Uploaded November 2025 | Updated September 2026, 1 week ago

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~Matcha Chiffon Cake~
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It’s been awhile since I last baked with this flower chiffon pan. Let’s get back to the basic chiffon cake.
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*Meringues*
4 egg whites
55g sugar
5g lemon juice
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*Plain yolk batter*
2 yolks
40g cake flour (low protein flour)
40g milk
20g oil
Prepare plain yolk batter
➡️ add milk and oil together, mix till combined
➡️ sieve the cake flour in and mix into paste
➡️ add the yolks and mix well to become smooth plain yolk batter
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*Matcha yolk batter*
2 yolks
30g cake flour (low protein flour)
4g matcha powder
40g hot water
20g oil
Prepare matcha yolk batter
➡️ add matcha powder with hot water, mix well and leave to cool
➡️ add the matcha mixture into oil and mix till combined
➡️ sieve the cake flour in and mix into paste
➡️ add the yolks and mix well to become smooth matcha yolk batter
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Use 7” flower loose pan (no grease, no lining)
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*Method*
➡️ Beat the egg whites and lemon juice till foamy, gradually add the sugar in 3 addition and beat till stiff peak.
➡️ Split meringue into 2 equal part. Fold the meringues to the 2 yolk batter respectively.
➡️ Pour the plain and matcha batter alternatively into the cake tin.
➡️ Use the handle of the spoon to draw the side zebraing line. Make sure spoon is touching the wall of the cake tin all the way.
➡️ Bake at 150C for 15mins, remove cake from oven and make slits
➡️ continue baking at 150C for 40-45mins or until it is cooked.
➡️ Remove cake pan from oven and invert for complete cooling.