Matcha Chiffon Cake
Disclosure: This post is sponsored by Aiya Matcha, an awesome premium matcha brand. All images and opinions expressed are solely my own. Thanks for supporting me and the brands that help make Jen’s Food Lab possible!
- 8 eggs
- 1 cup (200g) granulated sugar
- 1/2 cup vegetable oil
- You can also use canola oil or any other neutral flavored oil. I have also tried olive oil, which works, but has the additional olive oil taste. Do not substitute with butter.
- 2/3 cup milk
- I used oat milk, but you can use any milk or even water.
- 2 1/2 teaspoon vanilla extract
- 2 tablespoons Aiya Culinary Grade Matcha
- You can feel free to use more or less to taste.
- 1 3/4 cup (210g) cake flour
- 2 1/2 teaspoon baking powder
- (Optional) a few drops of green food coloring
This recipe makes a 10 inch chiffon cake.
- Preheat the oven to 340 degrees. Do NOT grease the chiffon tube pan that you’re using. This is the one that I use.
- First, separate out the egg whites and egg yolks. Put the egg whites into the bowl of your stand mixer and put that in the fridge. Put your egg yolks into a separate bowl.
- Let’s work on the egg yolks! Whisk the egg yolks until they are all evenly mixed. Add 1/3 of the sugar, oil, milk, vanilla extract, and matcha. Whisk to combine until smooth.
- Then, add the cake flour and baking powder. Whisk until everything is evenly combined and there are no clumps.
- Now, onto the egg whites! With a stand mixer, whip the egg whites until foamy on medium speed. Add half of the remaining sugar and whip again on high speed until medium peaks form. At the same time, slowly add the rest of the sugar in small increments.
- Once medium peaks form, scoop out 1/2 cup of the whipped egg whites and set aside. I do this to make sure that I don’t overbeat the egg whites and that the stiff peak egg whites turn out smooth.
- Whip the rest of the egg whites until stiff peaks form. To check for stiff peaks, pull your whisk up and the peak should go straight up. Fold in the medium peak egg whites to get a smooth egg white mixture that has lots of volume, but does not have clumps.
- Then, scoop 1/3 of the egg whites and fold that into the egg yolk mixture and gently mix. Repeat until all the egg whites are folded in and there are no streaks.
- Pour the cake batter into your chiffon tube pan. Bang the tube pan against the counter to get rid of any air bubbles.
- Bake at 340 degrees for 50 minutes or until a toothpick comes out cleanly. Cool the cake upside down and pop the cake out with a silicon spatula. You’re done!
Matcha Chiffon Cake is one of the fluffiest cakes that I’ve ever made. It honestly feels like you’re eating a cloud since it’s so light and fluffy and is the perfect dessert when you want something light and not that sugary. You can even squish it down and it will spring back up. Successfully making this chiffon cake definitely took some trials and tribulations, but it was definitely worth it. They key is to make sure to keep a close eye on your egg whites, so you don’t under or overbeat them before folding them into your egg yolk mixture. I’d highly recommend you to also use high quality matcha powder to make sure the flavor stands out. Don’t lose hope if it doesn’t turn out well the first time, since this one can be tough! Let me know in the comments below if you made this Matcha Chiffon Cake and how it went!
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