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 9 ingredients and 15 steps. Here is how you cook that.

Ingredients of Matcha Chiffon Cake

It's 120 grams of Cake flour.
You need 25 grams of Matcha.
You need 5 of Egg yolk (L size).
Prepare 110 grams of Granulated sugar.
Prepare 80 ml of Vegetable oil.
Prepare 70 ml of Matcha liqueur.
You need 80 ml of Water.
You need 150 ml of Additional Water (If you don't use matcha liqueur).
Prepare 7 of Egg white (L size).

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 step by step

Sift the cake flour and matcha together..
Measure out the other ingredients..
Place egg yolk into a bowl and add 1/3 of granulated sugar. Beat with electric beater until white and the consistency thickens..
Add vegetable oil and mix some more..
Continue by adding the matcha liqueur and water and stir. If you don’t use matcha liqueur, add the additional water amount..
Sift flour a second time and add to mixture..
Combine well with whisk. Set matcha batter aside..
Place egg white in another bowl to make merengue. Mix with electric beater and then add half of remaining granulated sugar. Mix again..
Beat until a soft peak forms, and now add all granulated sugar. Mix until peak firms..
Try turning the bowl upside down to check the merengue consistency. If merengue stays in the bowl it should be fine. Turn the speed down to low and mix one more minute to finish..
Next, add 1/3 of meringue into the matcha batter. Mix well with whisk. Then combine with remaining meringue and mix and fold gently..
Pour into the mold. Place a wet kitchen towel on the kitchen counter and tap the mold on it approx 10 times to release larger air bubbles trapped in the batter. Smooth the surface with a rubber spatula. Bake in preheated 180℃ oven for 50 minutes..
Insert a bamboo skewer into the cake and if it comes out clean, it is baked. Turn the mold over and cool down. Once it cools down completely, remove from mold..
Serve with whipped cream and anko. It's so delicious!.
If you would like to add cooked adzuki beans, pat dry well before adding otherwise it will affect the rising of the cake. Dry the beans well and coat with cake flour or use ama-natto..

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.