This recipe is so simple, but every time I serve it I get Oohs and Ahs and raves about the taste. Give it a try and let me know what you think!

A little while after dinner I wanted something sweet but there was nothing that I really fancied, so I made a chocolate cake with this recipe. I looked in the cupboard to see what was available and this is what I came up with.

This recipe was given to me by a girl from Poland. I never made another cake after this. Everyone who tried it went crazy for it. It stays moist for days. Try it.

Found this recipe in my grandmother's recipe album.. Its delicious and super moist(due to the use of egg yolks, she didn't use whole eggs for this recipe, just the yolks) it makes me think of Christmas, has a holiday feel to it, taste like a cinnamon gingerbread cake.. I hope y'all try it and like it!! :) Let me know how it goes for you!!

Was nice...! Hope you like it too..

This delicious, budget-friendly, and easy cake is the perfect solution for breakfast, a snack, or a lunchbox treat for the office or school. The original recipe is by @annabeni. When I tried her recipe, I was thrilled and decided to make some modifications to suit my taste. The cherry tomatoes not only add flavor but also give a beautiful appearance.

This is a short cut for creating cake that I came up with myself. It takes hardly any time at all on a gas hob and the spoon and cake tin is all that you will have to wash at the end! You don't have to buy too many things either, you just need ingredients that can be found in your cupboard and a banana. This is a great-tasting recipe that I made so easy that even an elementary school kid could make it, or people pressed for time could make quickly.While steaming the cake, make sure that the water continues to simmer gently. To test if the cake is cooked, stick in a chopstick and if no raw batter comes out, it's ready. Both vegetable oil and butter work well in this recipe. You can also try making it into a chocolate cake. Recipe by HaradaKiTN

Everyone in my family loves Red Velvet Cake. I though I'd try something new and different. I made it GREEN!

This cake is inspired by the amazing Chef John @foodwishes. This cake is moist, dense and fudgy. The only kinda cake which I would eat, as you should have known by now. I love the wonderful aroma of gingerbread spice, especially during final baking process. If I were to compare my previous pumpkin cake and this gingerbread cake, I would definitely go for gingerbread.What really got me is the hint of molasses aftertaste. It lingers at the back of my mouth for quite awhile which leaves me wanting for more. Pls do not use fresh grated ginger. It will overpower everything else (speaking from experience). Just use regular ground ginger. I also added a pinch of Chinese 5 spice for that oomph undertone flavor.I also decided to add a touch of lemon glaze to bring freshness to the cake. You can of cos serve the cake as it is, or you can go the extra mile and serve it with ice cream and tuile. Pls do not be intimidated by the look of it. It is actually fairly simple and easy. If all hell breaks loose, try again cos at the end of the day, it is just a kitchen fail down the bin. What you gain is experience, which is priceless. Okay, enuff of ranting and let's get started with the recipe.

Personal page:https://www.instagram.com/eatathomehkhttps://www.facebook.com/eatathomehk for more recipes!https://www.facebook.com/eatatseoul for leisurely travel information in Korea!Why not spend some holiday time baking? Try making this popular Japanese dessert!

I learned this recipe from a dear friend who loves doing this for us...this time, she asked me to prepare it for her... glad, came out yummy like her cake.

I always freeze the leftover egg whites, but I often forget them and they are sitting in there. I created this recipe so that I can use them up, then it was a hit. Since it's easy to make and is delicious, I make it whenever I have leftover egg whites. You can still use 18 cm pound cake pan for 3 egg whites.It's important to make stiff meringue until stiff peaks form. If you follow that, you can just mix the rest of the ingredients.I briefly defrosted the frozen egg whites, then whipped them. They will form meringue quickly as they are already cold! Recipe by Soreiyu