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 tried this recipe because I wanted to make a smooth and yet filling roll cake.By bringing the butter to a complete boil, combining with flour really well will allow the eggs and milk to be incorporated into the batter.If this process doesn’t go well, the batter becomes watery and the end product will have a rubbery texture. For 30 cm [11.8 in] baking pan. Recipe by tai51

This was the cheesecake served regularly to our regulars. Although the recipe is a little bit different from this one, I have it posted (along with a picture) on my blog back in February 2011. FYI, for meringue and such, see: http://m.ameba.jp/m/flyid.do?url=air1506The cake won't bake well if you put too much hot water for the water bath, so keep it at about 1/4 to 1/3 the height of the cake mold. The browning in this picture is a bit light, so bake until it looks golden brown. For 15 cm [5.9 in] cake pan. Recipe by Naginagi

I was given this recipe from my husband's step mother, who is an amazing southern cook. Everyone who tries this, loves it. I'm asked to bring it to holiday dinners.

Fluffy Soufflé Pancakes and Breakfast RecipePancake, loved as a regular breakfast choice for their simple ingredients and easy preparation.In addition to the basic batter made with flour, eggs, and milk, you can add any ingredients you like to suit your taste. For sweetness, you can replace sugar with jam or fruit purée. Mixing in meringue, like in a soufflé, makes the pancakes fluffier and softer in texture. While butter and maple syrup are the usual toppings, you can also use honey, whipped cream, jam, Nutella, fruit, or ice cream to your liking. Serve them with fried eggs, scrambled eggs, or bacon for a heartier meal.https://www.youtube.com/watch?v=5tcAIf393_A

Soufflés make you feel happy when you eat it ( ó㉨ò) Everyone smiles when they eat soufflés And I love chocolate Because of this, I thought that I must make a chocolate soufflé. So, I made an easy soufflé recipe just using one egg.The trick is not to chill the custard and keep it over hot water to let the custard loosen. This makes it easier for the stiff meringue and custard to blend well together Try to maintain the form as possible at Step 10. Also, be sure to put the cakes in the oven as soon as they're made! For 2 ramekins' worth. Recipe by Ryiwu

I make this every Thanksgiving but it is to good to hide until then! Served with grilled pork chops tonight.

The surface of a soufflé cheesecake often cracks when you bake them. The cake will be fluffy if you make the cake with a stiff meringue, but the cracking becomes worse... The surface cracks even if you adjust the oven temperature precisely if you just let up for one second. I wanted to somehow easily give the cake a nice surface without cracking and spent a lot of time thinking about the right method. Then I remembered the process of spreading butter and sugar on the baking paper when making soufflé cheesecakes eaten hot. I tried method and succeeded making the cake perfectly without any cracks! I was able to create a soufflé cheesecake, which I am proud of, which I can bring with me anywhere as a gift.The problem when making soufflé cheesecake using lots of cream cheese is the cracks on the surface of the cake. This is because the surface of the cake is already baked, but the meringue in the batter tries to rise, so the surface of the cake cracks like a volcano. Spreading butter and powdered sugar on the paper lined inside the cake mold will allow the cake to rise evenly, and this will prevent most cracking on the surface. This is a trick you apply to the cake mold, so you could try using it for any other cheese cake recipes.I wrote up on these cracks in my journal online. Try checking it out if you come across any problems. Recipe by Kototama

I was craving those famous soufflé pancakes you eat in a cafe, and so this is my attempt to recreate the dish.Although these pancakes are slightly sweetened, it actually makes quite a nice breakfast since they are pancakes after all. Or, you can try them with all sorts of flavors...This is my new favorite pancake recipe.These pancakes will rise when baked, but they will shrivel slightly immediately after they're done.They won't shrink any more after that even when they've cooled down, so you can heat them up before serving.Whipped milk and other creams go well too, since these pancakes are quite fluffy. Recipe by Yukijirushi

When I first started blogging a few months ago, I had mentioned in one of my posts that my mother-in-law had this fantastic cookbook that she started putting together at a young age. She has some truly wonderful recipes in there, in fact I have asked her many times in the past if she was willing to let me borrow it for a while but her answer was always NO. I understood, and respected her answer because this was her project for many years, buttttt this past summer when I was visiting she handed me the cook book and I was able to make a copy. 🙂I remember the first time I walked into their home, I found her in the kitchen cooking away like she always did, and still does, just like my mom, always in the kitchen. She was cooking this wonderful dish that I tried for the first time, and I have to admit I just fell in love. 🙂 A delicious combination of vegetable and cheese.Back in the late 80’s I don’t recall Greece having Mozzarella or Gruyere Cheese in the supermarkets. Coming from the states I wasn’t really paying attention due to CULTURE SHOCK!! and believe it or not sometimes I still go through culture shock when I go back to visit. Great recipe if you have people popping in unexpectedly, and just need to make something at the spur of the moment.Since I do live in the Netherlands and unfortunately, I am not able to find most Greek cheeses 🙂 I have substituted the Greek cheese with Mozzarella and Gruyere Cheese. I hope you enjoy this recipe, and if you do deci

I wanted to eat a delicious cheese cake tart.Returning the cream cheese and sour cream to room temperature will speed up the process. This is low-sugar, so please increase the amount of sugar mixed into the batter by about 1 tablespoon for those of you with a sweet tooth. Recipe by Koharumama