Embrace a culinary adventure with this matcha green tea chiffon, a lighter take on classic fluffy cake recipes. You’ll create a delicate, airy cake bursting with subtle green tea flavor, perfect for any occasion. This recipe is simple to follow and guarantees a show-stopping dessert.
Key Ingredients & Substitutions:
- Matcha Powder: Use ceremonial grade for the best flavor and vibrant color.
- Cake Flour: All-purpose flour can work, but cake flour creates a lighter texture.
- Eggs: Separate yolks and whites carefully.
- Vegetable Oil: Any neutral-flavored oil like canola or sunflower oil works well.
- Granulated Sugar: Adjust sweetness to your preference.
Ingredients:
For the Batter:
- 1/4 cup hot water
- 2 tablespoons matcha powder
- 6 large egg yolks
- 1/2 cup granulated sugar (for yolks)
- 1/4 cup vegetable oil
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups cake flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Meringue:
- 6 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar (for whites)
How Much Time Will You Need?
- Total Time: 1 hour 45 minutes
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Servings: 10-12 slices
- Tools Needed: 10-inch ungreased chiffon cake pan, whisk, electric mixer, rubber spatula, mixing bowls
Step-by-Step Instructions:
1. Prepare Your Matcha Mixture
In a small bowl, whisk the matcha powder with hot water until smooth and no lumps remain. Set this concentrated matcha paste aside. This ensures a rich, even green tea flavor in your fluffy cake.
2. Whisk the Egg Yolks
In a large bowl, whisk the egg yolks with 1/2 cup of sugar until the mixture is pale yellow and slightly thickened. This forms the base of your light and airy batter.
3. Combine Wet Ingredients
Gradually add the vegetable oil, milk, and vanilla extract to the yolk mixture, whisking until well combined. Stir in your prepared matcha paste.
4. Incorporate Dry Ingredients
Sift the cake flour, baking powder, and salt into the wet ingredients. Gently whisk until just combined; avoid overmixing to keep your cake tender. Your batter for this fluffy cake is now almost ready.
5. Prepare the Meringue
In a separate, very clean bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar, then gradually add the remaining 1/2 cup of sugar, continuing to beat until stiff, glossy peaks form.
6. Fold in the Meringue
Gently fold about one-third of the meringue into the matcha batter to lighten it. Then, carefully fold in the remaining meringue in two additions until no white streaks remain. Be delicate to preserve the airiness, which is key for a fluffy cake.
7. Bake the Chiffon Cake
Pour the batter into an ungreased 10-inch chiffon cake pan. Bake in a preheated oven at 325°F (160°C) for 45-50 minutes, or until a skewer inserted into the center comes out clean.
8. Cool the Cake Properly
Immediately invert the pan onto its feet (or a bottle if your pan doesn’t have feet) and let it cool completely, usually for at least 1 hour. This prevents the fluffy cake from collapsing.
9. Release and Serve
Once fully cooled, run a thin knife around the edges of the pan and the inner core to release the cake. Slice and serve your beautiful matcha green tea chiffon.
Variation Ideas:
- Citrus Zest: Add the zest of one lemon or orange to the batter for a bright twist.
- Cream Topping: Serve with a dollop of unsweetened whipped cream for extra richness.
- Dusting: Lightly dust with powdered sugar or more matcha powder before serving.
- Fruit Accompaniment: Pair with fresh berries or sliced mango.
Storage Instructions:
Store your matcha green tea chiffon cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If refrigerated, allow it to come to room temperature for the best texture before serving. This fluffy cake retains its moisture well.
Frequently Asked Questions:
- Why is my chiffon cake not fluffy? You might have overmixed the batter or deflated the meringue. Gentle folding is crucial.
- Can I use regular all-purpose flour? Yes, but cake flour gives a more delicate and tender crumb.
- Why do I invert the pan to cool? This prevents the cake from shrinking and keeps its airy, tall structure.
- Can I make this ahead of time? Absolutely! It tastes great the next day.
- What kind of matcha should I use? Ceremonial grade matcha provides the best color and flavor for this fluffy cake.
- My cake cracked on top, what happened? This is often due to the oven temperature being too high or uneven baking.