Vanilla Chiffon Cake

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[@michaellim]

The eggs that I'm using for this recipe weigh 58-60 grams each with shell.

[@monaescandon339]

Delicioso!!!!!!!!!!!!hermosò gracias Michel😛😛😛

[@user-rg6qq9qv1m]

تحفه يا شيف

[@tinuolaoderinde9755]

How do you WEIGH your liquid ingredients..... I am finding it hard to wrap my head around milk being 100grams🤷‍♀🤷‍♀🤷‍♀ in stead of say, 100mls

[@BananaCorporation]

@@tinuolaoderinde9755 Grams = mL They're exactly the same.

[@mkim0713]

BananaCorporation No. Technically, it is different. 100g of milk is 97ml in volume. So, it is roughly the same, but not exactly. To the initial question, you just have to have a digital kitchen scale to be exact in amount for baking. I guess that much difference could be tolerable in this recipe, but in some baking, it has to be exactly the same to the original recipe.

[@abeer8733]

Sugar 100+100g ( 1cup) Flour 220g (1 3/4 cup) Baking pwder 1tsp Salt 1/2tsp 6 eggs Milk 180g (3/4cup) oil 120g (1/2cup) Vanilla extract 1 tsp Vinegar 1 tsp Preheat:120 C. Bake:120 degrees 60-75 minutes

[@jahuang2420]

Thanks for the detail ingredients! it is very help.

[@nordacampbell4394]

Q​@@jahuang2420

[@jennylengu2529]

Thank you for the recipe and the details,beautiful

[@RobKam58]

I just made this recipe today and it was a fabulous success! I also tried to replace the vanilla by Pandan-essence and added also a few drops of green coloring. This also became a great success!.

[@twinpoohpooh6503]

Could u please tell me ur time to make it ? I was try twice but not work

[@sumaiyasiraj217]

@@twinpoohpooh6503 try the chiffon cake tips by yener cake tips

[@annshelton3503]

This is an ART form that takes years to develop, yet you graciously share you're wonderful God-given gift for ANYONE that desires to cook like a master Chef!! Thank you for the honor!

[@aishaabdalla7624]

What the relation or.equivalent of grames to liters pls

[@lourdesimon]

I can see you’re so organized even the stroke of your hands when you baked your cake ..no wonder you made it perfectly and you studied it very well ..I appreciate your sharing I love it.thank you so much.

[@annabellezarsuelo9086]

Thank you for sharing your recipe,

[@hanhtran6696]

Thank you for your wonderful recipe. Today, the first time I baked it , it turned out delicious, sweet enough and light. I am so happy because, now I can make a chiffon cake. My husband told me no need to buy cakes anymore. I'll try your another recipes. 👍😁

[@livashrestha6892]

Made this cake today and it came out perfect! Did not crack on the top and did not shrink in the middle. It was so light, moist and fluffy. Thank you Michael for such detailed instructions.

[@fatimaavila5642]

I did make this cake so many times because is the one requested all the times. Thank you Michael for the oportunity you gave me to shine.

[@lan-anhbui8467]

Thank you for the recipe- it worked perfectly the first time & was amazing! However, the 2nd and 3rd attempt has seen the cake collapse once it was cooled. They literally sank down to only a few centimetres high😭😭 The sides are high and fluffy but the inside sinks completely. Any advice would be appreciated. Thank you!

[@paulinekong2404]

One of the best Chiffon Cake so far. Thank you Michael.

[@glendarichels8971]

Pauline do you have a printable version of this recipe that you would be willing to share

[@janlim1860]

What a perfect looking cake! Michael, I am always amazed by the way your skills come into play, from initial ingredient preparation to the work in progress and to the final outcome of every cake and bread etc you baked. You made them all looked so neat and easy! Well Done! 👍🏼👍🏼👍🏼

[@lenierosales48]

Chef....your recipe is the best so far. Thank you!....Been wanting to eat perfect chiffon cake for a while....and you made it come true! GOD bless you Chef!

[@Keesulka]

I am confused, what is the temperature should be?

[@ithink_widz]

@@Keesulka I choose the sample no.3 nice crumbs with low heat 1st then change to high heat

[@livashrestha6892]

Made this cake again and again and gives perfect results each time... I made one yesterday and this time I added two tablespoon instant coffee in the milk and followed everything else the same... the resulting cake was amazing coffee flavored chiffon cake!!! Cannot thank you enough for your recipes!!

[@user-nd2jl1bs3i]

سر في نجاح اغلب الكيكات يخفق البياض البيض وسكر لوحده الي مايسر بياض الثلج ثم يدخل المقادير السابق والبعافيه

[@user-ev2iq5jc1l]

بتهبط الشيفون يمكن نوع النوع

[@iissusana3115]

Hi, I am from Indonesia, I already try to make this cake...This is the most wonderfull chiffon cake that I have been making...Tks so much for your recipe🙏

[@fidaasa5302]

المقادير بنفس ترتيب الفيديو مقدرة بالكوب: دقيق أبيض 220 غرام = 1.5 كوب سكر مطحون (ناعم) 100 غرام = 1/2 كوب خميرة (بيكينغ باودر) ملعقة صغيرة ملح 1/2 ملعقة صغيرة ثم صفار البيض 6 بيضات حليب 180 غرام = 3/4 كوب زيت نباتي 120 غرام = 1/2 كوب فانيليا ملعقة صغيرة ملون أصفر غذائي = نقطة واحدة ثم بياض البيض 6 بيضات خل أبيض ملعقة صغيرة سكر مطحون (ناعم) 100 غرام = 1/2 كوب يضاف على دفعات الفرن والخبيز موجودة في ردود تعليق آخر

[@user-rn3ns4et3u]

شكرا

[@pinksuger2660]

مو سكر مطحون!!!!! سكر حبيبات بس النوعية مو الي يجي خشن لا!! الي يجي شوي انعم بس مو بودرة؟؟؟!!!!!!!!!!!!

[@user-cj6gi4sh2b]

شكرآ علي المقادير بجد شكرآ

[@user-gv7py1do1u]

شكرا على كتابة المقادير ياريت كتابة كيفية الخبز ودرجة الحرارة ان امكن

[@fidaasa5302]

@@user-gv7py1do1u حسب نوع الفرن 🌹

[@mario9133]

I am diabetic. I don't eat anything that has wheat flower, white potatoes, bread, pasta, sugar... Never! Ever! My daily diet pretty much consists of Legumes, Vegetables, and some protein. I do however love watching you baking all your goodies Michael. I do must confess however, that occasionally I indulge in small piece of chocolate of a particular brand that contains no sugar. I do that maybe once a month. I am not fat, or overweight. I couldn't be even if I wanted. My diet is just too strict. I do like to cook for my family, and I do bake cakes, and I love to make pizza from scratch. I make the dough, the tomato sauce, I have even made the mozzarella myself in the past. Everybody eats, and I just seat at the dinner table with them, and watch them eat. My favorite part is to grab a little piece of pizza, and cut it in really small pieces, and give it to our dog. She loves my pizza too. I know she shouldn't eat pizza but, it is just a little piece, and I don't do it all the time. There is a lot of joy in sharing also. I guess that is why Michael does what he does. Love you Michael. Kisses, and hugs. Say something sometime. We would love to hear the sound of your voice someday. B-good.

[@michaellim]

Hope to see your dog sometimes. Give her a big hug and kiss for me. Thank you for your kind words. Perhaps can film you baking a pizza one day. Hugs and kisses . 😊❤

[@avelinadivinia_raphael]

Thank you so much, I made it many times and it turned out very nice, exactly like yours. You are the one dear Michael lim❤️🙏 I wish you all the best

[@yoby4984]

How can i make this with only convention oven? Temperature and time?

[@ritesh6487]

i've always wanted to know the difference between chiffon cake and normal cake...you made it clear....thanks

[@flyingmeatball666]

ritesh chiffon cake more fluffy and airy , like the chiffon material.

[@isme7839]

i tried this. n it turns out great! 160°C for 55mins. only bottom heating element. so delicious and moistt... 🤤🤤🤤🥰😍 * it just if u guys want the perfect cake. just use 120° for 65mins. sometimes 70mins... just until the top cake looks dry..

[@ThaiNguyen-lc2km]

oh my god Michael, this cake is so beautiful that I ever seen of a chiffon. Last night I baked a Japanese cheese cake with your method of baking, it went so well, and I had a beautiful cake ever, no crack, and so so smooth, the color browning is sensational. Thanks so much for sharing Michael

[@meirecoelho5384]

Fiz esse bolo minha família gostou muitoooo obrigado meu amigo que Deus te de uma ótima recuperação estou orando todos os dias por vc meu amigo

[@dessynatali1484]

Hi from Indonesia. I tried many chiffon's recipes but yours OMG, texture and taste amazing! Thanks a lot Michael, can't hardly wait to try another chiffon recipes of yours!

[@berylsu168]

Beautiful, without a crack.👍 Must try to make this. Thanks a million for all your effort trying out different baking temperatures and also for being so generous in sharing your knowledge with us.

[@edelinejoao2915]

Gostei da receita , como posso evitar que o meu bolo fique assolado? E como fazer meu bolo sair chifom?

[@user-gq3ve3ct8k]

فی حاجات حطها انا مش فاهماها

[@amanchakarunakar1566]

Great easyga arthamaithadi. Simple explation particularly for Telangana

[@sharmistthadutta]

Its amazing .. how perfectly perfect ... You are a gr8 baker with such a nice information about maintaining temperature while baking ...Thanx galore👍💐💐💐

[@lucyyeap4684]

I just baked this chiffon cake. It came out awesome. I can get 3 small ones from your recipe. I used dragon fruit juice instead of milk bcos my nephew is allergic to milk. Funny thing is it came out not pink but plain like yours pale yellow

[@nanacookbook]

Amazing! Thank you for sharing your recipe. Its my first time to bake a cake, and it turns out beautiful and successful! 🤩😍 can you add in your video the sizes of your cake molders? thank you~ and God bless you and your family 🙏

[@jeanny.0808]

23 cm tube pan

[@lunchhibiki]

This cake is absolutely delicious! I made it serveral times, it always turns out perfect. I replace 100g oof fine sugar with vanilla sugar, love the taste!

[@zm7684]

This is an amazing recipe. I always use it and am never let down! I add some crushed cardamom to my batter and it smells divine :)

[@glendarichels8971]

Thank you for sharing your comment would you happen to have a printable version of the recipe for the vanilla chiffon cake by Michael Lim,

[@zm7684]

The written recipe is : 220grams all purpose flour 200g of sugar 1tsp baking powder 1/2 tsp salt 6 egg yolks 180g whole milk 120g vegetable oil 1 tsp vanilla Food colouring (optional)

[@avinashlad1511]

Awesome tutorials. Hats off to you Sir . I am Mrs lad . Love to learn baking cakes for my family . Thnx a lot for amazing presentations.

[@joychimsteel9613]

I hope i can make this... Just like this one, perfectly made .Thank You Sir Michael Lim.

[@NeoGhk]

Hi. My oven is ordinary without a fan. How do I bake this cake, I know I should modify the temperature and the baking time. but to what?? Please advise.

[@marblueony754]

You're so practical. 👍 Why use cream of tartar, when you have vinegar at home.. 😊

[@penghai4009]

Yeah...it helps a lot for a beginner like...i cant even find it online😅 atleast i know now.

[@kitchenfams2148]

Can i use lemon juice in wipped cream for thickness?

[@manueldelossantos9348]

Yes or you can use vinegar, cream of tartar, baking powder or baking soda.

[@nguvans]

Michael you are absolutely the best! I’ve followed you since the Cotton cheesecake recipe and been trying your recipes ever since!

[@thuyanh.vuong912]

Just made this today. Tbh I made this cake a billion times bfore but always failed, I tried yours and succeeded right at the first try. So happy to find the perfect recipe, thank you so much 💕💕💕

[@sinemsarcicek7805]

Thank you for this recipe. Can we use lemon juice instead of vinegar?

[@janettetan5628]

Hi Michael, thanks for the video. Would like to know if I reduce the sugar to 20% any ingredient such as eggs/oil/ flour need to reduce?

[@nehalabdelhameed3270]

I'm wondering 🤔how you are so calm when you are making your amazing recipes 💞 I feel like I'm in war when I go to the kitchen😳 even my mom and brothers always says to me "Nehal stop bothering us your so noisy"😢 but when I watching your videos I think they are right😭 you really make us feel peace😇 thank you Michael always and forever 😊🌹 I liked example 1 💖

[@michaellim]

😊 Well you are still young, you will learn as you grow. Always organise things before taking any action, and most of all rushing and panicking won't help you to get things done faster or easier. So first try to be organised, then take a big breath to center yourself before working on your recipe. Hope this will help you ....😊 Wish you lots of success. ❤

[@nehalabdelhameed3270]

@@michaellim thank you so much I appreciate that I'll do what you said my great master chef 😊 By the way I don't think 32 years old is young😁 Thank you for your caring 💐

[@michaellim]

Oh sorry I apologise, you don't look 32 on your profile picture. 😂

[@nehalabdelhameed3270]

@@michaellim never mind i like it 😊and yes it's amazing when you look younger no one ever catch my real age 😁

[@dagnipinachujutalli9655]

Gracias Michael por las recetas en español todo bien explicado pasó por pasó excelente ......y el chifón muy rico

[@danadabate1750]

Me dirías dónde está en español? Gracias!

[@olatunjimuriellengningone8044]

Chef. Micheal thank you for the recipe. . I love all your. Recipes. Merci

[@HungNguyen-jn5xt]

Why do you need to use baking powder???

[@EASY_Tik]

رائع شف شكرا من فضلك كتابة المقادير بصندوق الوصف كعادتك 🌹🌹🌹

[@yusafyusaf9499]

ممكن المقادير بالعربي لو سمحت

[@user-mu8cx4rm1f]

@@yusafyusaf9499 مكتوبه فوق واحده كاتباتها

[@edithespinola]

thank you so much for showing the different baking mode. I have an electric oven, that only has a fan bake and no just bake, and i swear i could never get anything right, so practically everything is hit and miss, nobody even bothers to explain this, so thank you, i took note of this. Is this pretty much the same for all your chiffon cakes, or is it even pretty much the same for all baked cakes, i mean the temp conversion and baking mode? Thanks you so much in anticipation.

[@karlerasure]

Thank you Michael. Always first class Video and baking From you. God bless you und your family 🍀

[@maedevota9220]

can i use evaporated milk instead of whole milk?

[@manueldelossantos9348]

Yes, just use 1:1 ratio for example 1 cup of evaporated milk + 1 cup of water.

[@wickywak1]

Nice new format. great job Micheal.

[@Lielivn]

Hi Michael Thank you very much for this special recipe I made this cake several times I had never ate cake most delicious like this cake oh my God, it is my favorite cake thank you..I have a question please Could you tell me if I can cover this cake with fondant by using gnash l try the yogurt cake it was good but after taking it out of the oven for about an hour, the height of the cake changed; it decreased. I think because my oven it is just work by a fan.please, I want to try this cake with fondant if that works so please could you answer my question. I will be grateful to you Regards

[@mariaantoniavillalba2030]

Se ve riquísima 💪👌 pero no entiendo la receta?😢

[@marisadamico6067]

Potrebbe mettere traduzione 😉

[@twnll]

A silicon coated whisk would prevent that annoying scraping sound. I only use my uncoated whisk when I am using a stainless steel bowl.

[@mylenguyen5221]

Thank you for showing us how to make that cake. Your video was really helpful, and when I did it, it was very successful. 👍🍰

[@idadsouza8710]

Thank you so much 🙏 this cake looks awesome. May God Bless you 🙌🙌🙌🙌🙌🙌😘

[@user-dt9oe1ys3q]

شكرا جزيلا على الوصفات الرائعة و المضبوطة

[@ilyyasramos2037]

عبدالله عبدالرحمن تشرفني في قناتي فتحتها هذه الايام اسمها ام زكي DZ شكرا

[@YoYo-og6tb]

جربت الوصفه اخي الكريم

[@andreaar.2938]

We need list of ingredients in the description ‼️ Thank you ‼️

[@jennybui5295]

Thank you so much for the recipe. My cake turned out pretty nice and soft . I can say all of the cakes I have made this one is the best . I shared your recipe with my cousins and they all love it . You are an expert 👍

[@awaliacahyawati7705]

Hi ... Thank you for sharing your recipe, I just baked it this morning, and my little girls really love it

[@alchemxstxavier5225]

People: What kind of cake do you want for your Bday? Me: Yes

[@oshifan]

I have been following you for ages and I just cant get enough of your videos. How gentle you are folding that batter is just so relaxing. Sending you much love and appreciation from Mozambique🇲🇿

[@pinksuger2660]

good job!! I like your chiffon cake

[@elfaisanenelaireenelaire7858]

Delicioso. Lo voy hacer mañana y te cuento cómo me quedó.. gracias por compartir.

[@ardemisaguirre8088]

C’est magnifique merci beaucoup 😍🌹🌹😋

[@tanjinjahan7936]

Can i use frosting to this shiffon cake?

[@manueldelossantos9348]

of course any icing or frosting will do!

[@footballedit1067]

Thanks for sharing the recipe and info about chiffon cakes ❤️❤️❤️

[@stylistaXgrAe]

Hi can I know how to adapt this recipe for coconut chiffon cake? Can I replace the milk with some coconut milk and pandan juice? Of course I will have to sort of try to get the correct viscosity as close to milk as possible. Any guidance from your genius would be very much appreciated 🙏

[@manueldelossantos9348]

I think it will compromise the texture of the chiffon cake if you do that. The best option you have is to just put a pandan flavored extract instead replacing the milk with coconut milk. I hope it helps you.

[@dapurmamalisa6217]

That's beautiful cake..i really admire you sir..what u make really soft..even tho u a man but what u did come out so well and thanks to u bcoz of u sir i can make cake now..tq for that teaching me about bake..hapy new year 2019..i hope u hapy with u family and get a lot of money this year..😀😀😀

[@eunicerego8211]

You have magical hands....hats off to your clean cooking.......

[@diielasiouty3745]

ممكن ترجمه بالعربي وتسلم يدك

[@user-fs9qo3nm2l]

Thanks. What is the difference between sponge and chiffon cake? Can I bake chiffon cake in sponge cake round pan?

[@carmenmamani4178]

Genial x fa pone en castellano gracias besos

[@dinacarbo3954]

Si es.verdad nuy rico y todo se v pero no se entiende eque estar adivinando las cosas

[@tanahkek7995]

Hi , good morning teacher. U mean to use 120C for any types of convention oven! Then Increased .y some. Method call for reduced temperature?

[@moamnash5290]

ممكن ترجمة للمقادير وحرارة الفرن

[@sachaoj1834]

220 غرام دقيق ابيض 100 غرام سكر حبيبات ملعقة صغيرة خميرة كيماوية(بيكينغ باودر) نصف ملعقة صغيرة ملح 6 صفار بيض 180 غرام حليب 120 غرام زيت نباتي ملعقة صغيرة فانيلا ملون غذائي اصفر (اختياري) 6 بياض البيض + ملعقة صغيرة خل ابيض + 100 غرام سكر حبيبات(يضاف على دفعات) فرن مسخن مسبقا. تطهى على درجة حرارة 120 لساعة و 15 دقيقة. فرن مسخن من الاعلى و الاسفل و يجب عدم استخدام مروحة الفرن. بعد مضي 1:15 ساعة يصبح الكيك ناضج كليا و لكن ما يزال رطبا و شاحب اللون،لذلك وبدون فتح باب الفرن ارفعي درجة حرارة الفرن الى 150 و اتركي الكيك ل 20 دقيقة اضافية. بعد اخراجه من الفرن،اقلبي صينية الفرن على وجهها و اتركيها حتى يبرد الكيك. اتمنى تكون الترجمة واضحة و مفيدة 😊

[@moamnash5290]

@@sachaoj1834 يعيشوا اديكي يا رب الله يلزيكي الخير

[@user-bo2cb4sm8v]

@@sachaoj1834 حبي اريد لقياس بلكوب شكد يعني ماعرف بلغرام

[@miamak1974]

@@sachaoj1834 تسلم ايديك ويجعلها ربي في ميزان حسناتك انت وكل شخص صل على سيدنا محمد

[@sachaoj1834]

@@user-bo2cb4sm8v ما اعرف قياس الكوب،انا ترجمت الكتابة فقط

[@clarapenagos441]

Buenas tardes Michael, soy de Colombia y estoy fascinada por tantas delicias que sus bendecidas manos nos proporcionan. Quiero saber que posibilidad hay de enviar sus recetas también en Español.. mil gracias y un fuerte abrazo😃

[@alexcad5112]

Hi Michael. You have a banana cake recipe?, thank you

[@yomiganaflove]

Its east just ,just put a banana :v

[@jennybui5295]

Hi Michael , what’s the size of the pan that you are using in this video ? Thank you

[@michaellim]

23cm, I thought I mentioned it in the video.

[@ZamZam-rp8hh]

ممكن ترجمة للمقادير

[@mysweetiyasmine]

Made this cake exactly like this and no one would believe I made it, lol, Thank you so much for this video and all the details 👌👌👏👏😊

[@blackpinkcutei8927]

i al ready try make this cake.. so fluffy n delicious.. chef you da BEST 👍🏻👍🏻👍🏻👏🏻👏🏻👏🏻😋😋😋

[@ateconzchannel37]

Hi chef michael lim i really inspired your work. I tried these chiffon cake today and its successfully good thank u so much for sharing work your sir chef

[@ernestinaalbarranrodriguez2249]

Hello! Very good, saludos desde MÉXICO.

[@violaatilano4190]

The method you are doing or the procedure is the same with mine but i am just wondering why my cake usually flops when it cools down ...? What is lacking in my method ?is it because of the heating of the oven .i will follow the style of your baking the temp of the oven when starting it should be 170 then you reduce it to 150 degrees

[@marchmurray2443]

Thanks for sharing. My chiffon cake goes well. I just followed your ways on how to do it.

[@Milchtube1]

How Long do you wait before you flip it over? My cake fall out when I turn it. Maybe because of the weight of the bottom? I hope it's not broken inside...

[@anamariacarvajalcostas9575]

Lo hice y me quedó muy bien, delicioso y esponjoso, gracias por la receta, siga adelante

[@mariaantoniavillalba2030]

Por favor si podrías pasarme la reseta porque no cacte todo😢 porfavor gracias

[@anamariacarvajalcostas9575]

@@mariaantoniavillalba2030 claro, 220 gr de harina, 100 gr azúcar, 1 cucharilla de royal, 1/2 cucharilla de sal, 6 yemas, 180 ml de leche, 180 ml de aceite, 1 cucharilla de esencia de vainilla, 6 claras, 1 cucharilla de vinagre y 100 gr de azúcar, con seguridad te saldrá tan bien como a mi.

[@danadabate1750]

@@anamariacarvajalcostas9575 me dirías si tiene 2 tiempos d cocción ? No entiendo Inglés y no se donde esta em español

[@anamariacarvajalcostas9575]

@@danadabate1750 No, es sólo un tiempo de cocción si tu horno está a 170 grados son 15 minutos, si es 160 grados 56 minutos o si pones a 120 grados cuece en 75 minutos, eso dice la receta pero yo lo hice a 180 grados y estuvo listo en 30 minutos, lo que pasa es que depende como dice en la receta de cuán firme quieres que este la textura de la masa.

[@danadabate1750]

Mil gracias ana María!

[@buschauer8358]

Hi Michael, I came across your youtube channel yesterday, I try to make the vanilla chiffon cake this morning and it works out perfectly with your 3rd method. The top is beautiful and the taste is super. So I try to make your pandan chiffon cake this evening, still cooling down so don't know the taste yet but I do have a few questions hopefully you can help me to solve my puzzled! Why do you use 200g of sugar in pandan but only 100g in Vanilla only? Why you are not using vinegar in the pandan but in the vanilla? And last what is the purpose of using a wooden stick to stir around? Do I have to do it slowly or speed is not a method and can I use single chopstick instead of the wooden stick?

[@michaellim]

1) if you like it sweet, use 200 gr. sugar, if not just use 100 gr. sugar. Is about choices. 2) Vinegar helps the meringue to stabilise even more. In fact is not neccessary to use vinegar. It is an optional, just to show with or without vinegar works just fine. 3) You can use chopstick or wooden stick. The purpose is to release any big air bubbles. Run the the stick across the batter gently and slowly.

[@buschauer8358]

thank you for answering all my questions.

[@ThuyNguyen-cm1ex]

Woww This is the best recipe that I have ever seen. I'm a fan of Chiffon cake but I'm still struggling with the oven time. If I use 4-inch tube pan and 6-inch tube pan, how should I adjust the oven time? Thank you so much and I do hope to hear from you

[@petlhho]

Thank you for the gluten-free cakes! I love that you used simple, easily accessible ingredients. I wondered whether you have a gluten-free bread recipe that is also yeast-free. Most gluten-free bread recipes use yeast. It's hard to find one using simple ingredients yet yeast-free. Thank you again.

[@febyirwani]

The way you bake is easy for me to learn. I will try it.. thats a veey beautiful chiffon you made...

[@abhishekbanerjee9425]

Is baking powder necessary in chiffon cakes? I thought the only rising element was the meringue itself. Or did you put the powder to neutralize the vinegar in the meringue?

[@huldagalvez6371]

Gracias Michael🙏🇵🇪🇵🇪🙋😷😊😀👏👏👍👍🤝🤝🙏🙏🙏🧕

[@jasa9737]

Thank you Michael.. followed your recipe and method, and it came out perfectly.

[@Enmyg1]

Fabulous! Can you please give me the right amount of ingredients of this kind of cake for a 10-inch tube pan.

[@rubylacmir737]

i wish you have a printable recipe on you

[@dorasbaking]

I tried this cake 5 times but still its sinking after Taking out from the oven.......😢😢😢😢😢😢whay will be the reason 😊

[@vintagehorror-geek860]

Turn the cake upside-down while it's cooling in the pan. When I made this, I got busy, and it took me nearly a full day before I was able to decorate the cake, so it stayed upside-down the whole time, and the cake didn't fall the entire time. Just make sure the pan is on a rack, so it doesn't trap moisture and get soggy.

[@suadzuhairi2746]

Hi Master Michael Lim My oven type is omega, and can I put a cake in the same temperature and put the heater from the top and bottom .

[@user-xu1tz6ps7s]

Обожаю вашу идеальную выпечку, профессионально, настоящий творческий подход! А приготовить шифоновый бисквит-это моя мечта, только у нас нет в продаже такой замечательной кексницы, от неё зависит очень многое, слежу за вами с замиранием сердца, спасибо! ❤️

[@irenegutierrez724]

Hola mil gracias quedó excelente la panetela de seguro tratare de hacerla según su receta y modo de hacerla Gracias por compartir

[@610mwang]

hi Michael, the AP flour you used, is it the AP in USA? or European AP? i am in Canada, American AP is softer than our AP, more close to cake flour, i did one today by using Canadian AP, which looks good, but wonder if i use the cake flour may have a different volume and structure ?

[@michaellim]

Yes, when I mentioned AP flour, I was indeed referring to European All-Purpose flour, considering I'm from Belgium. The distinction between flours across continents can indeed affect the outcome of baked goods. American AP flour does tend to be softer than Canadian AP, leaning closer to cake flour in texture. Since you've used Canadian AP and got a satisfactory result, that's fantastic! However, if you're curious about the nuances, using cake flour might give your chiffon cake a slightly different texture due to its finer grain and lower protein content. It might be interesting to experiment and see the difference for yourself. Happy baking!

[@sweetcakesbyroxanne9594]

Hello chef Michael..thank you for this recipe.. I want to try this but I don't have oven at home, can I used steamed instead of baking in the oven? Thank you chef. God bless.❤️