Matcha Qi Feng

How to Make Matcha Chiffon Cake: A Complete Guide

Matcha chiffon cake, a delightful fusion of earthy matcha and light, airy texture, is a favorite among dessert lovers. Here’s a simple guide to baking this treat at home.

Ingredients:

- 50g cake flour, sifted twice

- 30g matcha powder (culinary grade), mixed with 70g warm milk until smooth

- 5 eggs, separated (yolks and whites)

- 60g sugar, divided

- 30 vegetable oil

- 1 tsp vanilla extract

Steps:

1. Prepare Batter: Whisk egg yolks with 20g sugar until pale. Add oil, vanilla, and matcha mixture, then fold in sifted flour until just combined.

2. Whip Egg Whites: In a clean bowl, beat egg whites with an electric mixer until foamy. Gradually add the remaining 40g sugar, beat until stiff peaks form.

3. Combine Gently: Gently fold 1/3 of the egg whites into the yolk batter to lighten it, then fold in the remaining whites in two batches, maintaining airiness.

4. Bake: Pour the batter into a 17cm tube pan. Tap the pan to release air bubbles. Bake at 160°C for 35-40 minutes until a toothpick comes out clean.

5. Cool Invert: Immediately invert the cake and let it cool completely before removing from the pan.

Tips: Use fresh eggs for better volume, and avoid overmixing the batter to keep it tender. Enjoy this fragrant, vibrant cake with a cup of green tea!