Matcha Chiffon Cake

Matcha Chiffon Cake
  • 4 oz. (115 g) 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 whites
  • 1 cup fresh cream, whipped


  1. Sift together the flour, baking powder, salt, and matcha.
  2. Add 1/4 cup sugar to the egg yolks and beat until the mixture turns whitish.  Add the oil and water and mix.
  3. Gradually add the sifted flour to the mixture and knead lightly into a dough.  Do not allow it to become too sticky.
  4. 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.
  5. Heat the oven to 340°-360° F (170°-180° C)
  6. Pour the dough into a spring-form cake pan, and lightly tap the bottom a few times to remove trapped air.  Bake for 35-40 minutes and remove from the oven.
  7. Place the pan upside down and let it cool.
  8. Add 1 tablespoon of sugar to the fresh cream and whip.  When the cake cools, remove from the pan and decorate with fresh whipped cream.