- What makes you so special? Everybody worries about something. - That's exactly what makes me so special. I don't even have to floss. (diners chattering) (groans) What? - [Host] Hey, what's up, guys? Welcome back to Binging with Babish, where this week it's Groundhog Day, so we're taking a look
at the angel food cake disgustingly eaten by
one of my favorite actors in one of my favorite movies
of all time, "Groundhog Day." To make angel food cake, we need eight or nine
eggs at room temperature. A quick way to bring
them to room temperature is to place them in tepid
water for about 15 minutes. I say eight or nine eggs because we need 350 grams of egg white, and your mileage may vary depending on the size of your eggs. So we're separating and weighing those out into the bowl of a stand mixer, which we're gonna place
into the stand mixer. Add two teaspoons of vanilla extract, and beat on medium-high
speed for about 30 seconds until light, frothy, and snotty. Sorry, that's kinda gross, but accurate. Next up, we're combining half
a teaspoon of kosher salt with 360 grams of sugar,
tiny-whisking to combine, and then very slowly sprinkling
about half the mixture into the beating egg whites. Once you got about half of
that added, set it aside, and continue to beat the egg
white mixture on high speed until it forms a light,
fluffy, sticky mass known as a French meringue. We're beating this to
stiff peaks, that is, when you remove your wire whisk,
a stiff peak should remain. Then we're sifting together
the remaining sugar and 125 grams of cake flour
onto a sheet of parchment. This is going to create a
very charming little mountain, which we're gonna dump
directly into our meringue with the assistance of our parchment. And now we have to very,
very gently and carefully fold the dry ingredients
into the meringue. There's no baking powder or baking soda or other leaveners in angel food cake, so in order to keep the
cake light and fluffy, we need to not deflate the egg whites that we've so carefully inflated. So once you got the
mixture nice and smooth, it's time to dump it into a tube pan. We're not greasing with any butter or oil because we need the
cake batter to stick to and climb the sides of the pan. Get the batter all in
there and smooth it out, wipe down the sides of the pan, and place it into a
350-degree Fahrenheit oven for anywhere from 30 to 40
minutes, until it's golden brown and looking very much
like an angel food cake. Now, one of the quirky
parts about these cakes is that they have to
be cooled upside down. This prevents their delicate interior from collapsing during
the cooling process. So we're giving this guy at least two hours standing on its head before even attempting to extract. To do so, we need to run a knife, or a thin cake spatula like
this one, around the outside. Because, like I mentioned
before, the cake needs to stick to the side of the pan
to remain voluminous. Most angel food cake pans
have a removable bottom. If yours does not, make sure you line the
bottom with parchment paper, otherwise you ain't
never gonna get it out. Don't worry too much
about its rough texture, that's part of an angel food cake's charm. And since the one in the movie clearly had a pink sort
of whipped cream on it, we get to decorate ours
and cover up our mistakes. Given that it was pink, I'm going to make a
raspberry whipped cream. We're starting off with
two cups of heavy cream in a big old bowl, sifting in a half cup, or about 60 grams worth,
of powdered sugar, adding a quarter teaspoon of kosher salt and a half teaspoon of... (stutters) Oh dear. Well, if I may quote the movie, you can't put that anywhere, pal. Good save. Once we've retrieved our meas cup, we're gonna add one teaspoon
of raspberry extract. Now to bring that faux
raspberry pink color, I'm adding pink and red food coloring. Then, using a hand mixer or a stand mixer, or a wire whisk and your
pure upper body strength, we're whipping it to stiff peaks. And we're almost ready to decorate, but I've got one more
thing I wanna whip up. I've got half a cup of raspberry jam and a tablespoon of water that I'm going to melt over
low heat, allow to cool, and then use to glaze
some fresh raspberries. Just toss them together a little bit to make sure that they're evenly coated, and you'll have some shiny,
elegant raspberry jewels to place atop your cakey crown, which we're gonna decorate simply by dumping all the whipped cream on top and spreading it down
the sides of the cake. As you can see, my whipped
cream looks a little rough, and that's 'cause I
definitely overbeat it. But using one of these
elegant cake patterns around the outside of the cake should make it look a
little more professional. Clean up any rough edges,
clean up the cake stand, and then it's time to place our berries. To make sure that they're evenly spaced, I like to place one at the top, then one at the bottom, one on each side, and then fill in the spaces
in between each berry. And that's all there is to it. Make sure you slice with a serrated knife using a sawing motion, as this
cake is very easy to squish. And as you can see, I definitely didn't let
it cool long enough, it kinda collapsed a little bit, but it's absolutely delicious. It's simple, light, and tasty. And the best part is,
you can fit a whole slice into your mouth at once
if you try hard enough. I'm kidding, don't try this at home, leave this to me and Bill
Murray, and other food experts. Hope you guys celebrate by
watching "Groundhog Day," maybe making a cake,
and not eating it in... (groans) - What? - [Host] Hey, what's up, guys? (stutters) This is very, very strange, I'm having the oddest sense of déjà vu, I'm sure that we just did angel food cake from "Groundhog Day," but, um, here we are, so... Let's make us a cake, I guess. We need nine egg whites
at room temperature. The best way to do this
is with some water. You know, Bill Murray used his time loop as an opportunity to learn a few things, so I'm gonna try some stuff different. First off, I'm gonna add one teaspoon of cream of
tartar to our egg whites, this is gonna help give
us a more stable emulsion. I'm also not gonna beat it as much. Apparently, bringing it
all the way to stiff peaks can cause your cake to collapse, so I've got some nice soft peaks here. The combination of these two changes should make it easier to
fold in the dry ingredients without collapsing the egg whites. Next up, my cake definitely had
some bubbles on its exterior where the batter didn't meet the pan. So I'm starting by adding
about a third of the batter and pressing it firmly
into all the corners, followed by the rest of the batter, which I'm gonna smooth out and make sure that the pan is extra clean. This is gonna make getting
the cake out of the pan a little easier. Next, I feel like the last
cake was a little overbaked, so I'm gonna leave it in the
350-degree Fahrenheit oven for about five minutes less. And as you can see, it's taller,
it's got a more even top, and I'm poking it rather than patting it. We're still turning it
upside down to cool it off, but this time I'm letting it
go for at least three hours. I wanna make sure that it's totally cool so that it does not collapse. Do my "surprised hands"
gesture that I forgot to do, then pretty much the
same procedure from here, we're loosening the sides
of the cake from the pan, popping it out, and as you can see, much more consistent exterior
and no concave sides. Then just comes the
whipped cream frosting, which I'm only gonna make one tweak to. I'm going to stabilize it using gelatin. I'm gonna slowly dissolve one tablespoon of unflavored gelatin in a quarter cup of ice water. Once that's all dissolved
and no dry spots remain, we need to melt it in a double boiler, but just until it's melted, not hot. Set that aside to cool off a little bit, and we're making our
whipped cream as before, maybe with a little extra food coloring for a more dramatic pink. But just before the whipped
cream becomes light and fluffy, we're gonna slowly stream
in our gelatin mixture, continuing to beat until
we reach stiff peaks, but taking care not to overbeat. And there you have it,
stabilized whipped cream, which will keep its shape for days, unlike regular whipped cream which will start to deflate
after a couple of hours. We're gonna decorate our cake as before, this time using a different cake pattern because we feel like it. Clean up any rough spots,
clean up the cake stand, dot with raspberries, and as you can see, it's a pretty noticeable improvement. It's taller, it's fluffier,
it's smoother, it's pinkier. Just goes to show that
baking is truly a science, and that the slightest tweaks
to ingredients or methodology can produce dramatic results. And "Groundhog Day," at
its core, was about growing and learning to be a
better version of yourself. And I feel like I've
accomplished that today. I wonder if this is going
to be my Bill Murray moment where I finally break free of the... (groans) - What? - [Host] Okay, screw this, it's time to take a page
out of Phil Connors' book. Wow, they really don't make
these things like they used to. I bought this alarm clock specifically because it
looked cheap and smashable. Bill Murray did it with his bare hands, and I'm using all my strength and tools, possibly permanently ruining my tabletop. There we go. It's dead. I am free. Happy Groundhog Day, everybody. (upbeat, cheery music)
When he finished the cake with half of the video, I was wondering what next. That was great.
Oliver? Oliver Babish? Oliver Babish, I thought that was you!...Now, don't you tell me you don't remember me because I sure as heckfire remember you.
Im shocked people are surprised he did it twice, like he literally already did the same joke in the Cocktail video. Then again that video was 4 years ago now... dang its been a long time.
Sorry about the post title - I'm honestly not sure what happened with the copy paste of it, looking into fixing the duplicates.
Don't drive angry.
OK, campers, rise and shine, and don't forget your booties cause it's cold out there.
As soon as I saw the video title, I knew Andy couldn't not do a Groundhog Day joke of some description.
Nice to get a little variety with some cake baking in there.
Well, it’s Groundhog Day....again.