Matcha cake cloth recipe

Despite its French-English name, chiffon cake is a pure Japanese invention. It's a very light, airy cake with very little sugar. As well as being delicious, chiffon cake is easy to make, and can be adapted to suit your tastes: chocolate, vanilla, strawberry... 

Here's a delicious recipe using matcha, the Japanese green tea so popular in pastry-making both in Japan and in France!

Clémence Sahuc

Prep Time

45 minutes

Servings

4 portions

Category

Sweet

Ingredients

• 4 eggs
• 5 cl sunflower or grapeseed oil
• 6 cl milk
• 70 g flour 45 70 g flour T45 45 45 g flour
• 1.5 tbsp. matcha
• 70 g caster sugar
• 1 17 cm diameter chiffon cake mould

Directions

1. Preheat oven to 180°C (gas mark 6).
2. Sift together the flour (70g) and matcha (1.5 tablespoons).
3. Separate the egg whites from the yolks (4 eggs).
4. Whisk the egg yolks in a bowl, gradually adding the oil (5 cl).
5. Heat the milk (6 cl) to 37°C and add to the egg yolks in two batches. Whisk until smooth.
6. Gradually stir in the flour (70g) and matcha (1.5 tablespoons) to ensure there are no lumps.
7. In a separate bowl, beat the egg whites until stiff, adding the sugar (70g) in two batches.
8. Add a third of the stiffly beaten egg whites to the mixture. Whip. Add half of the remaining egg whites. Whisk again.
9. Using a spatula, gently fold in the rest of the stiffly beaten egg whites, mixing as little as possible. It doesn't matter if it's not perfectly mixed.
10. Pour the mixture into a 17 cm-diameter chiffon cake tin and bake for 25 minutes.
11. Remove the cake and invert the pan. Leave the tin to cool completely before removing the cake from the mould.