Matcha chiffon cake is a Japanese-inspired dessert that combines the earthy, slightly bitter notes of green tea powder with an impossibly light, cloud-like crumb. The oil-based batter and whipped egg whites give it a tender, moist texture that stays soft for days, while the matcha adds a beautiful pale green color and a gentle caffeine lift. This recipe produces a tall, springy cake that is perfect for tea time or any celebration.
Ingredients
- 6 large egg yolks (about 90 g), at room temperature
- 1/4 cup (50 g) granulated sugar, for the yolk mixture
- 1/2 cup (120 ml) neutral oil (such as canola or grapeseed)
- 1/2 cup (120 ml) whole milk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (120 g) cake flour, sifted
- 1 1/2 tablespoons (10 g) matcha powder (culinary grade)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 large egg whites (about 180 g), at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup (100 g) granulated sugar, for the meringue
Instructions
- Preheat your oven to 325°F (165°C). Have ready an ungreased 10-inch (25 cm) tube pan with a removable bottom. Do not grease the pan; the cake needs to cling to the sides to rise properly.
- In a large bowl, whisk the egg yolks and 1/4 cup (50 g) sugar until pale and slightly thickened, about 2 minutes. Gradually whisk in the oil, then the milk and vanilla extract until well combined.
- In a separate bowl, sift together the cake flour, matcha powder, baking powder, and salt. Add the dry ingredients to the yolk mixture and whisk just until smooth. Set aside.
- In a clean, dry bowl of a stand mixer (or using a hand mixer), beat the egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the 1/2 cup (100 g) sugar, a tablespoon at a time, while beating. Increase speed to high and beat until stiff, glossy peaks form (the meringue should hold a firm peak when the whisk is lifted).
- Gently fold one-third of the meringue into the matcha batter using a rubber spatula to lighten it. Then fold in the remaining meringue in two additions, being careful not to deflate the mixture. Fold just until no white streaks remain.
- Pour the batter into the ungreased tube pan. Gently tap the pan on the counter a few times to release any large air bubbles.
- Bake for 50–55 minutes, until the top springs back when lightly pressed and a skewer inserted into the center comes out clean. The cake will have risen above the pan.
- Immediately invert the pan (if it has feet, rest it on those; otherwise, rest the center tube on a bottle neck) and let the cake cool completely upside down, about 1 hour. This prevents the cake from collapsing.
- Once completely cool, run a thin knife around the edges and the center tube to release the cake. Gently remove the cake from the pan and peel off the bottom if needed. Slice and serve.
Tips
- Use cake flour and sift it well: Cake flour has lower protein, which ensures a tender crumb. Sifting removes lumps and aerates the flour, making the cake lighter. If you don’t have cake flour, you can substitute 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch.
- Do not grease the pan: Chiffon cakes rely on clinging to the sides of the pan to climb as they bake. Greasing the pan will cause the cake to shrink and collapse.
- Fold gently but thoroughly: Over-folding deflates the egg whites, leading to a dense cake. Under-folding leaves streaks of meringue. Use a spatula to cut down through the center, scrape along the bottom, and bring up over the top, rotating the bowl as you go.
- Cool upside down: This is non-negotiable for a tall chiffon. The cake’s structure is delicate when hot; cooling it inverted stretches it downward and prevents sinking.
Serving Suggestions
Serve slices of matcha chiffon cake as is, or dust with powdered sugar and a little extra matcha for a pretty finish. It pairs beautifully with a dollop of lightly sweetened whipped cream, a scoop of vanilla ice cream, or a drizzle of white chocolate ganache. For a traditional Japanese touch, serve with a cup of hot sencha or matcha tea.
Variations
- Citrus Matcha: Add 1 tablespoon of yuzu or orange zest to the yolk mixture for a bright, aromatic twist.
- Chocolate Matcha: Replace 2 tablespoons of the cake flour with 2 tablespoons of unsweetened cocoa powder, and add 1/4 cup (60 ml) of melted dark chocolate to the yolk mixture.
- Vanilla Chiffon: Omit the matcha and increase the cake flour to 1 cup plus 2 tablespoons (about 135 g) for a classic vanilla chiffon cake.
- Matcha Glaze: Whisk 1 cup (120 g) powdered sugar with 1 tablespoon matcha and 2–3 tablespoons milk to make a simple glaze. Drizzle over the cooled cake.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake (or individual slices) tightly in plastic wrap and refrigerate for up to 1 week, or freeze for up to 2 months. To freeze, wrap in plastic wrap and then foil; thaw in the refrigerator overnight. Chiffon cake is best served at room temperature—if refrigerated, let it sit out for 15–20 minutes before serving. Reheating is not recommended, as it can dry out the cake; if desired, microwave a slice for 10 seconds to soften.
Frequently Asked Questions
Can I use regular all-purpose flour instead of cake flour? Yes, but the texture will be slightly denser. To mimic cake flour, measure 1 cup all-purpose flour, remove 2 tablespoons, and add 2 tablespoons cornstarch. Sift together several times.
Why did my cake sink in the middle? The most common reasons are under-whipped egg whites, over-folding the batter, or greasing the pan. Also, make sure the cake is fully baked before removing it from the oven—use a skewer test. And always cool it upside down.
Can I use a regular 9-inch round pan instead of a tube pan? You can, but the cake will be shorter and may not rise as high. Do not grease the pan; line the bottom with parchment paper. Baking time may be slightly shorter, so check at 40 minutes. The cake will still need to cool upside down, but it may be trickier to invert without a center tube—use a wire rack and cool it on its side.
What type of matcha should I use? Use culinary-grade matcha for baking; it is affordable and has a strong color and flavor. Ceremonial grade is more delicate and expensive, and its subtle notes are lost in the cake.
Can I make this cake dairy-free? Yes, substitute the whole milk with any plant-based milk like almond or oat milk. The cake will be slightly less rich but still delicious.
Why did my cake have a rubbery texture? This usually happens when the egg whites are over-beaten, making them dry and stiff. Beat until glossy and firm but still smooth. Also, avoid over-mixing the batter after adding the meringue.
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