Matcha Green Tea Chiffon Cake

Matcha Chiffon Cake
  • By
    Rie Nakamura
  • Time
    45 minutes
Matcha Green Tea Chiffon 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!

Nutrition per Serving
  • Calories
    134
  • Sodium
    95mg
  • Fat
    4g
  • Protein
    6g
  • Carbs
    17g
  • Fiber
    1g
  • Cholesterol
    143mg

Ingredients

Servings
-
6
+
Imperial
  • 1.67  fl-oz Lukewarm water
  • 3.17  tsps Matcha green tea powder
  • 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

Instructions

Step 1

  • Prepare a 7 inches (17cm) chiffon cake pan.
  • Preheat the oven to 356℉ (180°C).

Step 2

Dissolve the matcha powder in lukewarm water.

Matcha Green Tea Chiffon Cake

Step 3

Separate the egg whites from the yolks.

Matcha Green Tea Chiffon Cake

Step 4

Beat the egg whites with an electric mixer.

Matcha Green Tea Chiffon Cake

Step 5

Add salt to the egg whites and continue mixing until foamy.

Matcha Green Tea Chiffon Cake

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.

Matcha Green Tea Chiffon Cake

Step 8

Add 10 g of granulated sugar to the egg yolks, and mix with an electric mixer until it becomes whitish.

Matcha Green Tea Chiffon Cake

Step 9

Add the matcha mixture to the egg york miture and mix with a whisk.

Matcha Green Tea Chiffon Cake

Step 10

Add the rice flour to the bowl of egg mixture from Step 9 and mix with a whisk.

Matcha Green Tea Chiffon Cake

Step 11

Add 1/3 of the meringue to the egg mixture of Step 10, and mix well with a whisk.

Matcha Green Tea Chiffon Cake

Step 12

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.

Step 13

Add the rest of the meringue and fold.

Step 14

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.

Matcha Green Tea Chiffon Cake

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. *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.

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! 
 

Cooking Tips

  • 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.
Rie Nakamura
Registered Dietitian, Rice Flour Expert

Rie's contributions include recipe development and articles from the viewpoint of a registered dietitian in health, beauty and nutrition. In order to preserve Japanese rice culture and convey the excellence of rice foods, her work centers around rice food and rice flour recipes. Member of Emish Corporation, which produces food and creates recipes by professional dietitians and cooking experts.