Chiffon cakes are tightly stuck to the pan, so it's surprisingly difficult to take them out. I've had several failures removing the sides, so I came up with this method.There are several ways to unmold a chiffon cake...I'm not very good at using a knife around the sides, so I don't use it (except for just the top 2 cm). I also don't have the courage to take it all out by hand. I used a palette knife meant for chiffon cakes around the funnel, and a petty knife around the sides. Recipe by Stylish Mama

About 30 years ago an elderly church friend of mine gave me this tip. Since then I have not had to do the messy greasing/flouring of pans and cake/cornbread/similar baked goods never stick and cleaning the pans is effortless.

I wrote this because I managed to make a beautiful cake and I wanted to remember how I did it, plus I wanted to show juniors at the store I used to work at.Rough Estimate:10 cm: Whipping cream 150 ml Sugar 16 g (8%)15 cm: Whipping cream 250 ml Sugar 20 g18 cm: Whipping cream 300 ml Sugar 24 gWarm up the knife when you cut the sponge cake.Wipe the spatula with a paper towel after every use.If you remove any of the cream from the cake, don't use it because it has cake crumbs in it. (Since it's wasteful, you can use it in Viennese coffee.)Piping the cream covers the surfaces so don't touch it too much. For 1 cake mold. Recipe by sweeterm

The same method is used for round and square cakes. To cut down on prep time, I use ready-made store-bought marzipan (but it can also be made at home).#nikicuisine #mycookbook

I made a roll cake with a chiffon cake sponge and it was so delicious! For 5-6 servings. Recipe by Sachirepi

I've been slicing cakes this way for ages. The cake in the photo had lots of fruit on top, which I had to remove before slicing. That's why the whipped cream looks a little jaggy. Some cake may have a really soft sponge and cream, but you only need to warm your knife to get nice results.Wipe the cream off of your knife before each slice. If your cake has hard cream, you can heat your knife over a gas flame instead. If your cake is soft, the whipped cream will melt a little when you slice it right away. To prevent melting, let the knife cool a bit before slicing. Recipe by Yuuyuu0221

I wanted to make something easy to eat for my daughter's breakfast.The baking time will vary depending on the oven you use, so please adjust accordingly.I think my oven is a little on the hot side...You can eat as-is of course, but you can also cut and toast it, and eat with butter and/or jam. Very delicious. Recipe by Jinpiyo

My husband and I are recently obsessed with swiss rolls. I was wondering about an easy way to make it without an oven. After many trials, I was able to make a sponge cake in a frying pan. To my surprise, it's really moist and fluffy. I got really excited and posted the recipe here. You only need to push yourself when whipping the eggs. Otherwise, it's done in a flash.I used a fairly large frying pan that's about 27cm. If you use a small pan, there will be too much batter to bake. So make sure to use a large pan. It really bakes fast, so make sure to check its doneness quite often. It burns immediately if you're not paying attention!The other tip will be to whip the eggs really well. Recipe by Shiropiyo

I saw a TV show where they showed a premium roll cake factory that placed roll cake slices into cupcake cups. This was a revelation to me, since I couldn't figure out how they made this type of roll-cupcake before! So I tried imitating the method!This is best when it's freshly made and the filling is creamy and rich.You can add plenty of fruit of any type!You don't have to worry about keeping the slices perfectly neat, and they make great gifts too. Recipe by Kamome mama

This cake is sold in a store, but it was really expensive, so I imagined its taste and made my own version.When making the spongecake, mix the egg very well and mix quickly after adding the flour to make the cake fluffy. The double boiler should not be a high temperature. Do not take too much time after mixing the powdered ingredients. I used the low fat vegetable based whipped cream, so the taste became lighter. Use whatever type you prefer. For 28x28 cm [11.0x11.0 in] baking sheet. Recipe by Nyanyadeko

Have you noticed the shrinkage of boxed cake mix in the last 10 years from 18.25 ounces to the current 15.25 ounces. It affects my recipes. My cakes weren’t as good. I found you can add texture back to your cake and have less shrinkage by adding 6 tablespoons of all purpose flour to the box mix and whisk it together.

My daughter loves soft white bread, so I tried making it in a smaller size.The temperature of the ■ water will vary according to the room temperature. Adjust to your bread maker.The baking temperature is an estimate.You can use newspaper or printer paper in place of the parchment paper. Recipe by Jinpiyo