3 Egg Matcha Chiffon Cake. Three-Egg Chiffon Matcha Cake Chiffon cake is best recognized by its light and fluffy texture. Unlike most cakes, chiffon cake is made from vegetable oil and eggs, which means this seriously sweet cake brings the best of both foam and sponge batters into one perfectly divine cake. Fold and mix in the rest of the egg white mixture until combined.

Be careful not to over-mix once adding the cake flour. Pour the matcha batter into pre prepped bundt pan. This light, moist chiffon cake is flavored with matcha (powdered green tea), giving it just a hint of bitterness without being overwhelming in its tea-ness. You can have 3 Egg Matcha Chiffon Cake using 7 ingredients and 12 steps. Here is how you cook that.

Ingredients of 3 Egg Matcha Chiffon Cake

It's 3 of Eggs.
It's 50 grams of Sugar.
It's 10 grams of Honey.
Prepare 35 grams of Milk.
Prepare 35 grams of Oil.
It's 60 grams of Cake flour.
You need 5 grams of Matcha.

Pour the matcha batter into an ungreased bundt pan. The cake should have a soft, yet springy texture. The cake pan you use plays an important part in making the chiffon cake. Chiffon cake has relatively less flour content compare to butter cake.

3 Egg Matcha Chiffon Cake step by step

Beat the egg whites and half of the sugar until soft peaks form..
Combine the yolks, remaining sugar, milk, oil, matcha, and honey in a separate bowl and mix..
Fold (don't knead) in the cake flour..
Add the egg whites and fold with a rubber spatula..
Pour the batter into the pan..
Bake in an oven at 180℃ for 10 minutes, then lower the temperature to 160℃ and continue baking for 20 more minutes..
Cool upside-down. A large cake will take 2~3 hours..
Use your fingertips to push lightly around the edges. Do this to both the outside and inside rim. Remove from the pan..
It's done!.
The inside is soft and fluffy!.
Adding adzuki beans makes it even more Japanese. Fold them into the batter at the very end. The egg whites will keep them from sinking..
If you use light brown or raw cane sugar, it will be even more like a Japanese sweet..

It relies a lot on the expansion of air bubbles to raise the cake and the denaturation of the egg white to strengthen the structure. It will quickly collapse if it not fully cooked, or does not place in. Unlike other types of sponge cakes that use chemical/artificial leavener such as baking soda and baking powder, chiffon cakes are leavened mostly from the meringue (stiffly beaten egg whites). How to prepare the batter for a matcha marble chiffon cake. How to choose the right chiffon cake pan.