Green Tea (Matcha) Chiffon Cake

>> Friday, September 2, 2011

I'm kind of going through a transition phase of my life. Did you know that?!

It's a good place to be at to wrestle with the unknown and the uncertain. At the same time it brings to the surface a lot of my deeper desires and dreams, and has challenged me in my faith to believe what God can do with this ordinary life of mine!

I find that one of the challenging task these days is answering questions about how it feels to be in this position and about what I have planned for the next phase, not because I didn't know what I want or want to share, but because it is almost too frightening to express them for the fear of not being fully understood or supported.

(Pssst, Spring's here by the way!)

Actually, that's not completely true. I think I am still trying to fully believe in the voices in my mind and heart myself. And I am trying to resist living in the confines of what I can control or accomplish on my own, letting my own fear/inadequacies take over, and questioning what I know is real and true. I can't get anywhere being in those states!

So far, it has been a humbling, restful yet purposeful experience. And I'm thankful that I have a bit of time to pursue my hobbies, contemplate whether to re-learn driving (I may be the only fully-licensed person who can't drive), spending time catching up with people, meeting new people, and trying a lot of new recipes (resulting in the stacks of cakes in my fridge at the moment - feel free to claim them :P)

None of what I said so far has anything to do with this chiffon cake recipe I know. I just felt like sharing and filtering a bit of my thoughts of late on this little space here that I've been neglecting over the week! :)

For some reasons, I had always thought chiffon cake is an Asian inspired dessert but found out recently that it was actually invented in the US back in the 20's! A good chiffon is incredibly light (due to absence of butter like angel food cakes) and is rather foamy and has a fluffy texture which is achieved by beating egg whites until stiff and folding them into the cake batter!

Apart from being light, a chiffon cake should be springy too. And has the ability to make you have one slice after another and before you know it you've eaten half the cake!

Sometimes the simplest treats are the best on a day filled with cherry blossoms.

Green Tea Chiffon Cake 
Adapted from Simply Hanushi
Makes an 18-cm tube cake

  • 3 egg yolks 
  • 40 g castor sugar 
  • 100 g cake flour 
  • 1 tsp baking powder 
  • Pinch of salt 
  • 2 tbsp good quality Green Tea powder
  •  50 ml vegetable oil 
  • 75 ml water 
  • 3 egg whites 
  • 40 g castor sugar 
1. Sift cake flour, baking powder and salt together, set aside. 

2. Place egg yolks in a mixing bowl, add sugar in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turns pale. 

3. Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water. 

4. Add in the flour mixture and whisk until flour mixture is fully incorporated into the batter. 

5. Add in the tea powder and mix well. 

6. In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until stiff peaks form. 

7. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended. 

 8. Pour batter into an ungreased 18-cm tube pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter. 

 9. Bake in a preheated oven at 170°C for 45 – 50 minutes or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean. 

10. Remove from the oven and invert the pan immediately. Let it cool completely before unmold. 

 Notes - I sifted the Green Tea powder together with the flour mixture.

Thanks for visiting this little space of my heart today! :)


Su-yin September 2, 2011 at 11:56 PM  

Oooh this looks lovely. Bookmarked to try. :)

hanushi September 3, 2011 at 1:08 AM  

I am glad to get to see your lovely chiffon cake! :) well done, viv!

I too have a license but can't drive cos I can't remember how to, oops...

Ana Rita Marreiros September 3, 2011 at 1:43 AM  

What a lovelly colour this cake has...

Great recipe!

j3ss kitch3n September 3, 2011 at 3:29 AM  

beautiful cake, such lovely texture, well done viv!

Jeannie September 3, 2011 at 3:31 AM  

Mmmm looks so fluffy good! Been a while since I last bake a chiffon've just reminded me to bake one soon:D

renee@sweetsugarbean September 3, 2011 at 3:40 AM  

i adore chiffon cake and i so love that you added green tea too it. genius! enjoy this phase of your life, and the cherry blossoms too.

Food Glorious Food! September 3, 2011 at 5:15 AM  

Lovely baby green! Great weekend baking idea!

Priyanka September 3, 2011 at 5:51 AM  

Love the idea....
Added to my Must try List....

grub September 3, 2011 at 10:33 AM  

haha i haven't even applied for my L's yet :P your cake looks super cute and fluffy :)

chopinandmysaucepan September 3, 2011 at 2:30 PM  

This chiffon cake looks delectably soft and the way you have presented it is really elegant and classy! And I like your spring photo shot as well - yes, spring is here and time for spring recipes!!

Shu Han September 3, 2011 at 3:35 PM  


haha. anyway cake looks fab as usual, and hope you work out the kinks in your life, take a step at a time and remember to do what you love and enjoy every day (:

OohLookBel September 3, 2011 at 6:27 PM  

Oh goody, I've been craving some match a chiffon cake. Now, with this recipe, i won't have to get it from Breadtop ;)

Lisa @ Tarte du Jour September 3, 2011 at 10:09 PM  

I love your inner reflections... you are on a path of growth... just watch and see all the beautiful things that God will do through your open heart. What a gorgeous cake! I claim this green tea chiffon cake!

Von September 3, 2011 at 10:16 PM did you lose your ability to drive? :D I've always though chiffon cake was an asian thing too! Yours look delicious! I love the colour of the batter! :D

myfudo September 4, 2011 at 4:29 PM  

I could prepare much of it, I just love that chiffon. Looks softy.

Aizi September 4, 2011 at 6:14 PM  

i ve been in such a phase so many times (i ve actually lost count), and every time i believe i ve come out stronger! keep the faith Viv, you ll be fine!
love that chiffon cake, ofcourse because it s got matcha in it too, def a must-try!

Unknown September 4, 2011 at 11:01 PM  

oh so lovely. I like everything matcha, especially the nice color it gives to things...amazing cake! Thanks for sharing, I will surely make it!

PFx September 5, 2011 at 12:04 AM  

Oh Viv! Such lovely ponderings about your thoughts about thoughts. I think time and again, we do become lost and served with choices and wishes of unknown significance. I do hope finger-punchin your thought on the keyboard brings out a little therapy for your soul ;)

Somewhat your post has a strict Asian influence with the light cake and green tea... and cherry blossom. Japanese indeed, lovely!

Jean September 5, 2011 at 12:49 AM  

love the earthly green in your chiffon cake...and like you, i was very surprised when i first found out that the chiffon cake was invented by the americans!

Zoe September 5, 2011 at 9:20 AM  

I'm so happy too that Spring has arrived. This lovely "green" cake is great to welcome this long waiting season.

Sometimes, I do wonder my existence and intentions. I like to bake for therapeutic purposes and enjoy the satisfaction of a delicious bake. Love reading all your thoughts. you keep me thinking too...

sugarpuffi September 5, 2011 at 1:09 PM  

ahh u make the best cakes! the green tea chiffon looks so nice!

Dolly September 6, 2011 at 12:37 PM  

i love chiffon cakes.. esp the ones u get in azn groceries for $6 .. mhh panadan.. guess i'll be making my own sooon :)

Nami | Just One Cookbook September 6, 2011 at 5:43 PM  

I can't tell how excited I am to see this beautiful matcha chiffon cake! When I meet Japanese friends, there is always someone who knows how to make matcha chiffon cake so I don't feel the need to bake on my own (= zero exprerience). But lately everyone went home and I don't know anyone who make this for me!!! How much I missed this dessert... I know and hear chiffon cake is difficult to make. But... maybe I'll try to make it... not sure if I can succeed as I am not a baker at all. But I miss this too much!! Thanks for sharing and beautiful photos!!!

Viv September 6, 2011 at 9:21 PM  

Su-Yin: Yay. Hope it turns out good for you.

Hanushi: Thanks so much for assisting me with baking this. Could never have baked it well without your help! haha looks like we're on the same boat then rgd to driving :P I'm sure we'll master is one day :P

Ana Rita: Thanks :)

J3ss: Thanks...was yummy!

Jeannie: Good! Hope you have made one by now :P

Renee: Thanks for your kind message girl :) I adore chiffon so much too.

Food glorious food: Baby green is the prettiest colour isnt it.

Priyanka: Thanks :)

grub: Wow, i dont know anyone who's more 'behind' than I in terms of driving :P But then you're still so young :P

chopinandmysaucepan: yea it was pillowy soft :) thanks for your kind word much appreciated! Hurray for spring!

Shu-Han: Oh, yes i did but too bad you're so far away! :P

OohLookBel: Haha yes dont get stuff from Breadtop :P

Lisa: Thanks muchly for your kind words and encouragements :) Really appreciate it <3

Von: Yea that colour is sooo purty! I passed the test without many hours on the road and havent really practiced every since.

myfudo: THanks :)

Aizi: Thanks for your encouragement Aiko :D you're so sweet. I'm so glad to hear that each time you've come out stronger.

Valeria: Yeah, matcha is what i always think of first when i need to add flavouring :P I hope you make it soon and share the results :)

PFx: Thanks! Yea sometimes I wish I didn't need to go thru these stages before I figure out the decision...but that's how we grow i guess :) Yes a japanesy post..i just realised now :)

Jean: Yea who would've known...since i guess we associate lighter/softer textures with Asian desserts!

Zoe: Me too...yay for spring time! I'm glad that the post got you thinking about things :) Makes me happy that I posted this entry (wasn't going to!)

sugarpuffi: Thanks girly!

Dolly: Ohhh yes those them! they're much softer/fluffier than my chiffon though! Yum!

Nami: Hehe, I guess now without your chiffon cake making friends, you need to finally try this in your own kitchen. I'm sure if you bake this, it would turn out even more amazing than mine without a doubt! It's not too difficult, just need to ensure that the egg white is beaten properly until stiff!

Quay Po Cooks September 7, 2011 at 12:22 PM  

I love the green on this cake. Still have not gather enough courage to make one! Once I perfected my macarons, chiffon cake will be my next project:D

Juliana September 8, 2011 at 6:13 AM  

Viv, what a coincidence I posted this week chiffon cake as well...yours green tea one looks delicious, love the color and flavor.
Hope you are having a great week :-)

Janine September 8, 2011 at 10:12 AM  

i've been on a matcha kick lately, and this looks super yummy, especially with that icing sugar top! Am just wondering though, did you use the correct pan size? Cos the chiffon cake looks slightly shorter than usual (don't take offense please!)

XLB September 8, 2011 at 11:31 AM  

i just made this cake last night (after work...hahaa) right after i saw your recipe. I don't have a bundt pan so i baked them in muffin cases, your recipe works great :)

Viv September 8, 2011 at 7:48 PM  

Quay Po Cooks: Chiffon cakes are super easy compared to macarons! If you can make decent macarons then u can prob make chiffon in your sleep hahah! Looking fwd to see you perfecting the macarons :)

Juliana: Yes what coincidence! Hope you have had a lovely week too!

Janine: Thansk :) Yeah, I wondered about that myself to be honest haha! the recipe says 18cm pan which i used...I think the traditional chiffon should be twice my maybe i will double the recipe next time or something! :) thanks for your heads up though!

XLB: Wow thats awesome! I can just imagine how delish those chiffon-in-disguise 'muffins' are :) So glad it worked out for you.

Lori September 11, 2011 at 1:27 PM  

I love chiffon and angel food cakes for their light texture. What I love about this matcha cake is that gorgeous color. I would like to claim one of those pieces! Best wishes during your transition phase. I'm going through a bit of one at the moment myself.

Alice @ YiReservation September 19, 2011 at 2:30 AM  

Oh My!! Spring left NY and went to Australia! Beautiful cherry blossoms and Breathtaking Matcha cake you have! I think the two go together like an old couple. Nothing beat this combination. Imagine you are eating the Matcha cake under the cherry trees. I am jealous!
Winter is slowly creeping back to NY, ugh... but I will come more often to feel the spring over there. cheers!

Martin Lawrence November 16, 2011 at 10:20 PM  

Thanks for introducing this amazing Matcha tea recipe to all of us like me. It’s ultimate substitute for your regular cup of tea or coffee, I think just anyone can use it.

Anonymous,  February 2, 2012 at 8:47 AM  

must it be cake flour? not all purpose flour? :/

Viv February 5, 2012 at 9:59 PM  

yes, its cake flour :)

Anonymous,  February 12, 2012 at 12:41 PM  

I made this beautiful cake! With a sweetened whipped cream on top, with macha-powder icing sugar on top!
I used plain flour.. not aware of how to get cake flour in Australia...
My cake was beautiufl and spongy and light!
Only needed baking for 35 mins otherwise it would have dried out i think!
It was a hit at the gathering I took it to and didn't last long!

Thankyou for this lovely recipe and I adore your beautiful step by step photographs

Viv February 13, 2012 at 3:08 PM  

Anon: So glad to hear you've given this a go! The matcha powder icing sugar sounds like a great idea that I'll try next time :)

As with cake flour, try making it at home yourself, it's real simple - just normal flour + cornflour! (Google it!) or you can buy them from Coles too!

Anonymous,  May 2, 2012 at 5:06 AM  

do you need to use a tube cake pan? i don't have one of those :(

Anonymous,  March 23, 2013 at 1:18 AM  

my family LOVED the cake! i added some camomile teapowder and reduced the sugar - thank you for the recipe, greetings from Germany!

Yhp March 30, 2013 at 11:41 PM  

Looks so delicious, I'm planning to make chiffon cake soon and might try this! I thought I was the only one who thought chiffon cake was Asian inspired too lol, I don't know whether that is because my mum makes pandan and orange chiffon cake. I didn't realise until a few months ago!

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