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Green Tea (Matcha) Chiffon Cake

This is the recipe for the basic green tea chiffon cake. Please refer to the explanation in this article for in-depth information.
Course Dessert
Cuisine Japanese
Prep Time 20 minutes
Cook Time 54 minutes
Total Time 1 hour 14 minutes
Servings 1 cake

Ingredients

Ingredients (1)

  • 3 egg yolks
  • 25 g castor sugar
  • 40 g corn oil (equal to 44ml)
  • 60 ml water

Ingredients (2)

  • 75 g cake flour
  • 4 g green tea powder
  • 1/2 teaspoon baking powder

Ingredients (3)

  • 3 egg whites
  • 45 g castor sugar
  • 1/4 teaspoon cream of tartar

Instructions

  1. Preheat the oven to 325°F/160°C.
  2. Separate three eggs. Egg yolks in one and whites in another stainless steel bowl.
  3. Whisk the eggs yolks with the sugar in ingredient (1), then add the oil and subsequently the water. Mix it until homogenous.
  4. Sieve all the ingredients in (2). Add the sieved ingredients to the egg yolk batter. Mix until homogenous.
  5. Beat the egg whites until it becomes foamy. Add the castor sugar and cream of tartar. Continue beating at medium speed until it forms firm peaks.
  6. Add 1/3 of the meringue to the batter, gently mix well.
  7. Divide the remaining meringue into the 2 portions. Add the first portion to the batter and fold in the meringue gently.
  8. Once it is almost homogenous, add the second portion. Fold until only traces of meringue are visible.
  9. Pour the batter into the tube pan.
  10. Bake at 325°F/160°C top temperature and 375°F/180°C bottom temperature.
  11. Bake for 25 minutes, check if the top of the cake is too brown or about to crack. Cover with aluminum foil or a small metal tray if necessary.
  12. Continue to bake for another 40 minutes or until it is cooked.
  13. Invert the cake on a wire rack. Let it cools fully.
  14. Lightly tap the cake pan with your palm, while rotating the pan. The cake will eventually detach from the pan.

  15. Squeeze the side of the cake close to the base until the base detaches from the cake. Remove the base. Serve.