

Anyone can advise why the top part of my cake crack? How can I resolve it?

I tried this recipe and it was successful. Pls try it

mine didn’t rise and it cracked on top. 🙁

Hola buenas mira, me puedes pasar la receta escrito en español por favor 🙏, te lo agradecería mucho 😃, muchas gracias y un saludo

I made it but the cake is cracking. Still it's fluffy and delicious. Wondering what makes it crack though

I tried it and it's delicious but the amount is too little. Can you give advice on how to double or triple the amount?

I created this recipe long ago little did I know it would get so famous by someone who else 😂😅

Hi ! I had some trouble, I’m a bit confused (a lot haha) I tried to make it twice I made the cake twice - I thought the first time I made a mistake so I made again.. both came out so so flat and kind of smelled like omelet When I saw the little portions of the ingredients I thought it was a bit odd, For the amount of ingredients should I have used x4 the ingredients to get your size of cake ? Thank you (I have the same pan as you)

Cultural Apropiation! Its called Spanish" Castella Bread", Or Portuguese: "Pao de Law" Its not Japanese!!! They can make it, they can Eat it. But its not Japanese, Sushi was also not invented in the USA. Its Japanese sushi, not American Sushi.

Hey, hey, whenever you tried to make the cream with the egg whites, it would be impossible. There must be a trick, but after searching for a way, I found that it would add flour with the egg whites, and you made me angry 😡

Why is mine not rising like yours? What am I doing wrong?

Where did you buy that thing to separate egg yolk , please share link

Need help😢 my cheese cake is cracking but taste is good how do I prevent it from cracking

Mine leaked everywhere out of the pan and then when it came to getting it out I had to cut all the edges up because I had baking paper through it 😭

Lol I just made it today and it came out soooooooooo well.

hm, what if my oven automatically turns off when its open? :/

What a flour name please All i ama understand but flour name please explain mom please

How did you refrain from putting baking powder

Best recipe I’ve seen so far you explained yourself very well ❤

I would eat that whole thing. Thanks.

Hi angus, a fan here.,Is this a dairy whip creamp

Can someone tell me what kind of milk is needed? Thank you.

NO VANILLA?

Hi, do i use regular oven heating (upper and lower without fan) or convection mode (lower heating with fan)?

can i use butter or oil as a non stick spray replacement?

Muito bom

Хоспаде, выглядит чудесно! Обязательно как-нибудь сделаю к празднику, спасибо за рецепт!😊

Hi, may I know what is the total batter weight in the mould before baking?

اني اول وحده عربيه اعلق

Take care if you do that recepy. There is sth wrong with the quantities. I did it once, it came out well. I did it 2-3 again and it did’nt came out well…

One thing you missed doing is that you have to "tap" the cake when taking it out of the oven. The same way tap like you did to remove the air bubbles after pouring it in the cakeform. That way the hot air is pushed out and normally your cake will not lower in height and stay even fluffier than in this video. But besides that, nice work

@bake with angus I did it exactly according to the instructions.. unfortunately it didn't go up like that for me only 2-3 cm higher but what is the reason for this?

No. My puff did not poof following this recipe. 😢 I even reduced from 4 eggs to 3, because it was too watery. But the puff just won’t poof.

May I know the oven setting? Is it top & bottom heat without fan forced? Thanks

I almost burnt down my house, thanks

Please let me know what’s kind of flour

I tried to make this with the handmixer twice, added the ingredients in the same order. Problem is that my batter was very liquid and the result was more like a dense flan. Taste was ok but not the texture. I felt that the cake did not rise enough due to the batter being too liquid. Today I tried it by hand but I find that after I add the eggs my batter becomes too liquid. Do I understand it correctly that you do not beat the eggs?

I an Russia, thank you 🙏👍👍👍

I was made its so yummy...thank for sharing..love it

Ty for converting it. Gonna save me time.

What is the brand of cheese you use?

The egg 🥚 separator is esthetically pleasing and all, but the egg shell does just as well. How often will it be used realistically?

Porque no en español porfa

I have a trauma with burnt cheesecake in the past, I baked one and it tasted just like pancake. But with this recipe, it turned out awesome. Thank you

Thank you for the amazing recipe ! I have some questions before making this cake, first I don't have baking oil spray what should I use ? Second do I turn on the oven from the bottom? And where should I put the cake like rising it a bit from the bottom? (that's what I usually do with normal cakes). And sorry if I made any English mistakes it is my third language. The recipe looks very yummy I can't wait till I make it🥰