This Matcha Chiffon Cake Recipe features a delicate balance of flavors and a light, fluffy texture that’s perfect for any occasion.

Scale

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

1 1/2 cup cake flour (can sub all purpose)

180g

Preheat your oven to 325°F (160°C).
In a mixing bowl, whisk together the matcha, cake flour, baking powder, and sugar.
In another bowl, combine the egg yolks, vegetable oil, and water, then mix until smooth.
Add the wet mixture to the dry ingredients and mix just until combined.
In a separate bowl, beat egg whites and cream of tartar until stiff peaks form.
Gently fold the egg whites into the cake batter in three additions.
Pour the batter into an ungreased chiffon cake pan and smooth the top.
Bake for 30-35 minutes or until a toothpick comes out clean.
Invert the cake in the pan and let it cool completely before removing.

Be sure to fold the egg whites gently to keep the cake light and airy. You can adjust the matcha amount for stronger flavor.

Keywords: Matcha Chiffon Cake, Cake Recipe, Matcha Dessert