Matcha Chiffon Cake

Matcha green tea chiffon sponge cake with whipped cream and strawberries

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


  • 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)


  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

Keywords: matcha, green tea, chiffon cake, sponge cake, angel food cake, japanese

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