Matcha Marble Chiffon Cake 抹茶大理石戚风蛋糕
I’m sure many of you know that I love green tea/matcha tea and have used matcha powder many times before in my bakes and jellies. In my recent most posts, there are Honey Green Tea Jelly and Matcha Marble Castella Cake. So two days ago, I created this light and airy Matcha Marble Chiffon Cake with matcha powder again. This recipe was exactly the same from my favourite cookbook Okashi, Keiko Ishida – Green Tea Chiffon Cake that I’d made about two year ago but this time I used the matcha powder paste to create into marbling effect in the cake. The chiffon cake turned out very well with a hint of the green tea/matcha flavour fragrance and flavour that was really great for an afternoon tea.
Matcha Marble Chiffon Cake
Prep time
Cook time
Total time
Author: Ann Low
Serves: 5-6 servings
Ingredients
- 70g Plain flour
- 5 Egg yolks
- 20g Caster sugar
- 70g Water
- 60g Canola oil or corn oil
- 5g Matcha powder mix with 1 tbsp hot water
Meringue - 90g Caster sugar
- 10g Corn flour
- 5 Egg whites
Instructions
- Preheat oven to 170C
- Sift flour twice. Combine egg yolks and sugar in a bowl and mix well. Add water and corn oil and blend together. Add flour and mix well with a hand whisk. 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. Or you may slowly pour all the egg mixture into the meringue at low speed then stop machine. Using a rubber spatula and fold the mixture well.
- Take ¼ of the plain batter and mix with the matcha paste together.
- Spoon plain and matcha batter alternately into an ungreased 21cm chiffon cake pan, till all the batters are used up. Gently shake and bang the pan on the table top to release air bubbles and use a chopstick to stir the batter gently to create swirl. Smooth the surface with a rubber spatula.
- Place in the oven and bake for about 45- 50 minutes.
- When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan before removing it.
- 抹茶大理石戚风蛋糕
- 材料:
- 70克 普通/低筋面粉
- 5个 蛋黄 (鸡蛋连蛋壳是约70克一个)
- 20克 细砂糖
- 70克 水
- 60克 玉米油
- 5克 抹茶粉 + 1汤匙热水搅匀,备用
- 蛋白霜
- 90克 细砂糖
- 10克 玉米粉
- 5个 蛋白
- 做法:
- 预热烤箱至摄氏170度。
- 将面粉过筛2次。用 手动打蛋器将蛋黄及砂糖搅拌均匀,加入水和玉米油,再搅拌均匀。接着倒入面粉拌匀即可。
- 蛋白霜 – 先把砂糖及玉米粉混合均匀。用搅拌机低速度将蛋白打至起泡泡,将一半的糖类倒入搅打约2分钟,然后倒入剩余的糖类搅打至光滑及硬性发泡。
- 取出1/3蛋白霜与面糊翻拌均匀,再倒入剩下的蛋白霜,用橡皮刮刀翻拌均匀即可。(或1/3蛋白与面糊拌匀后,将面糊慢慢的倒入剩余的蛋白霜内,用低速度搅拌。不用拌匀,面糊倒完后就可以用刮刀翻拌均匀)
- 取出1/4白面糊和抹茶糊拌匀。
- 白面糊及抹茶面糊交叉的倒入21cm烤馍里。轻轻摇晃烤摸,在桌面上轻敲几下敲出气泡。然后用筷子随意画出花纹,用刮刀在表层上抹平即可。
- 放进预热烤箱烘烤约45-50.
- 蛋糕出炉后立即倒扣直到冷却才脱模。
Enjoy!
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Anncoo, this is why your blog is so great. You are one dar creative person. You use creative ingredients. This cake looks really nice.Velva
Velva, Thank you very much for your lovely compliment 🙂
knock knock, i'm here for your beautiful chiffon! Saw it from Fb just now so quick quick to drop by to study more about the recipe. I'm always amazed with people who can creact such a beautiful swirl on their cake!
Jessie, you're a very creative person too. All your posts are amazing.
好漂亮!我们交换chiffon吧^^
好啊!还加上金瓜面包 😀
Ann, I feel like pressing your chiffon, can see from photos the cake is very spongy and soft, yummy!
Jess, hahaa…. next time I'll pass you one whole cake.
beautiful chiffon cake!! is perfect for my breakfast!
I love matcha too and while it is not easy to find here I do usually keep some in my cupboard as I love the taste and flavor. And home beautiful is this cake!!
Thanks Simone 🙂
Love the look of this cake. Definitely could use a slice right about now.
Wow! This is one lovely chiffon cake with amazing swirl. Love the grenny color ! Awesome! 🙂
Hi Kit, Thank you for your lovely comment 🙂
戚风烘得很漂亮噢,拿我的芝士蛋糕和你交换,如何?
好啊!现在就过来换 😀
Your swirls are so nice 🙂 The first photo somehow reminds me of those commando trousers!
hahaa… I just realized that 😀
谢谢分享。这提醒了我,家里也有绿茶粉。那可以用来做chiffon了。嘻嘻~
你做的一定会很美。。。
Ann,I love matcha very much too. Your matcha marble chiffon is so perfectly baked.Your method of pouring the egg mixture into the meringue is quite new to me. Thanks for sharing!!mui..^^
Mui Mui, Pouring the egg mixture in the meringue is much easier and faster to mix the batter together. Have a try.
很漂亮的Matcha Marble Chiffon Cake,尤其是那Marble花纹,太美了。。:)
有空试试看啦!味道真的很不错 🙂
What a lovely looking chiffon cake! I love green tea too although my sons are not so partial to it…..would love to bake this!
The texture is perfect! Light, happy, my kind of cake.
Love it, lovely marble effect. 🙂 am thinking if baking banana chiffon but seeing yours making me change my mind, haha. 😀
Just beautiful….and yummy too…and I'm sure it is everyone's favourite.
delicious soft chiffon cake
Ann, 很很很美丽的marble chiffon。组织也很好。
wah, i loved the marbled effect u hv on the chiffon. it looked great! I really liked to have a slice of it too:)
sure, I'll bake extra next time to share with you.
Ann , your matcha marble chiffon cake is just gorgeous ! It makes me smile just by looking at it 😀 Nearly made me drool as well ! lol
Anne, have a try. 🙂
好美丽的chiffon :)我也很久没有做了!
Ann, that's a perfectly swirled marbled chiffon! Thumbs for YOU!
好漂亮的戚风蛋糕,颜色很分明,喜欢~
Thankyou for making one and sharing the recipe!
beautiful matcha chiffon cake you have here, well done Ann!
even tho it's just a chiffon, i find it such a beauty!! this is so perfect !
such a perfect chiffon cake!
我喜欢这个7风,配搭得很美丽呀:)
The marble effect is so gorgeous!
Ann, your matcha chiffon cake look beautiful! Love the swirl and colour.
Simply awesome, Ann! I still have some green tea powder, bookmarked this recipe!
Cheah, really hope you'll try my method and feedback to me.
I tried make lemon chiffon cake today. it was not fluffy 🙁
I think the trick is in the meringue.
Ann,很美很美的7风,提醒了我已经一段日子没做了。。
Oh wow…I love matcha as you know and this cake looks phenomenal Ann! One more amazing creation!
Thank you Sandra for your compliment 🙂
This looks so good, I wish I could get a chiffon cake mould here..and I couldn't get Matcha powder from where I live unless order online.
Stephanie, can buy the chiffon mould online too.
Hi Ann~~Its a Japanese style chiffon cake~~nice with a cup of warm honey green tea ya~~~
Sabrina, this recipe is adapted from the famous cookbook, Okashi. You can also get it from Popular Book Store.
好漂亮!配搭得很美组织也很好。
I love chiffon, so soft and fluffy! Nice twist using green tea and lovely marbling too!
Hi Ann
Love your recipes. If I use a 10 inch tube pan should I use 10 eggs?
Hi Fiona, 10 inch tube pan is really big and I’ve never tried to bake at this size before because my cake mixer can’t beat 10 eggs 😀 You can use 10 eggs but if the batter is too much for your tube pan, you place the remaining batter in cupcake liners and bake at a shorter time.
Hi there! I might try this tomorrow! But do you reckon this can be done with a regular loaf pan or in a muffin pan?
Sorry, I'm not sure whether you can use loaf pan or not as I've never tried before. You can use muffin liners.Remember to bang the cake on the table top and invert the cake on wire rack immediately after baked.
Hahaha…you are a food artist indeed! Just so creative and amazing! Love all your food creations :DJust curious about the different variations of making the meringue. You advocate mixing sugar and cornflour together,others suggest put cornflour last after sugar, some add cornflour to flour. May i know wat is the difference it makesand different results from the normal way of making meringue??
Hi Wendy, Sorry for the confusion :)) I'm only showing to readers there are many ways to whip up a cake 😀
hahaha..so shortcuts ya Ann??
So all ways can work well too? But for a newbie, which is the safest foolproof way??
Wendy, Is difficult for me to tell you which is the easiest way. You've to experience it yourself 😀
Hi Ann
Love your recipes. If I use a 10 inch tube pan should I use 10 eggs?
Hi Fiona, 10 inch tube pan is really big and I’ve never tried to bake at this size before because my cake mixer can’t beat 10 eggs 😀 You can use 10 eggs but if the batter is too much for your tube pan, you place the remaining batter in cupcake liners and bake at a shorter time.
Hahaha…you are a food artist indeed! Just so creative and amazing! Love all your food creations 😀
Just curious about the different variations of making the meringue. You advocate mixing sugar and cornflour together,
others suggest put cornflour last after sugar, some add cornflour to flour. May i know wat is the difference it makes
and different results from the normal way of making meringue??
Hi Wendy, Sorry for the confusion :)) I'm only showing to readers there are many ways to whip up a cake 😀
So all ways can work well too? But for a newbie, which is the safest foolproof way??
Wendy, Is difficult for me to tell you which is the easiest way. You've to experience it yourself 😀
hahaha..so shortcuts ya Ann??
Hi there! I might try this tomorrow! But do you reckon this can be done with a regular loaf pan or in a muffin pan?
Sorry, I'm not sure whether you can use loaf pan or not as I've never tried before. You can use muffin liners.Remember to bang the cake on the table top and invert the cake on wire rack immediately after baked.
I love chiffon, so soft and fluffy! Nice twist using green tea and lovely marbling too!
I love matcha too and while it is not easy to find here I do usually keep some in my cupboard as I love the taste and flavor. And home beautiful is this cake!!
Thanks Simone 🙂
Wow! This is one lovely chiffon cake with amazing swirl. Love the grenny color ! Awesome! 🙂
Hi Kit, Thank you for your lovely comment 🙂
Your swirls are so nice 🙂 The first photo somehow reminds me of those commando trousers!
hahaa… I just realized that 😀
戚风烘得很漂亮噢,拿我的芝士蛋糕和你交换,如何?
好啊!现在就过来换 😀