Matcha Chiffon Cake

A light, airy matcha chiffon cake with a delicate crumb. The meringue creates an incredibly soft texture that melts in your mouth.

Ingredients

• 85g / 3 ozCake flour
• 10g / 2 teaspoonsMatcha powder
• 90g / 3 ozSugar
• 3Egg yolks(large)
• 3Egg whites(large)
• 70ml / 2.5 fl ozWater
• 45ml / 3 tablespoonsVegetable oil

Instructions

1. 1

   Sift together the cake flour and matcha powder. Preheat oven to 180°C (355°F).

2. 2

   In a bowl, beat the egg whites with a hand mixer. Gradually add the sugar while beating, creating a glossy, stiff meringue with firm peaks.

3. 3

   In a separate bowl, combine the egg yolks, vegetable oil, and water. Mix with a hand mixer on low speed without creating foam. Add the sifted flour mixture and mix on low until the batter becomes thick and slightly sticky.

4. 4

   Add one scoop of meringue to the egg yolk batter and mix with a whisk to lighten.

5. 5

   Pour the lightened batter into the remaining meringue. Fold with a rubber spatula until no white streaks remain, being careful not to deflate.

6. 6

   Pour the batter into an ungreased 17cm chiffon pan. Bake at 180°C (355°F) for 30 minutes.

7. 7

   Once baked, immediately invert the pan and let cool completely upside down. Once fully cooled, remove from the pan.

Tips

• ✓Do not grease the chiffon pan; the batter needs to cling to the sides to rise properly.
• ✓Cooling upside down prevents the cake from collapsing.
• ✓Make sure the meringue has stiff, glossy peaks for the best texture.
• ✓Store covered at room temperature for up to 2 days.

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