If you’re a fan of matcha and love light, airy desserts, this Matcha Chiffon Cake is for you! With its soft, fluffy texture and rich, earthy matcha flavour, it’s the perfect treat for green tea lovers.
This cake is not only a showstopper with its beautiful green colour, but it’s also surprisingly easy to make. Whether you’re celebrating a special occasion or just craving something deliciously different, this chiffon cake will add a fresh twist to your baking repertoire.
Let’s dive in and make this perfect matcha dessert together!
What is matcha?
Matcha (抹茶) /ˈmætʃə, ˈmɑːtʃə/ is a finely ground powder of green tea specially processed from shade-grown tea leaves. Unlike regular green tea, matcha is made by grinding whole tea leaves, which means you consume the entire leaf and get a more concentrated flavor and nutrients. It has a vibrant green colour, a rich, earthy, and slightly sweet taste, and is commonly used in tea ceremonies, desserts, and baked goods.
Adding matcha to baked goods not only brings a beautiful green hue but also adds a unique earthy flavour with subtle sweetness and a hint of bitterness, balancing rich and sweet ingredients like chocolate or cream. Beyond taste, matcha is packed with antioxidants, particularly catechins, which help fight free radicals in the body.
Whether in cakes, cookies, or bread, matcha enhances both flavour and nutrition, making your bakes as wholesome as they are delicious! Enjoying desserts while nourishing your body? With matcha-infused treats, you get the best benefit for your body of both worlds—delicious indulgence packed with antioxidants! Why not?
Why you’ll like this Matcha Chiffon Cake recipe
- Light & Fluffy Texture – The cake’s soft, airy texture makes every bite melt in your mouth, creating the perfect contrast with its rich matcha flavour.
- Rich Matcha Flavour – It’s the ideal balance of earthy, fragrant matcha that green tea lovers will adore.
- Easy to Make – This recipe is straightforward and beginner-friendly, perfect for anyone looking to try a new cake without the complexity.
- Versatile – It’s a great dessert for any occasion, whether you’re celebrating a special event or simply indulging in something sweet and unique.
- Visually Stunning – Its beautiful green colour makes it not only delicious but also a showstopper for any dessert table.
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Buy Now → Ingredients in Matcha Chiffon Cake recipe
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
- Green Tea Powder – The star ingredient! It (matcha powder) provides the rich, earthy flavour and vibrant green colour that make this cake uniquely matcha.
- Cake Flour – It is perfect for chiffon cakes because it’s lighter and gives the cake a soft, tender texture.
- Egg Yolks – The yolks provide richness, moisture, and help bind the ingredients together, ensuring a smooth batter.
- Caster Sugar – A small amount of sugar helps balance the matcha’s earthy flavour while adding just the right level of sweetness without overpowering the taste.
- Milk – Milk adds moisture to the cake, keeping it soft and tender. It also helps dissolve the sugar and makes the batter smooth.
- Vegetable Oil – The oil keeps the chiffon cake moist and contributes to its soft, airy texture by preventing it from becoming too dry.
- Baking Powder – This helps the cake rise and achieve that light, fluffy texture we love in chiffon cakes
- A Pinch of Salt – Salt enhances all the other flavours in the cake and helps balance the sweetness.
- Egg Whites – The egg whites are whipped to stiff peaks, providing the structure and lightness that give chiffon cakes their signature airy texture.
- Caster Sugar in the Meringue – The sugar helps stabilise the egg whites during whipping, ensuring they hold their shape and give the cake the right texture.
- Lemon Juice – A small amount of acid helps stabilise the egg whites when whipping, giving them more volume and preventing over beating.
Tips for making the BEST matcha chiffon cake
- Use High-Quality Green Tea Powder – The flavour and colour of your cake will depend on the quality of the green tea powder you use. Choose a good-grade, culinary matcha for the best taste and vibrant green colour.
- Sift the Dry Ingredients – Green tea powder can be clumpy, so sifting the green tea powder, cake flour, and baking powder twice ensures a smooth batter and even distribution of the matcha flavour.
- Whip the Egg Whites Properly – Whip the egg whites until stiff peaks form, but be careful not to over whip. They should hold their shape but not be too dry. This step is key to achieving that light, airy texture.
- Fold Gently – When combining the egg whites with the batter, fold gently using a spatula. Be careful not to deflate the whipped egg whites, as they help the cake rise and maintain its fluffy texture.
- Don’t Over mix the Batter – It can cause the cake to be dense. Once the ingredients are combined, stop mixing to keep the texture light and fluffy.
How to serve Matcha Chiffon Cake
- Simply Slice and Enjoy – For the purists, serve the cake as is. Its delicate texture and rich matcha flavour are enough to stand alone. Just slice it and enjoy with a cup of tea or coffee.
- With Fresh Whipped Cream – A dollop of freshly whipped cream adds a creamy contrast to the light cake. You can even add a touch of vanilla or matcha to the whipped cream for an extra flavour boost.
- With Fruit – Fresh fruit like strawberries, blueberries, or kiwi pairs wonderfully with matcha. The tartness of the fruit balances the earthy sweetness of the cake.
- With Ice Cream – A scoop of vanilla or coconut ice cream on the side complements the cake’s texture and adds a cool contrast.
- Dust with Powdered Sugar – A light dusting of powdered sugar on top adds a touch of elegance, especially if you want to keep it simple.
How to store Matcha Chiffon Cake
- Room Temperature – If you plan to eat the cake within 2-3 days, store it in an airtight container at room temperature. This helps keep the cake moist and preserves its light texture.
- Refrigeration – If you want to store the cake for longer (up to a week), place it in the fridge in an airtight container. However, be sure to bring it to room temperature before serving to retain its best texture.
I personally don’t recommend consuming this cake after 3 days as the texture of chiffon cake is best enjoyed fresh. Over time, the cake may lose its light and airy consistency, so for the best experience, it’s best to enjoy it within the first few days.
Check out the video tutorial
Recipe Frequently Asked Questions
For the best results, cake flour is recommended because it creates a light, tender texture. If you don’t have cake flour, you can substitute with all-purpose flour, but the texture may be slightly denser.
Use culinary-grade matcha powder for baking. This type is specifically designed for recipes and has a balanced flavor. Avoid using ceremonial-grade matcha, which is more expensive and intended for drinking.
You can add a bit more matcha powder, but be cautious—adding too much can make the cake bitter. Stick to the recommended amount for a balanced, delicious flavour.
The key to keeping your chiffon cake airy is properly whipping the egg whites to stiff peaks and gently folding them into the batter. Avoid over mixing to prevent the cake from deflating.
This recipe is designed for a 6-inch tube pan. If you use a different size, you may need to adjust the amount of ingredients and the baking time. A larger pan may require more batter, while a smaller pan may need a shorter baking time.
More chiffon cake recipes you might like
Light and airy black sesame chiffon cake with a rich, nutty aroma—delicately flavored and irresistibly soft!
Draped in silky chocolate ganache and topped with fresh strawberries and crunchy pistachios—a perfect balance of rich, fruity, and nutty flavours!
Fluffy and delicate vanilla chiffon cake with a dusting of icing sugar—effortless and tasty!
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Matcha Chiffon Cake
- Prep Time: 30 mins
- Cool Time: 2 hours
- Cook Time: 35
- Total Time: 3 hours 5 minutes
- Yield: 1 6-inch cake 1x
- Category: afternoon tea, cakes, desserts, snacks
- Method: Bake
- Cuisine: Asian
Description
This matcha chiffon cake is light, airy, and full of earthy matcha flavor. Frosted with silky matcha whipped cream and finished with a dusting of matcha powder, it’s a delicate treat for matcha lovers!
Ingredients
Chiffon cake batter
- 6 g green tea powder
- 42 g cake flour
- 3 egg yolks
- 12 g caster sugar
- 50 ml milk
- 36 ml vegetable oil
- 3/4 tsp baking powder
- a pinch of salt
Meringue
- 3 egg whites
- 54 g granulated sugar
- a few drops of lemon juice
Matcha whipped cream
- 8 g green tea powder
- 230 ml double cream
- 30 g icing sugar
- 1/2 tsp vanilla extract
- a pinch of salt
Instructions
Make the cake batter
- Preheat your oven to 160°C fan (350°F).
- Prepare an unlined 6-inch tube pan (15 cm). Do not grease it.
- In a medium mixing bowl, sift the cake flour, green tea powder and baking powder. Set aside.
- In a separate large bowl, whisk the egg yolks and 12g sugar until pale and slightly thickened.
- Add the milk, vegetable oil, and vanilla extract, mix well.
- Sift in the dry ingredients mixture and continue to whisk until everything is just combined. Then stop the mixer and gently mix by hand until smooth consistency.
Make the Meringue
- In a clean, grease-free bowl, add lemon juice and whisk the egg whites with a hand mixer until foamy.
- Gradually add 54 g sugar, one-third at a time, beating until stiff peaks form.
Combine the Mixtures
- Take one-third of the meringue and fold it into the egg yolk batter to lighten it.
- Gently fold in the remaining meringue in two additions, using a spatula to maintain the airy texture.
- Pour the batter into the unlined chiffon pan and shake the pan to smooth the top.
- Lift the pan up a few inches and drop it against the work surface to release any trapped air bubbles. Also, run a skewer into the batter to get rid of the small air pockets to achieve the smooth crumb.
- Bake in the preheated oven 30 – 35 minutes, or until the top is set and a skewer inserted comes out clean.
Cool the Cake
- Immediately invert the cake pan and let the cake cool completely upside down to prevent collapse.
- Once cooled, run a knife around the edges to release the cake.
- Place the cake on your desired plate or cake stand.
- If there is a dome on top of the cake, you can trim it off to get a completely flat surface for decorating. (optional)
Make the matcha whipped cream (optional)
- Place a mixing bowl in the fridge for 15 – 30 mins before whipping the cream.
- Add the double cream and vanilla extract in the chilled mixing bowl. Then sift in matcha powder and icing sugar.
- Whisk at medium speed until soft peaks form.
- Cover the bowl with a lid and place it back in the fridge until needed.
Decorate the Cake (optional)
- Frost the cake with a thin layer of matcha whipped cream. Place it in the fridge for around 15 mins to set.
- Once it is set, apply another layer of matcha whipped cream and smooth it out with a dough scraper.
- Pipe on top of the cake for your liking and dust it with matcha powder.
- Slice and enjoy it with a cup of coffee!
Notes
- Feel free to decorate the cake for your liking or just enjoy it as it is.
- Watch my video tutorial here to see how to make the cake.
Thanks for joining me in the kitchen today. Keep Baking!
