This is an easy cake that is a snack for my child and me.It may be a little different from a chiffon cake... but it is delicious, my child loves it, and it is very simple to make it, so it's a great recipe.It has a gentle fragrance of eggs and my child, who does not like regular sponge cakes loves this cake and says it tastes like castella (Japanese sponge cake).If you use an electric mixer, you can make this cake in about 30-40 minutes from preparation to finish.It's just so easy.Feel at ease making it.The cake will be a bit springy, but if you are having it for a snack, bread flour is good enough. The texture will be similar to castella, Japanese sponge cake. You do not even need to sift it. If you are using cake flour, sift before using it. Recipe by tama-ma

I love the smell of maple. I made a chiffon cake more delicious by adding maple sugar and maple syrup. Adding milk will give the batter a mild taste.Replacing the maple sugar with granulated sugar is OK.If you warm the milk, it will expand too much, so it's OK to use cold milk. For one 18 cm [7.1 in] diameter chiffon cake. Recipe by ko-ko

Since I'm always eating sweets and bread made of wheat flour, I figured I should eat some rice flour, too.Unlike wheat flour, rice flour is very dry and sandy, so there's no need to sift it. As long as you whip the egg whites to a stiff meringue, the cake will rise without any baking powder. The joshinko with give the cake a moist, fluffy, and chewy finish. Recipe by Wagayanopanshokunin

I baked another user's chiffon cake many times, but I'm on a diet, so I made an oil-free chiffon cake with tofu!This is a meringue chiffon cake! Important! Don't give up until the peaks form in the cream!! When doing the final mixing, don't over-mix! If you break up the bubbles, it will only expand halfway.This is recipe gives you a plain-flavored cake, so you can modify it to your liking! Recipe by Satominmin

The adzuki chiffon cake with ama-natto I made before was delicious. And I wondered how it would taste with anko.I used a store-bought canned anko this time. If you use different types of adzuki, the amount of water will change. So stick to this recipe if you can. Recipe by ko-ko

I made my beloved non-oil chiffon cake with green tea.I baked it at 180°C until recently, but my new oven is stronger, so I set it at 170°C now. The point it to thoroughly whip the eggs. Bake it until it cracks and that part turns golden brown without covering it with aluminum foil, and quickly flip it upside down after baking. For one 18 cm [7.1 in] chiffon cake pan. Recipe by Ayachipan

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

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

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 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 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

I simply wanted to make a healthy snack.I recommend making the meringue soft enough to form peaks with tips that curl over! Stiff peaks will make the cake crumbly, or hard to mix with egg yolks leading to over-mixing! 60 g of honey makes a lighter cake, while 85 g of honey bring the texture closer to castella. You can also use a 17 cm tube pan, since the recipe produces enough batter. Recipe by daizu mama