Matcha Chiffon Cake
Light and fluffy matcha chiffon cake perfect when served with whipped cream and fruit or just on it's own!
- 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
Scale
- 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)
Instructions
- Preheat the oven to 170C/340F and prepare an ungreased 8-inch aluminum chiffon cake pan with a removable base
- In a medium-sized bowl combine the milk, egg yolks, vanilla extract, caster sugar (I) and vegetable oil, and whisk to combine
- Sift in the flour, matcha powder, and baking powder and whisk until just combined
- 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
- Add the caster sugar (II) and whisk on medium speed until stiff peaks form
- Add 1/3 of the meringue to the egg yolks and whisk until just combined
- Transfer the lightened egg yolk mixture to the remaining egg whites and gently fold until just combined
- Gently transfer the batter to the prepared cake tin and give the tin a few taps to remove any large air bubbles
- Bake for 45 minutes in the preheated oven or an inserted skewer emerges clean
- Remove from the oven and cool the cake upside down on a wire rack until completely cool
- Once completely cooled run a thin knife around the sides and base of the cake to unmould
- Slice and serve alone or with a dollop of whipped cream and fresh fruit
Keywords: matcha, green tea, chiffon cake, sponge cake, angel food cake, japanese
Find it online: https://zhangcatherine.com/matcha-chiffon-cake/