matcha qifeng cake

Matcha Chiffon Cake Recipe: A Step-by-Step Guide

Matcha chiffon cake, with its vibrant green hue and airy texture, is a delightful treat that balances earthy tea flavors with a melt-in-your-mouth softness. Here’s a simple yet detailed guide to baking this Japanese-inspired dessert.

Ingredients:

- 5 large eggs (separated yolks and whites)

- 60g cake flour, sifted twice

- 30g matcha powder (preferably culinary grade), sifted

- 80g granulated sugar (divided: 50g for meringue, 30g for yolk mixture)

- 40ml vegetable oil

- 60ml milk (whole milk recommended)

- 1 tsp vanilla extract

- ½ cream of tartar (optional, for stabilizing meringue)

Instructions:

1. Prep the batter base: In a bowl, whisk egg yolks with 30g sugar until pale and thick. Add oil, milk, and vanilla; mix until combined. Sift in flour and matcha powder, gently fold with a spatula until no lumps remain. Set aside.

2. Make the meringue: In a clean, grease-free bowl, beat egg whites with cream of tartar (if using) until foamy. Gradually add 50g sugar, beating on high speed until stiff peaks form.

3. Combine layers: Gently fold 1/3 of the meringue into the matcha batter to lighten it, then fold in the remaining meringue in two batches. Avoid overmixing to retain airiness.

4. Bake: Pour the batter into a 17cm ungreased chiffon pan. Tap the pan lightly to remove bubbles. Bake at 170°C (340°F) for 30-35 minutes, or until a toothpick inserted comes out clean.

5. Cool: Immediately invert the pan over a cooling rack and let it cool completely (at least 1 hour) before slicing. This prevents the cake from collapsing.

Tips: For a richer flavor, use high-quality matcha. Serve dusted with powdered sugar or paired with whipped cream and fresh berries. Enjoy your homemade matcha chiffon cake!