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!
Nutrition per Serving
- 1.67 fl-oz Lukewarm water
- 3.17 tsps Matcha green tea powder
- 4 Eggs
- a little Salt
- 2.38 tbsps Granulated sugar (to the egg white)
- 2.38 tsps Granulated sugar (to the egg york)
- 0.5 Cup Rice flour
- Prepare a 7 inches (17cm) 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 to the egg whites 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 the matcha mixture to the egg york miture and mix with a whisk.
Add the rice flour to the bowl of egg mixture from Step 9 and mix with a whisk.
Add 1/3 of the meringue to the egg mixture of Step 10, and mix well with a whisk.
Add the half 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 it from a height of 10 cm. Bake at 338℉ (170° C) for 30 minutes. *By dropping the cake pan below the height of 10 cm, large air bubbles in the batter can be removed.
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. *By dropping the baked chiffon cake from a height of 10 cm and turning the chiffon cake upside down along with the cake pan, it will prevent the cake from shrinking.
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.).
- Dissolve the matcha powder in lukewarm water. It will become bitter if you dissolve it in hot water.