I made this cake and covered with fondant icing.

I used to bake this chiffon cake in a one size smaller mold.Since I bought a common size mold, I uploaded the recipe.During Step 6, mix the meringue and the mixture lightly at the surface so that the meringue doesn't break, and mix thoroughly. It helps them blend in evenly. Recipe by Mamyuchoko

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.

First time i made this cake. N it was success! 😍❤🍮😘 i love the moment when i slice the cake then chocolate lava coming out.. Woohooooo soooo Easy, sweet, tasty and u will get addicted! Btw i dont use Mixer or Oven or Microwave here. Good food for iftar! 😊

This is made with Japanese sweet potatoes. It was really good so I made it with kabocha.Adjust the amount of kabocha as you like. Recipe by keikana

I went through a few cookbooks on chiffon cakes as well as various recipes, and I came up with this for a moist, fluffy and foolproof chiffon cake.The perfect meringue is glossy, fine and soft.You can make other variations with this recipe using different liquid or dry ingredients. I use 40 g of granulated sugar for egg whites to make a constant meringue every time. Recipe by xxxBEBExxx

I went to a yard sale one Saturday and picked up a Church Founders Day cookbook and behind this recipe is Mrs Cora B Brown I don't know who she is but I'm grateful for her sharing a homemade recipe.

#ALHUMDULILAH #Plain #Cake

The first sweet I ever made was this pound cake. Even though the ingredients are very simple, it's a moist, fluffy, and delicious cake.I use medium or large eggs. Be sure not to let them separate while mixing.The baking times may vary depending on your oven, so please adjust as necessary.I calculated the calories based on the ingredients I used. Recipe by mocha+

This is a fantastic cake if you like almonds, can be a bit fiddly but well worth the effort :)

Made this wonderful cake for my food and nutrition class! Hope you like it!

I was impressed by the chiffon cake recipe that my friend taught me many years ago. From that recipe, I aimed for using up all the egg and and this is the recipe I made after many changes. The ingredients and the procedure gradually get easier! It's a simple chiffon. I used the advice from other users and revised it so that anybody can make this without fail!This is the standard procedure. It's good to measure the vegetable oil and water together. Add it little by little and mix ve~~ry well.Adding 1/3 of sugar to the egg yolk and the remaining 2/3 of sugar to the egg whites makes it easier to make.It's soft, but you'll still be able to decorate it. You can increase the oil and water content up to 80 g. Refer to Step 30. For 1 17 cm [6.7 in] chiffon cake mold, [1 10cm mold]. Recipe by Blue poppy