Matcha Chiffon Cake Delight
When I first made this Matcha Chiffon Cake, I was thinking of a quiet spring morning in Kyoto, walking beneath the pale green of newly opened tea leaves. The cake is airy like the steam rising from a bowl of matcha, and the gentle earthiness of the tea lifts the spirit in the same way a thoughtful tea ceremony does. I made a simple version for my children, then refined it slowly, respecting balance until it felt complete. Matcha brings umami and a fragrant bitterness that softens when paired with light sweetness and velvet crumb. The chiffon method gives the cake a cloudlike texture that celebrates seasonality. In spring we serve it with small fresh berries. In colder months, a little candied yuzu brightens the plate. The idea is not to overwhelm matcha but to honor its voice. As you work, notice how the whisk sounds and how the batter moves. Chiffon asks for patience. We whip the whites with calm attention, fold with respect, and bake with steady heat. Each action is a small gratitude to the ingredients, and the result is a dessert that is gentle and honest. Take your time. Slow down the rinsing of your sieve. Sift the matcha into the flour to avoid lumps. Listen for a soft but steady oven hum. This is not only a recipe. It is a moment to practice care, to feed body and mind with balance and warmth.
Total time
75 min
Servings
8
Difficulty
medium
Prep
35 min
Cook
40 min
Market list
Ingredients
Method
Instructions
Preheat the oven to 165 C. Place the oven rack in the lower third so the cake bakes gently and evenly. Prepare a 17 to 18 cm chiffon pan. Do not grease the pan. The batter needs to climb the sides as it bakes.
Sift the cake flour, matcha powder, and baking powder together two times into a bowl. When you sift, watch the fine green powder fall like tiny leaves. This avoids lumps and keeps the crumb even.
In a separate bowl, whisk the egg yolks with 50 g sugar until the mixture is pale and slightly thick. Add the warm milk slowly while whisking, then the oil and vanilla. Whisk until the batter is smooth and it smells gently of matcha and vanilla.
Fold the dry ingredients into the yolk mixture in two additions. Use a gentle folding motion. We slice through the center, lift, and turn the bowl. Respect the air you have already incorporated.
In a clean, dry mixing bowl, begin whipping the egg whites on medium speed. When they become foamy, add the cream of tartar and continue. Slowly add 70 g sugar in three parts, waiting until each addition dissolves.
Whip the whites to stiff peaks but not dry. The peaks should stand straight with a slight sheen. Listen to the sound change from watery to a higher, tighter pitch.
Fold one third of the meringue into the yolk mixture to lighten it. Then gently fold in the remaining whites in two additions. Work with care so the batter remains airy. The color will be a soft green and the texture like a thick cloud.
Pour the batter into the ungreased chiffon pan. Level the top with a spatula. Tap the pan lightly on the counter to remove large air pockets. Slide the pan into the oven and bake for 35 to 40 minutes.
Bake until the top springs back lightly when touched and a skewer inserted near the center comes out clean. Notice the aroma of baked matcha and warm cake filling the kitchen like a gentle fog.
Immediately invert the pan onto a cooling rack and let the cake hang upside down until completely cool. This prevents collapse and keeps the chiffon tall. If your pan has feet, use them. If not, set the pan over bottles or a rack.
Run a thin knife around the edge of the pan and the center tube to release the cake. Place on a serving plate. If you wish to glaze, whisk confectioners sugar with matcha and hot water until smooth, then drizzle sparingly over the cooled cake.
Serve with a small dollop of whipped cream and seasonal berries. Sprinkle a few toasted white sesame seeds for texture if you like. Sit quietly, breathe, and take a mindful first bite.
Kitchen whispers
- ✦Hiro's Notes on Harmony: Use freshly sifted matcha. Matcha oxidizes and loses aroma quickly so only open and measure when ready to mix.
- ✦Hiro's Notes on Harmony: Room temperature eggs whip more easily. Separate whites and yolks carefully to avoid fat contamination in the whites.
- ✦Hiro's Notes on Harmony: Do not grease the chiffon pan. The batter needs to cling to the sides to rise correctly.
- ✦Hiro's Notes on Harmony: When folding, move slowly and use long arcs. Preserve the air. The lightness is earned with patience.
Nutritional glance (per serving)
220
Calories
4 g
Protein
28 g
Carbs
10 g
Fat
1.5 g
Fiber
Ishokujū ni mo sannen (Three years on a stone). This proverb reminds us that patience and steady effort bring reward. You have moved slowly and gently through each step, honoring the matcha and the technique. The care you invested is present in every light, fragrant slice you share.
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