Matcha Chiffon Cake is light, fluffy and pillowy soft with a rich green tea flavor. Enjoy this delicate cake with whipped cream, fruit or simply on its own. Made with rice flour, this recipe is naturally gluten and dairy free!
This ultra-light cake is something you would return to again and again!
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What is chiffon cake?
Chiffon cake is a type of cake characterized by its decidedly soft and light consistency. It is mainly structured with eggs, a little flour and oil. The key to success is to whip the egg whites perfectly, creating an airy batter with a nice volume.
This version is cooked with matcha powder, which adds a slightly earthy bitter flavor. It is subtly sweet, full of aroma and soft as a cloud.
Chiffon cake vs Angel food cake
In case you’re wondering, there are significant differences between these two similar-looking cakes.
The chiffon cake uses both egg yolks and egg whites and a little oil which makes it firmer while still being light. While the angel food cake is slightly less dense as it only uses egg whites and is lighter in colour.
Which flour works best?
Rice flour is used in this recipe. Rice flour is made by milling white rice, most commonly the medium or long grain type. Rice can be stone ground both dry and wet. However, wet milling is what makes the flour super fine and silky.
Especially for the preparation of chiffon cake, the finer the rice flour, the softer and fluffier the cake will be. I highly recommend using wet milled rice flour like this one Thai brand which can be purchased at Asian grocery stores or online.
I tried using stone-ground rice flour, but the texture was slightly grainier and denser. Glutinous rice flour (also known as mochiko or sweet rice flour) doesn’t work for this recipe.
The secrets to making a perfect meringue
A good meringue is made up of fine air bubbles and stiffness that help structure the chiffon cake. It must be smooth, shiny and thick but not excessively beaten. Here are some suggestions.
- Keep egg whites refrigerated until ready to use. Many baking recipes call for room temperature eggs, but that’s not the case here. Refrigerated egg whites produce a finer meringue that stays stable without cream of tartar or vinegar.
- Never let the egg yolk get into the egg whites. Fat (egg yolk) can deflate the meringue.
- Use a clean, dry bowl. Any oil or water residue on the surface will prevent the egg whites from whipping properly.
- Add sugar in batches. Adding the sugar all at once will slow the whipping and cause the meringue to deflate quickly. I like to work in 3-4 batches to gradually incorporate the sugar.
Ingredients for this recipe
- Egg
- Organic cane sugar or granulated sugar
- Avocado oil – or any neutral tasting oil like canola
- Unsweetened almond milk
- Vanilla extract
- salt
- Rice flour
- Cornstarch
- Matcha powder
- Baking powder
How to prepare matcha chiffon cake
1. Mix the egg yolks and sugar. Place the egg yolks and half the sugar in a large bowl. Beat well until the mixture is light and creamy.
2. Add liquids. Add avocado oil, almond milk, vanilla extract and mix well.
3. Add the dry ingredients. Add the salt, rice flour, cornstarch, matcha and baking powder. Mix until just combined.
4. Prepare the meringue. In another large bowl, place the egg whites and whip them lightly with a hand whisk for about 30 seconds. Add the rest of the sugar in 3 parts and whip the egg whites until stiff.
5. Combine the meringue and flour mix. Incorporate the whipped egg whites into the flour mixture, in three parts. Mix gently but thoroughly each time you add the egg whites.
6. Cook. Pour the batter into the pan in one motion. Cook for 45 – 50 minutes.
7. Serve. Cool the cake upside down. To remove it from the pan, run a knife along the side of the pan. Optional: Serve with whipped cream, fruit or powdered sugar.
*See recipe card below for detailed instructions.
More tips!
1. Make sure not to grease or coat the sides of the pan. The chiffon cake dough should stick to the sides while rising.
2. Make sure to mix the egg yolk mixture and meringue well. You may be afraid of deflating the foam, but the mixed batter will not cook evenly and will create unnecessary air pockets.
3. Once the matcha chiffon cake is cooked, don’t forget to place it upside down. This helps keep the entire cake fluffy without the bottom being dense and wet.
Frequent questions
Yes you can. Perfectly whipped egg whites will be firm but shiny and smooth in appearance. When you beat too much, it starts to separate and look grainy. Over-beaten meringue sags easily and prevents the cake from baking high.
If an inserted toothpick (or toothpick) comes out clean, it means the cake is ready. Also, when you touch the top surface, it should immediately spring back.
The matcha chiffon cake can be tightly covered and stored at room temperature for up to 3 days. You can also wrap individual pieces in cling film and store in the refrigerator for up to 1 week. Bring to room temperature when serving.
For the freezing option, store in the freezer for up to 1 month. Wrap the individual pieces and store them in an airtight bag to prevent them from drying out. Thaw in the refrigerator or microwave for 10-20 seconds.
More recipes with matcha…
Recipe
Matcha Chiffon Cake is light, fluffy and pillowy soft with a rich green tea flavor. Enjoy this delicate cake with whipped cream, fruit or simply on its own. Made with rice flour, this recipe is naturally gluten-free and dairy-free!
ingredients
- 4 great egg separated into yolks and whites
- ½ cup organic cane sugar divide into two portions, replace with granulated sugar
- 4 spoons avocado oil or any neutral-tasting oil such as canola
- ¼ cup unsweetened almond milk or any plant-based milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ⅔ cup Rice flour
- 1 table spoon cornstarch
- 2 spoons matcha powder
- 1 teaspoon baking powder
Optional:
- Toppings such as whipped cream, fruit or powdered sugar
Prevents the screen from going dark
Instructions
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Preheat oven to 340°F/171°C.
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Place the egg yolks and half the sugar in a large bowl. Beat well until the mixture is light and creamy.
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Add avocado oil, almond milk, vanilla extract and mix well.
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Add salt, rice flour, cornstarch, matcha powder and baking powder. Mix until just combined.
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In another large bowl, place the egg whites and beat them lightly with a hand mixer or a stand mixer for about 30 seconds. Add the rest of the sugar in 3 parts and whip the egg whites until stiff.
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Add the whipped egg whites to the flour mixture in three parts. Mix gently but thoroughly each time you add the egg whites.
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Pour the batter into the pan in one motion. Bake for 45-50 minutes or until top is golden brown.
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Cool the cake upside down, placing the pan on top of a bottle of wine, or a thick stick. To remove it from the pan, run a small knife along the side of the pan.
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Optional: Serve with dairy-free whipped cream, fruit, or dust with powdered sugar.
Notes
Do not coat or grease the pan. The batter should stick to the sides of the pan as it rises.
Nutrition
Serving: 1sliceCalories: 169kcalCarbohydrates: 20GProtein: 5GFat: 8GSaturated fats: 1GPolyunsaturated fats: 1GMonounsaturated fat: 5GTrans fats: 0.01GCholesterol: 74mgSodium: 137mgPotassium: 36mgFiber: 0.3GSugar: 10GVitamin A: 258UISoccer: 43mgIron: 1mg
The nutritional information on this website is an estimate only and is provided only as a convenience and courtesy. The accuracy of the nutritional information for any recipes on this site is not guaranteed.
