Soft Fluffy Matcha Chiffon Cake (Japanese Green Tea Chiffon)-A Must-Try recipe - MyKitchen101en.com (2024)

Posted by Mykitchen101en Team | Aug 18, 2022 | 0

Made with Matcha powder, this soft and fluffy matcha chiffon cake is full of nice Matcha fragrance. It is a must-try chiffon recipe for Matcha lovers. This cake has a light, fluffy texture that is perfect for summer picnics and parties.

Chiffon cakes are usually made in tube pans or Bundt pans because they have deep holes that allow the batter to rise evenly when baking. Check out our chiffon cake recipe collection while you’re at it.

Our Matcha chiffon cake uses a 22-cm loose base tube pan divided into 12 slices.

Related: Rich chocolate chiffon cake with chocolate chips recipe

What does Matcha taste like?

The flavor of Matcha is rich, smooth, and slightly grassy and it’s been used by Buddhist monks in Japan as part of their rituals for centuries. It’s not bitter like plain green tea because it’s covered with powdered sugar or another sweetener before drinking.

The taste of Matcha is often described as “stronger” than other teas because it contains more caffeine than other types of green tea (around 137mg per serving).

The matcha flavor from the Matcha chiffon cake comes from matcha powder, which you can find at most grocery stores or health food stores. The taste depends on the type and quality of Matcha powder used, try getting baking grade Matcha powder from a baking supply store to get the best result.

CHINESE VERSION: 抹茶戚风蛋糕

Matcha Chiffon Cake (Japanese Green Tea Chiffon) | MyKitchen101en

Ingredients Matcha Chiffon Cake:

• 6 egg yolks (grade A, room temp.)
• ⅓ tsp fine salt
• 55 g fine sugar
• 160 g milk
• 80 g corn oil
• 140 g cake flour
• 20 g Matcha powder
• 1 ¼ tsp baking powder

For meringue:

• 6 egg whites (grade A, room temp.)
• ¼ tsp cream of tartar
• 120 g fine sugar

Instructions:

1 Add a tray of water (about 2 cups) to the oven and preheat the oven to 160°C/320°F.

2 Combine cake flour, Matcha powder, and baking powder sift through and mix well.

3 Combine egg yolks, salt, and sugar and mix well. Add in milk, mix well. Add in oil, mix well. Sift in flour mixture, mix until combined.

4 Whisk egg whites on low speed until large bubbles are formed. Add in cream of tartar, and whisk until tiny bubbles. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold). (Reminder: Egg whites and equipment used to beat egg whites must be grease-free and water-free (including egg yolk). It is advisable to clean the egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate the egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)

5 Add meringue into batter in 4 batches, mix gently using a balloon whisk.

6 Fold gently until well mixed with a spatula.

7 Tap the mixing bowl on the countertop a few times to burst large bubbles, then pour Matcha batter into a 22-cm loose base tube pan (do not grease), tap the tube pan gently again on the countertop a few times.

8 Put into a preheated oven, bake at 160°C/320°F for 45 minutes, then at 180°C/355°F for another 10-15 minutes, until the top is golden brown. (Reminder: The heat for different ovens is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)

9 Turn the pan upside down onto a wire rack (at least 6″ from the countertop), and set aside the Matcha Chiffon Cake until fully cooled.

10 Unmold the Matcha Chiffon Cake when it has fully cooled down and cut into pieces using serrated knife.