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 toddler-approved.


Large mixing bowl –

1 Tbsp Japanese matcha powder (add 1/2 Tbsp more for a stronger scent)

1/2 tsp vanilla extract

6 large 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 large egg whites

3/4 tsp cream of tartar

1/2 cup granulated sugar


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.

7. Stop beating when egg whites form a stiff peak.

Part 3:

8. 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.

12.  Tap pan two times and then cool chiffon cake upside down. Since I’m using a bundt pan, I used a small measuring cup 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. Cut cake with serrated knife. Enjoy!

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