Matcha Chiffon Cake Recipe
Step-by-step Matcha Chiffon Cake recipe. With its vibrant green hue, this matcha chiffon cake offers a delicate balance of moistness and fluffiness. You can adjust the amount of matcha powder to suit your personal preferences.
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Yield: 1 serving (6 inch / 15cm chiffon cake mould)
Sift the cake flour.
Combine matcha powder and oil in a small bowl.
Break the egg yolk. Add sugar in a few times and beat until pale yellow.
Add matcha oil and mix well.
Add milk and mix well.
Add flour and mix in the motion of writing “Z” and “N” with a balloon whisk until no more lumps form.
Beat the egg white until foamy. Add sugar in a few times and beat until stiff peaks form. Add 1/3 of the meringue (egg white) to the yolk batter and fold with a spatula until well combined. Pour the yolk batter into the meringue and fold until well combined.
Pour the batter into the chiffon cake mould evenly. Tap the mould on table a few times to remove air bubbles. Bake in preheated oven at 170°C for 30 minutes. Remove from the oven. Flip the cake over and leave to cool on a wire rack.