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

This cake is a cross between a gateau chocolat and a chiffon cake, resulting in a dense yet fluffy texture. It's perfect for decorating as a Christmas or birthday cake.The origin of this recipeI was into making chiffon cakes and wanted to create a chocolate version that my kids would love.

I rearranged a fluffy chiffon cake recipe that my friend taught me.Whip the mixture really well until the meringue doesn't fall out even if you tilt the bowl during Step 1.Don't mix too much during Step 4 and 5. Just fold it in.You can change the amount of water to 70 ml and add 10 ml of lemon juice if you like. Recipe by uuurarannn

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

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

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.

Store-bought cakes are delicious, but I wanted to try making a light, non-greasy cake.Using non-dairy cream cuts down on the greasiness. Chiffon cake is light, so I gave it a light cream finish. It's also easy to decorate. Adjust the sweetness of the cream based on the sweetness of the sandwiched strawberries and canned fruit. Recipe by Nagari-na

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

Soft and fluffy chocolate chiffon sponge cake! It's a perfect chocolate taste and light texture. It goes well with whipped cream. If you chocolate lover, you should try this recipe.

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 completed my own recipe after many trials.I've showed the process step by step so have a try!If your hand mixer has only one whisk beat the egg whites first. When you beat the egg yolks next you don't have to wash the mixer. Even a speck of egg yolk will minimise the volume of beaten egg whites. Egg whites in the egg yolks doesn't affect the meringue, though.Use granulated sugar for creating a gentle sweetness. Recipe by Mme*Pierre