Matcha Chiffon Cake Recipe with MAS CHA Matcha
Light as a cloud, fragrant with real green tea and delicately sweet, this MAS CHA Matcha Chiffon Cake is made for anyone who loves a proper matcha flavour. It has the airy, melt-in-the-mouth texture you expect from a chiffon cake, with a vibrant matcha character that comes through in every slice.
This recipe makes one tall 7-inch x 4-inch cake, or one 8-inch x 3-inch cake.
Why Make a Matcha Chiffon Cake?
Chiffon cake gets its soft, springy crumb from a combination of oil, egg yolks and a whipped egg-white meringue. Using MAS CHA Matcha adds a full-bodied green tea flavour and a beautiful natural green colour.
Use 30g MAS CHA Matcha for a bold, cafe-style matcha cake. Prefer a softer flavour and paler green finish? Use 20g instead.
Ingredients
- 5 extra-large eggs, or 6 large eggs, separated
- 75g vegetable oil
- 70g cake flour
- 20-30g MAS CHA Matcha powder (30g for an intense matcha flavour, 20g for lighter flavour and colour)
- 150g milk
- 75g sugar
- 1 dash lemon juice
Equipment
- 7-inch x 4-inch chiffon cake pan or 8-inch x 3-inch cake pan
- Large mixing bowls
- Hand or stand mixer
- Fine sieve
- Spatula
- Aluminium foil
Method
1. Prepare the Oven and Eggs
Preheat your oven to 160C / 140C fan. Separate the eggs, taking care not to get any yolk into the whites.
While you make the egg yolk, flour and matcha mixture, place the bowl of egg whites in the freezer. Chilled whites whip up into a steadier meringue, just make sure they do not begin to freeze.
2. Bloom the Matcha and Make the Batter
Heat the vegetable oil to 70C. Add the MAS CHA Matcha powder to the hot oil and whisk until smooth and evenly combined. This step blooms the matcha, bringing out its colour and deep green tea flavour.
Add the egg yolks and whisk until combined. Sift in the cake flour, then add the milk and whisk until the batter is smooth, lump-free and evenly green.
3. Whip the Meringue
Remove the egg whites from the freezer. Add the dash of lemon juice and whisk until foamy. Gradually add the sugar while beating, then continue until the whites reach medium peaks. The meringue should hold its shape but the tip should gently curl over.
4. Fold the Batter
Fold one-third of the meringue into the matcha mixture to loosen it. Gently fold in the remaining meringue in two additions, using a spatula and light strokes. Stop as soon as no white streaks remain, overmixing will deflate the batter.
5. Bake
Pour the batter into your ungreased chiffon pan and lightly tap it on the counter to release any large air bubbles. Cover the pan with aluminium foil and place it in the preheated oven.
Immediately reduce the oven to 150C / 130C fan and bake for 1 hour. Remove the foil, then bake for a further 20 minutes, until the top is set and a skewer inserted into the centre comes out clean.
6. Cool Completely
As soon as the cake comes out of the oven, invert the pan and allow the cake to cool completely before removing it. This helps preserve the chiffon cake’s height and delicate texture.
Tips for the Best Matcha Chiffon Cake
- Bloom the matcha in hot oil: Heating the oil to 70C before whisking in the MAS CHA Matcha helps create a richer colour and flavour.
- Sift the flour: This prevents lumps and gives the cake a smoother, more even crumb.
- Keep the egg whites cold: Chilling them while you prepare the yolk mixture helps create a stable meringue.
- Aim for medium peaks: Stiff, dry meringue is harder to fold in and can make the cake less tender.
- Do not grease the pan: The batter needs to cling to the sides as it rises.
- Cool upside down: Inverting the cake prevents it from collapsing while it sets.
Frequently Asked Questions
How much matcha should I use in a chiffon cake?
For this 7- or 8-inch matcha chiffon cake, use 30g MAS CHA Matcha for a rich, pronounced matcha taste. Use 20g if you prefer a lighter colour and gentler green tea flavour.
Why did my matcha chiffon cake sink?
The usual causes are under-whipped or over-whipped egg whites, folding too firmly, opening the oven early, underbaking, or cooling the cake upright. Whip to medium peaks, fold gently, bake fully and cool the cake upside down.
Can I use a regular cake tin for chiffon cake?
A chiffon pan gives the most reliable rise and makes inversion easy. If you use a regular cake tin, choose one with tall, straight sides and take extra care when cooling so the cake does not sink.
How should I store matcha chiffon cake?
Keep the cooled cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it and let slices come back toward room temperature before serving.
Serve Your MAS CHA Matcha Chiffon Cake
Enjoy it simply with a dusting of MAS CHA Matcha, or serve it with softly whipped cream, fresh strawberries or a hot bowl of matcha. Its light texture makes it a lovely afternoon treat and an elegant cake for sharing.
Make it once, then make it your own: bold and deeply green with 30g of MAS CHA Matcha, or gently fragrant with 20g.
Need More Details?
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visit our FAQ page.
