The Aoi Tea Company

Matcha Chiffon Cake

Enjoy delicious matcha chiffon cake.  This recipe is for one of the most delectable matcha desserts we have ever tasted.  Sweet, sugary and savory all wrapped into one!


    - 4oz cake flour (low gluten)
    - 2 tsp baking powder
    - 1/3 tsp salt
    - 2 tsp Matcha
    - 1/4 cup + 1/4 cup + 1 tbsp sugar
    - 3 egg yolks
    - 4 tbsp vegetable oil
    - 1/3 cup water
    - 4 egg white
    - 1 cup fresh cream, whipped


    - Sift together the flour, baking powder, salt and Matcha
    - Add 1/4 cup sugar to the egg yolks and eat until the mixture turns whitish. Add oil and water and mix.
    - Gradually add the sifted flour to the mixture and knead lightly into a dough. Do not allow it to become too sticky.
    - In a separate bowl, thoroughly beat the egg whites and add 1/4 cup sugar.
    - Continue beating until the mixture stiffens like a meringue. Fold into the dough, stirring carefully so that the bubbles do not disappear.
    - Heat the oven to 340-360F.
    - Pour the dough into a spring-form cake pan, and lightly tap the bottom a few times to remove trapped air. Bake for 35 or 40 minutes and remove from the oven.
    - Place the pan upside down and let it cool.
    - Add 1 tbsp of sugar to the fresh cream and whip. When the cake cools, remove from the pan and decorate with fresh whipped cream


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