How to make a two step cake

After many trials I have learned some key points. I recommend this recipe to my friends. This is a perfect recipe I am proud of.The most important key is to make the mixture voluminous with air before adding the flour. I have never failed to make nice sponge by doing this, so this is important.After adding the flour try not to damage the airy mixture. Fold in carefully and quickly. After butter mixture is combined evenly stop folding in! For 15 cm [5.9 in] round cake mold or make 1.5 times with 18-cm mold. Recipe by Kayukko

Don't let the V word scare you. This cake qualifies as something I like to call 'accidentally Vegan'. This is an adaptation of another recipe, with edits made to taste.

This is my signature recipe that I've been making for a long time.I updated this by adding an extra egg to the pudding mixture so that it wouldn't break so easily. Recipe by minokemu

My grandmother's recipe.

Classic and Perfect Chiffon Cake using four eggs. Fluffy and light as air, soft and springy and moist. It tastes good on its own or topped with whipped cream.

I had some leftover pumpkin so decided to put it in my usual okara cake. It tasted great so I uploaded it.I haven't dry roasted the okara here. Only take the cake out of the tin when it has cooled completely. When the cake is still warm, the bottom is very soft and breaks apart easily so you need to wait until it chills and hardens. I didn't make it very sweet so you can adjust the amount of sugar to your taste if you need to. Recipe by Rinkachan

I wanted to make an oil-free, healthy sponge cake for my lovely husband so I started trying various cake making methods and soon became able to bake cakes without even really thinking about it.A 12 cm cake can easily be eaten in one sitting by 2 people so it's the perfect size for a couple.The most important points to remember are to make keep the proportion of flour and sugar equal and to thoroughly whisk the eggs until pale and creamy.The other main point is to use chilled eggs warmed up in the microwave so they whisk well. Lastly, add the sugar a little at a time, for beginners it can take time to whisk the mixture together. Recipe by Nagonyan

#technique6#microwave

I deduced this recipe from baking red velvet cake a little over 2 yrs ago. I have baked no other plain cake since then. Hopefully you will too !!

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.

perfect!

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

Classic, fluffy, and delicious

I wanted to eat moist kabocha squash cake, so I decided to make one for a food fair.-Try inserting a bamboo skewer to check for doneness. If it doesn't come out clean, try baking it for another 5 minutes.-Let it sit for a day. The cake will be more moist, so it will be easy to cut and pack in bags.-The amount of the ingredients are different from the sweet potato version, so please be careful. Recipe by Komachi sakura

This yummy, moist cake recipe is one my grandmother created during World War II when milk, butter, and eggs weren't as readily available.The recipe will also make approximately 12 cupcakes.Cake is shown without frosting but nearly any frosting will taste terrific with it!

I love foolproof rice cooker cakes! This recipe can be made without pancake mix and in a small rice cooker.The origin of this recipeThis is a note for the perfect amount for our 3-cup rice cooker.

these are so good and easy to make

I have a recipe like this from about 15 years ago that you make in a pot, so I altered a bit so that it can be made in an oven.You can skip the tart crust. In that case, wrap the pan with foil so that the kabocha squash filling doesn't leak outIf the tart crust starts to get sticky while you are pressing it with your hands, don't use your finger tips, but press with your thumb pad. Recipe by Kamome mama

As crazy as this sounds... This cake is made with no eggs, milk or butter.

This is my Chocolate Mug Cake. Hope you enjoy =))

very good and super easy to make! :chef

#colourred11july

Got this easy recipe from my friend. You can add any fruit or confectionery to mixture!

Result of my 20 minutes study break :)

You can make a chiffon cake without adding oil.After it's baked, if you drop the cake from about 10 cm above your work place, you can prevent the cake from shrinking. Because rice flour is quite fine, if you mix really well after combining with the meringue you can also prevent the cake from rising too much. Recipe by HIRO-chan

Wow! :)

I had extra apples around and wanted to make a cake, so I researched apple cake recipes, combined a few and came up with this. It's very moist and tasty.