Matcha chiffon cake

one slice of matcha chiffon cake on a white plate
I’ve been wanting to try making a matcha flavored chiffon cake for a while now since I love green tea flavored desserts, but only got around to it this past week. I saw a couple of different recipes, but I ended up using the recipe I’ve used for pandan chiffon cake and instead substituted in matcha powder. I also tried using cake flour instead of all purpose flour to see if it would make a difference.

The cake came out a very pale green. It was very soft and light on the inside. I honestly didn’t notice much of a difference between the cake flour and all-purpose flour. Perhaps if I did a side by side comparison I might notice a difference in texture.
close-up photo of matcha chiffon cake with a slice removed
I’ve used this chiffon recipe many times now with success, however, as I’ve experimented with more different recipes, the one thing I don’t like about this recipe is the thick outer layer that the cake develops. Next time, I’m going to try to make a chiffon cake that has a much lighter outer layer like the ube chiffon cake I made recently.close up photo of one slice of matcha chiffon cake

 

Matcha Chiffon Cake

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 8
This light and soft chiffon cake is flavored with matcha powder which is one of my favorite ingredients to use in desserts.

Ingredients:

  • 1 3/4 cup cake flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 1/4 cup granulated sugar divided
  • 1 1/2 tbsp matcha powder
  • 1/2 cup vegetable or canola oil
  • 6 eggs yolks and whites separated
  • 3/4 cup nonfat milk
  • 1/2 tsp cream of tartar

Directions:

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine the flour, baking powder, salt, 1/2 cup of sugar, and the matcha powder. Add the oil, egg yolks, and milk. Beat the mixture with an electric mixer until smooth.
  3. In another large bowl, beat the egg whites and cream of tartar until moist peaks form. Gradually add 3/4 of cup sugar and continue beating until stiff and shiny peaks form. Fold 1/2 of the egg white mixture into the egg yolks mixture using a spatula and stir and fold until no egg white streaks remain. Fold and mix in the rest of the egg white mixture until combined. Pour the batter into an ungreased 10" tube pan.
  4. Bake the cake for about 55 mins or until a toothpick inserted in the center comes out clean. If you touch the top of the cake, it should bounce back. Invert cake pan and let cake cool completely in pan upside down. When cool, loosen the edges of cake with a plastic knife and shake pan to remove cake.

Notes:

Recipe adapted from Little Corner of Mine

All images and content are © Kirbie's Cravings.

3 comments on “Matcha chiffon cake”

  1. This looks good. The brown outer layer you dislike is actually my favourite bit! 😀

  2. Chiffon cake is a great cake to make , and the varations of it look perfect! NIcely done!

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