Fluffy and moist matcha chiffon cake in the sky

We have created the ultimate moist and fluffy chiffon cake with a strong matcha flavor. It is 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 water
  • 75cc salad oil
  • 110g plain flour
  • Matcha (Zenlab original matcha, made with Tenku) 10g

<How to make>

  1. Add 30g of granulated sugar to the egg yolks and mix with a whisk. (It's fine if it's mixed lightly. There's no need to whip 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 more powdery parts.

  4. Beat the egg whites. Add the remaining granulated sugar in about 3 batches and whisk until stiff peaks form and make a glossy meringue. |

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

  7. Preheat the oven to 180℃, then reduce the temperature to 170℃ and bake for 40 minutes. (The baking time will vary depending on the oven used at home, so please adjust the time accordingly. If you want to check if it's done, poke it with a bamboo skewer. If no batter comes out, it's done.)

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

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