How to Make Soft Matcha Chiffon Cake: Easy Recipe

Imagine a light, fluffy cake that's not just a dessert but a delightful experience, filled with the earthy flavor of matcha. This is the Soft Matcha Chiffon Cake, a perfect blend of Japanese green tea and cake decoration.


- 57g of Dolce (a type of flour)

- 8g of Matcha (green tea powder)

- 65g of Granulated sugar (split into half for egg whites and half for egg yolks)

- 3 egg yolks (56g total)

- 4 egg whites (160g total)

- 40g of Boiling water

- 30g of Salad oil

- 1/2 teaspoon of Baking powder

- 100g of Kanoko (a type of chocolate)

How to Make:

1. Mix the Egg Yolks and Sugar: Start by putting half of the egg yolks and granulated sugar into a bowl. Whisk them together until smooth.

2. Add Hot Water and Oil: Then, add hot water and salad oil to the mixture and whisk again until well combined.

3. Combine Flour, Matcha, and Baking Powder: In a separate bowl, sift the flour, matcha, and baking powder. Add these to the egg yolk and sugar mixture and mix quickly.

4. Prepare the Egg Whites: In another bowl, whisk the egg whites until they form soft peaks. Add the remaining granulated sugar and continue whisking until the mixture is light and fluffy.

5. Mix the Egg Whites into the Batter: Take a third of the egg white mixture and fold it into the batter from steps 1 and 2. Mix quickly with a whisk.

6. Pour the Batter into the Mold: Pour the batter from Step 5 into a chiffon mold. Fill about 1/3 of the mold. If you're adding mushrooms, do this step first to avoid sticking.

7. Add Mushrooms (Optional): If using, mix the mushrooms in the remaining egg white mixture.

8. Pour the Rest of the Batter: Pour the rest of the batter, mixed with mushrooms if used, into the mold. Gently mix with a whisk, then mix quickly with a rubber spatula.

9. Bake the Cake: Preheat your oven to 180 degrees, then lower to 170 degrees. Bake for 28 to 30 minutes. After baking, tap the mold against the stand to remove hot air and prevent shrinkage. Let it cool upside down in a bottle to remove any residual heat.

Tip: If you prefer, you can use white chocolate chips instead of Kanoko for a different flavor profile.