Fermented Cassava is an everyday snack for some people around Asia. Here’s one of the recipe that put together East and Western ingredients and turn it into a nice fluffy chiffon cake that’s not too sweet and rise nicely due to the acid from the fermented cassava in it.

My mom taught me how to make this Amazing cake.

I wanted to make a fluffy chiffon cake using cream cheese, and it worked!The air bubbles in the meringue will pop easily because of the cream cheese, so in order to prevent the meringue from becoming lifeless and flat, work quickly but efficiently. Removing the cake from the cake pan is difficult, so rather than using your hands, I recommend using a chiffon knife to gently take it out. For one 17 cm [6.7 in] chiffon cake pan. Recipe by Mi-kunno mama

wonderful"! :ohyeaahthe filling is fairly good but not too sweet. :positivethis cake should put a smile on the face of everyone at your table. ;-)my friends loved it. :-) ~(o.o)~

I got used to making a plain chiffon, so I challenged myself to a new recipe I thought if I made a normal cocoa chiffon, I might fail because of the oil from tge cocoa powder, so I tried with a cocoa marble chiffon first.The amount of the ingredients for each mold size: 20 cm diameter mold : 5 eggs, 18 cm diameter mold : 4 eggs, 17 cm diameter mold : 3 eggs, 15 cm diameter mold : 2 eggs. Recipe by Chi-ha-

very nice and soft cake

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

I like chiffon cakes very much, pandan chiffon, jackfruit chiffon, avocado chiffon, chocolate chiffon, banana chiffon, mango chiffon, you name it. There are so many kinds of chiffon cakes.Pandan leaves and pandan paste are popular ingredients in many Southeast Asian cuisines. We have grown two pandan plants in our mini garden which they have grown very well.For this pandan cake I used our own pandan and added one drop of green colouring, the colour enhanced by adding a small drop of food green colouring.

It is an old recipe given to me from my Mother.I arranged the original recipe by cutting sugar to meet my family's taste.

I had a lot of eggs. I also wanted to use up the ingredients I had at home, so I made a quick and easy chiffon.Make sure that you are not using healthy oil and are using normal vegetable oil.When you add meringue to the mixture to mix, if you mix them a little bit gently and carefully, you won't ruin the fluffiness of the meringue.When the cake is close to getting burnt, cover with aluminium foil. Recipe by Kyansama

perfect for children and for our taste...perfect for everybody! :cookie :ohyeaahthis is for our bday "girl" ;-) Pat! :present :-) ~(o.o)~

Soft, fluffy, and not too sweet. This simple cake has been a family favourite for a long time!