Matcha Chiffon Cake 抹茶戚風蛋糕

Here’s the most current chiffon cake recipe that I use. It’s just a typical chiffon cake recipe but I altered the order of the ingredients being added. This method is good for novice baker as it results in a smoother batter. The cake texture is more cottoney and the flavour is good no matter it’s chilled or not. Apart from chiffon cake baked in a tube pan, I’ve also baked cake base and cupcakes using this method with great results. For cake base, feel free to visit my blog posts, Chestnut Cake with Fresh Fruits for recipe. For cupcakes, check out my blog posts, Chocolate Chiffon Cupcakes (2) and Vanilla Chiffon Cupcakes with Ganache Filling and Meringue Buttercream (2).


Matcha Chiffon Cake

Ingredients(17cm extra tall chiffon tube pan)
80 g cake flour
8 g uji matcha powder
A pinch of salt
55 g grapeseed or corn oil
80 g milk
4 egg yolks, large
4 egg whites, large
1/2 tsp white vinegar or lemon juice (I used apple cider vinegar)
70 g organic cane sugar, fine granulated
*** the large eggs I use are about 60 g each with shell

低筋麵粉 80克
宇治抹茶粉 8克
鹽 少許
葡葡萄籽油或粟米油 55克
牛奶 80克
蛋黃(大號雞蛋) 4個
蛋白(大號雞蛋) 4個
白醋或檸檬汁(EC用蘋果醋) 1/2茶匙
細砂糖(EC用有機蔗糖) 70克

Directions 做法

Sift and combine together the flour, matcha powder and salt in a large mixing bowl. Stir in oil with a spatula to form a smooth paste. Stir in milk until incorporated. Stir in egg yolks in two batches to form a smooth, glossy and somewhat slimy batter. The texture will look different than one made with the traditional method.

In another impeccably clean mixing bowl, whip egg whites and vinegar using an electric mixer or a stand mixer with the whisk attachment. Beat at medium-high speed until soft peaks form. Add sugar in batches and continue beating until glossy and firm peaks form. Change to low speed to minimize the air bubble size toward the end of the beating stage. When you lift up the whisk, the peak will hold its straight and pointy shape but the tip will fall back only very slightly.

Add one third of the meringue to the yolk batter and fold with a whisk to lighten. Add mixture back to the meringue and fold gently and thoroughly first with a whisk then with a spatula until homogeneous. Tap the mixing bowl against the kitchen countertop several times to get rid of any large air bubbles. Slowly pour batter into an unprepared tube pan with a removable bottom. Swirl the batter with a wooden stick or chopstick to further remove remaining big bubbles. Gently shake the cake pan side to side to level the batter if needed.

Rest pan on a baking sheet, place a small cup of hot water beside it, then bake in a 300℉/150℃ preheated oven for 10 minutes. Spritz the surface with a light mist of water and continue baking for another 30 to 35 minutes. The cake is fully baked when it is golden on top and has reached its maximum height and decreased in height slightly. Every oven is different so adjust baking time accordingly while using the colour and height reduction as a hint. Drop cake pan on the kitchen countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan on a wire rack to cool completely before unmolding. Keep the cake refrigerated. Serve cake chilled or at room temperature.
***use a knife to cut a few lines on the cake surface after 10 minutes of baking for an even rising appearance

Bake until the cake has reached its maximum height and slightly decreased n height.

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