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 wanted to make a matcha marbled chiffon cake... it was surprisingly easy.Dissolve the matcha tea powder in the liqueur and milk just before you add it to the milk batter. If you do it at the start of the process, it will clump up and become unusable. If it's still hard to mix, add 1 teaspoon of milk and adjust. For 1 18 cm [7.1 in] chiffon cake. Recipe by ko-ko

I posted a matcha variation of the basic chiffon cake before, but this is a version with white chocolate chips.I used mini chocolate chips. The melting point of chocolate depends on whether it's confectionery or normal bar chocolate. Also, finely chop it, otherwise it will cause air bubbles.As matcha absorbs moisture, the batter may be stiffer than you expect. Make sure it's soft and runny before pouring into the mold. Recipe by xxxBEBExxx

Taking tips from various recipes, I came up with my own.The key is to make a stiff, robust meringue. Recipe by Sato mama n.(Enough for a 17 cm cake mold)

This is a good way for me to eat more coconut oil and protein, and I substituted glucose powder for sugar so I can eat less fructose.

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

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 love western baked deserts, but I love Japanese-style deserts too. I wanted to make a Japanese style chiffon cake, so I combined my favorite matcha, adzuki beans and chestnuts together.Try to use canned boiled adzuki sweet beans, which maintain their shape.The chestnuts are optional. If you are adding it to the cake, chop it up finely before adding to the batter. Recipe by xxxBEBExxx

I made this as a birthday present for my father who loves chiffon cake. ♪Be sure to whip the meringue thoroughly until stiff peaks form. Recipe by Mikku mama

I have been making black tea chiffon cake for a long time and this is the recipe I always use.If you have tea liqueur, replace 1 tablespoon of liqueur for 3 tablespoons of tea. It gives the cake an even better aroma.The most important thing in this recipe is to make a firmly peaked meringue. Recipe by CAFE703

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.

After a few attempts, I found the most adaptable combination of ingredients!!Please adjust oven temperature and baking time depending on your oven. I am using a gas oven. Using strong flour makes cake elastic but if you don’t have it, you can still make with cake flour. Recipe by Unochiffon