Matcha Green Tea Chiffon Cake Recipe

June 07, 2015

Baking Therapy: An airy and light cake that will make you feel like you're eating cloud nine.

Chiffon cakes remind me of my childhood. My parents used to buy pandan chiffon cakes, and I never knew they came in other flavours till I was older. I really was living in a well when it came to food and am thankful that I now get to try a great variety of food. Food is such a blessing, and indulging in good food is an even greater blessing.

Anyway, since chiffon cakes are so light and fluffy, it's easy to incorporate flavours. This time, I baked a matcha green tea flavoured cake. The recipe called for 10g of matcha, but I went ahead and doubled the portion as I love desserts with a strong hint of green tea. If you like airy and soft cakes that are not too sweet, please give this recipe a try!

MATCHA GREEN TEA CHIFFON CAKE RECIPE
Adapted from: Namiko Chen

Equipment: 7 inch chiffon cake pan
Time: 25 min active time + 30 min baking time

Ingredients

[For Cake Batter Base]

3 Large Egg Yolks

28 g of Caster Sugar

3 Tbsp. (40 ml) of Vegetable Oil

4 Tbsp. (60 ml) of Water

75 g of Cake Flour

10g of Matcha (green tea powder)

1 tsp of Baking Powder

[For Meringue]

3 Large Egg Whites

57 g of Caster Sugar

Instructions

[For Cake Batter Base]

1. Whisk eggs yolks in bowl

2. Add sugar and whisk well.

3. Add oil and water, and whisk until combined.

4. Add dry ingredients: Sift the cake flour, matcha, and baking powder into the egg yolk mixture gradually (split into three separate additions), folding it in until incorporated.

[For Meringue]

1. Beat egg whites on low speed till it becomes white and foamy.

2. Add the sugar in intervals (approximately 1 minute intervals) while beating on high speed until stiff peaks form.

[PUTTING IT TOGETHER]

1. Add the meringue 1/3 at a time to the cake batter base, folding it in gently each time.

2. Pour into the chiffon cake pan and mix with chopsticks to remove any air pockets.

3. Bake in a preheated oven at 170C for 30 minutes.

4. Cool the cake before removing from the pan gently.

5. Sprinkle icing sugar before serving if you wish.