Matcha Cake

If you love matcha, you need to try this Matcha Chiffon Cake. 🍵💚

This cake is all about matcha from top to bottom. It starts with a soft and fluffy matcha chiffon cake, then gets filled and frosted with light, creamy matcha whipped cream. The result is a cake that's full of matcha flavor while still feeling light enough to enjoy any time of day.

I decorated mine with strawberry jam, fresh blueberries, and a sprinkle of coconut flakes. The sweet fruit and creamy matcha are such a delicious combination, and the berries add a nice pop of freshness.

One of my favorite things about this cake is how easy it is to make it your own. Homemade cakes don't have to be perfect, they're special enough when you made them with your own hands.

🥣 Tools you need

1. 6-inch round baking pan
2. Gand mixer
3. Mixing bowls
4. Whisk and Spatula

📝 Ingredients

Matcha Chiffon

1. 3 egg yolks 
2. 50g sugar
3. 51g neutral oil (corn oil, sunflower oil, or canola oil)
4. 40g milk
5. 5g matcha powder
6. 48g low-gluten or cake flour
7. 3g lemon juice or white vinegar

Cream

1. 280g heavy cream (35% fat),
2. 100g cream cheese
3. 30g sugar
4. 10g matcha powder

Optional Decorations

1. Strawberry jam
2. Blueberries
3. Coconut flakes
4. Matcha powder for dusting

🍳 Step-by-step Instructions 

1. Preheat and prepare the eggs

Preheat oven to 150°C (302°F).

Separate the egg yolks and egg whites. Place the egg whites in the freezer while you prepare the batter. Cold egg whites produce a more stable meringue.

2. Make matcha mixture

Over warm water, mix the oil, milk, flour, and matcha powder until lump-free.

4. Make meringue

Add sugar, lemon juice (or vinegar) to the chilled egg whites. Continue beating until stiff peaks form.

5. Combine the batter

Fold one-third of the meringue into the egg yolk batter until fully combined. Pour the mixture back into the remaining meringue and gently fold until no white streaks remain.

Be careful not to over-mix.

6. Bake

Pour the batter into an 6-inch chiffon pan. Lightly tap the pan on the counter to remove large air bubbles. Bake at 150°C (302°F) for 50–60 minutes.

When done, put it upside down to let it cool completely before unmolding.

7. Make the matcha whipped cream

Sift together the matcha powder and sugar. Add them to the heavy cream and cream cheese. Whip until the cream reaches medium-firm peaks and holds the shape.

8. Assemble the cake

Slice the chiffon cake horizontally into three layers.

Layering in the following order:

1. Matcha chiffon cake
2. About 100g matcha whipped cream
3. Matcha chiffon cake
4. About 100g matcha whipped cream
5. Matcha chiffon cake
6. Spread the remaining whipped cream over the top and sides of the cake.

9. Decorate

Decorate the cake as desired. You can use strawberries, raspberries, edible flowers, or simply finish it with a dusting of matcha powder. Have fun and make it your own!

I topped it with a spoonful of strawberry jam, fresh blueberries, and a sprinkle of coconut flakes.

💡 Tips

• Sift the matcha powder before using it to prevent lumps.

• Use high-quality Japanese matcha for the best color and flavor.

• Never grease your chiffon pan, the batter needs to cling to the sides to rise properly.

• Cool the cake upside down to prevent it from shrinking.

• Chill the assembled cake for at least 1 hour before serving for cleaner slices.

🙋 Frequently Asked Questions (FAQ)

• Why do I need to warm the oil and milk?

Warming the mixture helps the matcha dissolve more evenly, resulting in a smoother batter and a more vibrant matcha flavor.

• Can I use all-purpose flour?

Yes, but cake flour produces a lighter and softer chiffon cake.

• Why did my chiffon cake collapse?

This usually happens because of underbaking, overmixed batter, deflated meringue, removing the cake from the pan too early, or not cooling it upside down.

• Can I make the chiffon cake ahead of time?

Yes. Bake the chiffon cake one day in advance and keep it tightly wrapped, put it in the refrigerator. Assemble the cake the following day.

• Can I reduce the sugar?

Yes. The cake is lightly sweetened already, and you can reduce the sugar slightly if you prefer a more pronounced matcha flavor. 

• How should I store the cake?

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for 10 minutes before serving for the best texture. 

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