Matcha Green Tea Chiffon Cake / Gluten-free Matcha Cake
Here's a recipe for making matcha-flavored chiffon cake. This one uses rice flour, which makes the cake fluffy even with half the amount of sugar compared to other recipes. Get all the flavor and texture without ruining your diet!
Matcha green tea powder
･･･ 134 Calories
･･･ 95 mg
･･･ 4 g
･･･ 6 g
･･･ 17 g
･･･ 1 g
･･･ 143 mg
- Prepare a 17-cm chiffon cake pan. - Preheat the oven to 356℉ (180°C).
Dissolve the matcha powder in lukewarm water.
Separate the egg whites from the yolks.
Beat the egg whites with an electric mixer.
Add salt and continue mixing until foamy.
When the egg whites turn white, add 30 g of granulated sugar. Continue mixing with an electric mixer until it turns into a meringue.
Make sure to whisk until stiff peaks form.
Add 10 g of granulated sugar to the egg yolks, and mix with an electric mixer until it becomes whitish.
Add Step 2 to Step 8 and mix with a whisk.
Add the rice flour to Step 9 and mix with a whisk.
Add 1/3 of the meringue from Step 7 to Step 10, and mix well with a whisk.
Add the rest of the meringue and fold with a whisk. To fold, scoop the batter from the bottom and bring it up and over.
Add the rest of the meringue and fold.
Pour the batter into the cake pan and drop from a height of 10 cm. Bake at 338℉ (170° C) for 30 minutes.
Take the cake pan from the oven and carefully drop from a height of 10 cm. Revert the cake pan and stick the protruding tube in a bottle. Let cool.
- Please use fine sugar (I use white beet sugar.).
- Dissolve the matcha powder in lukewarm water. It will become bitter if you dissolve it in hot water.