Matcha Chiffon Cake

Matcha Chiffon Cake


Egg Yolk Batter:

5 egg yolks

20g matcha powder

120ml full cream milk

68ml canola oil

136g cake flour

1 tsp baking powder

¼ tsp salt


6 egg whites

120g caster sugar

¼ tsp cream of tartar

Preparation Instructions:

  1. Preheat oven at 170C.
  2. Heat up full cream milk, add in matcha powder. Stir until dissolved. Set aside to cool completely.
  3. In a mixing bowl, add in egg yolks. Whisk until frothy.
  4. Add in canola oil and matcha milk mixture. Whisk to combine.
  5. Add in cake flour, baking powder and salt. Whisk to combine. Set aside.
  6. Beat egg whites with an electric mixer until bubbles form. Add in cream of tartar. Beat until combine. Mix in 1/3 of caster sugar at a time, and beat well between additions. Continue to beat until stiff peaks form.
  7. Spoon out 1/3 of the beaten egg whites and mix into the egg yolk batter.
  8. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
  9. Pour batter into a 20cm chiffon cake pan. Level the surface with a spatula.
  10. Bake in preheated oven at 170C for 1 hour.
  11. Remove cake from the oven, invert the pan immediately. Allow to cool completely.




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