Green Tea Chiffon Cake
Here’s my adaption of the recipe Green Tea Chiffon Cake from the same book Okashi sweet treats made with love. I just love the aroma and taste of matcha or green tea powder in this light airy cake and it was gone within a day.
- 70g Plain flour
- 10g Green tea powder
- 5 Egg yolks
- 20g Caster sugar
- 70g Water
- 60g Canola oil or corn oil
Meringue - 90g Caster sugar
- 10g Corn flour
- 5 Egg whites
- Preheat oven to 170C
- Sift flour and green tea powder together twice. Combine egg yolks and sugar in a bowl and mix well. Add water and corn oil and blend together. Add flour and green tea powder mixture and mix until batter becomes sticky. Set aside.
- Make meringue ~ Combine sugar and corn flour. Beat egg whites until foamy. Add half the sugar and flour mixture and continue beating for a few minutes, then add remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.
- **Add one third of meringue to egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely. **I've changed this method the other way round ~ Slowly pour all the egg mixture into the meringue at low speed then stop machine. Using a rubber spatula and fold the mixture well.
- Pour batter into an ungreased 20cm chiffon cake pan. Place in the oven and bake for about 50 minutes. tWhen cake is done, remove from oven and turn the pan over. Leave cake to cool completely in pan.
recipe adapted from the cookbook - Okashi sweet treats made with love
Padhu, Min Thanks alot Padhu 🙂
Lequan, SSB ~ Thank you for your compliments. I have been using this method in most of my chiffon cakes (no special reason) because this method is quicker than adding egg white to egg yolk.
Kristy ~ no problem but you must come here and collect the cake ;D
Angie ~ Thanks!
Hi Ann,
This is a beautiful cake! I love those patterns on top of your cake. Green tea is one of my favorite flavors. I especially like it in desserts as most green tea desserts are not too overly sweet (which I dislike). I'll bet my parents would love this too. Can I ask you if there was a reason why you decided to add the egg into the meringue instead of the other way around? Another great recipe!
That's a perfect chiffon with wonderfully airy and smooth texture! And it's GREEN TEA!
Ann, thanks for supporting this event! I like the texture of your chiffon. I notice that you used a different method of mixing the egg yolk and egg white. Any difference?
Superb as usual !!
Ann, the cake looks so yummy! You're really tempting me to make one. I am extremely tired after all the travellings for the past few days. I hope someone can bake for me right now! haha…. Hope you're enjoying your day.
Kristy
I like the fact that this chiffon cake uses so little flour! I still have some matcha left, I can bake this cake now using your way of folding in the batter! 😀 Thanks for sharing!
Beautiful chiffon! Looks soft and cottony! I'm going to try your method on my next chiffon bake.
I love chiffon cakes and this one is the prettiest one I have seen so far! Beautiful job!
How do you do these??? You make my favorite kinds of cakes. The decoration is absolutely lovely.
Looks beautiful dear, I am trying to imagine the aroma of the cake.FOODELICIOUS
Prefect looking chiffon cake..
Bookmarked straightaway, Ann! It's just awesome and so nicely decorated!
ann,what a beautiful looking green tea chiffon… looks so pretty i wouldn't like to eat it haha…
Perfect chiffon! I love the Green Tea chiffon, but it's hard to get good quality green tea powder here.
I can see from the photos that the texture is great and I love the flavor of matcha. A wonderful cake.
in reply to your comment on my blog: I think if you can't find the raspberry liquor, can use ribena cos raspberry liquor syrup tasted like ribena to me..lol! 🙂
Oh wow! This will be perfect with my tea. Lovely chiffon 🙂
The design on top of the cake is lovely, really nice job you did. The color of the cake itself is a little offputting though.
It's such a beautiful chiffon, so artistic!
wow your cakes are always so pretty
Looks delicious! I love the presentation and those stenciled in icing! So pretty! And your chiffon is perfect..so flat and nice and fluffy!! I love anything green tea even if it is chiffon..which i usu not a fan of since i like rich cakes..lol!
谢谢你分享的食谱,我想做绿茶蛋糕很久了。你的这个蛋糕又引起了我的味蕾。
Wouw … beautiful chiffon! With additional touch flower design on top made the cake looks even perfect.
Ann, your baking creations are so lovely. If only I can bake like you. Matcha flavored cakes are so good. Feel like having a slice now.
Oh mine, love the flowers decoration so much!
装饰的很漂亮^^
Lovely!!! I did not know can add egg yolks into egg whites… Always thought chiffon must do egg whites into egg yolks because egg whites is lighter than egg yolks. Hehe, you have proven the theory otherwise!! 🙂
beautiful green tea chiffon i love your stencil decorations!
Beautiful chiffon! I also wanted to join, now still considering what chiffon to make ^_^
Hi Malou, so nice to see you're back to blogging. All the best :)Crustabakes ~ Thank you.Wen ~ Have a try! You're find this way quick and not messy.Shirley ~ Thanks alot! I used Kenwood balloon whisk to whip up the egg white then lower speed to add the egg mixture into it.
Ann, this is really pretty. I am also fascinated by you pouring the egg mixture into the meringue. Looks like it all worked out well! Did you use a paddle fixture for your mixer?
I like your green tea chiffon cake! the colour looks pretty and yummy!
what a great colour of this delicious cake! looks so huge and divine :)have a nice time,Paula
I love the icing sugar decoration! its so pretty!
Hi, may I know how did you create the floral pattern?
Hi Kal, use a stencil template to create the floral pattern. Please check the pics from this post.
https://www.anncoojournal.com/chiffon-sponge-cake/
Hi, I just start to learn baking chiffon cake. May I know what is the purpose to adding water?
Hi Emily, Adding water, milk or juice will helps the cake more moist and soft.
Thanks Ann
Hi. I have tried your matcha chiffon cake. But I’m using 3 eggs for 18cm mound. It’s soft and yummy. The only thing is after I over turned it, the bottom that becomes the top caved in about 1 cm. May I know why. Thanks.
Hi Lee, Probably your egg whites were not whisked to the stiff stages. You may whisk it longer for 1-2 minutes the next time when you bake this cake again.
Looks great
hi, i have tried this recipe for 2 times using a 17cm chiffon cake tin (i halfed the recipe) and it works perfectly! This time i decided to follow the original cake size (20cm), however my cake drop out of the tin just after 1 min of inverting for cooling. Do you have any idea what may cause it? I didn’t grease the tin too. Thanks.
Hi Chloe, probably you need to bake the cake a little longer due to oven temp varies. The cake will drop out either it is not fully cooked or the egg whites need to whisk to stiff peak form.
Do you have a conversion chart from grams to cups for water 70g Ann and Caster sugar from grams to cups or tablespoon Ann
I have to search online conversation but no exact HEE
Much appreciated
Hi Adelene, Here are the exact measurements from my kitchen.
water 70g = 70ml 90+20g sugar = 1/2 cup _ 1 tbsp. Use 1/4 of sugar to the egg yolks and remaining to the egg whites.
Actually for the measurement of water and sugar, don’t have to be too exact. Is fine with a little plus and minus.
Happy Baking 🙂
Hi, I love all your recipes! For this recipe, can I add in some red beans? If yes, how much should I add? Thanks in advance! ?
Hi Michelle, Sure if you like to add the red beans.Not too much, just about 100g.
Hi Ann
I would like to know the size of egg u used in this recipe?
Do u use the same size of egg for your other chiffon recipes too?
If I use cake flour, do I need to add baking powder?
Thanks!
Hi Grace, I always used large eggs for most of my bakes. That is 70 egg with shell. There is no baking powder in cake flour, therefore you’ve to add it as stated.
Hi Ann, just wondering about the reverse way of adding egg yolk mixture into egg white using machine, will it deflate the
air inside?? – sorry for my ignorance!
Ann, since its the easier and quicker way to do the mixing and from the look of your cakes, im going to give it a try.Wish me luck coz im bringing this cake to a potbless Mothers' Day celebration! thanks!
Wendy, In fact I personally prefer the reverse way of adding the egg yolk into the egg white. Because I find this is a quick way to do the mixing. After you whisked up the egg white to stiff, switch the speed to the lowest and slowly pour in the egg mixture. Stop machine after you've added in the yolk (do not overmix), then fold gently with a spatula but you can still do the old method if you prefer.
Do I multiply by 1.5 to make this cake for a 24 cm pan ?
Yes Mel, use 1.5 recipe to make a 24cm pan.
Kris, Wiffy, Magic of Spice, Clare ~Thank you very much for your compliments.
Can I use cake flourThanks . danielle
Yes, cake flour can be used.
Wow another perfect cake! I want some!
This green tea chiffon cake is our all-time favourite dessert. I often bring one to party, everyone likes it.
Love green tea desserts and this is a stunning chiffon, airy and so delicate 🙂