How long does this cake last?

This cake will last up to 4 days when stored in the fridge in an airtight container. If stored at room temperature will last up to 2 days when stored in an airtight container.

Can I make this with other tea flavors?

Yes, you can! You can directly replace the matcha powder with other finely ground tea powders like hojicha powder. If you want to replace it with loose-leaf tea I recommend finely grinding it if possible before using it. Otherwise, there will be large tea leaves throughout the cake.

How should I serve chiffon cake?

Chiffon cake is great served just as it is. I like to serve this with some whipped cream and fresh fruits. In this case, I whipped up some cream with a sprinkling of matcha powder and sugar until stiff peaks and piped it into a slice of cake. Then I sprinkled it with matcha powder and served it with strawberries!

Why did my chiffon cake sink?

There are a couple of reasons why your chiffon cake sank: The cake hasn’t been baked for long enough A non-stick cake tin was used, causing the cake to slide down the walls of the cake tin as it baked The cake wasn’t cooled upside down, causing the internal structure to sink

Why does my chiffon cake have holes in it?

The holes in a chiffon cake are caused by large air pockets that weren’t deflated during the mixing process. Here are a couple of tips to prevent them from forming: Pour the cake batter into your cake tin from a higher height, this will pop any large air bubbles as the batter falls into the tin Use a skewer or chopstick and swirl it around the cake tin filled with batter. This will break any hidden air bubbles. Give the tin a couple of firm taps on our counter before baking. This brings any air bubbles to the surface of the cake and pops them.

Why is my chiffon cake dense?

A dense cake can happen for a couple of reasons: The egg whites weren’t whipped to stiff peaks The cake batter was overmixed The cake was underbaked causing it to sink after it came out of the oven

Can I use a silicone or glass pan instead of metal?

No, chiffon cakes should be baked in a non-nonstick metal tube pan. Silicone and glass do not allow the batter to cling properly, which is essential for the cake to rise tall and evenly.

Can I freeze chiffon cake for later?

Yes, chiffon cake freezes well. Wrap individual slices tightly in plastic wrap and store them in an airtight container. Thaw at room temperature for best texture.

How can I flavor the whipped cream topping?

You can flavor the whipped cream with a bit of matcha powder, vanilla extract, or citrus zest. For a richer taste, add a touch of mascarpone or cream cheese.

Can I make the batter ahead of time?

It is not recommended. The whipped egg whites in chiffon batter begin to deflate over time. Always bake immediately after folding to preserve volume.

How do I prevent the cake from sticking when cooling upside down?

Do not grease the pan. The batter needs to grip the sides to climb and maintain structure while cooling. Cooling it upside down also helps prevent collapse.

The Best Matcha Chiffon Cake You’ll Love

Matcha Chiffon Cake

Print Recipe

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5 from 1 review

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 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)

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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

Find it online: https://zhangcatherine.com/matcha-chiffon-cake/