Fluffy and moist matcha chiffon cake in the sky

The ultimate moist and fluffy chiffon cake has been created, with a strong matcha flavor. It's easy to make with just a few ingredients, so why not give it a try and enjoy a fun tea time?

<Ingredients> (18cm chiffon cake mold)

  • 6 egg yolks
  • 6 egg whites
  • 120g granulated sugar
  • 100cc of water
  • 75cc salad oil
  • 110g plain flour
  • Matcha (Zenlab original matcha, Tenku) 10g

<How to make>

  1. Add 30g of granulated sugar to the egg yolks and mix with a whisk. (It's fine to mix it lightly. There's no need to beat it until it becomes fluffy and white.)

  2. Add water and salad oil to ① and mix.

  3. Add the sifted cake flour and matcha to ② and mix with a whisk until there are no lumps of powder left.

  4. Beat the egg whites. Add the remaining granulated sugar in about three batches and whisk until stiff peaks form and the meringue is glossy.

  5. Add a little of ④ to ③ and mix thoroughly (this will make it easier to mix with the meringue later).

  6. Add ⑤ all at once to the meringue from ④, scoop it up with the whisk, and shake it off. Repeat this several times until it is about half-mixed, then switch to a rubber spatula and scoop it up from the bottom to thoroughly mix the meringue and egg yolk mixture. (If you mix too much at this point, the meringue will be crushed and will not rise.)

  7. Preheat the oven to 180°C, then reduce the temperature to 170°C and bake for 40 minutes. (Baking times will vary depending on your oven, so please adjust the time accordingly. If you want to check if the cake is done, poke it with a toothpick and if no batter comes out, it's done.)

  8. Once cooked, immediately flip it over and leave it to cool completely. Once cooled, remove it from the mold. (Use a palette knife and run it along the sides to remove the dough and mold.)

  9. Finish by adding whipped cream. If you like, sprinkle matcha or garnish with fruit.
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