Made this twice now and everyone loves it! It's got the perfect amount of citrus and is very soft and light

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 baked another user's chiffon cake many times, but I'm on a diet, so I made an oil-free chiffon cake with tofu!This is a meringue chiffon cake! Important! Don't give up until the peaks form in the cream!! When doing the final mixing, don't over-mix! If you break up the bubbles, it will only expand halfway.This is recipe gives you a plain-flavored cake, so you can modify it to your liking! Recipe by Satominmin

It has more eggs than a normal chiffon cake recipe, but it always comes out fluffy and great because of that.Enjoy a blissful teatime with this moist and delicate chiffon cake.Please use a clean bowl because the meringue will not whip up if the bowl is dirty.To make a fine meringue, whip for another minute on low after it has reached stiff peaks. Recipe by sachie mama

I think the first time I ate chiffon cake was in junior high. It was at a cafe with my mother. I'll never forget the airy and fluffy texture.　It became my favorite cake. The tools I used (bowl and mold) were presents from my son.The cake will expand from the meringue, so whip it well until peaks form.It will be difficult to whip if there is water or oil in the bowl, so make sure to clean it well.Step 7 is important. Mix it properly until the batter is shiny. Recipe by chi-chan

The cake is so light and fluffy. I made cream cheese frosting for it and my 5 years old son did the frosting and decoration.

Since I'm always eating sweets and bread made of wheat flour, I figured I should eat some rice flour, too.Unlike wheat flour, rice flour is very dry and sandy, so there's no need to sift it. As long as you whip the egg whites to a stiff meringue, the cake will rise without any baking powder. The joshinko with give the cake a moist, fluffy, and chewy finish. Recipe by Wagayanopanshokunin

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~

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

its very delicious... so it is often served as dessert in all fiesta and parties... hoping you will like this, Pat... this is specially for you :flower :excited (L)

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

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