Description
This Matcha Chiffon Cake Recipe combines the lightness of chiffon with the earthy flavors of matcha, creating a delectable dessert that’s perfect for tea time or any special occasion.
Ingredients
Scale
7 eggs
yolks and whites separated
1 tsp cream of tartar
1 1/2 cups sugar
about 300g
1/2 cup vegetable oil
about 120mL
1/2 cup water
about 120mL
4 tsp matcha
about 8g
1 tsp baking powder
4g
1 1/2 cup cake flour (can sub all purpose)
180g
Instructions
- Preheat the oven to 325°F (160°C).
- In a large bowl, whisk the egg yolks with the vegetable oil, water, and matcha until well combined.
- Sift in the cake flour, sugar, and baking powder, and mix until smooth.
- In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the egg whites into the matcha mixture in three additions, being careful not to deflate the batter.
- Pour the batter into an ungreased chiffon cake pan.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and let it cool upside down in the pan for 1 hour before removing.
- Serve plain or with a dusting of powdered sugar.
Notes
Ensure the bowl used for whipping egg whites is clean and free from grease for best results. This cake is light and airy, making it ideal for pairing with whipped cream or fresh fruits.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 145 mg
Keywords: Matcha Chiffon Cake, cake recipe, dessert, baking