Soft Cream Cheese Chiffon Cake | How To Make Cream Cheese Chiffon Cake | Bake and Toss

[@r.m.hashini7226]

Wow nice cake and it is very fluffy

[@BakeandToss]

Thank you dear! 🤗

[@maryamshahsavan2281]

Bravo, super 👏

[@BakeandToss]

Thank you 🤗

[@MothersArt]

Yammy. Good recipe

[@BakeandToss]

Thank you 🤗

[@bilmamagwa2313]

Can i bake this 2 days advance and stored in the fridge?

[@BakeandToss]

Yes u may..😊

[@bilmamagwa2313]

@@BakeandToss Noted , thank you so much.

[@onisimopaduano8330]

Aside from the sugar in the meringue, Wala na bang sugar sa batter? Thank you.

[@BakeandToss]

The sugar in meringue is enough to give the exact sweetness to the cake batter. 😊

[@florideljasmin6578]

how many sugar in the batter pls ...?

[@BakeandToss]

Hi! 60g of sugar for 6 inch cake. Double the amount of sugar for an 8 inch cake. Sugar is added while preparing the meringue. It is mentioned in the description box below. Hope this helps you! 😊