Matcha Marble Chiffon Cake
- Total Time: 75 minutes
- Yield: 8 servings 1x
Description
This light and airy chiffon cake, infused with a delicate matcha fragrance, is perfect for an afternoon tea.
Ingredients
- 70g Plain flour
- 5 Egg yolks
- 20g Caster sugar
- 70g Water
- 60g Canola oil or corn oil
- 5g Matcha powder mixed with 1 tbsp hot water
- 90g Caster sugar (for meringue)
- 10g Corn flour (for meringue)
- 5 Egg whites (for meringue)
Instructions
- Preheat your oven to 170°C (340°F).
- Sift the plain flour twice to ensure it is light and free of lumps.
- In a large bowl, combine the egg yolks and 20g caster sugar. Mix well until the sugar is dissolved.
- Add the water and canola oil to the egg yolk mixture, blending together thoroughly.
- Gradually add the sifted flour to the wet ingredients, mixing well with a hand whisk until smooth. Set aside.
- In a separate bowl, prepare the meringue by beating the egg whites until foamy. Gradually add the 90g caster sugar and corn flour, continuing to beat until stiff peaks form.
- Gently fold the meringue into the egg yolk mixture in three batches, ensuring not to deflate the meringue.
- Divide the batter into two portions. Mix the matcha paste into one portion until evenly combined.
- Pour the plain batter into a chiffon cake pan, alternating with the matcha batter to create a marble effect.
- Use a skewer to gently swirl the batters together for a marbled look.
- Bake in the preheated oven for 55 minutes, or until a skewer inserted into the center comes out clean.
- Once baked, invert the cake pan and allow the cake to cool completely before removing it from the pan.
Notes
- Ensure the egg whites are at room temperature for better volume in the meringue.
- Use a chiffon cake pan without a non-stick coating to allow the cake to rise properly.
- Cool the cake upside down to prevent it from collapsing.
- Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15
- Sodium: 50
- Fat: 10
- Carbohydrates: 25
- Fiber: 1
- Protein: 5
- Cholesterol: 70
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Frequently Asked Questions
Why must I use a chiffon pan without a non-stick coating?
Chiffon cake batter needs to cling to the sides of the pan as it rises — a non-stick surface prevents this, causing the cake to collapse inward. The notes specifically warn to use an uncoated chiffon cake pan for the batter to rise properly.
Why is the cake cooled upside down, and can I skip this step?
Inverting the pan immediately after baking prevents the delicate crumb from collapsing under its own weight while it cools. This step is listed in the notes as essential — skipping it risks the cake deflating and losing its signature airy texture.
How do I create the marble pattern without the batters blending together?
Pour the plain batter into the pan first, then alternate spoonfuls of the matcha batter on top. Use a skewer to gently swirl the two batters — a light hand keeps the marble distinct; over-swirling will muddy the green and cream streaks. 
Do I need to add corn flour to the meringue, and what does it do?
Yes — this recipe folds 10 g of corn flour into the egg whites alongside the 90 g of caster sugar. The starch stabilizes the meringue, helping it hold stiff peaks and resist weeping once baked into the cake.
