Taste of Japan in Your Kitchen
Taste of Japan in Your Kitchen
by Rie Nakamura
Tips!
This recipe contains about half the amount of sugar compared to others. If you use less sugar, the meringue won't be stiff and will break easily, but this chiffon cake is fluffy! Please use fine sugar (I use white beet sugar.). Check out the video to see how to mix the meringue.
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!
Cooking time
45 min
Total Calories
134 Kcal
Ingredients
6
by Rie Nakamura
Tips!
This recipe contains about half the amount of sugar compared to others. If you use less sugar, the meringue won't be stiff and will break easily, but this chiffon cake is fluffy! Please use fine sugar (I use white beet sugar.). Check out the video to see how to mix the meringue.
Ingredient
6
Lukewarm water
50 g
Matcha green tea powder
8 g
Eggs
4
Granulated sugar
40 g
Salt
0.5g
Rice flour
70 g
Nutrition
Calories
・・・ 134 Calories
Sodium
・・・ 95 mg
Fat
・・・ 4 g
Protein
・・・ 6 g
Carbonhydrates
・・・ 17 g
Fiber
・・・ 1 g
Cholesterol
・・・ 143 mg
STEP 1
- Prepare a 17-cm chiffon cake pan. - Preheat the oven to 356℉ (180°C).
STEP 2
Dissolve the matcha powder in lukewarm water.
STEP 3
Separate the egg whites from the yolks.
STEP 4
Beat the egg whites with an electric mixer.
STEP 5
Add salt and continue mixing until foamy.
STEP 6
When the egg whites turn white, add 30 g of granulated sugar. Continue mixing with an electric mixer until it turns into a meringue.
STEP 7
Make sure to whisk until stiff peaks form.
STEP 8
Add 10 g of granulated sugar to the egg yolks, and mix with an electric mixer until it becomes whitish.
STEP 9
Add Step 2 to Step 8 and mix with a whisk.
STEP 10
Add the rice flour to Step 9 and mix with a whisk.
STEP 11
Add 1/3 of the meringue from Step 7 to Step 10, and mix well with a whisk.
STEP 12
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.
STEP 13
Add the rest of the meringue and fold.
STEP 14
Pour the batter into the cake pan and drop from a height of 10 cm. Bake at 338℉ (170° C) for 30 minutes.
STEP 15
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.