Japanese matcha cake is a light, tender sponge cake made with premium green tea powder, eggs, sugar, and flour. Its fine crumb and subtle bitterness from the matcha balance perfectly with a sweet, creamy frosting or a simple dusting of powdered sugar. This recipe uses the chiffon method—beaten egg whites folded into the batter—to create an airy texture that stays moist for days.
Ingredients
- 6 large eggs, separated (room temperature)
- 1 cup (200 g) granulated sugar, divided
- 1/2 cup (120 ml) vegetable oil (or neutral oil like canola)
- 1/2 cup (120 ml) whole milk, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups (180 g) cake flour
- 2 tbsp (15 g) matcha powder (culinary grade)
- 1 tbsp (12 g) baking powder
- 1/2 tsp salt
- 1/4 tsp cream of tartar (optional, for stabilising egg whites)
Instructions
- Preheat the oven to 325°F (163°C). Have ready a 10-inch (25 cm) tube pan or angel food cake pan—do not grease it.
- In a medium bowl, whisk together the cake flour, matcha powder, baking powder, and salt. Sift twice to remove any lumps and set aside.
- In a large bowl, beat the egg yolks with half of the sugar (about 1/2 cup / 100 g) until pale and thick, about 2 minutes. Add the oil, milk, and vanilla extract, and whisk until fully combined.
- Gradually add the dry ingredients to the yolk mixture, whisking gently until just combined—do not overmix.
- In a separate clean, dry bowl, beat the egg whites with the cream of tartar (if using) on medium speed until soft peaks form. Slowly add the remaining 1/2 cup (100 g) sugar, a tablespoon at a time, and continue beating until stiff, glossy peaks form, about 3–4 minutes.
- Fold one-third of the beaten egg whites into the matcha batter using a rubber spatula to lighten it. Then gently fold in the remaining whites 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. Run a knife through the batter to remove any large air pockets. Gently tap the pan on the counter a few times.
- Bake for 35–40 minutes, until the top springs back when lightly pressed and a skewer inserted into the centre comes out clean. The cake will rise high and crack slightly on top—this is normal.
- Immediately invert the pan onto a wire rack (if using a tube pan with feet, rest it upside down on those). Let the cake cool completely in the pan, upside down, for at least 1 hour. This prevents sinking.
- Once fully cool, run a thin knife around the edges and the centre tube to release the cake. Gently remove it from the pan.
- Dust with powdered sugar or serve with whipped cream and fresh strawberries, if desired.
Tips
- Use good matcha: Culinary-grade matcha is fine for baking, but ceremonial-grade will give a brighter green colour and smoother flavour. Avoid using cheap matcha that tastes bitter or dull.
- Do not grease the pan: The cake needs to cling to the sides of the pan to rise properly. Greasing will cause it to collapse as it cools.
- Egg whites at room temperature: Cold egg whites are harder to whip to full volume. Separate the eggs while cold, then let the whites sit out for 15 minutes before beating.
- Measure flour correctly: Spoon the flour into your measuring cup and level it off—don’t scoop directly from the bag, or you’ll add too much and make the cake dense.
Serving Suggestions
Serve this matcha cake plain with a dusting of powdered sugar, or pair it with lightly sweetened whipped cream and fresh berries. It also works beautifully as a base for a layered cake—split it horizontally and fill with white chocolate ganache or a light matcha buttercream. A cup of hot sencha or a matcha latte makes a natural accompaniment.
Variations
- Matcha Chiffon with Citrus: Add 1 tablespoon of lemon or yuzu zest to the yolk mixture for a bright, aromatic twist.
- Chocolate Matcha Marble: Reserve one-third of the batter and mix in 2 tablespoons of cocoa powder. Spoon the two batters into the pan alternately, then swirl with a knife.
- Gluten-Free: Replace the cake flour with an equal amount of a gluten-free all-purpose flour blend that contains xanthan gum. The texture will be slightly more delicate, so handle gently.
- Matcha Roll Cake: Bake the batter in a 10×15-inch (25×38 cm) jelly roll pan lined with parchment at the same temperature for 12–15 minutes. Roll with whipped cream while still warm.
Storage and Reheating
Store the cooled cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The cake is best served at room temperature; if refrigerated, let it sit out for 20 minutes before serving. To freeze, wrap the unfrosted cake tightly in plastic wrap and then foil—it will keep for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature. Reheating is not recommended, as it dries out the sponge; if you must, microwave a single slice for 8–10 seconds to soften it slightly.
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 from each cup of all-purpose flour and replace with 2 tablespoons of cornstarch, then sift together.
Why did my cake sink in the middle? The most common causes are under-whipped egg whites, over-folding the batter, or opening the oven door during baking. Also, make sure the pan is completely ungreased and that you invert the cake immediately after baking.
What if I don’t have a tube pan? You can use a regular 9-inch (23 cm) round cake pan, but the cake won’t rise as high. Line the bottom with parchment paper, do not grease the sides, and reduce the baking time to 25–30 minutes. Cool it in the pan on a wire rack, then run a knife around the edge to release.
How do I prevent the matcha from tasting bitter? Use a high-quality matcha and do not overbake the cake—overbaking intensifies bitterness. Also, make sure you measure the matcha accurately; too much will overpower the cake.
Can I reduce the sugar? You can reduce it to 3/4 cup (150 g) total, but the cake will be less tender and the matcha flavour more pronounced. Do not reduce further, as sugar is essential for structure and moisture in a chiffon cake.
Is this cake safe for pregnant women? Yes, as long as the eggs are fully cooked through. The cake bakes at 325°F (163°C) for 35–40 minutes, which far exceeds the safe minimum internal temperature of 160°F (71°C) for egg dishes, so it is safe for everyone, including pregnant women.
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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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