Asian matcha cake is a light, airy sponge cake made with premium green tea powder, eggs, sugar, and flour, popular in Japan and across East Asia. It has a delicate, slightly sweet flavor with a gentle bitterness from the matcha, and a soft, fluffy texture that sets it apart from denser Western-style cakes. This recipe uses the chiffon method—beaten egg whites folded into the batter—to create a cake that is moist, tender, and perfect with a cup of tea.
Ingredients
- 6 large eggs, separated (room temperature)
- 1/2 cup (100 g) granulated sugar, divided
- 1/4 cup (60 ml) vegetable oil (or neutral oil like canola)
- 1/4 cup (60 ml) milk (or water)
- 1 teaspoon vanilla extract
- 3/4 cup (95 g) cake flour (or all-purpose flour)
- 2 tablespoons (15 g) matcha powder (culinary grade)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (165°C). Have ready an ungreased 9-inch (23 cm) tube pan (angel food cake pan) or a chiffon cake pan. Do not grease it—the cake needs to cling to the sides to rise properly.
- In a medium bowl, whisk together the cake flour, matcha powder, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the egg yolks with half of the sugar (1/4 cup / 50 g) until pale and slightly thickened. Add the oil, milk, and vanilla extract, and whisk until combined.
- Sift the dry ingredients into the yolk mixture and whisk until smooth and no lumps remain. The batter will be thick.
- In a separate clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Gradually add the remaining 1/4 cup (50 g) sugar, beating continuously, until stiff peaks form—the whites should hold a firm peak when the whisk is lifted.
- Gently fold the egg whites into the matcha batter in three additions. Use a rubber spatula, cutting down through the center and sweeping up the sides, rotating the bowl, until just combined. Do not overmix; a few streaks are fine.
- Pour the batter into the ungreased tube pan. Smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
- Bake for 40–45 minutes, until the top springs back when lightly pressed and a skewer inserted into the center comes out clean. The internal temperature of the cake should read 200°F (93°C) for a fully baked sponge (this is a safe internal temperature for egg-based cakes, though not a USDA FSIS meat temperature).
- Immediately invert the pan onto a wire rack (if using a tube pan with feet, rest it upside down on the counter). Let the cake cool completely in the pan, upside down, for at least 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 from the pan.
Tips
- Use the right matcha: Culinary-grade matcha is best for baking; ceremonial grade is too delicate and expensive. If you only have ceremonial grade, reduce the amount to 1 1/2 tablespoons to avoid bitterness.
- Don’t skip the sifting: Matcha tends to clump. Sift the dry ingredients twice to ensure an even green color and smooth texture.
- Egg whites at room temperature whip up higher and more stable. Separate the eggs while cold, then let the whites sit for 30 minutes before beating.
- Do not grease the pan: The batter needs to cling to the sides of the pan to climb and rise. Greasing will cause the cake to deflate.
Serving Suggestions
Serve the cake as-is, dusted with a little powdered sugar or extra matcha powder. It pairs beautifully with a dollop of lightly sweetened whipped cream and fresh strawberries or red bean paste. For a more decadent treat, drizzle with white chocolate ganache or serve with a scoop of vanilla ice cream. It’s also wonderful alongside a cup of hot green tea or coffee.
Variations
- Matcha Roll Cake: Spread the batter into a jelly-roll pan lined with parchment paper, bake for 15–18 minutes, then roll with whipped cream and fruit.
- Citrus Matcha: Add 1 teaspoon of yuzu or orange zest to the batter for a bright, aromatic twist.
- Gluten-Free: Substitute the cake flour with a 1:1 gluten-free baking blend. The texture will be slightly more crumbly but still delicious.
- Mocha Matcha: Replace 1 tablespoon of matcha with 1 tablespoon of cocoa powder for a subtle chocolate undertone.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The cake is best served at room temperature; if refrigerated, let it sit out for 30 minutes before serving. To freeze, wrap the cooled cake tightly in plastic wrap and then foil; it will keep for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature. Reheating is not recommended, as it can dry out the cake; if you prefer it warm, microwave a slice for 10–15 seconds.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour? Yes, but the cake will be slightly denser. To mimic cake flour, remove 2 tablespoons of flour from 1 cup and replace with 2 tablespoons of cornstarch, then sift together.
Why did my cake sink in the middle? This usually happens if the egg whites were under-beaten, over-folded, or if the pan was greased. Make sure the whites are at stiff peaks and fold gently. Also, always cool the cake upside down to prevent sinking.
Can I make this cake without a tube pan? Yes, you can use a 9-inch (23 cm) round cake pan, but you may need to reduce the baking time to 30–35 minutes. The cake won’t rise as high, but it will still be fluffy. Do not grease the pan for best results.
How do I get a vibrant green color? Use good-quality matcha and do not overbake. Overbaking can cause the color to dull. Also, adding a tiny pinch of baking soda (about 1/8 teaspoon) to the dry ingredients can help preserve the green color, but be careful not to add too much or it will affect the taste.
Is this cake safe for people with egg allergies? No, this recipe relies heavily on eggs for structure and leavening. There is no suitable egg substitute that will yield the same texture.
Can I reduce the sugar? You can reduce the sugar to 1/3 cup (65 g) total, but the cake may be slightly less tender and the egg whites may not whip as well. If you reduce too much, the cake may be dry.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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