This is a Japanese technique for the super fluffy texture! Worth the extra 7 mins ***The liquor shots pictured were just used for decoration

#partyfoodI love the 6 inch size for children’s birthday cakes, small gatherings and celebrations, or bridal/baby showers where there’s a lot of other desserts.And when it comes to decorating, 6 inch is a very non-intimidating size cake and I Love vanilla flavour. This 6 inch party cake is complete with easy and simple buttercream flowers so that you can decorate it easily in your home.The cake layers can be baked, cooled, and covered tightly at room temperature overnight.Likewise, the frosting can be prepared then covered and refrigerated overnight. Let the frosting sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months.Thaw overnight in the refrigerator and bring to room temperature before decorating/serving. Let's bake 😊 🍰.

I made these to suit my liking for subtly sweet desserts. I tried to come up with a recipe that could be made with 1 bar of chocolate and 1 egg. The photo above was taken awhile after the cakes came out of the oven so the chocolate's started to harden, but when just baked they're much gooier.Bring the egg to room temperature before using. Be careful not to over-cook, otherwise they'll just become regular chocolate cakes. If making for adults, do try adding in a teaspoon of Cointreau, rum, etc. Recipe by milkcrown

I think the first time I ate chiffon cake was in junior high. It was at a cafe with my mother. I'll never forget the airy and fluffy texture.　It became my favorite cake. The tools I used (bowl and mold) were presents from my son.The cake will expand from the meringue, so whip it well until peaks form.It will be difficult to whip if there is water or oil in the bowl, so make sure to clean it well.Step 7 is important. Mix it properly until the batter is shiny. Recipe by chi-chan

I celebrated my father's birthday with this my so amazing almond vanilla cake

I tried making a roll cake with chocolate added to the batter, but it came out heavy and was difficult to roll. So I tried it with just cocoa and the result was a fluffy, moist cake perfectly balanced with rich chocolate cream.- Adjust the baking time and ingredient amounts to the oven and baking pan you're using. The ingredients in parentheses show the amounts for making this recipe with 3 eggs.- I used dark chocolate this time, so I used 15 g of sugar, but please use the amount of sugar you like!- Don't worry if the cake rips a little when you roll it up. After a while, the ripped part will absorb back into the cake and won't be noticeable. After chilling in the refrigerator for 2 - 3 hours, cut the cake with a warm knife. It will slice beautifully this way. Recipe by satomako

I baked this cake in wonder chef's gas oven tandoor!!! It just tastes brilliant!!! You could however bake it in a normal oven as well....

Here’s the recipe for eggless vanilla cake which I absolutely love. You can bake vanilla cake in a oven or in a pressure cooker.

I prefer this anytime over any other cake coz it is simple with fragrance of fresh vanilla into it, and doesnt need any icing sugar on topand no refrigeration required ;)... enjoy it with tea /coffee or as a quick dessert bite :)