Our tender Flag Cake is not only extra easy to make (no stand-mixer required), but it’s also super moist and tender thanks to ...

This is all about cakes that look like a work of art but are still made to be eaten. These recipes are for people who lo ...

Chocolate angel food cake is a great cake choice for summer. The cake is light and goes well with ice cream, cold whipped ...

From refreshing sorbets to delectable baked desserts, these recipes will help you put those ripe, juicy peaches to good use.

Whether you stack together two cake layers or six, bringing any one of these showstopping cakes to the table is an act of pure joy.

For the London-based pastry chef and writer Nicola Lamb, 32, it’s the silky texture of chiffon that appeals most. “There was a time when crunchy bits in cake were popular,” she says.

Preheat the oven to 350°. In a small bowl, stir together the honey and tea; let cool. In a medium bowl, stir together the flour and baking soda.

If you’re worried about this cake’s difficulty rating, don’t be. You’ll just need an electric mixer to whip the egg whites. When the eggs and oil are mixed with the dry ingredients, the ...

Like the gossamer feeling of its namesake fabric, chiffon cake is blissfully soft. ... That’s what you get with this recipe from Bon Appétit’s July 1991 issue. And, ...

The story of chiffon cake begins in the United States in the 1920s, during an era of culinary experimentation. The cake’s unique texture comes from its use of vegetable oil instead of the ...

MANILA, Philippines — Taisan is the Filipino version of the classic Chiffon Cake. Since Filipinos love sweet bites, Taisan has butter brushed on top and sugar and shredded cheese sprinkled on top.

INGREDIENTI 2 cups flour 1/2 cup cocoa 1 sachet baking powder 1 sachet vanilla sugar 1/2 tsp salt 2 cups caster sugar 9 egg yolks 10 tbsp sunflowers oil 1 cup milk 9 egg whites 1 sachet cream of ...