Chiffon cake recipes

Welcome to the world of baking! Today, we’ll be making a delightful Fluffy Chiffon Cake. This light and airy cake is perfect for any occasion, whether it’s a birthday celebration, a casual tea time, or a simple dessert after dinner. The combination of eggs, sugar, and just the right amount of flour creates a beautifully fluffy texture that melts in your mouth. With a delicate sweetness and the option to add your favorite flavors, this cake is sure to impress your family and friends. Let’s…

This Chiffon Cake is light and incredibly tender. Chiffon cake is the perfect sponge cake. This dessert easily transforms into a cream cake.

While they share many similarities, the difference between a chiffon cake vs. a sponge cake lies in the mode of preparation and ingredients used.

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

Chinese sponge cake is an egg-based cake that is very fluffy and light. This sweet dessert has a light-as-air texture and is slightly spongy, just like the name.

The thought of attempting to make chiffon cake (again) shudders me. I’ve failed three times in the past. After the third failed attempt, I decided to hide the chiffon pan in the darkest corner of the storeroom so that I won’t be reminded of it ever. And I have to keep telling myself, NO, I […]

Chocolate Chiffon Cake is a luxurious dessert that combines the light, airy texture of chiffon cake with the rich, indulgent flavor of chocolate. This cake is a favorite for chocolate lovers, offering a sophisticated twist on the traditional chiffon cake. The batter for Chocolate Chiffon Cake includes flour, sugar, eggs, and a generous amount of cocoa powder or melted chocolate. The chocolate gives the cake a deep, rich flavor while the beaten egg whites ensure a light and fluffy texture…

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…

I recently stumbled up a new baking group called The Cake Slice. The Cake Slice is about discovering a great baking cookbook and using it all year long. The goal is to bake one recipe every month from a single book. I had to pause and ask myself "do I really need to participate in another baking group?". That question was quickly answered with an emphatic YES when I discovered that the group is baking its way thru Sky High: Irresitable Triple Layer Cakes by Alisa Huntsman and Peter Wynne…