This cake could be my last.
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- čas přidán 16. 08. 2023
- It started out as a simple Olive Oil Cake recipe, but my failures from the past rear the ugly head once again. Marcella Hazan's cake recipe is found in Essentials of Classic Italian Cooking. Buy the cookbook here: amzn.to/3Cvp5LY
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ingredients:
2 eggs
1/2 cup plus 2 tb sugar (124 grams)
peel of 1 lemon grated
salt
1/3 cup marsala wine (79 ml)
1/3 cup milk (79 ml)
3/4 cup extra virgin olive oil (177 ml)
1 tb baking powder
1 1/2 cup flour (180 grams)
#antichef #marcellahazan #cake - Zábava
as a professional cake maker - never leave your batter mixed and to one side! Fine to keep it in the fridge until you use it BUT baking powder starts activating when you add liquid (and heat) so the raising agent will begin working long before it's in the oven. This results in dense/short cakes! always mix, pour and bake straight away to ensure the best rise.
thank you for your comment!
Yes, prepare your pans *before* you mix, have oven preheated, etc. Mixing the batter is the last thing to do.
and if you're not constantly baking, replace the soda/powder at least once a year with new stuff!
Here here🍻.. I shadow a pastry chef in her bakery and that cake was WAAAY too hot to be fussing it out of the pan. Also watch your baking times when using those dark pans.. a dark pan cooks much faster.
Thank you for this. However, I'm sure I've heard that for madeleines (which I've never perfected) you should leave the finished batter for about 30 minutes before baking. Can anyone shed light on this for me??
Babe wake up Anti-Chef just posted
😂😂😂 yep!
😂😂
I'm ... I'm awake 😴🤤
I read that was “Anti-Christ” 😂😂😂
🤢🤮
what i love the most about these videos is the fact that you just don't give up, because if that first failure happened to me i would've cried and never tried that recipe ever again
I would have cried and frisee-ed the whole pan into the wall like a toddler.
I have no chill😂
What I love about them is that he doesn't just edit out the failures. Now if I try to make a cake, and it screws up in a similar way, I will actually have an idea what else to try! And my own experience in the kitchen? I run into troubles.
So I am not alone apparently to actually cry if I screw up a recipe, acting like a toddler too, good to know
same but not before taking that pan and chucking it against a wall!
I love you guys. You made my day. 🤣🤣🤣
I think a big reason why your cakes keep breaking is not letting them cool enough before de-panning. When the cake is still hot it’s very delicate. I think you will have more success if you wait 20ish minutes for the crumb structure to fully set before you attempt to take it out of the pan. Also, there’s no shame in a parchment round! Helps cakes come out so easily! Another tip is place the cooling rack upside down on top of the cake pan then flip swiftly and confidently. A cooled cake should come right out and can continue to cool on the rack.
Yes! Also add flour on top of the oil please
the tube pan is separate from the flat one, so baking them together might’ve caused it to overheat!
also a good thick layer from flour/oil mix to cover it should help- or parchment paper so it just pops out. don’t give up! there’s tons of troubleshoots~
Totally. Although I think the double and then triple bottom actually insulates the cake. Because it doesn’t get enough heat it doesn’t release.
Yes, you use the tube inlay separately and flour the pan. Apart from always watching the baking.
....or protected it from the heat not allowing the oven spring it needed in the beginning to gain height.
exactly is my thought
also i dont' care what a recipe tells me to do about baking shit, the only time i don't use parchment is when i make muffins. @@1erickjon
Throw away that recipe and bake GOOD cake. Olive oil is for focaccia bread!
You're not supposed to use both bottom pieces of the cake pan. 😊 Switch the tube one for the flat one. I guess the overheating might have been caused by the double bottom.
Whenever my pastry chef son is griping about his job, I send him one of Jamie’s cake videos.
Tips for cake success:
1. Spend more time mixing the sugar and fat ahead of time. This helps with leavening.
2. ALWAYS measure flour by weight.
3. When greasing the pan use butter and then dust it with flour. Also remember to grease the interior flute.
4. Make sure there is adequate air flow through the flute.
5. Use the internal thermometer in your oven. Keep an eye on it to make sure the oven’s thermostat is correct. Adjust accordingly.
6. For flat bottomed cake pans line the bottom of the pan with parchment EVERY TIME after buttering and flouring.
1. In this recipe very useless, the sugar wasn't mixed with the fat.
6. Don't butter and put parchment paper on top of that. Some people might say don't use butter to grease the pan as it makes it harder for the cake to rise, but that only applies to spring forms. Parchment paper on the bottom and nothing else is sufficient.
First time trying this particular lemon loaf recipe:
I took the heavy batter loaf pan out of the oven to test with a skewer....the center deflated in front of me. Finished cooking it but not pretty enough to serve to guests and the deflated center was too moist, uncooked.
Tried again with better results. Didn't pull it out of the oven too early.
Six lemons gave up their skins and juices that day.
Oh, Jamie. Greasing any curved/shaped/textured pan with olive oil is bound to end in disaster because it doesn't stick to the surface like butter would, it just pools in the lowest parts of the pan.
That’s what the recipe said tho! 😭
@@antichef who said Julia is the only one allowed to troll in her recipes from time to time? 😆 very good effort though and hey, it worked out in the end so hopefully it's not the last time we see you baking!
Haha! 🤣 Thank you!
It also said “tube pan” not what you had which was more Bundt shaped
Don't throw the bad cake away, you can turn it into lots of tasty stuff 😋
Cake pops. They're made of balled-up crumbs and pieces.
Exactly what I was thinking! How delicious the dry cake would have been as a sort of trifle - glass bowl - orange liqueur sprinkled - custard and cream layered - maybe some mandarin segments? . . . maybe some toasted almonds on top?
Yes, trifle!
Biscotti....
Dried out cake is perfect for making trifle, just layer it with some strawberries or bananas and whipped cream. Some pastry cream, too, if you can swing it. Best when made a day ahead.
I love the baking episodes. They’re always the most dramatic, and- eventually, usually- the most triumphant!
I watched you put that flour in, and I knew it would fail. When you measure flour for a cake, you should scoop the flour into the cup then gently level. That flour was packed into the measuring cup, which gave you too much flour and a dry cake. And if Marcella didn't tell you how to measure that flour properly, that's not your fault!
that's why grams are always so much better!
Yeah, volumetric measurements for stuff like flour are just a recipe for frustration. The mill of the flour, the pressure you put on the measuring cup, all sorts of variables can directly influence how much flour you're actually getting. But weight measurements remove all of that guesswork.
@@aaronwhite1786he needs his Patreons to send him a decent scale. You need that for baking.
@aaronwhite1786 people have been baking without electronic scales for thousands of years. My mom could bake up a storm and all she needed was a coffee cup and a bowl, lol..
@@mygirldarbyOf course thats possible but especially if you don't have a feeling for baking it is helpful to use a scale, just to be precise. And there were scales before Electronic scales were invented. And I don't know about you, but the really really old cake recipes all don't seem like they are that great honestly. We just have a different expectation for what a good cake is than what we had 200 years ago so it does make sense to, if one method really does not work for you, try to use another one. And every baker I know says that with baking it's quite important to have the perfect amounts of all ingredients because, unlike with most of Cooking, small changes to the amount of some ingredient changes the outcome a lot
If you don't want a cake to stick to the pan, you have to spread a good coating of softened butter on the inside of the cake pan and then put a coating of flower on top of the butter. Then just add the batter and bake and the cake should come out nicely.
Temperature is also very important for baking. Every oven heats a little differently, so you need to know if your oven tends to run a little hotter or cooler than the recipe calls for. That's basically a trial and error process of getting to know how hot your oven runs and adjusting the cooking temperature and times accordingly.
I have even used my jar of premade homemade roux and nuked it to liquify, then used it as a kind of Bakers Joy (which is available in the US, it’s a spray on flour and oil). Works great.
Another thing you can get for fairly cheap is an oven thermometer that goes inside your oven, in order to see the exact temp inside (and to verify it correlates to the temp you set it to).
I use normal oil and it works just as well as butter, maybe because its olive oil and the temperature it's causing it to stick
@AdrianRodriguez-xb3wi it's the olive oil and the wrong type of pan.
I never used flour and I never had a cake Stick to the Pan. Just a thick Coat of Butter works perfectly, for me at least. And I do use the Pan that he tried to use a lot
As said before, you need to grease and powder the pan to get a good cake release. You can use flour or even cocoa powder if making a chocolate cake. If you just use oil or even butter, the batter can more easily absorb the oil and your cake will stick. Cooking meals is artistic it cakes and many other baking dishes are math/ science and the smallest change will completely change your result
Yes, you need to grease and flour the pan. I also think you should use the old Silver Fox when making these cakes. You are such a great cook. Baking is not for everyone. I throughly enjoyed the show but it broke my heart knowing how hard your tried. You are awesome.
Especially tube pans. I always put a little coating.
Grease and then coat with breadcrumbs, flour, grated coconut or flour, almond or hazelnut flour or finely chopped, cocoa powder. You hardly see any recipient for cake here in Sweden where you only grease the pan.
You pumping yourself up after the first failure, “pick yourself back up, do it again” was surprisingly inspiring. Watching your journey with cooking over the years has actually been really helpful for me in my own, and that line really sums it up. You don’t give up, and we shouldn’t either
I really admire your ability to just say "I'm doing it again". I know I would have just said F it and maybe try again another day.
I noticed a lot of your pans are dark, it actually makes a difference in cooking times vs silvery pans. It's not frequently discussed except in articles about buying pans.
Yes!!! I was going to comment this too.
This is an excellent point! Both dark pans and glass pans require modifications that aren’t always noted in the recipe.
This! I didn't realize not everyone knows to drop the temp. My grandmother said to drop it 25 degrees for a dark pan and she could bake, so I just do that, lol.
Yup! That's why boxed cake mixes give different times and Temps for different material pans! Good point!
Learned this early on and had to replace all the dark pans I had bought.
My daughter’s best friend is Marcella’s granddaughter. She and her family are lovely people. I am so happy you are pressing on with Mrs. Hazan’s recipes. 😊
Yes, totally here for "Marcella and Me"!! There are so many seminal cookbooks that you could create a bunch of spin-offs and no one would complain. If you ever wanted to go solely down the baking route, Rose Levy Beranbaum has some really great books that many bakers swear by.
Yes, please!!!!! Rose is the BEST!!!!!
I love Rose Levy, too! I have several of her cookbooks, and her recipes never disappoint. And, I'm looking forward to the release of the 35th Anniversary Revision of The Cake Bible (1988).
I imagine you’re going to get dozens of suggestions for the next cookbook, so I’m putting my two cents worth in now, too. I am an Italian American who, when asked what my favorite ethnic cuisine is, looks carefully around me to make sure none of my relatives are within earshot, then whispers, “Persian.” There are a few wonderful Persian cookbooks out there that are designed for the American kitchen. If you aren’t familiar with Persian food, I highly recommend trying some recipes. It is a cuisine of beautiful flavors and aromas, with wonderful savory spices…not hot spices, like some ethnic cuisine. You did a great job at improvising today, even if the cake in the non-stick skillet didn’t turn out properly. Your stick-to-it attitude is highly commendable. I look forward to your Marcella and Me show! Thanks, Jamie. You are an inspiration to home cooks everywhere.
When I finally start eating healthier, Jamie puts out a cake recipe. I'm here for it.
The best way to grease a cake pan is to first butter it, then put flour in the pan, smack it around to evenly coat it and finally dump out the excess flour. Works like a charm.
It doesn't matter which cookbook, or for how long, we just enjoy watching your adventures!
Don't give up You're doing an awesome job.
Jamie can never give up- otherwise the rest of us will follow
I'm just glad there's someone else out there that loves cooking but admittedly does get frustrated at it some days.
He started so kind and polite to his upstairs neighbor, with all, "Can I have a bowl please? Thank you very much".
As the frustration goes, so does his manner.
Good for you for persisting Jamie! Baking cakes is challenging because it’s essential to get the proportions correct and because ovens vary. My recommendation is to do yourself a favour and always use a weighing scale. Because the density of dry ingredients like flour varies considerably depending on how it is milled and packed, measuring cups are notoriously subject to error. Another idea is to use parchment paper when you can, and a combination of butter and flour when you can’t, to prevent sticking. I do have a suggestion for an easy to follow baking book (there are two) and a website and CZcams channel, and that is Bigger Bolder Baking.
I support your plan to continue making Marcella Hazan’s Italian recipes. For your next global adventure, may I suggest Sabai by Pailin Chongchitnant? She is a wonderful Thai chef based in Vancouver, and Sabai, her second cookbook, is aimed at newcomers to Thai cooking. She too has an excellent CZcams channel. And who doesn’t love Thai flavours?
Pailin is the Boss! I had my grocery list in hand and strolled around the Asian Market aisles for 'this brand/that brand' of sauces like I knew what I was doing, thanks to her.
As people have said: spoon your flour lightly into your cup and level it off. When you’re using a fluted pan, you need to really grease and flour it well. And honestly what you used is not a tube pan. Tube pans usually have straight sides…think angel food cake.
The only good use for a springform pan is cheesecake, imo. I would have gone with the angel food cake pan as well, buttered up/flour dusted.
Nothing gets the serotonin flowing like some good ol' Anti-Chef
I really admire how he shows us all his mishaps. I think of him when I screw up in my own kitchen. Also excited for a Marcella spin-off. There is a lot of great non-pasta Italian food out there!
Audible cheering could be heard when you announced staying with this book!!! Thank you for hearing our pleas! You're such an adorable hot mess when it comes to baking. However, you still pull it off AND you do a heck of a better job than me! Keep on being you! ❤
When you broke out the drill, I about pissed myself laughing. Great job persevering thoughout all the misfortunes of this cursed cake.
Also, very glad Marcella is getting her own spinoff - great decision, hope the views keep coming in.
Me too! Favorite part of this video for me. Hysterical! 😂😂
Your determination to get it right is wonderful. Showing all the fails is so helpful for us non pro bakers. Thank you for including them! So many CZcams hosts only shows the perfect results. We all know that’s fake. Your battle with cakes, as frustrating as it is, Is delightful entertainment for us. Thanks Jamie for everything
Hi Jamie! We really loved your last fruit tart video! It inspired us to make our own! Thank you for all of the content!
We have a special cake pan for cakes like these in Czechia! I could send you one if you ever want, it works SO MUCH better than whatever you had there! The secret to not sticking is adding a small layer of flour after oiling up the pan! Sorry for your pan. RIP
how is it called? No matter what I do, for me bundt cake pans are the enemy.
@@vittoriagnecchi5783 in czech we call it "bábovka" cake pan. It usually comes in one solid piece. Sometimes from metal, sometimes from ceramics
@@vittoriagnecchi5783Grease the pain very thoroughly, Bundt pans have so many angles that it’s a challenge not to miss any. I admit that I grease all my cake pans with lard and dust them well with flour. Knock all the extra flour out after you rotate the pan to cover all the surfaces. I will use a parchment round sometimes for a simple round cake but there’s no using that method for a Bundt pan. Greasing and flouring is an old method but it almost never fails if you are thorough with the application.
@@jill7759 dude no matter how much butter I use (I always dust with flower too) there always seems to be a stupid angle that sticks.
@@kristynazipperova4485 oh - it's a bit steeper, like a Gugelhupf pan.
I never tried baking in ceramics, I'll have to try : )
I'm SO excited that there's going to be more of Marcella. I've loved seeing you navigate this cookbook, and seeing a different style of cooking to Julia's French cooking is very fun.
I died when the cake almost flew off the counter 🤣🔥
When the 3rd cake went flying off the board I actually shouted NO!!!
When I saw you trying to loosen the first cake with a knife, my heart sank. What a shame. Third time lucky though. Xx
13:17 YOU SAVED IT JAMIE! TAKE THIS MEDAL! 🏅🏅🏅🏅🏅🏅🏅
Sometimes it’s cringe… most times it’s hilarious… everytime it’s amazingly entertaining! Thanks Jamie for always being unapologetically you! 💕
I feel like my sides shouldn't hurt this badly after watching a COOKING SHOW. 😂😂
NEVER change Jamie...never change. ❤
Jamie using a knife to CUT THE CAKE OFF OF THE FLUTED PAN and then wondering why the bottom half is coming off as a separate layer.
When I bake in a Bundt style pan, I always grease it and then put a thin dusting of flour or cocoa over it and that’s never let me down :) I can recommend the Nordic ware ones, they’re great
Not our Jamie already "Over It" in the thumbnail!!😂💖
That moment when you're talking to yourself while eatinh the ruined cake...i felt that in my soul
Don't give up baking! It can be a lot of joy. I just made myself some emergency 9pm muffins because I was really craving them.
Here are a couple of rules that help you avoid the most common mistakes:
If your cake sticks it could have been too long in the oven. Most of the time you can check the cake by tapping on it while its still in the oven and it should bounce back without a crunchy noise or wobbling.
You coat your pan with fat (butter, oil) and a very light coat of flour. But only if there is fat in your dough.
If you make a sponge cake or something without fat in the dough you don't butter the form. The dough needs to climb the sides of the form and it can't do that when the fat makes it slippery. You can use baking paper in flat surfaces, wouldn't recommend it for the walls. Check with the tapping technique when the cake is ready then it won't stick and you can loosen the cooled off cake with a dull knife.
Making things rise:
Baking soda - pretty much soda with acid already added to it. Relatively foolproof if you mix it into the flour beforehand. It reacts as soon as it gets wet and from then on you have a good hour or two to put it into the oven or all the bubbles will be gone. If you use soda, or you have anything that can be spiced up with some lemon put some lemon into your recipe. it's acidity will help the soda to make bubbles
Yeast - it likes everything that's lukewarm. It hates fats and salt. Dry yeast never gets old. east needs time and a slightly warm room to rise. Yeast eats sugar and produces gas and alcohol. At some point it produced so much alcohol that it cannot survive any more and it will die off. Dough will usually double in size.
Air - my favorite. you have lots of eggs in your recipe? just bet the eggwhites with some of the sugar, all the salt and some of the lemon from the recipe. All those substances will help your eggwhites to become stiff. I usually beat them till the eggwhite almost stands on its own. If you beat it too long they will become a fluid again. If the eggs are older then it might not work as well, use baking soda then instead. As long as you have a good foam going the air is enough to make the dough rise tho. when you do this you want to split your recipe into 3 parts: Dry stuff, eggwhites with the stuff I mentioned above, and all the rest (like yolk, vanilla, fats). mix all those three separate, do the eggwhites first then gently mix all three together using a spatula until they look uniform. you will lose some bubbles that way but as long as you don't beat it there is still enough in there to make it rise. Why beat the eggwhites first? because you do not want to have fat on your tools. Fat causes the eggwhite to become runny. Yolk for example contains fat, this is why you separate the eggs in the first place. Because beating up the eggs with the yolk will never make them stiff enough. You don't have to be superreligious about keeping your tools spot clean from fat, but keep that in mind. If you use baking soda you do not have to bother with seperating eggs. fullstop. at all.
ABC amonium bicarbonate just don't. It's used in really spicy and heavy doughs that for some reason can't use any of the above. It smells horrible, when you bake it your kitchen smells horrible for a while. Tastes great tho. But just dodge those recipes, other things are tasty as well. and let other people in professional kitchens deal with that mess.
Actually doing it:
have a plan, you need a recipe that has the steps on it that you need. If you don't need any steps and the ingredient list is enough, that's fine. But if you need all the steps listed, have that on the ready
Have all ingredients measured before you start - or at least on the table. But having everything measured in bowls and glasses will help you so you don't forget anything. A lot of times recipes fail because you forget to put something in. Or your cake is great but would have been better with the almonds in it.
Try and get a feeling when you can do what. If putting together all the ingredients takes you an hour then you can start preheating the oven when you start mixing things together or when you put the fruit on your dough. When you need beaten egg whites in an hour then beat them when you need them and don't let them sit there for that long.
and when you mix things together it usually pays off when you let the different fluids test the waters a little. If you mix eggwhites into yolk, sugar, oil for example then you want to put a good spoonful in there first, mix that and then mix the rest in. This way the different fluids get used to each other and connect way better.
For oven temperatures and time, they are honestly very rough numbers. Use the oven temp suggested, put a timer on your phone that is 10 minutes shorter than what the recipe says and then you have to eyeball it. Most recipes are done when they begin browning. on a chocolate cake this will not help you however. you can tap the cake like I said before and if it neither wobbles, nor gives in with a crunchy sound but ever so slightly bounces back it is probably done. If you want to be supersafe use a toothpick, there are long ones as well and just put it all the way in the middle right down to the ground. unbaked dough sticks really well to the wood. If it's done in the middle it's done everywhere. If you bake brownies or some sort of high fat dough that never really dries up then stick to the recipe time. In general germs don't need a superhigh temperature to die. 70 to 80 celcius (170 F) for 10 minutes is enough to make it safe to eat. so if your cake is underbaked but was in the oven long enough for that to happen you will only get sick if you eat too much of it, but not from bacteria.
Last advice is don't be overcritical with yourself. You usually bake for your loved ones and they forgive mistakes or slight deviances. As long as it's edible you did good. If you think you signed up for a cake that's more than you can handle you better order it from a professional and just pretend it's yours. If you work under too much pressure you will surely not have a lot of fun. we do not need pressure, we are not baking diamonds.
The deer we have around here don't have much fat in them, even the female ones. Where do you get forms large enough to fit a doe into? If you cook maybe you should make dough.
"You coat your pan with fat (butter, oil) and a very light coat of flour. But only if there is fat in your doe.
If you make a sponge cake or something without fat in the doe you don't butter the form. The doe needs to climb the sides of the form and it can't do that when the fat makes it slippery."
Actually make batter put it straight in the oven , no messing about , that’s the point of preheating the oven.
Cakes definitely have the risk of going evil while baking, and stick to the pan despite every precaution. It's always nice to see you get through the struggles for an ambitious result.
The montage of the attempted repair at 8:02 and follow-up at 8:43 absolutely killed me, too funny!
Watching him cut along the bottom of the tube pan made me freeze in horror. I was like "no, Jamie! Did you forget it's fluted? You're cutting the cake!"
I feel you. Baking is hard.
5:35 sorry man but the chaos is what makes you so special 😂😂😂😂😂😂😂😂😂😂
Oh my God, jamie watching you bake is painful lol but so so entertaining… I don’t want to laugh for you, but then it is funny
Bakers and cooks are two different tribes. You are a cook my friend, embrace it.
For the future (should there be one for you with cakes), a tube pan can improvised with a greased and floured regular cake pan and an empty metal can in the middle serving as the tube. Weight it with pie weights or water and do not forget to grease it! As a side note: In over 50 years, I cannot think of a cake I have baked at 400- that seems hot since I usually bake at 350-375.
I came to comment the same about a MacGyver-ed tube pan being a solved problem.
I agree, I would never bake a cake that hot no matter what the recipe said. I do understand that Jamie wants to honour the instructions in the book, though.
And for 50 minutes! He may have made a lot of other mistakes making this cake but cooking it at 400 for 50 minutes has to be the biggest. The cookbook temp/times are insane.
Thoughts and prayers for your springform and cake #1...keep it up! Love these!
May their memory be a blessing.
I have a cookbook that has been in my family probably 100 years. It is a vintage Fannie Farmer cookbook. Watching my grandma make super elaborate food is part of what got me into cooking.
Great performance, Jamie. Best part for me was 7:32-7:39. Well done. And I look forward to the spin-off!
The spin off will be great.
your determination is amazing and inspiring, Jamie! And I love the idea of the spin off, can't wait for the next episode of "Marcella and me"!
Whenever baking in a dark pan like your springform always adjust the baking temperature to 25 degrees lower. The darker pans cook the batter faster so you need a lower temperature to avoid sticking.
Also I suggest using the cooling rack even while the cake is still in the pan to allow air to circulate underneath which will also help stop sticking.
This guy is waaaaaayyyy too high strung to be baking cakes. There's a reason why the #1 cake baking channel (Preppy Kitchen) is hosted by possibly the most chill dude you'll ever meet.
Very happy to hear that you're continuing on with this Italian cookbook. I think you'll get a ton of great recipes from it.
So glad you’re doing more of Marcella’s recipes. I aspire to be an Italian grandmother (not either) so I bought the cookbook. Can’t wait to follow along.
My cakes always come out perfect (after many years of disasters). Non-stick double-walled cake pans, little cake pan strips applied to the outer edges of the pans soaked in water and squeezed out, a good coating of butter and flour before pouring in the batter. I love trial and error. We all get to eat the disasters. What fun!
Line your pans with wax paper Cake Class 101 for beginners. Wax paper liner, no stick, cake comes out perfect EVERY time! No more broken pans. Cut to shape.
Love watching your channel. Don’t beat yourself up. The drama is what makes the show
Baking hint : I'm not a great baker but I have found that using parchment paper in the bottom of the baking pan really helps a lot and eases a lot of anxiety for me. it's an extra step but I find it worthwhile.
Looks just like my grandma’s olive oil cake 50 years ago and she only ever used a regular cake pan and just called it plain cake. Lovely.
When you took the first cake out of the oven, my heart broke for you. You were soooo confident!
Now I'm watching you try to fix the cake pan and BOY 😂😂😂😂😂😂
Jaime, the size and shape of the pan affects the bake time of the cake. You have to adjust for that and also be mindful of how filled your pan is, that springform was too large for the amount of batter you had so it spread really thin which is a big part of the reason it was overdone. Next time you're in the market, read the back of a box of cake mix and you can see for yourself they change the bake time given depending on the pan.
Like previous comments, the dark pans get hotter and bake too rapidly. I saw you use oil for the pan but it also needs to be floured. Lastly, Rumsford Baking Powder, I've found, works rapidly. Because the batter sat aside while you prepped the pan, the batter could have inflated, then deflated.
I enjoy your videos. What are accomplishing? For me? a few laughs, and feeling totally entertained. I like seeing you laugh at yourself. Enjoy the attention Jamie, you earn it.
Why am I laughing as soon as he said the word "cake"?! 😂 Love this channel!
You need to change the way you’re oiling your pans, you need oil AND flour, or a parchment in the bottom. I’m also sketch about the way you’re measuring the flour…. Should use the fluff, spoon and scrape method. You’re just getting too much flour. I’m a better baker than I am cook. Happy baking!
Also, so far you have really concentrated on pasta when dealing with Hazan. I would really like you to show more Italian non-pasta recipes. It could be an idea to make a series of a full Italian meal: antipasto, primo, secondo, contorno, and dessert.
Totally agree. Italian cooking is not just about pasta.
Hang in there Jamie! You will master this-
By learning to ignore baking times in cook books.
I am so proud of you! I am here from the beginning and I am happy your subs and supporters keep growing 💗. Nice video as always. Greetings from Puerto Rico and Guatemala!!!
It might be helpful to get the Pam Baking Spray with flour. Then you’ll make sure to cover every part of the pans surface without wasting butter, oil, or flour.
Was going to mention the same thing. I swear by Pam Baking. Nothing ever sticks on me. Love following your adventures!
Oh No! You may not believe me but Pam contains butane.
@@willowraine5514 May I ask where you got that information? These are the ingredients on my can. Not the greatest, I try to avoid Palm Oil, but with the minimal amount you use, not dramatic. Ingredients. Canola Oil (Adds A Trivial Amount Of Fat), Palm Oil (Adds A Trivial Amount Of Fat), Coconut Oil (Adds A Trivial Amount Of Fat), Soy Lecithin (Prevents Sticking), Wheat Flour, Silicon Dioxide, Natural Flavor.
Found it. Butane or Propane are used as the propellant. Don’t use enough of it to be concerned but it’s good to know. Thank you, Willow.
fukk sweet stuff! we want to see salty stuff, hearty stuff 🧀
this was the last sweet thing for a bit.. salty, hearty stuff coming up next!
@@antichefdon't listen Jamie! I also love sweet stuff as much as salty stuff! All your content is awesome 🎉🎉🎉🎉🎉🎉
@@antichefyaaaaay 🥳but I watched the whole video 🙈:P
Oh man. this video gives me early Anti-chef vibes. I watched this with my mom and told her how far you have come since my husband and I watched in the early Toronto days. then, cake fail lol
I would love to see you cook with Jean Pierre! I feel like he would give you so much confidence in the kitchen and yall would play off each other's personality so well
I adore you and your programme, I am an elderly lady living in North Wales, and you have inspired me to tackle Julia and I have had success. I agree with all the other comments you need to grease, flour and line your pans more thoroughly. I have been with you since the days when you threw the vanilla seeds out ! Cakes may be your nemesis but your Pastry always looks excellent. May I suggest Heston Blumenthal as your next chef, mastering him would indeed be miraculous
So excited about how many well deserved subs you are getting I've been watching since 46 thousand.
Seeing Jaime post a cake video is like watching someone you love get back together with their toxic ex. We love you, Jaime. Stop hurting yourself.
Kudos to you for your perseverance!
Yay for Marcella and me! I have that book and love it. Every time I bake a cake I lower the stated heat and start checking early - I really don't trust cake recipes with regards to timing and temperature. It might be a gross generalisation but I have also found Italian cakes to often be on the drier side.
I found your channel not long ago and I really do enjoy watching you cook. It is inspiring to see you keep going and fixing your errors in order to make the recipe work. Thank you for making me smile and drool 😄
I love this series.... Please keep going....
The major problem I saw Immediately was the way the flour and baking powder were measured. I took a cake baking course at King Arthur Flour Baking School and the instructors there told us to scoop out the flour, shake it into a bowl, fluff it up and THEN gently put it into your measuring cup and level it off. I have really good results using this method. Also, baking powder goes stale really quickly. I buy no more than 3 or 4 tablespoons at my local co-op when ever I know I'll be baking. Baking is science. Everything needs to be measured carefully, and mixed quickly. I love to bake, but it can be so frustrating!
I love watching you never giving up! I find myself shouting at the screen whenever I see something that's not going to work and I revel with you when it all turns out perfect! Which happens many more time than not!! Keep baking and we'll all keep watching!
I like how you never give up
Keep up the good work!
I love your videos as you really show what can happen. I’ve had many many cake failures but you always persevere!
jamie u are amazing thanks for sharing your content. its fun and honest! it must be so difficult to always come up with new videos ideas and to be there cooking by your own for hours and still manage to be funny and joyfull. please keep it going!! :)
I was going to say, might need a thicker layer of lubricant like butter or spray butter for the pan so it won't stick. Also instead of following the direction time, adjust it lower and do the toothpick or knife check, because sometime ovens are just made hotter.
My hero! Love it... never give up!
looking forward to more of you and marcella!
Yay! Marcella and you! Love it!!
I am a huge fan so I'll be so happy to follow ALL of your videos ❤
Your perseverance is admirable Jamie ❤