Let’s start the new week with a good old baking challenge!
Chiffon cake is a classic bake which comes in many different flavours. We’re all familiar with lemon chiffon cake, orange chiffon cake, or chocolate chiffon cake. But now it’s time to try something different - matcha chiffon cake of course!
To put a popular twist on this classic dessert, we have a new fancy matcha recipe today for you to try:Matcha Green Tea Chiffon Cake by the awesome Monica Chang aka@monlovestobake.
Monica is a self-taught baker from Vancouver, Canada with a passion for experimentation, constantly incorporating new ingredients and recipe styles to her baking. You can check out her oven-based adventures here:
Monica’s recipe forMatcha Chiffon Cake is a scaled down version from her usual cake, which explains why we only use 2.5 egg yolks. The Chiffon Cake is super moist and light, creating a nice contrast with against the sweet creamy Matcha Chantilly Cream.
You can decorate the cake with your favourite fruits or small treats like mixed berries, matcha macarons or matcha Kit Kats. The cake looks absolutely stunning and makes a great birthday cake.
Classic Matcha Green Tea Chiffon Cake
- 6” Round Cake -
- 2.5 egg yolks
- 30g granulated sugar
- 3 egg whites
- 60g granulated sugar
- 75g cake flour
- 1g baking powder
- 5g matcha powder
- 25ml water
- 25ml whole milk
- 27ml oil
Instructions
- Preheat the oven to 350 F/ 175 C and line the bottom of a 6” baking round with parchment
- Beat the egg yolks with 30g of sugar, using a stand mixer/electric mixer until the consistency is very thick and light in colour
- Whisk up the egg whites into a meringue until there is some volume
- Add 60g of sugar gradually; whisking until medium peaks form, stiff enough so they won’t drip down
- Fold ⅓ of the meringue into the egg yolk until blended, and then fold the remaining until combined
- Sift in the dry ingredients and then fold gentle. Make sure you are extra gentle at this stage as you want to keep as much air in the mix as possible
- Whisk together the liquids and then fold them into the meringue mix gently once more until combined
- Bake for 30-40 mins in the prepared round tin - it’s ready when a cake tester inserted into the middle comes out clean
-
Cool the cakeupside down to maintain its height as your cake may sink a little
- Place chopsticks on either side of the cake pan so it doesn’t sit directly on the cooling rack
- Matcha Chantilly (Whipped) Cream -
- 400ml whipping cream
- 100g icing sugar
- 10-15g matcha powder (depending on how strong you like it)
Instructions
- Beat the whipping cream and icing sugar together in a bowl at medium speed until it starts to thicken
- Gradually add in the matcha powder, beating a bit longer until it starts holding its shape and can be piped. Use immediately or store in the fridge until ready to use.
Assembly:Once the cake is completely cool, cut it sideways into two or three layers and coat with matcha chantilly cream. Top with fresh fruits or matcha macarons.
The cake is best served after being chilled in the fridge for several hours.
Look at how gorgeous this cake is! Happy baking and… eating!
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