Pillowy Soft Matcha Chiffon Cake
Pillowy Soft Matcha Chiffon Cake
Ingredients
For the Matcha Chiffon Cake
- 3/4 cup all-purpose flour, sifted
- 2 tablespoons matcha powder, sifted
- 1/2 cup granulated sugar, (divided)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 egg yolks, large
- 1/4 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
For the Meringue
- 5 egg whites, large
- 1/2 teaspoon cream of tartar
- 1/4 cup granulated sugar
Instructions
- 1
Preheat your oven to 325°F (160°C). Do not grease a 9-inch tube pan (chiffon pan) as the batter needs to cling to the sides to rise.
⏱️ 10 min•🌡️ 325
- 2
In a large bowl, whisk together the sifted all-purpose flour, sifted matcha powder, 1/2 cup granulated sugar, baking powder, and salt. Make a well in the center.
⏱️ 5 min
- 3
Add the egg yolks, vegetable oil, milk, and vanilla extract to the well. Whisk until smooth and well combined. Set aside.
⏱️ 5 min
- 4
In a separate clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue to beat.
⏱️ 3 min
- 5
Gradually add the remaining 1/4 cup granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form. Be careful not to overbeat.
⏱️ 5 min
- 6
Gently fold about one-third of the meringue into the matcha batter to lighten it. Then, carefully fold in the remaining meringue in two additions until no streaks remain. Be gentle to maintain the airiness.
⏱️ 7 min
- 7
Pour the batter into the ungreased tube pan. Smooth the top with a spatula.
⏱️ 2 min
- 8
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.
⏱️ 40 min•🌡️ 325
- 9
Immediately invert the pan onto the neck of a bottle or onto its feet (if your pan has them) and let it cool completely upside down for at least 1 hour. This prevents the cake from collapsing.
⏱️ 60 min
- 10
Once completely cool, run a thin knife around the edges of the pan and the inner tube to release the cake. Invert onto a serving plate.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pillowy Soft Matcha Chiffon Cake
For the Matcha Chiffon Cake
- 3/4 cup all-purpose flour, sifted
- 2 tablespoons matcha powder, sifted
- 1/2 cup granulated sugar, (divided)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 egg yolks, large
- 1/4 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
For the Meringue
- 5 egg whites, large
- 1/2 teaspoon cream of tartar
- 1/4 cup granulated sugar
Instructions
- 1
Preheat your oven to 325°F (160°C). Do not grease a 9-inch tube pan (chiffon pan) as the batter needs to cling to the sides to rise.
⏱️ 10 min•🌡️ 325 - 2
In a large bowl, whisk together the sifted all-purpose flour, sifted matcha powder, 1/2 cup granulated sugar, baking powder, and salt. Make a well in the center.
⏱️ 5 min - 3
Add the egg yolks, vegetable oil, milk, and vanilla extract to the well. Whisk until smooth and well combined. Set aside.
⏱️ 5 min - 4
In a separate clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue to beat.
⏱️ 3 min - 5
Gradually add the remaining 1/4 cup granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form. Be careful not to overbeat.
⏱️ 5 min - 6
Gently fold about one-third of the meringue into the matcha batter to lighten it. Then, carefully fold in the remaining meringue in two additions until no streaks remain. Be gentle to maintain the airiness.
⏱️ 7 min - 7
Pour the batter into the ungreased tube pan. Smooth the top with a spatula.
⏱️ 2 min - 8
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.
⏱️ 40 min•🌡️ 325 - 9
Immediately invert the pan onto the neck of a bottle or onto its feet (if your pan has them) and let it cool completely upside down for at least 1 hour. This prevents the cake from collapsing.
⏱️ 60 min - 10
Once completely cool, run a thin knife around the edges of the pan and the inner tube to release the cake. Invert onto a serving plate.
⏱️ 1 min