Perfect Matcha Chiffon Cake

This recipe is a classic dessert for Millennials, Matcha Chiffon Cake. Chiffon cake is a classic dessert known worldwide and it is not spared from the matcha craze.

4.87 from 15 votes

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Prep Time 20

Cook Time 30

Ingredients

Instructions

Preheat oven to 170C.
In a glass bowl, place the egg yolks and ¼ cup of the sugar required in the recipe. Whisk the egg yolks and sugar for around 2 minutes.
Add the vegetable oil and whisk.
In a measuring cup, pour the water or milk. Add the matcha powder and dilute it until the mixture is smooth. Add the matcha mixture into the egg yolk mixture and whisk until all of the ingredients are fully incorporated.
In a separate glass bowl whisk the egg whites with a hand mixer. Stop and then slowly add the rest of the sugar in 2-3 batches. Whisk the egg white and sugar mixture until you reach stiff peaks. Do not over-mix.
Gently fold the beaten egg whites into the egg yolk batter. Do this in 3-4 batches.
Pour the batter into the aluminum chiffon cake pan. Bang the pan gently to remove air bubbles and let sit for 5 minutes.
Bake for 30 minutes in the oven.
To cool, invert the cake pan by hanging it over a wine bottle. Let cool for 3-4 hours.
Use a thin knife and run it around the cake pan to remove the cake. Put the serving plate on top of the cake and invert it right back, et voila! Your CHIFFON CAKE!
You may eat this with whipped cream or even better, whipped cream with matcha powder!

Nutrition