This matcha marble chiffon cake is very soft and fluffy as a cloud with a pleasant aroma of green tea.
I’m so fond of the aroma and colour of matcha (green tea). By adding a little bit of it into the cake batter, I can get a very fresh smell and lovely green colour for this marble chiffon cake.
The cake is very soft and fluffy as a cloud. The marble effect is very easy to make. All I have to do is to use a pair of chopsticks to draw freely in the batter. I’d be amazed by the different patterns created every time I bake this cake.
In this video, you'll see how easy and fun it is to make the marble pattern.
As for myself, baking this marble chiffon cake is not only cooking, but also a leisure game. There’s nothing can beat a piece of matcha cake with a cup of tea. Do you want to join in to play the drawing marble pattern game?
I’m so fond of the aroma and colour of matcha (green tea). By adding a little bit of it into the cake batter, I can get a very fresh smell and lovely green colour for this marble chiffon cake.
The cake is very soft and fluffy as a cloud. The marble effect is very easy to make. All I have to do is to use a pair of chopsticks to draw freely in the batter. I’d be amazed by the different patterns created every time I bake this cake.
In this video, you'll see how easy and fun it is to make the marble pattern.
As for myself, baking this marble chiffon cake is not only cooking, but also a leisure game. There’s nothing can beat a piece of matcha cake with a cup of tea. Do you want to join in to play the drawing marble pattern game?
Printable recipe)
By Christine’s Recipes
Prep time:
Cook time:
Yield: One 20-cm (8-inch) round cake pan, removable base preferred, non-greased
By Christine’s Recipes
Prep time:
Cook time:
Yield: One 20-cm (8-inch) round cake pan, removable base preferred, non-greased
Ingredients of yolk batter:
- 90 gm cake flour
- 1 tsp baking powder
- 5 egg yolks
- 40 gm caster sugar
- 80 ml milk
- 60 ml vegetable oil
- 6 egg whites
- ½ tsp cream of tartar
- 50 gm caster sugar
- 2 tsp matcha powder
- 1 Tbsp warm water
 |
| Top left: beat egg whites & add cream of tartar. Top middle: add sugar. Bottom left: add matcha liquid into one part of batter. Bottom middle: lightly stir the combined batters with chopsticks. |
Method:
- Preheat panggangan to 170C / 335F. Mix the matcha powder and warm water very well. Make sure there are no lumps at all. Set aside.
- Sift the cake flour and baking powder together and combine well. Set aside.
- Prepare the yolk batter: Mix the egg yolks with 40 grams of sugar until smooth. Pour in the milk. Combine well. Sift in the flour mixture in three additions and incorporate well. Stir in the oil bit by bit until you get a smooth batter.
- Prepare the egg whites: In a large clean mixing bowl, without any trace of oil or water, beat the egg whites until bubbles form. Add cream of tartar. Continue to beat until it’s well incorporated. Add one-third of the 50 grams of sugar at a time. Beat very well between the adds, until stiff peaks form. (Please refer to this video, showing how to beat egg whites, that I uploaded on youtube.)
- Fold in one-third of the egg whites into the yolk batter at a time. (Also, here’s a video of showing how to fold-in the egg whites). Divide the batter into two parts. Stir in the matcha liquid into one of them. Pour in the two parts of batter into a non-greased chiffon cake pan alternatively. Use a pair of chopsticks or skewer to stir the batter a few circles lightly.
- Bake in the preheated panggangan for 35 to 40 minutes. After the first 15 minutes, reduce the panggangan temperature to 150C / 300F. Continue to bake until it’s cooked through. An inserted needle comes out clean.
- Remove from panggangan and immediately revert the cake pan upside down on a wire rack. Let it cook completely. Carefully remove the cake from the pan. Enjoy !
Notes：
- Try to get quality matcha powder that gives a vibrant green. This time I used Japanese Ujinotsuyu matcha powder (宇治綠茶).
- Feel free to use any oil at hand as long as it doesn’t have a strong smell.
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