After many trials I have learned some key points. I recommend this recipe to my friends. This is a perfect recipe I am proud of.The most important key is to make the mixture voluminous with air before adding the flour. I have never failed to make nice sponge by doing this, so this is important.After adding the flour try not to damage the airy mixture. Fold in carefully and quickly. After butter mixture is combined evenly stop folding in! For 15 cm [5.9 in] round cake mold or make 1.5 times with 18-cm mold. Recipe by Kayukko

Don't let the V word scare you. This cake qualifies as something I like to call 'accidentally Vegan'. This is an adaptation of another recipe, with edits made to taste.

This is my signature recipe that I've been making for a long time.I updated this by adding an extra egg to the pudding mixture so that it wouldn't break so easily. Recipe by minokemu

Classic and Perfect Chiffon Cake using four eggs. Fluffy and light as air, soft and springy and moist. It tastes good on its own or topped with whipped cream.

My grandmother's recipe.

I had some leftover pumpkin so decided to put it in my usual okara cake. It tasted great so I uploaded it.I haven't dry roasted the okara here. Only take the cake out of the tin when it has cooled completely. When the cake is still warm, the bottom is very soft and breaks apart easily so you need to wait until it chills and hardens. I didn't make it very sweet so you can adjust the amount of sugar to your taste if you need to. Recipe by Rinkachan

I wanted to make an oil-free, healthy sponge cake for my lovely husband so I started trying various cake making methods and soon became able to bake cakes without even really thinking about it.A 12 cm cake can easily be eaten in one sitting by 2 people so it's the perfect size for a couple.The most important points to remember are to make keep the proportion of flour and sugar equal and to thoroughly whisk the eggs until pale and creamy.The other main point is to use chilled eggs warmed up in the microwave so they whisk well. Lastly, add the sugar a little at a time, for beginners it can take time to whisk the mixture together. Recipe by Nagonyan

#technique6#microwave

I deduced this recipe from baking red velvet cake a little over 2 yrs ago. I have baked no other plain cake since then. Hopefully you will too !!

This recipe uses one 18 cm chiffon cake pan. My older sister taught me this recipe a while ago. Anybody who receives this chiffon cake will be happy.Please don't mix Step 3 too much. When you add the egg whites and yolks together, if the egg whites are too hard, the yolks won't mix in well and at the end, the whites will form clumps. Recipe by Rearea cheese.

perfect!