Matcha Green Tea Chiffon Cake
Light and airy chiffon cake infused with earthy matcha green tea powder, perfect for a delicate dessert or afternoon treat. This japanese-inspired desserts ready in about 75 minutes layers cake flour, matcha green tea powder, divided 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Gradually add the dry ingredients to the wet ingredients, folding gently to create a smooth batter without overmixing.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Matcha Green Tea Chiffon Cake take to make?
Total time is about 75 minutes (20 min prep + 55 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Matcha Green Tea Chiffon Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Matcha Green Tea Chiffon Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Matcha Green Tea Chiffon Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Matcha Green Tea Chiffon Cake?
Japanese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
