Matcha Chiffon Cake

Light and fluffy matcha chiffon cake perfect when served with whipped cream and fruit or just on it’s own!

What is a chiffon cake?

A chiffon cake is a super light and fluffy cake made with a meringue base. The texture is airy and cloud-like with a subtle sweetness and flavor. Chiffon cakes are similar to angel food cakes, however, are a little richer in flavor and darker in color as they use whole eggs rather than just egg whites.

They are similar to the texture of a genoise. However, the addition of oil helps to create a moister and silkier texture that doesn’t need simple syrups or cream to enhance it.

Chiffon cakes can be flavored with so many different flavors, whether that be classic vanilla and chocolate or fruity flavors like strawberry and orange.

My personal favorite chiffon cake is a pandan chiffon cake, also known as the national cake of Singapore. The texture is light, and when paired with the fragrance of pandan leaves and coconut milk creates a cake from my dreams

Ingredients

• Whole milk: Milk makes up the moisture of this cake while also giving it a tender crumb!
• Egg yolks: Egg yolks give the sponge cake more flavor and a tender crumb.

• Vanilla extract: Vanilla extract adds another layer of flavor to the cake while taking away some of the egginess.
• Caster sugar: Also known as superfine sugar, this kind of sugar is good as the granules are smaller, helping it dissolve into the batter.
• Vegetable oil: Oil gives the cake elasticity. Make sure you use a neutral-flavored oil, something like canola oil works great too!
• Cake flour: Cake flour makes up the structure of the cake. You can use all-purpose flour if you don’t have any cake flour, however, cake flour gives the sponge a lighter texture.
• Matcha powder: Make sure you use high-quality matcha powder for the best flavor and color. I like to use high-quality culinary grade matcha powder for all my matcha bakes.
• Baking powder: While chiffon cakes largely rely on egg whites to rise, the baking powder helps to give it an extra boost.
• Egg whites: Egg whites are one of the most important ingredients when making chiffon cakes. The whipped egg whites help the cake rise to its tall and fluffy consistency. Make sure you use large eggs as we need all the egg whites to help the cake rise to its full potential.

Tips for Perfect Matcha Chiffon Cake

Use a Tube Pan with Removable Bottom

A tube pan with a removable bottom allows for easy unmolding of chiffon cakes without damaging their delicate structure. It also helps maintain the height and fluffy texture, which are essential to a good chiffon cake.

Sift Matcha Twice for Even Color

Sifting the matcha powder twice before mixing ensures there are no clumps, which not only gives the batter a smoother texture but also results in a consistent, vibrant green hue throughout the cake.

Test with Skewer and Bounce

In addition to using a skewer to check if the cake is baked through (it should come out clean), gently press the top of the cake—if it bounces back, it’s a sign the cake is properly baked. This helps prevent underbaking which can cause collapse.

Cool Completely Before Removing from Pan

Always let the chiffon cake cool upside down and completely before attempting to remove it from the pan. Removing it too early can cause tearing or deflation due to residual steam and softness.

Use Room Temperature Eggs

Room temperature egg whites whip up to higher volumes more consistently than cold ones. This is especially important for achieving the characteristic fluffiness of a chiffon cake.

Variations

Matcha Chocolate Swirl

Add a chocolate twist by swirling in a small amount of cocoa batter made by mixing a portion of the original batter with cocoa powder or melted dark chocolate. This creates a beautiful marbled effect and a deeper flavor contrast.

Lemon-Matcha Chiffon

Add zest from one lemon and 1–2 tablespoons of lemon juice to the egg yolk mixture. The citrus note enhances the matcha’s complexity and gives a refreshing twist to the flavor profile.

Coconut Matcha Chiffon

Substitute part or all of the milk with coconut milk to add a tropical flair. The natural richness of coconut pairs beautifully with the earthy tones of matcha.

Black Sesame Matcha Chiffon

Incorporate ground black sesame seeds or a tablespoon of black sesame paste for a nutty undertone that complements matcha and adds a visual contrast.

Serving Suggestions

Drizzled with Matcha White Chocolate Glaze

Create a glaze by mixing melted white chocolate with a bit of matcha powder and cream. Drizzle this over the cooled cake for a rich, sweet topping that enhances presentation and flavor.

Paired with a Hot Matcha Latte

Serve a slice with a hot matcha latte for a double hit of matcha. The warm drink complements the cake’s texture and brings out its green tea notes even more.

With Yuzu Whipped Cream

Whip heavy cream with a small amount of yuzu juice and sugar for a tart, citrusy topping. This brightens the flavor and balances the sweetness of the cake.

Served as a Layer Cake with Red Bean Paste

Slice the chiffon cake into layers and spread sweet red bean paste between them. This transforms the simple chiffon into a Japanese-style dessert perfect for special occasions.

Matcha Chiffon Cake

Print Recipe

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Light and fluffy matcha chiffon cake perfect when served with whipped cream and fruit or just on it’s own!

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 x 8 inch cake 1x
• Category: Cake
• Method: Intermediate
• Cuisine: Asian Fusion

Ingredients

Units MUS Scale 1x2x3x

• 120ml Whole milk (1/2 cup)
• 6 Large egg yolks
• 1 tsp Vanilla extract
• 38g Caster sugar (I) (3 tbsp)
• 80ml Vegetable oil (1/3 cup)
• 135g Cake flour (1 1/4 cup 2 tbsp)
• 15g Matcha powder (2 tbsp)
• 2 tsp Baking powder
• 6 Large egg whites
• 90g Caster sugar (II) (1/3 cup 2 tbsp)

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Instructions

1. Preheat the oven to 170C/340F and prepare an ungreased 8-inch aluminum chiffon cake pan with a removable base
2. In a medium-sized bowl combine the milk, egg yolks, vanilla extract, caster sugar (I) and vegetable oil, and whisk to combine
3. Sift in the flour, matcha powder, and baking powder and whisk until just combined
4. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a hand mixer, and whisk until foamy
5. Add the caster sugar (II) and whisk on medium speed until stiff peaks form
6. Add 1/3 of the meringue to the egg yolks and whisk until just combined
7. Transfer the lightened egg yolk mixture to the remaining egg whites and gently fold until just combined
8. Gently transfer the batter to the prepared cake tin and give the tin a few taps to remove any large air bubbles
9. Bake for 45 minutes in the preheated oven or an inserted skewer emerges clean
10. Remove from the oven and cool the cake upside down on a wire rack until completely cool
11. Once completely cooled run a thin knife around the sides and base of the cake to unmould
12. Slice and serve alone or with a dollop of whipped cream and fresh fruit

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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