It's was the house breakfast

very nice and soft cake

It’s nice for tea time.

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've had many failures using pineapple for baking.When I used fresh pineapple sometimes it would explode, or the batter would separate, but when I tried cooking it first, I found it was still full of flavor and I could make a nice looking chiffon cake.This recipe is based on my Basic Chiffon Cake.Be sure to cook the fresh pineapple before using. I prefer fresh fruit, since canned pineapples do not have as much flavor.Make sure you make a good meringue. Recipe by xxxBEBExxx

I love sweets made with Chinese tea. I used Tohou Bijin tea in this cake because it's similar to black tea, has a slight bitterness and is very aromatic. Recipe by kmiyori

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.

This nice bread-like cake is not too sweet, and good to have for breakfast with a cup of tea.

I wanted to make a Halloween-like kabocha squash sweet.Be sure to make a firm meringue.If you steam the kabocha squash, the nutrition in it will become nice and concentrated.The cake is very moist, and doesn't taste strongly of kabocha squash, so I recommend it for children who don't like kabocha squash too. For one 18 cm [7.1 in] diameter cake. Recipe by moka

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 was able to make a tall sponge cake, but was unable to make it rich and fluffy...Aiming for a restaurant taste that melts in your mouth, I read several books, took out the best portions, and was finally able to make a recipe I can be satisfied with. I wonder how many times I failed...It took me 10 years since I started making snacks to now to get this far...My husband loves sponge cake, so I wanted to succeed no matter what.①Whip at a low speed in the final stages to settle in the bubbles.②When mixing the flour in, mix it well without getting nervous. It's fine as long as you don't mix it like you're kneading it.③Stacking 2 pans together and baking it in a hot water bath will make it rich. If you don't have 2 pans, then place a heat-resistant container larger than the mold into the pan with the hot water, and then place the mold into that.④After baking, wrap it up in the mold with plastic wrap to strongly prevent it from drying out! For 18 round mold. Recipe by Sui-tousagi