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Japanese recipe Chiffon Cake with matcha dessert

Japanese recipe Chiffon Cake with matcha

Sophie and François
Discover the delicious Japanese recipe for Matcha Chiffon Cake, a light and airy cake. Follow our simple instructions and enjoy this iconic Japanese dessert.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine Japanese
Servings 5 people

Equipment

  • 1 electric mixer
  • 1 17cm diameter chifffon cake mold

Ingredients
  

Cake batter

  • 60 g of T45 wheat flour
  • 3 g baking powder
  • 1 tbsp matcha powder
  • 4 egg yolks (60g)
  • 50 g of sugar
  • 1 pinch of salt
  • 30 g neutral oil (rapeseed, grape seed)
  • 70 ml of whole milk

Meringue

  • 4 egg whites (120g)
  • 50 g of sugar

Décoration

  • powdered sugar
  • red fruits such as raspberries or strawberries

Instructions
 

Preparation of the dough

  • Preheat your oven to 170°C. Using a whisk, mix the egg yolks, sugar and salt.
    Japanese recipe Chiffon Cake with matcha step
  • Add the oil a little at a time, mix, then add the milk until smooth.
  • Sift the flour and matcha. Then mix it all together with your whisk.
    Japanese recipe Chiffon Cake with matcha powder

Preparation of the meringue

  • Put the cold egg whites in a bowl and mix with an electric mixer. When it starts to foam, add the sugar in 3 times, mixing well each time and whisk until you get a firm texture that does not run.
    Japanese recipe Chiffon Cake with matcha meringue preparation
  • Using a spatula, add the egg whites to the batter in batches.
  • Gently fold in each time.

Preparation of the cake in the pan

  • Place your ungreased, unlined rag cake pan on the work surface. Pour the batter into the pan in one spot to avoid air bubbles.
    Once the pan is filled, hold the pan tightly and then gently tap the cake pan on the work surface to release any air pockets in the batter.
    You can also run a thin wooden chopstick through the batter to release any remaining air pockets. (You can use skewer picks).
    Japanese recipe Chiffon Cake with matcha mold dessert
  • Bake at 170°C for 25 minutes. Check if the cake is cooked by inserting your fine wooden pick inside, if it comes out dry it's cooked.
  • After baking, gently tap the cake pan on the work surface. Then turn it over to cool completely to room temperature. Allow 2 to 3 hours.
    Japanese recipe Chiffon Cake with matcha back
  • Turn out carefully by passing a thin spatula inside the mold. Do well also around the central circle and the bottom.
    Arrange on a plate and sprinkle with powdered sugar to finish.
    Japanese recipe Chiffon Cake with matcha dessert fluffy