Easy and light!!

This is a recipe I've been making for over 10 years.※ If you're using a cake pan with a removable bottom, make sure to cover with aluminum foil to prevent the water from seeping in.※ If the cake seems to burn too much, continue baking with aluminum foil on top.※ You can also boil down the apricot jam (for glazing) in a small saucepan. Recipe by sami

I wanted to make mousse-like cake.Make sure not to cool the batter until you add the egg whites. It's important to finish the soufflé while its warm. You will bake a perfect soufflé if you keep this in mind.Baking time will differ from oven to oven.My 18 cm mold is on the small side. Recipe by ko-ko

This is a simple version of a recipe I learned in France.Soufflé cakes are easy but they shrink pretty fast. So make sure to prepare everything beforehand. Baking time depends on the mold you're using. Take care not to bake too much as the cake will become dry. Turn the oven off when it rises over the top. The time is 7-8 minutes when using these ramekins. I recommend using couverture. Recipe by Puyupuyu

This was the cheesecake served regularly to our regulars. Although the recipe is a little bit different from this one, I have it posted (along with a picture) on my blog back in February 2011. FYI, for meringue and such, see: http://m.ameba.jp/m/flyid.do?url=air1506The cake won't bake well if you put too much hot water for the water bath, so keep it at about 1/4 to 1/3 the height of the cake mold. The browning in this picture is a bit light, so bake until it looks golden brown. For 15 cm [5.9 in] cake pan. Recipe by Naginagi

I was inspired by a recipe that makes chocolate cake with only 2 ingredients.My only advice would be to make a good meringue.I heard that the cake turned out too sweet, so please adjust the amount of sugar starting from 70 g! Just be careful because if you reduce the sugar too much, it won't rise. For 12cm (18cm). Recipe by to*

Lately, I have been looking to make the recipes that I love in my Ninja Foodi.This came out great! Fluffy and tasty!Hope you enjoy it.

I love the flavors of Hokkaido half-cooked cream cheese omelets and Zao Rich Cheesecakes. I have tried many times to recreate the flavor and realized that it's best to use high quality ingredients for ultimate results.Besides being careful about whipping the egg whites, all you have to do is mix everything together, so it's easy to make. If you whip the egg white too much, it will swell too much while baking and the surface will crack. Recipe by Masashippo

From simple boiled spud to baked potato to french fries to tater tots to scalloped potatoes to potato chips to mashed potatoes to potato soufflé. Elevating any dinner from farm food to cuisine with simple potatoes. Under an hour. Here is my fanciest of them all, the soufflé, puffed truffled potatoes. All it takes is a fork and a whisk.

This is an easy, no-fuss recipe using reasonable basic ingredients. The ingredients should cost you only around 600 yen, even at regular prices. I bought the ingredients at a discount supermarket and was able make it for only around 250 yen. Isn't it incredible?I created the recipe so that it would be easy to make, but if there are any hints they would be:-Do not under- or over-beat the meringue.-Follow the directions precisely when mixing the cheese batter and meringue.If you take note of these 2 points, you should be fine. Recipe by Kantande oishiigasuki