Matcha chiffon cake is light, fluffy, and pillowy soft with a rich green tea flavor. Enjoy this delicate cake with whipped cream, fruits or simply on its own. Made with rice flour, this recipe is naturally gluten-free and dairy-free!
This ultra-light cake is something you would be going back to again and again!
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What is chiffon cake?
Chiffon cake is a type of cake that is characterized by its significantly soft and light texture. It is mainly structured with eggs, a little amount of flour and oil. The key to success is to whip up the egg whites perfectly, creating an airy batter with a nice volume.
This version is baked with matcha powder, which adds a slightly earthy bitter taste. It is subtly sweet, full of aroma, and soft like a cloud.
Chiffon cake vs Angel food cake
In case you are wondering, there are significant differences between theses two similar looking cakes.
Chiffon cake uses both yolks and whites, and a little bit of oil which makes it sturdier while being airy light. Whereas angel food cake is slightly less dense since it only uses egg whites, and lighter in color.
Which flour works the best?
In this recipe, rice flour is used. Rice flour is made by milling white rice, most commonly from medium or long grain type. The rice can be stone ground either dry or wet. However, wet milling is what makes the flour super fine and silky.
Especially for chiffon cake making, the finer the rice flour is, the softer and fluffier the cake will be. I highly recommend using wet milled rice flour such as this Thai brand which can be purchased at Asian grocery stores, or online.
I have tried using stone ground rice flour, but the texture came out slightly grittier and denser. Glutinous rice flour (also known as mochiko, or sweet rice flour) does not work for this recipe.
Secrets for making perfect meringue
A good meringue consists of fine air bubbles and stiffness that helps to structure the chiffon cake. It needs to be smooth, glossy, and thick but not over beaten. Here are some tips.
- Keep the egg whites chilled until ready to use. Many baking recipes call for room temperature eggs, but that’s not the case here. Chilled egg whites make a finer meringue that stays stable without cream of tartar, or vinegar.
- Never let the egg yolk get into the whites. Fat (egg yolk) can deflate the meringue.
- Use a clean, dry bowl. Any remaining oil or water on the surface will prevent the egg whites from whipping up properly.
- Add sugar in batches. Adding the sugar all at once will slow down the whipping, and it causes the meringue to deflate quickly. I like to work in 3-4 batches to incorporate the sugar gradually.
Ingredients for this recipe
- Eggs
- Organic cane sugar - or granulated sugar
- Avocado oil - or any neutral tasting oil such as canola
- Unsweetened almond milk
- Vanilla extract
- Salt
- Rice flour
- Cornstarch
- Matcha powder
- Baking powder
How to make matcha chiffon cake
1. Mix the egg yolks and sugar. Place the egg yolks and half of the sugar in a large bowl. Whisk well until pale and creamy.
2. Add liquids. Add in the avocado oil, almond milk, vanilla extract and mix well.
3. Add dry ingredients. Add in the salt, rice flour, corn starch, matcha, and baking powder. Mix until just combined.
4. Make the meringue. In a different large bowl, place the egg whites and lightly whip up with a hand mixer for about 30 seconds. Add in the rest of the sugar in 3 portions, and whip up the egg whites until stiff peaks form.
5. Combine the meringue and flour mix. Fold in the whipped egg whites to the flour mix, in three portions. Mix gently but thoroughly every time you add egg whites.
6. Bake. Pour the batter into the pan in one motion. Bake for 45 - 50 minutes.
7. Serve. Cool the cake upside down. To remove from the pan, run a knife along the wall of the pan. Optional: serve with whipped cream, fruits, or powdered sugar.
*See the recipe card below for detailed instructions.
More tips!
1. Make sure not to grease or line the sides of the pan. Chiffon cake batter needs to stick to the sides as it rises.
2. Make sure to mix the yolk mix and meringue well. You may be afraid of deflating the foam, but under mixed batter will not bake evenly and create unnecessary air pockets.
3. After the matcha chiffon cake is baked, do not forget to rest the cake upside down. This helps to keep the entire cake fluffy without the bottom being dense and wet.
Frequently asked questions
Yes you can. Perfectly whipped egg whites will be stiff but glossy and smooth looking. When you over beat, it starts to separate and look grainy. Over beaten meringue collapses easily, and prevents the cake from baking tall.
If an inserted toothpick (or skewer) comes out clean, that is when the cake is ready. Also, when you touch the top surface, it should spring back immediately.
Matcha chiffon cake can be tightly covered and stored at room temperature for up to 3 days. You can also cling wrap individual pieces and refrigerate for up to 1 week. Bring up to room temperature upon serving.
For freezing option, store in the freezer for up to 1 month. Cling wrap individual pieces and store in an airtight bag to prevent drying. Thaw in the fridge, or microwave for 10-20 seconds.
More matcha recipes...
- The Best Matcha Madeleines
- Matcha Warabi Mochi (with tapioca starch)
- Easy Matcha Pudding (4 Ingredients)
Recipe
Matcha Chiffon Cake
Equipment
- 1 x 7" tube pan (also called angel food cake pan)
- 1 x hand mixer or stand mixer
Ingredients
- 4 large eggs separated in yolks and whites
- ½ cup organic cane sugar split into two portions, substitute with granulated sugar
- 4 tablespoons avocado oil or any neutral tasting oil such as canola
- ¼ cup unsweetened almond milk or any non-dairy milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ⅔ cup rice flour
- 1 tablespoon corn starch
- 2 tablespoons matcha powder
- 1 teaspoon baking powder
Optional:
- Toppings such as whipped cream, fruits, or powdered sugar
Instructions
- Preheat the oven to 340°F/ 171°C.
- Place the egg yolks and half of the sugar in a large bowl. Whisk well until pale and creamy.
- Add in the avocado oil, almond milk, vanilla extract and mix well.
- Add in the salt, rice flour, corn starch, matcha powder, and baking powder. Mix until just combined.
- In a different large bowl, place the egg whites and lightly whip up with a hand mixer or stand mixer for about 30 seconds. Add in the rest of the sugar in 3 portions, and whip up the egg whites until stiff peaks form.
- Add the whipped egg whites into the flour mix in three portions. Mix gently but thoroughly every time you add egg whites.
- Pour the batter into the pan in one motion. Bake for 45 - 50 minutes, or until the top is golden brown.
- Cool the cake upside down, resting the pan over a wine bottle, or a thick stick. To remove from the pan, run a small knife along the wall of the pan.
- Optional: serve with dairy-free whipped cream, fruits, or dust with powdered sugar.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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