Matcha Chiffon cake. Watch How to Make Matcha Green Tea Chiffon Cake. Delicate green tea chiffon cake recipe. This is a delicious treat for anyone who enjoys matcha flavored desserts.

The complete information about how to make chiffon cake in one single source. By using Green Tea Chiffon Cake as the example, this article describes in detail how to make chiffon cake, with the video demonstration, detail cook's note, printable recipe and downloadable file. Matcha marble chiffon cake with a control cracked pattern. You can cook Matcha Chiffon cake using 14 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Matcha Chiffon cake

It's of Egg yolk mixture.
You need 45 g of egg yolks (~3 eggs x 55g/egg).
You need 20 g of brown sugar/ caster sugar.
It's 45 ml of canola oil, warmed.
It's 90 ml of soya bean/ full cream milk, warmed.
You need 8 g of matcha.
Prepare 40 g of cake flour.
Prepare 40 g of plain flour.
Prepare 1/4 tsp of salt.
It's of Meringue.
Prepare 140 g of egg whites (~ 4 eggs).
It's 60 g of caster sugar.
You need 1/2 tsp of lemon juice/vinegar.
It's 1 tsp of corn flour.

How to create a controlled cracking chiffon cake. Basically, almost all chiffon cake will crack, though we use to always hide this cracked part by turning the cake upside down. Lately, a lot of bakers figure out a way to create a controlled cracking pattern, so the cracks looks designed. 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.

Matcha Chiffon cake instructions

Preheat oven 170 C..
Stir matcha in warm milk to mix well. Set aside..
Using a hand whisk or electric hand-held mixer, beat egg yolk, sugar, oil, milk and vanilla extract till light yellow. Stir in the oil and matcha mixture. till the mixture is well-blended. Fold in flours & salt..
Beat egg whites till foamy. Add 1/2 of sugar and lemon juice. Beat in the slowest speed till meringue is fine foam. Add in add the rest of the sugar and corn flour when soft peak is formed. Continue beating at the slowest speed till stiff peak is formed. (see pic below)..
Fold in 1/3 of meringue into cake batter. A little volume lost is ok at this juncture..
Pour the entire cake batter into the bowl with meringue. Fold gently and swiftly. Use as few strokes as possible. This folding stage would determine the success of your cake..
Pour cake batter into a 17 cm (7”) ungreased tube pan. All pans for chiffon cakes must not be greased as the princess cake batter needs to climb up the sides of the pan. Drop the pan twice from a height of ~ 10cm to remove air pockets. Use a skewer to burst any more big air bubbles on the surface..
Bake at 170 C for 15min. Then lower temp to 160C and bake for another 40 min. Do adjust the oven temperature accordingly as every oven is different..
Overturn the pan and rest till cool. ~ 1h.
Unmould the pan by pressing cake gently & remove or use a plastic spatula to slide from the sides..
Enjoy the Matcha chiffon cake with a cup of hot green tea latte or Hojicha tea..

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. Chiffon cakes are known for being incredibly fluffy and when you add matcha to the mix, it makes for quite a heavenly dessert! Matcha is full of antioxidants and is a very healthy superfood.