Matcha Chiffon Cake (Green Tea Sponge Cake)
Matcha chiffon cake is a soft Chinese bakery style sponge cake flavored with vibrant matcha green tea flavor.
Servings: 8 people
Equipment
- 10" angel food cake tin
Ingredients
- 7 eggs yolks and whites separated
- 1 tsp cream of tartar
- 1 1/2 cups sugar about 300g
- 1/2 cup vegetable oil about 120mL
- 1/2 cup water about 120mL
- 4 tsp matcha about 8g
- 1 tsp baking powder 4g
- 1 1/2 cup cake flour (can sub all purpose) 180g
Instructions
- Preheat oven to 350 degrees F and lower baking rack to accommodate your angel food cake tin.
- In a metal or glass bowl, beat egg whites until frothy. With the mixer still running, gradually pour in 1/2 cup sugar and cream of tartar until stiff peaks form. Set aside.
- In a separate bowl, beat egg yolks, water, remaining sugar, and oil. Set aside.
- Sift cake flour, matcha, and baking powder in another bowl. Whisk until thoroughly combined.
- Mix dry ingredients into your yolk mixture.
- Gently fold your beaten egg whites into your batter.
- Pour into an ungreased angel food tin and bake for 40-50 minutes or until cooked through. The cake should spring back when lightly tapped (not sink).
- For best height, cool the cake in the tin turned upside down, but be careful of the cake falling out of the tin. Cake can be served and stored at room temperature.
Notes
This recipe can also be made in 8" round cake pans to recreate your favorite Asian bakery layer cakes. I haven't tested out the bake time yet, but I recommend checking for doneness at around 25 minutes.