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.

I completed my own recipe after many trials.I've showed the process step by step so have a try!If your hand mixer has only one whisk beat the egg whites first. When you beat the egg yolks next you don't have to wash the mixer. Even a speck of egg yolk will minimise the volume of beaten egg whites. Egg whites in the egg yolks doesn't affect the meringue, though.Use granulated sugar for creating a gentle sweetness. Recipe by Mme*Pierre

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

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 love oil-free chiffon cake! I used the entire egg for this recipe, as typical chiffon cakes only use the egg whites. I also added soy milk (or milk) to the batter. You can about half the 80 g of the castor sugar used in the egg yolk batter and meringue.Reduce the amount of soy milk (or milk) to 40ml and replace with vegetable oil to make a regular rich chiffon cake with oil.By not whipping one of the egg yolks and adding it in with the soy milk (or milk), you will get an eggy and vivid yellow fluffy chiffon cake. Recipe by Stylish Mama

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

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

It's quite often that cocoa batters generally sink, but adding powdered coconut milk makes it fluffy and tall. The resulting flavor is very mild and rich.Just make sure to make a batter using powdered coconut milk.Please adjust the amount of granulated sugar to your tastes. Recipe by ko-ko

I had some leftover buttermilk in the refrigerator, so I thought that I could use it to make a buttermilk chiffon cake. It came out successful. The cake came out very fluffy.It's basically the same procedure as baking a plain chiffon. As for hints, just make sure to whip the meringue until stiff peaks form and I don't think anything will go wrong. Don't forget to sift the flour. You can use plain yogurt instead of buttermilk. Recipe by pink1971

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

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 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