you're will gonna love this guys, it's the softest cake i ever had. (L)

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

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.

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

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

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

I wanted to make a fluffy, decorated cake so I made it with a chiffon cake. My family loved it!! I don't need to order a cake from the bakery any more.To make a round Christmas cake: Remove from the mould and cut 3 cm above the crack on the upper baked surface, then flatten the surface (Put the knife in from the side and cut straight through). Then fill the hollow centre with the cut ends and coat with cream and decorate when it is filled. You can adjust the height of high chiffon cakes by cutting the top. Slice the cake in half and fill it with cream and strawberries for an extravagant cake! For 17 cm [6.7 in] chiffon mould. Recipe by coco cafe

I love chiffon cake and azuki beans paste. So I created a matcha flavour chiffon cake which goes well with azuki paste.Whipped cream served with azuki paste is perfect.Make sure to whip merengue until firm peak form and gently fold batter to retain tiny bubbles.When you remove from the mold, run the bamboo skewer or chiffon cake knife around the cake – using an up and down motion – then remove. Turn cake over gently.You can make this chiffon cake without matcha liqueur (just add some more water to it instead; the amounts for both are listed below). Recipe by Chikazo-

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 rearranged a fluffy chiffon cake recipe that my friend taught me.Whip the mixture really well until the meringue doesn't fall out even if you tilt the bowl during Step 1.Don't mix too much during Step 4 and 5. Just fold it in.You can change the amount of water to 70 ml and add 10 ml of lemon juice if you like. Recipe by uuurarannn

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 wanted to create a chiffon cake recipe that even beginners could make without fail.Making the meringue is essential for chiffon cake. If you make the meringue well, then it is not an exaggeration to say that you've succeeded halfway! Recipe by nayuta21.