Sublime Fluffy Cocoa Chiffon Cake

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

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.

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.

This recipe uses one 18 cm chiffon cake pan. My older sister taught me this recipe a while ago. Anybody who receives this chiffon cake will be happy.Please don't mix Step 3 too much. When you add the egg whites and yolks together, if the egg whites are too hard, the yolks won't mix in well and at the end, the whites will form clumps. Recipe by Rearea cheese.

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-

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

Standard Chiffon cake. Vanilla beans and milk are necessary.If you whip the egg whites first, they can wait in the refrigerator.If the milk is warm, the cake will expand too much, so cold milk is good.Adding vanilla beans and milk together increases the deliciousness and the aroma. You absolutely must put them in. Recipe by ko-ko

This is cocoa version of my chiffon cake recipe. The bitter-sweet taste combines so well with heaps of heavy cream.Be careful not to over whip egg white. If you over whip, it is difficult to get past Step 5, and the cake won't turn out so good. It is also nice to add chocolate chips here. Recipe by Yukiline

I love oil-free chiffon cake! I used the entire egg for this recipe, as typical chiffon cakes only use the egg whites. I also added soy milk (or milk) to the batter. You can about half the 80 g of the castor sugar used in the egg yolk batter and meringue.Reduce the amount of soy milk (or milk) to 40ml and replace with vegetable oil to make a regular rich chiffon cake with oil.By not whipping one of the egg yolks and adding it in with the soy milk (or milk), you will get an eggy and vivid yellow fluffy chiffon cake. Recipe by Stylish Mama

I had some leftover buttermilk in the refrigerator, so I thought that I could use it to make a buttermilk chiffon cake. It came out successful. The cake came out very fluffy.It's basically the same procedure as baking a plain chiffon. As for hints, just make sure to whip the meringue until stiff peaks form and I don't think anything will go wrong. Don't forget to sift the flour. You can use plain yogurt instead of buttermilk. Recipe by pink1971

ガトーショコラとシフォンの中間のどっしりふんわりになります。デコレーションしてX'masケーキや誕生日ケーキにピッタリ。

This small chiffon cake is a perfect size for a couple.It made a great gift for little kids.The granulated sugar might be a little bit too sweet. Please adjust the amount to your liking.Mixing with a whisk a little bit after adding meringue prevents the mixture from becoming lumpy. Recipe by ko-ko

(This recipe uses one 18 cm chiffon cake mold.) Marble chiffon cake ends up too fluffy and soft when I use large sized eggs. I was finally able to make it fine using medium sized eggs.The marble will disappear if you mix excessively at step 8.Please adjust the amount of granulated sugar to your taste.When using medium sized eggs, use 90 g of cake flour. To make the cocoa marble, mix 10 g of cocoa powder with 20 g of hot water.Recipe by ko-ko.

I combined my two favorite things - kabocha squash and chiffon cakes.In Step 4, make sure to whip the meringue until stiff so that it won't drop even if the bowl is turned upside-down.If you add sugar from the beginning, the meringue won't form, so take care to add after whipping briefly. For 18 cm [7.1 in] chiffon cake mold. Recipe by kiki

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

I was waiting to make a chiffon cake until I could come up with a recipe. My eolled soufflé cake got very good reviews, so I wondered how it would turn out if I made it into a soufflé chiffon cake...? So that is how I came up with this recipe.Add the cake flour to the bubbling butter and roll it up. Recipe by Ah*mi

My parents' home is where they make yamecha Japanese tea. Do you know yamecha? It's very high quality, but I prefer to drink sencha (un-ground tea).This would probably also be good with sencha. The meringue is vital! Chill the egg whites and add the lemon to make it stiff and fluffy! Recipe by Tomocchi

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

The amounts of ingredients are your standard cake, but I made this recipe user-friendly so you have less washing to do. You just need to mix the ingredients with a hand mixer, following the instructions and you'll have a light and fluffy cake.You can use a hand mixer without washing it in between if you follow my instructions. This is a fuss-free and easy recipe, but the cake is surprisingly moist and fluffy. It's so easy, so why not give it a try! Recipe by Rinrinrinchan

Fluffy and Moist Coconut Chiffon Cake (the cake with coconut milk)! ''Baking powder'' is not used, but the cake rises well and is springy.

I love chiffon cakes Above all, I fell in love with user Eiri's "Perfect Recipes Chiffon Cake "and modified it to my liking. My family's favorite variation is this "Fresh Strawberry Chiffon Cake".Make sure to whip up a stiff meringue with good quality eggs, and to mix the egg yolk batter and meringue well. Adjust the baking time and temperature based on your oven. This recipe is best for a 17 cm chiffon cake; double the ingredient amounts when using a 20-21 cm [7.9-8.3 in] pan. Recipe by Mani-.

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

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

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.

This cake was inspired by the moistness of cotton cakes and the sponginess of chiffon cakes. It uses similar ingredients to a chiffon. Yet yields a completely different texture that is more moist and airy with tinier air pockets that really reminds of cotton candy.

It was too much of a bother to strain the kabocha and mix with a hand mixer.It turned into a chiffon with the delicious texture of kabocha .If you keep mashed or puréed kabocha squash on hand, then you can make this easily.Please use 4 egg whites if you can! I freeze my leftover egg whites. The meringue will not mix well if there is leftover water or oil on the hand mixer or in the bowl so please be careful. As long as you mix it up without messing up the meringue you will not fail! Please adjust the cooking time based on your household oven. Recipe by Rosemary.

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

We always have chestnuts at my home. This time I tried making a chestnut chiffon cake but came out with a delicious cocoa taste.You can increase or decrease the granulated sugar amount according to your preferences.In Step 4, the batter is a little bit hard, but once the egg whites are added it becomes fluffy and airy, so it's okay.In order to come out with a pretty marble, don't over-mix. Recipe by ko-ko

This is a recipe which I learned from my mother, over time I made it my own recipe. The total time to make without including the preparation is 30 minutes until you put it in the oven .I think plain chiffon cake it the most delicious. So I always make it plain.Sift flour, baking powder and salt 3 times. The average time to mix the egg yolk would be 10 minutes in total. For the egg white at Step 4 would be 4 minutes, and for Step 5 would be 6 minutes, the total would be 10 minutes. The pattern mentioned at Step 3 is only for winter time. It will be ready when the dough becomes white at summer time. At Step 7 and 8, mix like scooping it up from the bottom. Store it with a double layered plastic wrap. Recipe by Amasamon