Classic Matcha Chiffon Cake

This tried and true recipe for Classic Matcha Chiffon Cake is baked in a tube pan and yields a light, spongy cake filled with delicious green tea flavor.

What is chiffon cake?

Chiffon cake is a light and moist sponge cake made with separated eggs and vegetable oil.

Whipped egg whites (meringue) are folded with the egg yolk batter to give the cake its light and lofty texture.

What's the difference between chiffon cake and angel food cake?

Angel food cake has a feather-light texture, sweet cake made with only egg whites and baking powder, with no butter or oil.

How does the tube pan help with chiffon cake?

The center tube helps distribute the heat evenly throughout the cake batter, which in turn produces a lighter textured cake.

We actually want the cake to cling to the center tube, which is also why you should not choose a non-stick tube cake pan.

Also, do not grease the cake pan/mold.

Why you'll love this recipe

This Matcha Chiffon Cake recipe is based on the tried and true recipe used in my Perfect Swiss Roll Cake.

The addition of matcha green tea powder gives the cake extra flavor and tempers its sweetness.

Using a high quality, high grade matcha powder (such as ceremonial grade matcha) not only yields a naturally vibrant green color in the cake, but also gives it better flavor.

The texture of this chiffon cake is light, fluffy and spongy.

Special equipment you'll need

• 6" chiffon cake pan: also known as angel food cake pan/tube pan
  • it's usually made of aluminum and has a tube in the centre
  • I recommend getting one with a removable bottom
  • do not choose a non-stick chiffon cake pan
• electric mixer/stand mixer: to whip up the egg whites

Ingredients you'll need

• large eggs: separated egg whites and egg yolks; it's best to separate the egg whites from egg yolks cold from the fridge, and then let them rest at room temperature
• granulated sugar: you can also use caster sugar/fine sugar
• vegetable oil: use a neutral oil such as avocado or grapeseed
• whole milk: or any milk you like
• vanilla extract: optional, for additional flavor
• matcha powder: choose a high quality matcha powder for the best matcha flavor and color
• cake flour: it's best to use cake or pastry flour as it contains a lower amount of protein and yields a more tender cake; do not use bread flour; if using all-purpose flour, remove about 1 tablespoon of flour and replace with cornstarch
• cream of tartar: is an acid that helps to stabilize the whipped egg white meringue; you can also use white vinegar or a little lemon juice

How to make it

Make the cake

Prepare the eggs by separating the egg whites from the egg yolks (cold from the fridge) into two clean bowls.

Transfer the egg yolks to a large bowl.

To the egg yolks, whisk together 30g sugar, vegetable oil, milk, vanilla extract (if using).

Sift matcha powder and cake flour into the egg yolk mixture. Set aside.

To a clean stand mixer bowl fitted with a wire whisk attachment, add in the egg whites and begin whisking on medium speed until bubbles start to appear.

Add in cream of tartar (or lemon juice/vinegar), and continue to beat until the mixture is foamy.

Gradually add in the remaining 30g sugar, and continue to increase the mixer on high speed.

Whip until the egg whites reach stiff peaks (when the whisk is pulled out, the meringue sticks up and doesn't fall over, refer to photo below).

Take about ⅓rd of the whipped egg white meringue and fold it into the egg yolk batter with a spatula. (This helps to lighten the egg yolk mixture).

Continue to fold in the rest of the egg white mixture into the egg yolk mixture in two more additions, until incorporated together.

Be sure not to overfold, or the cake batter will deflate.

Pour the cake batter from a height into the chiffon cake pan.

Give the pan a few taps to release any trapped air bubbles.

Bake at 325F for 30-35 minutes, or until the surface of the cake springs back when lightly pressed.

Cool and remove the cake from the pan

Remove the cake from the oven and turn it upside down to cool completely (about 3-4 hours).

(Depending on your cake pan, you may need to find a bottle with a thin neck to stand it upside down).

Have a plate ready underneath the cake.

Once completely cool, use a knife or offset spatula to run it gently around the edges of the cake pan to loosen.

Remove the cake pan.

The cake will now be stuck to the tube portion.

Again, use a knife to gently loosen the cake from the tube portion of the pan.

The cake should plop out.

Slice the cake with a sharp serrated knife and serve.

How to serve

Serve Matcha Chiffon Cake on its own at room temperature.

You can enjoy it as a snack or incorporate it into desserts, such as matcha ice cream sandwiches.

For a fancier presentation, you can:

• dust with powdered sugar/additional matcha
• serve with whipped cream
• serve with fresh fruit or berries

How to store

Store the Matcha Chiffon Cake in an airtight container at room temperature for up to 3 days.

To freeze, slice the cake up and individually wrap.

Store in the freezer for up to 1 month.

Expert tips & troubleshooting

Choosing matcha powder

For baking, I always recommend using the best quality matcha powder you can find.

This may mean using a ceremonial matcha (more expensive) rather than a culinary grade matcha powder.

Choose a matcha that you enjoy drinking.

It should appear vibrant green in color, with a light, grassy aroma and flavor.

If it appears brown/yellow or dull in color, it means it has oxidized and will not give you a bright, vivid green color after baking.

Why did my cake turn brown?

Matcha can turn brown after an extended period of baking.

Choosing a quality matcha powder can help with retaining the colour.

The top of the cake will turn brown; this is normal.

You can add a piece of aluminum foil to cover the top if it's browning too quickly.

My egg whites wouldn't whip up

Egg whites can be finicky to work with.

Make sure the bowl you use for whipping them up is free from any oil or grease.

Take a little white vinegar or lemon juice and wipe down the mixing bowls and utensils before starting, just to make sure.

Tip: don't use plastic bowls or utensils, as they tend to hold onto grease more readily.

Start with egg whites at room temperature -- they will whip up with more volume.

Tip: to quickly warm up the egg whites from the fridge, set a bowl of warm water underneath the egg whites.

Why is my chiffon cake dense?

Under whipping the egg whites can cause the cake batter to be more dense and not as light.

Over mixing can also cause the cake to be dense as all the whipped egg whites will have deflated.

The top of the cake is sticky

That means the cake needs a little more baking time to develop the crust.

Baking tips

Don't open the oven when the cake is baking, especially in the first 15 minutes.

Once you open the oven, the temperature changes and can lead to the cake collapsing.

As the cake expands and rises, cracking on the surface is normal. It will deflate while it cools.

FAQs

Why is chiffon cake cooled upside down?

This helps to prevent the cake from shrinking or deflating.

Cooling the cake upside down stretches its crumb structure and yields a lighter, fluffier chiffon cake.

Do I need to add baking powder or baking soda?

No, this chiffon cake is leavened solely by the whipped egg whites (meringue).

Do I need a chiffon cake pan/tube pan to make this cake?

No, you can actually make chiffon cake without a tube pan.

Bake it in a round pan that tall enough and turn the cake upside down to let it cool.

Use a baking tray to make Matcha Strawberry Shortcake.

Why are there large air pockets in my cake?

Be sure to give the cake pan a few taps to release any trapped air bubbles.

You can also use a toothpick or skewer to gently swirl through the cake batter to pop any bubbles before baking.

Other cake recipes you may like

Be sure to check out these recipes:

Perfect Swiss Roll Cake

Matcha Jasmine Cake with Yuzu Curd

Most Delicious Matcha Pound Cake

Matcha Hojicha Vanilla Angel Cake Slices

Matcha Strawberry Shortcake

Strawberry Whipped Cream Cake

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 9 votes

Classic Matcha Chiffon Cake

This tried and true recipe for Classic Matcha Chiffon Cake is baked in a tube pan and yields a light, spongy cake filled with delicious green tea flavor.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Dessert, Snack

Cuisine: Asian, Japanese

Servings: 8

Calories: 88kcal

Author: Michelle

Equipment

• 6" chiffon cake/tube pan

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 3 egg yolks
• 30 g granulated cane sugar
• 30 ml vegetable oil
• 30 ml whole milk
• ½ teaspoon vanilla extract
• 8 g matcha powder
• 55 g cake flour
• 3 egg whites room temperature
• ¼ teaspoon cream of tartar
• 30 g granulated cane sugar

Cook ModePrevent your screen from going dark

Instructions

Make the cake:

• Prepare the eggs by separating the egg whites from the egg yolks (cold from the fridge) into two clean bowls.
• Transfer the egg yolks to a large bowl.
• To the egg yolks, whisk together 30g sugar, vegetable oil, milk, vanilla extract (if using).
• Sift matcha powder and cake flour into the egg yolk mixture. Set aside.
• To a clean stand mixer bowl fitted with a wire whisk attachment, add in the egg whites and begin whisking on medium speed until bubbles start to appear.
• Add in cream of tartar (or lemon juice/vinegar), and continue to beat until the mixture is foamy.
• Gradually add in the remaining 30g sugar, and continue to increase the mixer on high speed.
• Whip until the egg whites reach stiff peaks (when the whisk is pulled out, the meringue sticks up and doesn't fall over).
• Take about ⅓rd of the whipped egg white meringue and fold it into the egg yolk batter with a spatula. (This helps to lighten the egg yolk mixture).
• Continue to fold in the rest of the egg white mixture into the egg yolk mixture in two more additions, until incorporated together.
• Be sure not to overfold, or the cake batter will deflate.
• Pour the cake batter from a height into the chiffon cake pan.
• Give the pan a few taps to release any trapped air bubbles.
• Bake at 325F for 30-35 minutes, or until the surface of the cake springs back when lightly pressed.

Cool and remove the cake from the pan:

• Remove the cake from the oven and turn it upside down to cool completely (about 3-4 hours).
• (Depending on your cake pan, you may need to find a bottle with a thin neck to stand it upside down).
• Have a plate ready underneath the cake.
• Once completely cool, use a knife or offset spatula to run it gently around the edges of the cake pan to loosen.
• Remove the cake pan.
• The cake will now be stuck to the tube portion.
• Again, use a knife to gently loosen the cake from the tube portion of the pan.
• The cake should plop out.
• Slice the cake with a sharp serrated knife and serve.

Nutrition

Calories: 88kcal | Carbohydrates: 13g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 73mg | Sodium: 24mg | Potassium: 55mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 154IU | Calcium: 15mg | Iron: 0.4mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!