(Love this amazing Chiffon cake (photo: Sharon Heinrich We first came across Japanese chiffon cakes in a Japanese pastry shop in Paris that sold nothing but cakes of this type. hiffon cakes are light and airy and contain no butter, [...]

Sponge vs. genoise vs. chiffon cakes—what's the difference? Also: Tips for making light and airy cakes, a recipe for powder puffs (aka sponge kisses), and videos.

This is a delicious cake that is super soft, enjoy it with a cup of tea or just plain as it is. To start with the dry ingredients, sift the flour into a large mixing bowl then to that add one cup of sugar, baking powder and orange zest then whisk everything so the other ingredients are well incorporated in the flour. To the dry ingredients, add the egg yolks then half a cup of oil, using oil in this cake will ensure the cake stays soft for days even when refrigerated it will still remain soft but you can

We happened to have a lot of bananas at home and the banana had turned a little too ripe as we couldn't finish it all in time. So I used it to bake a Low Sugar Banana Chiffon cake for my mother in-law since banana cake is her most favourite, especially chiffon cake. The cake turned out to be really nice as the banana was really ripe.

Learn how to make a light & fluffy vanilla chiffon cake with this simple, easy to follow recipe! Full of expert tips & tricks to get the perfect chiffon cake that's soft, airy, light, and won't shrink or deflate.

Learn how to make a deliciously light and fluffy chiffon cake.

Learn how to make lemon chiffon cake that’s light, fluffy and full of zesty flavor — an impressive dessert for every occasion!

I was not sure if this cake would turn out good or not. First, I am not a coffee drinker, I don’t even know how to brew a cup of coffee. Second, I couldn’t find a recipe that is light…

Learn how to make the perfect chiffon cake that is airy, light, tall, and springy. Troubleshooting included!

Simple and easy Coffee Chiffon Cake is a great way to enjoy the flavor of coffee in a cake. It has a nice subtle coffee flavor, a soft, light and airy texture. This cake speaks simplicity, serve it…

I love chiffon cakes. Not only is it such a light cake, it is also a very versatile cake as you can transform a basic chiffon into many and any flavour you want. I have some cream cheese left over from a previous bake and decided to use it to make a Cream Cheese Chiffon Cake. I used the recipe for a 21cm chiffon cake from The Domestic Goddess Wannabe to bake in a 23cm chiffon pan in order to fit the cut cake slices into my cake container. The original recipe for the 21cm chiffon cake uses 5 eggs. As the eggs I bought was on the smaller side (55g with shell), I used 6 eggs instead. This chiffon cake is really good and is sure to please! Try it! Cream Cheese Chiffon Cake recipe adapted from The Domestic Goddess Wannabe makes a 21cm chiffon (I baked in a 23cm chiffon pan) Ingredients: 5 egg yolks (I use 6 yolks) 80g cream cheese 88ml milk (I use 90g milk) 38ml oil (I use 45g Medella's Organic Premium Coconut Cooking Oil) 95g cake flour 1/4 tsp baking powder 1/4 tsp salt 5 egg whites (I use 6 whites) 1/4 tsp cream of tartar 107g sugar Method: 1. Over low heat, mix the cream cheese, milk and oil together in a bowl until well blended and the cream cheese is no longer lumpy. Set aside. 2. Sieve cake flour and baking powder. Set aside. 3. In a large mixing bowl, beat egg yolks until light and fluffy. 4. Add in the cheese-milk-oil mixture. Beat to combine. 5 Add in the sifted flour mixture and whisk till smooth. Set aside. 6. To make the meringue, beat egg whites in a clean bowl till foamy. Add cream of tartar and continue to beat till soft peaks form. Add sugar and continue to beat at high speed till firm peaks form. 7. Add 1/3 of the meringue into the cheese-yolk batter and mix with a whisk. 8. Add another 1/3 of the meringue into the batter and mix with a whisk. 9. Then add in the balance 1/3 of the meringue and gently fold the meringue into the cake batter until well blended. 10. Pour the batter into an ungreased chiffon pan. Lift the pan about 10cm off the tabletop and drop it to release trapped air bubbles. You can also run a skewer round the batter to release trapped air bubbles. Bake in preheated oven at 160C for 55 minutes. 11. When cake is done, remove cake from oven. Lift the pan about 10cm off the tabletop and drop it and then let cool inverted completely before unmolding. Note: - When the cake has cooled down completely, run a paring knife between the cake and the sides of the pan to separate it from the chiffon pan. (Alternatively, loosen the cake from sides and base of the chiffon pan using the palm of the hand) - Unmold the cake and slice to serve. - Keep cake covered to prevent from drying out. Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

Size matters, and so does shape. This truism is never as true as when you are baking in tube pans. Each has a specific purpose and usage, and they aren’t easily interchangeable. Does that mean that if you want to bake a Bundt and a chiffon cake or an angel food cake that you need different pans? The answer is a firm yes. Tube pans share one distinction: the tube down the center. But some have sloped sides, some drop straight from top to bottom, and some are decoratively fluted.

No need to visit a coffee house when this mocha-inspired cake is on-hand. Perfect for any coffee break!

This delicious lemon chiffon cake recipe should delight the pallet of your guests and provide a fantastic lemon flavor that is adored by all.

北海道牛奶蛋糕， 好好听的一个名字。 现在不用到北海道也可以享用到， 只要花些心思在厨房玩面粉， 烤一下， 就可以出炉了。 北海道是我以前和现在都很向往的一个地方， 只是辐射的问题一直让我对这个城市止步， 不懂何时才会有一股勇气， 不顾一切的往...

It has been quite awhile I have not bake a chiffon cake already. If you search in the internet for chiffon cakes, there are tons of flavour...

It’s chiffon cake Tuesday! This time I’m sharing my orange chiffon cake recipe. I have to say it’s slowly becoming my favourite chiffon cake flavour though it is extremely difficu…

Learn how to make a Pandan Chiffon Cake: Tried and Tested! recipe developed over several months of experimentation. This detailed recipe has everything you ever need to know!

Inspired by this recipe, I followed and made this cotton soft chocolate sponge cake today. I topped with chocolate chips. The cake turned out nice and soft, fluffy, and taste so good too., you can see how much my ambassador enjoyed it!!! =D 2 thumbs up! Recipe: Ingredients: ~80 g cake flour ~20 g unsweetened cocoa powder ~50 sugar ~40 g sun flower seed oil ~50 g milk 1/2 tsp vanilla essence pinch of salt 66 g egg yolk (about 4 large eggs) 130 g egg white (about 4 large eggs) 50 g sugar 1 tsp lemon juice (I used 1/4 tsp of cream of tartar) Instructions: 1) Preheat oven to 150 deg C. Line a 18 cm square x 7 cm height baking pan with parchment paper. 2) Sift flour and cocoa powder together. Add egg yolks, sugar, oil, milk, salt and vanilla essence into the flour and mix well till smooth with a hand whisk. 3) In a separate big mixing bowl, whisk egg white with 1/4 tsp cream of tartar and sugar with an electric mixer until firm peak form (not dry). 4) Gently fold 1/3 of the meringue into the yolk batter, mix well. Then pour mixture back into (3) mix well with a rubber spatula. 5) Pour batter into cake pan, Tap the pan on a surface for a few times to get rid of big bubbles. Sprinkle chocolate chips on top. 6) Steam bake the cake on the lower rack in a preheated oven for 65 - 75 minutes or until a cake tester inserted in cake comes out clean. 7) Tap the pan on the surface for 2 to 3 times while hot, remove cake from the pan, leave it cool on the rack completely.

Learn how to make a light & fluffy vanilla chiffon cake with this simple, easy to follow recipe! Full of expert tips & tricks to get the perfect chiffon cake that's soft, airy, light, and won't shrink or deflate.

First of all I would like to thank Cosy Bake for giving me this award. Have received it before from Lena before, but this is like the Osca...

a chiffon cake non è altro che una ciambella molto alta e super soffice, morbidosa, dalla consistenza spugnosa, una nuvola per essere più precisa. E’ una torta semplice che si prepara nello stampo rotondo e alto, con un buco in centro, dotato di piedini che lo tengono sollevato dopo averlo capovolto.

Ingredients Egg yolk mixture 4 egg yolks 18 g castor sugar 40ml corn oil 1/2 tsp vanilla essence 120 g mashed banana 75 g cake flour 1/8 tsp salt (Sift flour and salt 2 times) Meringue 4 egg whites…

Separate the eggs while cold (it's easier) but let them come to room temperature before using. It's important that there is no grease whatsoever touching the egg whites and no grease in the angel cake pan. - Jenny Jones

Who can resist this light-as-air, maple scented chiffon cake. Impressive to serve while scrumptious to eat.

I first stumbled upon this pretty pink cake from The Pleasure Monger’s blog. She has since removed the recipe she posted. I “recreated” using what’s left in my memory depart…

Banana & Chocolate Layer Moist Sponge Cake/ Ogura Cake 香蕉巧克力双层相思蛋糕. I love the combination of chocolate and banana. This cake is soft, moist, fragrant and best serve chilled. Can be kept in the refrigerator for 3-5 days and still taste good and remain soft and moist all times. Best sponge cake recipe. Birthday cake idea.

Do you like chiffon cakes? I do. They are so moist, soft and fluffy. When you turn them into cupcakes, because of its airiness, it is natural for them to crack in the oven during baking and then co…

This easy sponge cake is soft, fluffy, and light as air! It's a simple recipe for basic sponge cake made with ingredients including cake flour, beaten eggs, and sugar for an easy to make, moist sponge cake!

The Fussy Palate - A blog about homecooked food and homemade goodies.