Matcha Chiffon Cake

I have been playing with the ingredients to make a light and fluffy, medium sweet chiffon cake with the aroma and taste of pure matcha (Japanese green tea) that is also kids-approved.


Large mixing bowl –

  • 1 Tbsp Japanese culinary matcha powder
  • 1/2 tsp vanilla extract (optional)
  • 6 exlarge egg yolks
  • 1/2 cup granulated sugar
  • 3 Tbsp vegetable oil
  • 100 mL 2% low-fat milk
  • 1 tsp baking powder
  • 1 cup cake flour

Standing mixer bowl –

  • 6 exlarge egg whites
  • 3/4 tsp cream of tartar
  • 1/2 cup granulated sugar

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Part 1: In a large mixing bowl-

1.  Preheat oven to 320 degrees F.   Lightly beat egg yolks and then add the sugar. Beat until sugar dissolves.

2.  Add in the low-fat milk, oil, and vanilla extract.  Beat until it looks creamy yellow.

3.  Add the green tea powder.

3.  When green tea is blended in smoothly, gradually sift in the cake flour and baking powder.

4. Beat the mixture well until it appears smooth and creamy. Set aside.

Part 2:  In a standing mixer bowl –

5. Beat the egg whites on speed 4 until it looks bubbly. Then add in the cream of tartar and beat until the egg whites appear foamy.

6. Gradually pour in sugar 1/3 at a time while beating at speed 10. Stop Beating when eggs form a stiff peak.

Part 3:

7. Fold 1/3 part egg whites mixture  into the creamy matcha mixture at a time until the batter is well blended.

10.  Pour batter into ungreased nonstick bundt pan. Tap pan two times to release any air bubbles.

11.  Bake in middle rack for 30 minutes at 320 degrees F if using one big bundt pan.

Bake in middle rack for 25 minutes at 310 degrees F if using two 17-inch aluminum chiffon cake pans by Pearl Metal.

12.  Tap pan two times and then cool chiffon cake upside. I have two favorite pans I use to bake the chiffon cakes, a bundt pan or two 17-cm aluminum chiffon cake pans. When using the bundt pan, I would a small measuring cup like a shot glass or a bottle of Publix’s Worcheshire sauce to hold the pan upside down.  It will be much easier to remove.  Mine just kinda fell down from the bundt pan after 15 minutes. The Japanese chiffon cake pans made by Pearl Metal is my preferred pands because it’s 17-cm small and with this recipe, I can make two mini chiffon cakes to eat and share with a friend easily. Decorating cakes is not a skill I am any where good at so I just simply cut the cake and enjoy!

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