Another brilliant video. You are not only giving recipes but also explaining the chemistry and techniques of baking which we followers learn a lot Thank you. 🙏
Hi Michael Lim. Thank you again for the collection of your cakes. All them were tried and all very good. NO MORE WORDS FOR YOUR FANTASTIC JOB. THANK YOU.
Hi I have started cooking during lockdown and I m so lucky that I found your channel , I have tried many of your cakes and all came out so perfect thank you so much ,lots of love from India...
Gracias chef... He seguido su técnica, consejos y tips. Los panes me han quedado deliciosos. Ya he hecho el de café, naranja, y vainilla. Prox. Haré el violet cake. Saludos desde México. 🇲🇽
Your videos are very good. congratulations!!!! Why do some cakes fade when they come out of the oven? and why did you use vinegar and stick the toothpick on cake 1?
Question please: I have a convection oven with dual fans and I can't turn them off. What's the best rack level and temperature/s to bake my chiffon cake at? Thank you 🙏
Hi. I have actually made this cake. I even used the wrong temperature for a while. I cannot turn off the fans in my oven either. I used the second shelf. Hope this helps
I bake all my chiffon cake in deep round pan , no problem ever ❤️❤️❤️😍😍😍 only turn cake upside down when it comes out ✌️✌️✌️✌️🥰🥰🥰 and all my chiffon cake never ever split on top 🤩🤩🤩🤩
They're, ather day I was tryout velvet chiffon cake, it's turned out very nice. I have dant for deepavali, tq for the recipe. Good luck my friend keep rocking.
Gracias por todas sus Recetas, todas son Buenisimas nos enseña Mucho dia a dia Aprendo más de sus Recetas, Por favor también Podría poner las letras En español Porque no entiendo El Inglés, Gracias q papá Dios Lo bendiga.
Sorry if I may ask a question for my own curiosity, how do you decide the amount of flour for each recipe? I notice you used 160g for cream cheese and 220g for the rest. Is it based on the amount of liquid you have - The more liquid so the more flour. Thanks so much in advance.
Flour amounts in chiffon cake recipes are usually influenced by the liquid content. The more liquid ingredients (like eggs, cream cheese, milk, or oil) you have, the more flour is generally needed to balance the structure. For the cream cheese chiffon, I use a bit less flour because cream cheese adds density and richness, so you don’t want it to be too heavy. For recipes with lighter liquids, I use more flour to maintain the right texture and fluffiness.
Hello handsome chef🤗 I don't know why i like ur channel😎😍😊 Is it because the recipe not lying😗 Thanks fr sharing the recipe with us all handsome chef😍😘😗 Keep it up handsome chef👍👍 (Chef,if i don't have white vinegar can use cream of tartar?)
Vanilla Chiffon Cake: ruclips.net/video/V5shI88iFa8/видео.html
Cream Cheese Chiffon Cake: ruclips.net/video/rgr1vCI6u6s/видео.html
Matcha Cream Cheese Chiffon Cake: ruclips.net/video/UIOxXIfGlg4/видео.html
Red Velvet Chiffon Cake: ruclips.net/video/6iNMRDRFRtU/видео.html
Violet Chiffon Cake: ruclips.net/video/4QaxcrHmqe0/видео.html
THANK YOU💚
😲واوووووووو😯
Cảm ơn thầy. 👍❤
Michael Lim pls tell us vanilla chocolate sponges without egg pls
Pls tell us eggless vanilla, chocolate sponges
Another brilliant video. You are not only giving recipes but also explaining the chemistry and techniques of baking which we followers learn a lot
Thank you. 🙏
Michael Lim's chiffon cakes are the best!
Michael, your cakes are all so beautiful!!! 40 plus minutes enjoy watching and pick up the skills from you. Thanks a bunch!!!
Thanks so much!
My favorite Chiffon Cake is the orange one.
Thank you for sharing.
😍💖
Mouthwatering cake Recipe my friend thanks for sharing 👌🤲👌💐💐💐💐
Hi Michael Lim. Thank you again for the collection of your cakes. All them were tried and all very good. NO MORE WORDS FOR YOUR FANTASTIC JOB. THANK YOU.
The violet cake looks so beautiful
Thanks Chef Lim for the chiffon cake compilation
Hi I have started cooking during lockdown and I m so lucky that I found your channel , I have tried many of your cakes and all came out so perfect thank you so much ,lots of love from India...
Gracias chef...
He seguido su técnica, consejos y tips. Los panes me han quedado deliciosos. Ya he hecho el de café, naranja, y vainilla. Prox. Haré el violet cake. Saludos desde México. 🇲🇽
Merci pour votre création, j'ai suivi pas mal de temps votre activité et très apprécié votre travail délicat, continuez comme ça et encore merci.
👏🏻👏🏻👏🏻👏🏻انت سيد هذا المجال بدون منافس 🙏
The texture is great and looks so moist. Thanks chef
So delicious chiffon cake compilation !
Yum yum they look delicious thanks for sharing Michael
❤TQVM...Micheal..i m from Singapore..its awesome..my family luvs it..😊
OMG!!! Your chiffon cake compilation looks so delicious.
All your baking work comes out amazing,how I wish to have a hand like you,,,
chiffon cake very delicious ~ yummmy
Purple one looks so good 👍👍
Such a delious yummy and colorful cakes
Thank you 🙏 Always looking forward to you new videos
Gracias Michael .
En casa disfrutamos de tus ricas recetas.
Exitos Michael!!!!!
Thank you dear Michael ! Yet another keeper in my file and it’s growing big too! Great footage too and till than, do take care and keep safe 😷🥰
They look beautiful & delicious...
Chiffon cake looks Devine yum
Thank you Michael.
Terimakasih resepnya , saya suka & dan cinta ciffon 😍🥰
Amazing super soft cake
Thanks for sharing I've been looking for this all over but yours is the best
Delicious delicious delicious 😄😄❤❤❤😊😊
È molto bravo e mi piace tanto da tuo cucina, per sempre. Saluto da Italia 🇮🇹
😍😍😍
Love your Chiffon cakes collection looks sooo gorgeously delicious. I baked the Banana Chiffon Cake it was amazing. Thank you for the upload ❤🌹
👍👍Thanks very much Michael.
all d recipies r too great...love it👍
Woooow Chief👍
Really thank you very much🙏
its looks very delicious and perfect recipe dear friend full 🎁🔔
I like the shade of red of one of the cakes.
Nice chiffon cake
Thank you for sharing nice recipe have a nice day 😍
*chia sẻ công thức món bánh phong lan chiffon thật sự rất tuyệt vời cảm ơn bạn đã cho tôi biết điều đó*
Awesome, looks so delicious and thanks for the recipe.. Thumb up
Good job making this video😍 right now i’m baking your japanise cheesecake!
Essa massa é simplesmente maravilhosa muito obrigado meu chefe favorito
Thanks for this recipe...it help me a lot.
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Such a versatile recipe. 👌
Saya suka dengan penampilan chiffon cake ini😍
Great job first class .. The pro
great video recepe thank u so much
Thanks Micheal ☺️
Your videos are very good. congratulations!!!! Why do some cakes fade when they come out of the oven? and why did you use vinegar and stick the toothpick on cake 1?
Love this so much, your resepi it's perfect
Tq so much👍☺️
These looks amazing, I cannot wait to try them.
Do you butter your pan, so the cake does not stick?
Never grease pan for chiffon cake. It must and has to stick to the pan to rise so high.
Never wrong resipe always i Try all 🙏
Amazing! 😍😋❤❤
Question please:
I have a convection oven with dual fans and I can't turn them off. What's the best rack level and temperature/s to bake my chiffon cake at?
Thank you 🙏
Hi. I have actually made this cake. I even used the wrong temperature for a while. I cannot turn off the fans in my oven either. I used the second shelf. Hope this helps
I bake all my chiffon cake in deep round pan , no problem ever ❤️❤️❤️😍😍😍 only turn cake upside down when it comes out ✌️✌️✌️✌️🥰🥰🥰 and all my chiffon cake never ever split on top 🤩🤩🤩🤩
Always satisfying...
Wow beautiful ❤️❤️
Bravoooo👏👏👏
Qué Rico sé ve gracias por compartir
thank you soo much ❤
Loved it
Show de bola, maravilhoso. É uma pequena que não tenho um forno com essas temperaturas.
Good job Michael ....keep Vlog 💪👈🎥
I’ll try it looks delicious 👍. I have a question when you double the quantity how much is the cooking time for example for this chiffon cake!
I like also the violet cake.
oh wow beautiful your piping is excellent love it love it
What is the best for decorating a birthday cake, chiffon, genoise or sponge cake?
This is what confuses me too 🤔
we tried the chocolate ang vanilla chiffon cake, and it works really good with swiss meringue butter cream 😊
look like so yummy.......tq for resepi
I LIKED UR CAKES VERY NICE I WILL SURE MAKE THE WAY U HAVE SHOW GBU THK U
Hi Michael, what is the difference between your regular sponge cakes and cotton sponge cake? Does the texture feel different? Thank you
Michael can I substitute Apf to cake flour?
Can I use Top Flour or cake flour instead of All Purpose Flour?
For convection mode, if the oven does not have fan, it is still 150 C for 20 mins?
They're, ather day I was tryout velvet chiffon cake, it's turned out very nice. I have dant for deepavali, tq for the recipe.
Good luck my friend keep rocking.
Tq sharing bro
Excellent 👌😋😋😋😋👍
👍 nice
Grazie chef bravissimo
Intente hacer😁para torta de mi nieto,no me salio tan alto 😧pero si esponjoso y el sabor rico😊☺. Seguiré hasta mejorar gracias por toda tu enseñanza 😉
Aloha!💖
Have a question pls.. if i double the recipe for a bigger cake do i need to increase the baking time? I 'm using fan force oven.. thanks
Can you provide temperature and baking time for oven with only bottom heating? Thank you Michael.
Gracias por todas sus
Recetas, todas son
Buenisimas nos enseña
Mucho dia a dia
Aprendo más de sus
Recetas,
Por favor también
Podría poner las letras
En español
Porque no entiendo
El Inglés,
Gracias q papá Dios
Lo bendiga.
Que música linda !!!
Looks perfect, tks Chef!!
Dear Michael..can this recipe apply to mini chiffon pan? Like 10cm.
Thank you.
Suka chiffon cake....kaporitku....
You are the best👏👏
الترجمه بالعربيه من فضلك الكيك الاول
Wonderful job but what the exact mesure of baking powder
🧕🧐سلام عليكم ورحمة الله وبركاته شاف ميشال ليمMichael lim 👈🇩🇿👈👈👏🏻👏🏻👏🏻👈👍
parfect
Hi , what is best combination oven l should buy cos now l’m using console oven, please advise. Thanks
Hi Michael Lim, love your channel ❤❤ how long does it take for you to beat the egg whites until you get the smooth, silky peaks?
Sorry if I may ask a question for my own curiosity, how do you decide the amount of flour for each recipe? I notice you used 160g for cream cheese and 220g for the rest. Is it based on the amount of liquid you have - The more liquid so the more flour. Thanks so much in advance.
Flour amounts in chiffon cake recipes are usually influenced by the liquid content. The more liquid ingredients (like eggs, cream cheese, milk, or oil) you have, the more flour is generally needed to balance the structure. For the cream cheese chiffon, I use a bit less flour because cream cheese adds density and richness, so you don’t want it to be too heavy. For recipes with lighter liquids, I use more flour to maintain the right texture and fluffiness.
Hello handsome chef🤗
I don't know why i like ur channel😎😍😊
Is it because the recipe not lying😗
Thanks fr sharing the recipe with us all handsome chef😍😘😗
Keep it up handsome chef👍👍
(Chef,if i don't have white vinegar can use cream of tartar?)
Yes you can. That's what I usually use. I actually never used vinegar.
How long do you leave the shape turned upside down? Thank you ❣️
You can leave it upside down till it is 80% cool down, then you can start to unmould it.