I made moist chiffon cake by putting banana juice. I coated the top of the cake with chocolate and almonds.

I've been making quite a few chiffon cakes ever since I started buying my eggs directly from the poultry farm. Every time, I try adding different kinds of ingredients into the cake. I'm looking forward to posting some of those recipes here if it turns out nicely.If the top is going to burn due to the height of your oven, cover it with aluminum foil. Because you use milk instead of water, the cake turns out really moist. When preserving, please wrap with plastic wrap and freeze in a freezer-safe zip bag. Defrost to serve. This way, you can keep the cake for a month. Recipe by nyamco3

My friend who is good at making chiffon cakes taught me this recipe, so I wrote the tips down.- Make sure to thoroughly whip the meringue for 8 minutes.- Blend the surface of the remaining 1/3 meringue, and then scoop it up in big scoops 5~6 times and mix together.- Use bananas that have ripened to the point where the skins have turned black. For 17~18 cm [7.1 in] chiffon mold. Recipe by Cookie shiasu

This banana chiffon cake is my family's old recipe.The banana mixture from step 1 will turn out well using a food mill. You can strain it as well.Banana liquor can be substituted with milk.If you add melted or chopped chocolate, it will become chocolate banana chiffon cake.It will be delicious if you add vanilla beans and make vanilla banana chiffon cake. Recipe by ko-ko

I created this recipe because I wanted to make variety of chiffon cakes.It was my first time making a chiffon cake with fruit.It's better to use ripe bananas, and make sure you mash them well. If you don't mash them well, they will sink to the bottom. Recipe by Mamyuchoko. (I use a 17 cm diameter mold.)

I made this to use up ripe bananas.-If you whip the meringue too much, it will become crumbly and will not not blend in well with the batter, so stop whipping when it becomes like the picture on Step 3. Don't forget to smooth out the meringue at Step 7!-If you don't have a blender, mash the banana finely using a fork and mix it well with the milk. Recipe by Puru berry

This recipe doesn't use baking powder nor any other leavening as long as you beat the egg whites right and get the correct firm peak, and the way you fold the meringue into the egg yolk batter is right, it's guaranteed not to fail.

I thought, with 3 eggs you can make 3 mini chiffon cakes, so with 1 egg you can make 1 cake. So I tried it and it worked. I successfully composed a recipe using 1 whole egg to make a mini chiffon cake. There is just a moderate amount of sugar, so if you eat 1/4 of the cake, the calorie intake is minimal. It's good for when you're dieting. Using smaller eggs is difficult, so use a medium or large egg.The type of cake mold with the removable bottoms are good. If you make sure the egg whites are whipped and the peaks are sturdy, you won't fail. Since there isn't a large amount, use a small bowl to whip the eggs. If you refrigerate the cake in the mold, the tannin in the ingredients will react to the stainless steel and little specks will appear in the cake. It's harmless, but remove the cake before refrigerating. I added the shrinkage prevention method to Step 7. Recipe by Pokuchan

I especially love this lemon chiffon because of its refreshing citrus flavor. The texture is pillowy soft and fluffy - the exact reason why we all love chiffon~

I finally settled on this recipe. I modified the amount of the ingredients so that you won't fail and you can get the same result every time.Bring the ingredients to room temperature. The baking time and temperature are just suggestions. The key is to work quickly and carefully.Weigh the ingredients precisely in advance. Recipe by Myumako

More Details athttp://www.chez-k.org/english/classics/chiffon-cake-vanilla/

I had a craving for strawberry chiffon cake, so I tried baking it.1 pack of strawberries is more than enough for the batter and garnish. If you are not going to use the leftover strawberry sauce as a garnish, you can just mash rather than blending in a food mill.The batter is very thick at Step 4, but it will thin out as you mix in the egg whites. For 18 cm [7.1 in] chiffon mold. Recipe by ko-ko