I never went to culinary school but i have a big passion for baking. My mom also had the same situation and she introduced me to baking. I have my own small bakery business now and i remember that this is the first and only thing my mom taught me. And she said that it's the most simple yet hardest cake to make. 😊
I used 8 inch and 9 inch round tins for this recipe; I also decreased the egg amount to 6 eggs because I was running out. It turned out light and fluffy. Just amazing. I thought I would need to whip the egg whites longer but the cream of tartar saved me a lot of time. (Also, you should definitely put parchment on the bottom of your tins.) 10/10!
Oh my goodness I love this cake. A simple plain sponge cake is my go-to for every single cake I make. It can be flavored with lemon or vanilla or orange or whatever you like
Hey John, when the side pan is removed, stand the cake upside down and just carefully peel the cake off the bottom of the pan, works great for Angel Food Cake also!!!
Hey John, this is a must make for me. It is so easy and I bet you could make all flavors with this cake also. I can't wait to make this cake as I love angel food cakes and chiffon cakes to. Thanks for another great recipe.
I have tried different recipes and always ended up throwing the cake away because it would turn out dense and gross🤢. I tried your recipe and IT TURNED OUT SPONGY and my family loved it.🎂🎂🍾🍾🥂🥂Thank you for sharing your recipe💕💕💐💐
Made this yesterday. Did exactly as you said about the sugar. Blend, blend, blend and a tad more. Came out so good and spongy. Served with chocolate sauce and fresh berries. Thank you for the lesson🙏🏻👍🏻😊
Whisk: Cake flour 210 gr Sugar 215 gr 1 tbs baking powder Whisk: 7 large egg yolk Cold water 180 ml Vegetable oil 120 ml Vanila 10 ml Put the flour into the egg yolk & miXed in. Mix until stiff peak 6 minute: 7 white large egg Cream of tartar Grab 1 spoon into the batter then add whole of the egg white & mixed. Then bake with 225 C
I just want to thank you. Your videos are not only indispensable, but a balm for my anxiety. Again thank you. Your recipe for chocolate chip cookie bars is the last of your creations I made and oh lordy!!!
I have been looking for a chiffon cake recipe since I lost mine eons ago. Thank you so much! I made this today. I can’t believe how easy it was. You’re the best !
I baked my 1st time Chiffon Cake and my husband said it was delicious and wants me to make more as it melts in your mouth! Thank for sharing this recipe.💋💓
Picture perfect cake!! I always get super excited and proud when my cakes come out of the pan beautifully! This one would be amazing with fresh strawberry sauce and fresh whipped cream! Yum
Hey John. I made this recipe For the third time and it came Out amazing. The first time it was a fail, secon time as well. But this time, I had the proper tools and it’s amazing, fluffy, And airy : thank you
Finally, I made one last evening after sitting on the recipe for 2 years. I had thrifted a tube pan years ago waiting for the day. I crossed my fingers that it'd climb the pan walls as it is enameled and it also doesn't have a drop bottom. I was tripping when I was running my cake spatty around the tube. I had to carefully and anxiously coax it out with my hands - it was PERFECT, delicious, and fun to craft.
It's like I live for your videos. I literally clicked so fast. You're the reason I'm in the kitchen so much more these days, especially more so with baking which I wasn't always good at and now I'm making one of your recipes literally each week. I've made your red velvet cake, your glazed donut and this week I'm gonna try out either the sticky buns or cinnamon buns recipe from you🤗 You've really been an inspiration and I wanna say thank you for these amazing recipes and videos. Xoxo love from Trinidad
tips from a chiffon seller! - you dont have to use a special chiffon pan, you can use your standard round or square cake pan just make sure to line the bottom w/ parchment, there are a lot of chiffon recipes with this method in youtube! - you can add half of the sugar to the egg whites (in 3 batches) that way the meringue will become more stretchy, stable, and easier to mix with the egg yolk batter - and traditionally chiffon cake 气风蛋糕 doesn't have leavening agent, so if you are skilled enough with handling and folding meringue, you can omit the baking powder and it'll still rise and wont collapse (baking powder is for beginners, to make sure the chiffon wouldn't fall)
Hello, is it possible to make this cake with less sugar? I have a pan for angel cake 25cm but l think it is too much weight with 7 Egisto, 210g cake flour…. Thank you to Yelp me. In Corea they do this cake with less temperature a round 140ºC without fan. Have a Nice day
Tried this today for my brother's bday and turned out great. I just need to prerfect my egg white frosting. I always thought chiffon cake is so hard to do and hesitant to try Thank you for sharing your recipe. I watched your video an read the recipe fews times before truing it myself.
So today i tried your recipe and follow exactly each one of them. And the cream of tartar i dont have it so i replace it with vinegar but the rest of the ingredients i followed it exactly. And the results? Absolutely beautiful prefect. Moist fluffy it didn't sink as i was expected and so airy fluffy jiggly😂 anything u can tell i mean its just prefect. And i would definitely make another one. Thanks to ur recipe❤😊
Hi John. I have two chiffon cake (vanilla and chocolate) recipes from my grandmother that I’ve been reluctant to try. The ingredients are the same as yours but the quantities differ slightly. No salt in yours? Thanks for the video, now. It gave me the confidence to bake one. 😋
HEY!!! Im so early!! I have very recently discovered your channel and i already love it and love your calming energy ❤️ I have one request tho, could you please give egg alternatives/ or some eggless recipes too🥺❤️❤️
I remember my grandmother, who made great cakes, would invert her tube pan over a Pepsi bottle, putting the neck through the hole. No fancy footed pan for her!
I love watching you. You really helpwitj common mistakes. I have learned so much from you, thank you. Your kindness and encouragement comes across and make me think I can do it. I am looking forward to your cook book. Thank you, Sally in Kelso WA
I loveeeeeeeeee everything you do, I’m working on learning Moore…. I watch you everyday, I don’t have a stand mixer so is a bit harder with hand but i will get there because of you thank you 😊
Love this cake. My favourite flavour definitely pandan from fresh pandan leaves extract. Other than that, I like matcha, choc, Oreo, red velvet, cream cheese flavours too ❤️❤️❤️
@@TheIntrovertKitchen Hello! I wondered if different flavorings different from or “mixed with” the vanilla could be used! Orange, lemon, rum.... 😊 ~Sharon
@@GradeBmoviefan, hi Sharon 👋 I suggest to use only one ''major'' flavouring to maximize the flavor. Like for me, my personal favorite version is the orange soda and I will skip vanilla all the way or sometimes, I do use a tiny drop only. I haven't used rum but it could be an interesting option, I think. Hehehe. Pineapple juice also can be an option which is actually nice.
Totally different method to the one I have used before, when I made this in the past I use the Japanese sponge method, sugar whisked into the eggs, but it comes out looking pretty much the same. Also try and find a tube pan without feet they are not necessary and make releasing the cake a pain.
This looks delicious - I have never made a chiffon cake before and can't wait to try this out. Thank you John for another great video. PS Please, please, do a book - I won't stop watching too, promise!
The sponge cake is beautiful! Your videos are easy to follow. And you have a very nice presentation. Thank you for making these recipes easy.We want to try them!😀
I've tried that recipe but it didn't work because the electricity went out while the cake was being baked. So, I have to try one more time to get a beautiful delicious sponge cake like you did. THANKS FOR YOUR RECIPE. 💙😊
Thank you so much for every one of your videos! You are the best teacher. Love your attitude. Also love your kitchen and especially your green stove….. my dream ! Baking a chiffon cake today!
I just made this today., i was looking at your video the whole time so i accidentally added more water to the recipe instead of just 3/4cup, i cant waste 7eggs so i went on and carefully follow your techniques., it ended up ao perfect and just yummy., next stop will be your carrot cake.. thank you so much #preppykitchen
WOW! you have some GREAT playlists. I wish you had a cookbook to with the videos. Have you thought of having the twins do a childrens cookbook too? They are so cute
I use a pretty similar recipe in a Bundt tin as my signature cake. I only swap the water for a liquer of choice or egg nog. People go crazy for it (especially my husband). Normally after beating the egg whites I add sugar and beat it until the sugar is dissolved to stabilize it. Never failed :)
I unmold my chiffon cakes without any tools. I hold the cake in one hand and, with the other palm, hit around the outside of the tin until the cake is loosened, both on the sides and around the tube. Then I hold the cake horizontally like John does, and gently "tear" the cake off the bottom of the tin with all four fingers parallel to it. But from my experience this method only works on 7" or larger cakes.
So Happy to announce my cookbook! Pre-Order your copy today! preppykitchen.com/cookbook/ ♥
Thank you for all your recipe
I never went to culinary school but i have a big passion for baking. My mom also had the same situation and she introduced me to baking. I have my own small bakery business now and i remember that this is the first and only thing my mom taught me. And she said that it's the most simple yet hardest cake to make. 😊
When I was little my mom used to make an orange chiffon cake with a vanilla orange glaze. It was amazing.
I used 8 inch and 9 inch round tins for this recipe; I also decreased the egg amount to 6 eggs because I was running out. It turned out light and fluffy. Just amazing. I thought I would need to whip the egg whites longer but the cream of tartar saved me a lot of time. (Also, you should definitely put parchment on the bottom of your tins.) 10/10!
Oh my goodness I love this cake. A simple plain sponge cake is my go-to for every single cake I make. It can be flavored with lemon or vanilla or orange or whatever you like
th-cam.com/video/FHHtBWu2DhU/w-d-xo.html
I love how versatile it is. I would recommend sandwiching pastry cream in the middle and soak it with coconut milk!!
It's the base of all cakes you just add stuff to make it sound different and taste different it's safe to say it's the real MVP of cakes ☺️☺️☺️
Hey John, when the side pan is removed, stand the cake upside down and just carefully peel the cake off the bottom of the pan, works great for Angel Food Cake also!!!
Hey John, this is a must make for me. It is so easy and I bet you could make all flavors with this cake also. I can't wait to make this cake as I love angel food cakes and chiffon cakes to. Thanks for another great recipe.
@@candyparton9230 same here! It’s my signature cake!
@@China-Clay m.
I have tried different recipes and always ended up throwing the cake away because it would turn out dense and gross🤢. I tried your recipe and IT TURNED OUT SPONGY and my family loved it.🎂🎂🍾🍾🥂🥂Thank you for sharing your recipe💕💕💐💐
lol that prob happened because of your own mistakes. eg over-mixing the batter makes it chewier.
I tried his chocolate cake recipe but without icing wow yummy the daughter of my boss likes it she eat a lot
Wow, I made this cake yesterday and it’s the lightest, most fluffy cake I have ever eaten in my life. Thank you so much ❤️❤️🇿🇦
Made this yesterday. Did exactly as you said about the sugar. Blend, blend, blend and a tad more. Came out so good and spongy. Served with chocolate sauce and fresh berries. Thank you for the lesson🙏🏻👍🏻😊
Whisk:
Cake flour 210 gr
Sugar 215 gr
1 tbs baking powder
Whisk:
7 large egg yolk
Cold water 180 ml
Vegetable oil 120 ml
Vanila 10 ml
Put the flour into the egg yolk & miXed in.
Mix until stiff peak 6 minute:
7 white large egg
Cream of tartar
Grab 1 spoon into the batter then add whole of the egg white & mixed.
Then bake with 225 C
Thank you, it really helped me
325 F... 😜
@@vanessavalencia5472 she’s using Celsius
325 F is about 165 C btw
I just want to thank you. Your videos are not only indispensable, but a balm for my anxiety. Again thank you. Your recipe for chocolate chip cookie bars is the last of your creations I made and oh lordy!!!
John I tried this today and I have to say I was amazed by how fluffy and delicious it turned out to be! Thank you for this amazing recipe!
I have been looking for a chiffon cake recipe since I lost mine eons ago. Thank you so much! I made this today. I can’t believe how easy it was. You’re the best !
I baked my 1st time Chiffon Cake and my husband said it was delicious and wants me to make more as it melts in your mouth! Thank for sharing this recipe.💋💓
Picture perfect cake!! I always get super excited and proud when my cakes come out of the pan beautifully! This one would be amazing with fresh strawberry sauce and fresh whipped cream! Yum
th-cam.com/video/FHHtBWu2DhU/w-d-xo.html
I love cloudy soft cakes !! I think I’m gonna give this one a go and make a chiffon Victoria sponge cake filled with fresh cream and strawberries 🍓
th-cam.com/video/FHHtBWu2DhU/w-d-xo.html
You have definitely become my FAVORITE person on TH-cam. I so enjoy your recipes along with your humor. 😊
Wow, thank you!
th-cam.com/video/FHHtBWu2DhU/w-d-xo.html
Hey John. I made this recipe
For the third time and it came
Out amazing. The first time it was a fail, secon time as well.
But this time, I had the proper tools and it’s amazing, fluffy,
And airy : thank you
Finally, I made one last evening after sitting on the recipe for 2 years. I had thrifted a tube pan years ago waiting for the day. I crossed my fingers that it'd climb the pan walls as it is enameled and it also doesn't have a drop bottom. I was tripping when I was running my cake spatty around the tube. I had to carefully and anxiously coax it out with my hands - it was PERFECT, delicious, and fun to craft.
It's like I live for your videos. I literally clicked so fast. You're the reason I'm in the kitchen so much more these days, especially more so with baking which I wasn't always good at and now I'm making one of your recipes literally each week. I've made your red velvet cake, your glazed donut and this week I'm gonna try out either the sticky buns or cinnamon buns recipe from you🤗 You've really been an inspiration and I wanna say thank you for these amazing recipes and videos. Xoxo love from Trinidad
th-cam.com/video/FHHtBWu2DhU/w-d-xo.html
tips from a chiffon seller!
- you dont have to use a special chiffon pan, you can use your standard round or square cake pan just make sure to line the bottom w/ parchment, there are a lot of chiffon recipes with this method in youtube!
- you can add half of the sugar to the egg whites (in 3 batches) that way the meringue will become more stretchy, stable, and easier to mix with the egg yolk batter
- and traditionally chiffon cake 气风蛋糕 doesn't have leavening agent, so if you are skilled enough with handling and folding meringue, you can omit the baking powder and it'll still rise and wont collapse (baking powder is for beginners, to make sure the chiffon wouldn't fall)
Thanks for the tips! Just wondering do you use Fan Forced setting for the oven? Thanks
@@iamlillian08 no i don't, and i haven't worked with that setting before 😊
Hello, is it possible to make this cake with less sugar? I have a pan for angel cake 25cm but l think it is too much weight with 7 Egisto, 210g cake flour…. Thank you to Yelp me. In Corea they do this cake with less temperature a round 140ºC without fan. Have a Nice day
Tried this today for my brother's bday and turned out great. I just need to prerfect my egg white frosting. I always thought chiffon cake is so hard to do and hesitant to try Thank you for sharing your recipe. I watched your video an read the recipe fews times before truing it myself.
My daughter requested for her 20th bday cake! I tried your recipe-done beautifully! Thank you❤
I tried this recipe and its soooo delicious like you are buying from the cake shop. Thank you so much!
its so delicious i tried this in my house and i liked so muchhh
So today i tried your recipe and follow exactly each one of them. And the cream of tartar i dont have it so i replace it with vinegar but the rest of the ingredients i followed it exactly. And the results? Absolutely beautiful prefect. Moist fluffy it didn't sink as i was expected and so airy fluffy jiggly😂 anything u can tell i mean its just prefect. And i would definitely make another one. Thanks to ur recipe❤😊
Just the recipe I've been looking for. Thanks John
th-cam.com/video/FHHtBWu2DhU/w-d-xo.html
This my go to recipe for chiffon cake. Fluffy and soft
Hi John. I have two chiffon cake (vanilla and chocolate) recipes from my grandmother that I’ve been reluctant to try. The ingredients are the same as yours but the quantities differ slightly. No salt in yours? Thanks for the video, now. It gave me the confidence to bake one. 😋
th-cam.com/video/FHHtBWu2DhU/w-d-xo.html
HEY!!! Im so early!! I have very recently discovered your channel and i already love it and love your calming energy ❤️
I have one request tho, could you please give egg alternatives/ or some eggless recipes too🥺❤️❤️
Like i know recipes like this cannot replace eggs, but like classics please 🙏🏻🙏🏻🙏🏻
I’ve made this cake many times now and it turns out beautifully thanks to John’s instructions.
Which salt is recommended? My cakes are a bit salty.
I tried your recipe and all I can say is that it worked out so well! I'm so happy, thank you so much.
This is the only recipe I can trust. I tried it and it's so perfect!
I love the thought of sacrificial first scoop of the egg whites, they turn into the angel of the cake 😇
Omg, how does this look sooo perfect!!!
th-cam.com/video/FHHtBWu2DhU/w-d-xo.html
Hello from India!
Your recipes have given me endless hours of pleasure baking.
Thankyou ever so much.
Look forward to your book🙏
I remember my grandmother, who made great cakes, would invert her tube pan over a Pepsi bottle, putting the neck through the hole. No fancy footed pan for her!
th-cam.com/video/FHHtBWu2DhU/w-d-xo.html
some pans have their own feet, like a tripod to invert
Wow, wouldn’t the pepsi bottle melt？
@@leiasleeping1282 Lol, girl no. My grandmother drank her Pepsi out of long-neck glass bottles, that’s all we had back then.
Snowstorm tomorrow. I am making that cake. Thank you for sharing your preparations.
I love watching you. You really helpwitj common mistakes. I have learned so much from you, thank you. Your kindness and encouragement comes across and make me think I can do it. I am looking forward to your cook book. Thank you, Sally in Kelso WA
one of my favorite video of youtube this is so peaceful to watch
I will try to bake this tomorrow looks good
Oh my!!! Looks, Devine!!! A must-try, with lemon 🍋
I love chiffon cake but have never tried making one before. This looks great! Thanks for sharing!
Oh my word! I have never seen this being made. Absolutely beautiful and luscious looking! Thank you. ~Sharon
th-cam.com/video/FHHtBWu2DhU/w-d-xo.html
this is surely one of the most relaxing vids ive ever watched
I loveeeeeeeeee everything you do, I’m working on learning Moore…. I watch you everyday, I don’t have a stand mixer so is a bit harder with hand but i will get there because of you thank you 😊
You are the best teacher. Every recipe of yours turns out
Love this cake. My favourite flavour definitely pandan from fresh pandan leaves extract. Other than that, I like matcha, choc, Oreo, red velvet, cream cheese flavours too ❤️❤️❤️
It’s amazing!! Mine turned out absolutely soft and fluffy like a cloud!!! Thank you so much!
Excellent..I'm watching your program from Iran.
omg this looks sooo good! i can’t wait to bake one! you’re my inspiration!
I would suggest adding milk over water to give it a bit more richness. It’s how i make mine.
Your one click means a lot to me 😥 please appreciate my work ❤️ stay connected
@@kevinfreitas8897, I agree. It's also good to use orange soda for orangy, tangy taste 😊😊
@@TheIntrovertKitchen Hello! I wondered if different flavorings different from or “mixed with” the vanilla could be used! Orange, lemon, rum.... 😊 ~Sharon
@@GradeBmoviefan, hi Sharon 👋 I suggest to use only one ''major'' flavouring to maximize the flavor. Like for me, my personal favorite version is the orange soda and I will skip vanilla all the way or sometimes, I do use a tiny drop only. I haven't used rum but it could be an interesting option, I think. Hehehe. Pineapple juice also can be an option which is actually nice.
I am learning so many recipes from this channel and it is so beautiful thank you for teaching me so well !
I adore ur recipe for cakes🥰🥰🥰
Have been doing keto for 6 months, still watch your videos.
Would highly appreciate if you could show us a chocolate version of the chiffon cake 😊
My 5yr old loves your show soooo much!
The way he bit into that cake gave me life
Gosh, I haven't had Chiffon cake since I was a kid! I'll make this for sure (when eggs go on sale). Thanks John!
Are eggs expensive when you live?
@@10qoal The prices of everything in the grocery store have skyrocketed in the past few years. I live in an expensive city 🤷♀️
Really it’s super amazing. I can feel it when you were cutting the cake . 👍perfect recipe.👌
I watch all your videos! Your such a comfort at a difficult time
I live trying to make ur deserts they always come out so yummy. I would love to see u make crock pot meals or fried rice. 😋
Hey thanks for the recipe iam gonna try it sooon, 😻🥰i need to frost with boiled icing .is that tasty? And you have boiled icing recipe?
Beautiful cake! Enjoyed watching you expertly remove it from the pan.
I’ve done a maple and a chocolate version. I love chiffon cakes, so soft and melt in your mouth🥰
th-cam.com/video/FHHtBWu2DhU/w-d-xo.html
How did you do the chocolate version please share
@@ebbiesimbota9456 you sift in 1/3 cup of unsweetened cocoa powder when you’re making the flour mixture.
Totally different method to the one I have used before, when I made this in the past I use the Japanese sponge method, sugar whisked into the eggs, but it comes out looking pretty much the same. Also try and find a tube pan without feet they are not necessary and make releasing the cake a pain.
Hi John . I'm going this chiffon for my daughter's birthday tomorrow. Thank you for the recipe.
This looks delicious - I have never made a chiffon cake before and can't wait to try this out. Thank you John for another great video. PS Please, please, do a book - I won't stop watching too, promise!
I'm only 12 years old and I'm always watching u and making everything u post and I really like them u never failed with ur recipes😊😊
In Singapore, we make this with pandan leaves. (Screwpine) It's called pandan chiffon cake. It is one of my favourite!! 😋🥰
I love pandan chiffon cake!
In my place they sell it here with flan on top... I love it so much!
Was already planning on making a chiffon cake today, thanks for the updates!
th-cam.com/video/FHHtBWu2DhU/w-d-xo.html
The sponge cake is beautiful! Your videos are easy to follow. And you have a very nice presentation. Thank you for making these recipes easy.We want to try them!😀
Wow, looks so nice and yummy, I will try to make, thank you so much peppy kitchen 👍👍👍❤️
I love your channel ! Have you made a video on how to make a birds milk cake? I've seen variations of the recipe but I'm not sure which recipe to use.
I've tried that recipe but it didn't work because the electricity went out while the cake was being baked. So, I have to try one more time to get a beautiful delicious sponge cake like you did. THANKS FOR YOUR RECIPE. 💙😊
This looks absolutely delicious!
th-cam.com/video/FHHtBWu2DhU/w-d-xo.html
Thank you so much for every one of your videos! You are the best teacher. Love your attitude. Also love your kitchen and especially your green stove….. my dream ! Baking a chiffon cake today!
th-cam.com/video/FHHtBWu2DhU/w-d-xo.html
I just made this today., i was looking at your video the whole time so i accidentally added more water to the recipe instead of just 3/4cup, i cant waste 7eggs so i went on and carefully follow your techniques., it ended up ao perfect and just yummy., next stop will be your carrot cake.. thank you so much #preppykitchen
WOW 🤩 that looks SO good! Now I’m going to be dreaming of that gorgeous pillowy goodness!
WOW! you have some GREAT playlists. I wish you had a cookbook to with the videos. Have you thought of having the twins do a childrens cookbook too? They are so cute
All recipes are amazing
Pls add all ingredients in description box
I want to make it with less sugar and with lemon flavour. Its for a diabetic person. Whats your advice
Ну очень харизматичный кулинар!!!
Hi John, if i will decrease the sugar measurement, will it affect the quality of the cake when it comes to texture? Hope to hear from you 🥰
What a beauty! Am currently making Preppy Kitchen cinnamon rolls, but maybe this will be next!
Hi 🥰
Very nice recipe😊
I feel hungry now 😋
Thank you dear for sharing this video 👍
I'm having cake envy!! Another wonderful recipe! Your videos are the best on TH-cam!
So when can we expect a cookbook? Pretty please....❤
Thanks to you I’ve become a really good baker - thanks -
I’ve also gained quite a few pounds
Preppy kitchen that's looking for good and every time you make cooking absolutely amazing delicious and drop dang gorgeous and hapoy new year john
Hey John! You are the Baking Guru of TH-cam. Love your videos...
Your recipes are the best! Every single time
Thanks chef for your amazing recipes, can we use this cake for birthday cake, fill it and decorate it?
Wow! Beautiful cake
Ohhh my God!!!! I just baked a chiffon cake what a coincidence
Looks delicious 😋, I love your recipes!! I was wondering if the cake will smell eggy if you add 7 eggs
I use a pretty similar recipe in a Bundt tin as my signature cake. I only swap the water for a liquer of choice or egg nog. People go crazy for it (especially my husband). Normally after beating the egg whites I add sugar and beat it until the sugar is dissolved to stabilize it. Never failed :)
th-cam.com/video/FHHtBWu2DhU/w-d-xo.html
I unmold my chiffon cakes without any tools. I hold the cake in one hand and, with the other palm, hit around the outside of the tin until the cake is loosened, both on the sides and around the tube. Then I hold the cake horizontally like John does, and gently "tear" the cake off the bottom of the tin with all four fingers parallel to it. But from my experience this method only works on 7" or larger cakes.
Big Mom would love this
I just made the banana bread recipe and it's so good and delicious cant wait to do this recipe