Wednesday, June 02, 2010

Macha/Green Tea Chiffon Cake

I remembered there was a request for Green Tea Chiffon but have not responded until now as i finally got some green tea meant for baking.  This time the cake is green unlike the green tea kasutera which was slightly brown.  This recipe makes a smaller chiffon cake and if you prefer a taller cake, use a 12 cup chiffon cake tube mould and double the recipe.  The green tea is not overpowering, it is just there to tease your palate.  The tablespoon of honey added made the cake moist. 


1 cup sifted cake flour (sift the cake flour, then measure a cup, otherwise use the scale - 100 gm)
3/4 tsp baking powder
1/8 tsp salt
4 egg yolks
1 tbsp honey
2 1/4 tbsp fine granulated sugar
4 tbsp warm oil (microwave for 30 seconds)
1 tbsp green tea powder (Matcha powder)
1/3 cup hot water (or hot milk)

6 egg whites
3 tbsp fine granulated sugar
1/2 tsp cream of tartar


Preheat oven to 350 f for convection, 325 f for convention and for friends at sea-level - 325 f. 

Dissolve green tea powder and honey in hot water (or hot milk).
Combine cake flour, baking powder and salt  and sieve for at least 3 times.

Whisk egg yolks, then stir in sugar and whisk until sugar dissolves. Add warm oil, green tea mixture, and sift in cake flour mixture. Combine and stir well.

Using an electric mixer, beat egg whites and cream of tartar in medium speed until foamy .  Add in the sugar and continue to whisk until thick and in a soft stiff peak.

Temper a 1/3 of egg whites into the batter and mix in well.

Gently incorporate the rest of the egg whites with a rubber spatula by folding in. . Don’t beat or stir too hard, just fold and combine well.

Transfer mixture to cake mould. Run a spatula or butter knife all over the batter to remove air pockets.

Bake on the lower rack in preheated oven for 35 to 40 minutes. Test for doneness.

Remove from oven and invert the mould immediately. Let the cake cool completely. (i like to use a metal funnel and let the tube rest on it)

When cake is cooled, use a knife to run around the edges of mould and take out the cake carefully.


Claire said...

Is this the same green tea powder from Malaysia you brought back? Also, how many cups is your chiffon cake this one from Daiso?

Unknown said...


yes, the same green tea powder i gave you. This is not a chiffon mould, i used the tube for the chiffon mould and use the 9 inch cake pan.

My Asian Kitchen said...

your match chiffon cake texture look soft and smooth..I wonder why you need to microwave the oil first? what is the different?

Pete said...

I am not good at baking chiffon cake. Thks for the recipe.

Sonia ~ Nasi Lemak Lover said...

this remind me I have so long did not bake a chiffon cake!

Anonymous said...

Thank you Lily for posting this recipe as I lost mine -- oarnge Chiffon cake, will make it as soon as I can. Bye.

MaryMoh said... of my top favourite cakes. It is so soft, light & delicious. I can eat the whole cake and yet not feel full! I would love to learn but have not got the cake tin yet. I must remember to buy one when I go back for holidays. Then I think I'll be making everyday...haha

Unknown said...

my asian kitchen

everyone knows that oil and water don't mix so well, but when it is warm it helps the incoperating.

Amanda said...

Everytime I make chiffon cakes they crack and deflate, is there a way I can stop them from cracking?

Jen said...

Looks very tasty!

IP Lawyers Melbourne said...

thank you thank you thank you !!! Green tea Macha cake is my faviorte cake!! Thank you for your recipe

Unknown said...


try baking it with lower oven temp.

Mary Bergfeld said...

I have never baked with green tea, but this looks really lovely, Lily. I hope you are having a great day. blessings...Mary

Jean said...

Thank you so much for sharing this recipe. I did try another recipe once and the cake turned out brown! You could taste the matcha flavour, but the colour was disappointing.

Please tell me what I did wrong.

Thanks again for your wondrful recipes.


Miss B @ Everybody Eats Well in Flanders said...

Your chiffon cake looked so smooth and the texture looked so fine...yummy yummy :)

Unknown said...


this happened to me when i made the Honey Cake cos i used the green tea meant for drinking and it must have oxidized.

Cheah said...

This cake looks moist and delicious. Somehow the greeetea powder that I bought from the baking ingredients shop is not green enough, although it's stated to be imported from Japan. What's the brand that you bought, may I ask?

Unknown said...


i bought my green tea powder from Bake with Yen.

Michelle =) said...

Hi there Lily, if I'm using a 23cm tube pan, should I multiply the recipe by 1.5? Cox I've tried other chiffons before and all of the recipe requires alot more of the ingredients' amount you provided above.

I remember reading somewhere saying that if I'm using a 23cm tube pan, then the amount of eggs needed is 6. So I was wondering if I should just multiply everything with 1.5?

Many thanks in advance for your help!

Unknown said...


if you use 6 eggs, yes, then the other ingredients should be 1.5 time

Anonymous said...

Hi Lily

I have been faithfully following your blog ever since I moved to Dubai from Singapore 3 years ago.
Your recipes really help to soothe my craving for alot of the foods I have left behind!

Having made your pandan chiffon cake two or three times, I am glad to say, I have managed to get fairly good results (the fairly being a lack of expertise on my part of course, and certainly nothing to do with your recipe).

One thing I would like to ask for some enlightenment is...
my cake can't seem to get that fine texture as that of your photographs. Anything I should be taking note of? I have so far followed your recipe but halfed the amount.


Unknown said...


thanks you for being such a loyal fan to my blog and i am glad that your chiffon cakes have turned out good.

To get finner crumb in the chiffon cake, the egg whites have to whisked into a soft but very thick peaks and run a spatula around the batter to burst big bubbles before you put to bake.


Anonymous said...

thanks lili !

i wonder if i may have been too careful with the egg whites all along... will certainly try again when i manage to get more pandan leaves which are really hard to come by here.

im using toaster oven which is a challenge to bake with, but i am certainly going to try again!

fingers crossed

Food Researcher said...

Hi Lilyng,
I am conduct a cuisine research on sponge cake. Based on the tips to make sponge cake from, the first tip is choose organic and free-range eggs. It mentions that it is because the quality of the eggs will affect the cake’s flavor and texture.
So, based on your point of view, is it true?
thank you for help.

Unknown said...

food researcher

to answer your question - i don't really know but what i do know is that the texture of my sponge cakes depended on how well the eggs are beaten and the type of flour used. For the flavor, most recipes use vanilla or other flavorings to take away the egginess. I remembered that my grandmother used duck eggs to make the hokkien sponge cake and the cake's color was more yellow and the egginess was very strong.

Anonymous said...

Hi Lily,

I have one question in mind about this recipe. I've tried this recipe and mixture A became very thick and sticky. Is it supposed to be like that?


Unknown said...


misture A is thick but it is till in the batter form.

Cake flour is recommended.

Teresa said...

Hi Lily,
Can I ask a stupid question? My first chiffon cake attempt failed as it had an uneven top and failed to rise, is it because I use a fan forced oven? I think my poor eggwhites whisking skills is a factor too. Thanks.


Unknown said...


i use the fan-forced oven too and it is fine, it must be your eggwhites have deflated when you fold in as it has not been whisked long enough,

YM said...

Lily, I just made this chiffon yesterday and they turned out perfect! The taste of green tea is mild but still good :) I accidentally sifted all the green tea powder with the dry ingredients instead of diluting it in the milk, but still it turned out great. Thanks for such a great recipe - I was wondering if you have more variations of the chiffon recipes to share? Thanks!

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