From the MolalaCook kitchen · 烘焙手記
Matcha Chiffon Cake (6-Inch, Soft and Deep Green)
This 6-inch matcha chiffon cake is light, springy and deeply green, with a soft whipped-cream finish. The recipe uses exact gram measurements and a two-stage bake for a steady rise. An ungreased removable-bottom aluminium chiffon pan gives the batter something to climb, while careful meringue and gentle folding keep the crumb airy instead of dense.
Watch the video
Method 做法
Prepare the pan
Preheat the oven to 140°C / 284°F. Keep a 6-inch removable-bottom aluminium chiffon pan completely ungreased: the clean metal sides help the batter climb and hold its height. We use the MolalaCook chiffon pan because the straight sides and loose base also make the cooled cake easier to release neatly.
Make the matcha base
Whisk the matcha powder and corn oil into a smooth, lump-free paste. Add the 80°C / 176°F water gradually and whisk until glossy. Mixing matcha with oil first helps disperse the powder evenly, giving the cake a deeper green colour without dry specks.
Add flour and yolks
Sift in the cake flour and whisk only until no dry flour remains. Add the egg yolks one at a time and mix until smooth. A small balloon whisk reaches the edges of the bowl easily and blends this small batch without overworking it.
Whip the meringue
Place the egg whites in a clean, grease-free bowl. Add the lemon juice, then whisk while adding the 55 g sugar in three additions. Stop at glossy stiff peaks: the tip should stand upright, but the meringue should still look smooth rather than dry or grainy.
Fold and fill
Fold one-third of the meringue into the matcha batter to lighten it. Add the remaining meringue in two batches, cutting through the centre and sweeping up from the bottom with a flexible silicone spatula. Pour into the pan and tap once or twice to remove only the largest air pockets.
Bake gently
Bake at 140°C / 284°F for 35 minutes, then lower to 130°C / 266°F and continue for 10–15 minutes. The top should spring back lightly and a skewer should come out clean. Avoid opening the oven early, which can make the centre collapse.
Cool upside down
As soon as the cake leaves the oven, invert the pan on a stable chiffon cooling rack and leave it until completely cold. Cooling upside down prevents the delicate crumb from sinking under its own weight. Release the sides and base only after the cake is fully cooled.
Finish and serve
Whip the 100 g cream with 10 g sugar to soft peaks. Spoon it over the cake and dust lightly with matcha just before serving. For the cleanest slices, use a serrated knife and wipe the blade between cuts.
Tools used in this recipe
Watch & bake along
Watch the full MolalaCook matcha chiffon cake video and use the step images above as visual checkpoints for the batter, meringue, folding, pan and finish.
Bake · Share · Smile✦Tools shown in my video · 影片使用工具+
▣Storage and best results · 保存方法+
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Comments 留言
Recipe notebook · 食譜留言簿
Can you advise which mode you use for baking this chiffon cake – fan mode or top bottom heat ? Which level to place the cake in the oven.
Can you advise which mode you use for baking this chiffon cake – fan mode or top bottom heat ? Which level to place the cake in the oven.