matcha chiffon cake

I will never tire of chiffon cakes. 

There are so many different flavors of chiffon cakes one can make. 

I really believe that one can bake a chiffon cake every week for a year and never have to bake the same cake twice!

My offering today is Matcha Chiffon Cake. 

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I have quite a bit of matcha powder in my pantry. It’s one of those things, you know. One forgets one already has some matcha powder so one buys another packet and before one realises, one has too many packets of match powder.

Shucks.

Since matcha has that earthy and deep flavor, I knew I wanted to make a chiffon cake with it. I have made quite a few tea-based chiffon cakes and I have loved everyone of them!

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Here are the step-by-step instructions for this cake.

In the bowl of a mixer, beat together egg yolks and sugar until the mixture turns pale and fluffy. Depending on how powerful your mixer is, this will take about 7-10 minutes.

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Add the oil and continue mixing.

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Turn the speed of the mixer to low and add the milk. I used Hokkaido milk but any milk will also work.

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Fold in the dry ingredients – flour, matcha powder, salt and baking powder.

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Set this aside.

In a clean mixing bowl, whisk the egg whites until foamy. Add the cream of tartar and continue whisking until soft peaks form.

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Gradually add the sugar, whisking continuously, until stiff peaks form.

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Transfer 1/3 of the meringue into the yolk mixture. Beat it in.

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Gently fold in the remaining meringue in 2 batches until no white streaks remain.

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Pour the batter into an UNGREASED tube pan. Lift the pan about 10cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more.

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Bake at 170°C for the time stated for the size of tube pan you are using. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking. 

Once baked, invert the pan immediately to cool completely before unmolding.

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Enjoy!

Matcha Chiffon Cake
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For 18cm tube pan
  1. 4 egg yolks
  2. 85ml milk
  3. 53ml oil - I used canola oil
  4. 20g caster sugar
  5. 100g cake flour
  6. 12g matcha powder
  7. 1/2 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 4 egg whites
  10. 60g caster sugar
  11. 1/4 teaspoon cream of tartar
  12. Baking Time: 35 minutes
For 21cm tube pan
  1. 5 egg yolks
  2. 107ml milk
  3. 66ml oil - I used canola oil
  4. 25g caster sugar
  5. 125g cake flour
  6. 15g matcha powder
  7. 1/2 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 5 egg whites
  10. 75g caster sugar
  11. 1/4 teaspoon cream of tartar
  12. Baking Time: 45 minutes
For 23cm tube pan
  1. 6 egg yolks
  2. 128ml milk
  3. 80ml oil - I used canola oil
  4. 30g caster sugar
  5. 150g cake flour
  6. 18g matcha powder
  7. 3/4 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 6 egg whites
  10. 105g caster sugar
  11. 1/2 teaspoon cream of tartar
  12. Baking Time: 55 minutes
For 25cm tube pan
  1. 7 egg yolks
  2. 149ml milk
  3. 93ml oil - I used canola oil
  4. 35g caster sugar
  5. 175g cake flour
  6. 21g matcha powder
  7. 1/2 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 7 egg whites
  10. 125g caster sugar
  11. 1/2 teaspoon cream of tartar
  12. Baking Time: 65 minutes
Instructions
  1. In the bowl of a mixer, beat together egg yolks and sugar until the mixture turns pale and fluffy. Depending on how powerful your mixer is, this will take about 7-10 minutes.
  2. Add the oil and continue mixing.
  3. Turn the speed of the mixer to low and add the milk.
  4. Fold in the dry ingredients – flour, matcha powder, salt and baking powder. Set this aside.
  5. In a clean mixing bowl, whisk the egg whites until foamy. Add the cream of tartar and continue whisking until soft peaks form.
  6. Gradually add the sugar, whisking continuously, until stiff peaks form.
  7. Transfer 1/3 of the meringue into the yolk mixture. Beat it in.
  8. Gently fold in the remaining meringue in 2 batches until no white streaks remain.
  9. Pour the batter into an UNGREASED tube pan. Lift the pan about 10cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more.
  10. Bake at 170°C for the time stated for the size of tube pan you are using. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking.
  11. Once baked, invert the pan immediately to cool completely before unmolding.
Notes
  1. Note that every oven is different – you need to experiment until you find a temperature that is best for baking chiffon cakes.
  2. I use 65g eggs for all my bakes.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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