Light and Fluffy Matcha Cake
A soft, airy matcha chiffon cake layered with whipped matcha ganache, delivering a delicate green tea flavor and light, fluffy texture, perfect for celebrations, desserts, or an elegant treat with coffee or tea.
Equipment
- 1 Kitchen Scale
- 1 Fine-Mesh Sieve
- 1 stand mixer, mixing bowls
- 3 x 6-inch round cake pans
- 3 parchment paper rounds
Ingredients
Matcha Chiffon Cake
- 1 cup 120 g cake flour
- 2 tbsp 12 g matcha powder
- ½ tsp 2 g baking powder
- 6 large eggs separated
- ¼ tsp cream of tartar
- ¾ cup 150 g granulated sugar
- ¼ tsp 1 g salt
- ⅓ cup 80 ml full-fat milk
- 1 tsp 5 g vanilla extract
- ¼ cup 50 g vegetable oil
Matcha Ganache Frosting
- 2 cups 473 ml heavy whipping cream, divided
- 1 ½ cups 250 g white chocolate
- 1 ½ tbsp 8 g matcha powder
Instructions
- Prepare Cake Pans and Oven: Preheat your oven to 350°F (176°C). Line the bottoms of three 6-inch round cake pans with parchment paper to prevent sticking and ensure even baking. Set aside while preparing the batter.
- Mix Dry Ingredients: In a large mixing bowl, sift together the cake flour, matcha powder, and baking powder. Whisk gently to combine, ensuring there are no clumps. This creates a smooth, uniform base for the chiffon cake.
- Whip the Egg Whites: In a clean mixing bowl, use a stand mixer or hand mixer to beat the egg whites until foamy. Add cream of tartar and gradually add 1/3 of the sugar one tablespoon at a time, whipping until stiff peaks form. The meringue should be shiny, smooth, and hold its shape.
- Prepare Egg Yolk Mixture: In another large bowl, beat the egg yolks with the remaining sugar, salt, milk, and vanilla extract until pale and fluffy. Slowly fold in the vegetable oil by first mixing a few spoonfuls with the yolk mixture, then gently incorporating it fully to avoid deflating the batter.
- Combine Dry Ingredients with Yolks: Add the sifted dry ingredients to the egg yolk mixture in three additions, gently folding after each addition. Mix just until incorporated to maintain the cake’s light and airy texture, avoiding over-mixing.
- Fold Meringue into Batter: Divide the whipped egg whites into three portions and gently fold each into the egg yolk batter using an upward motion. Stop folding once no streaks remain, being careful not to deflate the meringue to preserve volume and fluffiness.
- Bake and Cool Cakes: Divide the batter evenly among the prepared pans, tapping gently to remove air bubbles. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then release edges and transfer to a wire rack to cool completely before frosting.
Notes
- Gradually add sugar to egg whites to prevent meringue collapse.
- Whip egg whites to stiff peaks; tips should stand and slightly droop.
- Beat egg yolks until pale yellow for a light, fluffy texture.
- Mix vegetable oil with a portion of batter first to avoid deflating.
- Sift and fold dry ingredients just until combined to maintain cake volume.
- Combine meringue in three parts, folding gently to avoid deflation.
- Tap cake pans gently to release air bubbles before baking.
- Chill matcha ganache and use cold heavy cream for easier, fluffier frosting.
- Ensure cakes are fully cooled before frosting to prevent melting.