Matcha Green Tea chiffon cake recipe - Australian Flavours

Green Tea Chiffon Cake

Green Tea Chiffon Cake

Some things in life are just worth the trouble. Things like this Green Tea Chiffon Cake, for example.

In reality, making this cake is really no trouble at all; there’s no need to grease and flour the cake tin, no butter to soften and worry about over softening, and no icing to be fussed over after the cake is done. Not only that, this recipe is so complete you don’t even need to serve it with any accompaniments. Give it a try.

Makes one 17-cm

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.

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Published on: December 21, 2013

Filled Under: Featured, Recipes

Views: 11754

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4 Responses to Green Tea Chiffon Cake

  1. lydia says:

    Your photo is of a cake that was not baked in a chiffon cake pan. Looks like you used a spring form pan? But your recipe calls for a spring chiffon cake pan. Am I right? I was thinking of using this recipe because of the photo. I don’t have a chiffon cake pan. Did you indeed use a spring form pan? Thanks for your response. 🙂

    • Hi Lydia,

      You are indeed correct. You most certainly can use a spring form pan as I have done. I have made mention of the chiffon cake tin as some people are purists, however I like to shake things up 😉

      Tasty Regards

      Chef Jeff

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