Green Tea Chiffon Cake
Creator: Jeffrey Simonetta Photographer: Benjamin Townsend
Recipe type: Cake
  • 3 large egg yolks
  • 75 g castor sugar
  • 2 Tbsp vegetable oil
  • 4 Tbsp water
  • 75 g plain flour
  • 1 heaped Tbsp. (about 10 g) matcha green tea powder
  • 1 tsp. baking powder
  • 3 large egg whites
  • 17-cm Diameter round cake pan
  1. Preheat oven to 170C.
  2. In a large bowl, whisk egg yolks and add ⅓ of the sugar. Then add oil and water and whisk all together till combined.
  3. Sift cake flour, matcha, and baking powder together and add to the egg yolk mixture in 3 separate times. Whisk until totally incorporated and make sure there are no lumps.
  4. Using a stand mixer, whip the egg whites on medium low speed till opaque and foamy and bubbly.
  5. Add ⅓ of the remaining sugar and continue whipping. After 30 seconds or so, increase the stand mixer speed to high and add the remaining sugar slowly in small increments. It takes about 2 minutes until stiff peaks form. To check on stiff peaks, pull up your whisk and see if you can make strong 'peak' that stays still without bending down.
  6. Add ⅓ of the beaten egg whites into the flour mixture using spatula until the mixture is homogeneous. Fold in the rest of the egg whites in 2-3 increments and mix gently but quickly until the mixture is homogeneous.
  7. Pour the mixture into the ungreased 17cm chiffon cake pan. Tap the pan a few times on the kitchen counter to release the air bubbles.Bake for 30 minutes or until a toothpick inserted comes out clean.
  8. The cake must be cooled upside down; stick the pan on a tall heavy bottle, leave until cake is completely cool before removing it from the pan. Use a thin sharp knife or thin offset spatula and run it around the cake. Place the serving plate on top and flip over.
Recipe by Australian Flavours at