Matcha Green Tea Chiffon Cake

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Light and airy chiffon cake infused with earthy matcha green tea powder, perfect for a delicate dessert or afternoon treat. This Japanese-inspired recipe, ready in about 75 minutes, layers cake flour, matcha green tea powder, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup cake flour
• 2 tbsp matcha green tea powder
• 3/4 cup, divided granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large egg yolks
• 1/3 cup water
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 6 large egg whites
• 1/2 tsp cream of tartar

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Instructions

1. Step 1: Preheat the oven to 325°F (160°C). In a large bowl, sift together 1 cup cake flour, 2 tablespoons matcha green tea powder, 3/8 cup (half) granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt to ensure even mixing.
2. Step 2: In a separate bowl, whisk 4 large egg yolks with 1/3 cup water, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract until smooth and pale.
3. Step 3: Gradually add the dry ingredients to the wet ingredients, folding gently to create a smooth batter without overmixing.
4. Step 4: In a clean, dry mixing bowl, beat 6 large egg whites with 1/2 teaspoon cream of tartar using an electric mixer on medium speed until foamy. Gradually add the remaining 3/8 cup granulated sugar while continuing to beat until stiff peaks form.
5. Step 5: Gently fold one-third of the egg whites into the matcha batter to lighten it, then carefully fold in the remaining egg whites until fully incorporated without deflating the mixture.
6. Step 6: Pour the batter into an ungreased 9-inch tube pan and smooth the top. Bake for 50-55 minutes until a toothpick inserted comes out clean and the cake springs back when lightly touched.
7. Step 7: Immediately invert the pan onto a cooling rack and let cool completely upside down to maintain its height and airy texture before removing from the pan.