I really wanted my daughter who is allergic to eggs to be able to eat a decorative fluffy sponge cake.Egg-free cakes tend to be chewy and heavy rather than fluffy so I tried aiming for a cake that's fluffy but not dried out.I added in cocoa to cover up the taste of the baking powder. If you're making a decorated one, though, with other ingredients topped on it, you could also try preparing it without the cocoa.When you add the vinegar at Step 5, the batter will begin to expand quite quickly so please mix it in and get the batter in the oven as quickly as possible. Recipe by sanapon

I was wondering if I could make my own yogurt egg jelly cake, so I tried making it. The fluffy and juicy texture is the best . The taste is extremely simple lol. When I increased the amount of egg yolk and added in honey, it plumps up nicely, but overall it is better to just leave the ingredients for the yogurt egg jelly as-is . I rewrote the recipe because I learned that it might swell up and then shrivel too much in December 2008, so I added memos in the steps.*12.2008* I received a tip that this will swell up and then shrivel. I bought a hand mixer, and understood the reason when I tried using it. It seems that overwhipping the eggs seems to be the source of the problem. After adding in the skim milk in Step 2, using a hand mixer to whip it even at a low speed will overwhip it and make the meringue hard. For those of you using a hand mixer, please use an egg beater in Step 2 without using the hand mixer and please just lightly mix it. For 12 cm [4.7 in]x15cm paper carton or newspaper (half the size) mold 12 cm in diameter. Recipe by twin-twin

This recipe is a vegan and a healthy and delicious meal.

I was chosen as a vegetable juice product monitor by Ito-en, so I wanted to make a cake that kept the flavour and colour of the juice. Mu daughter has a dairy and egg allergy, so I didn't use them.Mixing takes no time at all, so make sure you preheat the oven before you start. There are no tips or tricks, so you can make this easily without messing up. Recipe by Chibato

I wanted to make a fluffy cake without eggs for my child, who has an egg allergy.I asked my friend who's a cooking expert on the amount of baking soda to use.I used a silicone mold, but you can use a cake pan.After adding baking soda and vinegar, the mixture will fizz, but don't worry. Once you add the ingredients, put in the oven quickly (within 10 minutes).After baking, the smell of the vinegar will disappear.As there's little sugar and oil content, it may be suitable for small children. Recipe by Mu-a

I won a prize of a magazine with this recipe. It made me proud because its totally my invention. I was spending many days to cook it over and over in my head before i made it in real.Feel free to substitute any ingredients as long as they fit in the picture. Remember that we need 2-3 different veggie purees and we need a sour cream type of layer too. We need a lot of cheese and roasted nuts, and different green leafy spices.

I was thinking of creating a dessert that used up a whole pack of yogurt, and made this healthy and delicious dessert inspired by creme d'ange. This doesn't use a lot of sugar, so it's a great snack for the kids. It's okay to eat this even if you're on a diet.●If you drain the yogurt in step 1 the night before and store it in the fridge, then you will have completely drained yogurt in the morning.●Please whip the heavy cream until it forms stiff peaks when scooped up with a whisk. ●The pure white color of this cake will really stand out if you serve it with fruits such as strawberries or oranges, or a fruit sauce. The sweet-sour flavor will be enhanced too. Recipe by Mirusuke

very easy and filling

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

#kidstiffin

I made this cake for Hina matsuri.The temperature and cooking time in the oven are average. Please adjust them depending on your oven.You whip the whole eggs together, so it may take a little while, but you will have a fluffy sponge cake if you whip them really well. Recipe by Raburimei