Green Tea Chiffon Cake

Green Tea Chiffon Cake

The matcha tea aroma is rich and the cake comes out fluffy. Please give it a try.

Ingredients: Enough for a 17-cm cake mold

Cake flour
75 g
10 g
80 g
Egg yolk
3, large
Egg white
3, large
60 ml
Vegetable oil
40 ml


1. Mix the cake flour and green tea powder together. Preheat the oven to 180℃.
2. Put egg whites in bowl and whip with an egg beater until stiff, add sugar a little at a time while whipping, until the meringue turns shiny and stiff peaks form.
3. In a separate bowl, add the egg yolks, vegetable oil, and water, and blend with a hand mixer without forming bubbles. Add the dry ingredients and mix on low speed until it becomes glutinous.
4. Add 1 dollop of meringue from Step 2 into the cake mixture from Step 3 and blend together with a mixer.
5. Add the mixture from Step 4 to remaining meringue, and fold together until the white streaks disappear.
6. Pour the mixture into a cake mold and bake for 30 minutes at 180℃. When it's ready, turn it upside down and let it cool. Remove from the mold after it thoroughly cools to room temperature.
7. I tried adding large dainagon adzuki beans to the mix.

Story Behind this Recipe

Taking tips from various recipes, I came up with my own.