Matcha cake cloth recipe

Name: Recette chiffon cake au matcha
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 œufs; 5 cl d’huile de tournesol ou de pépins de raisin; 6 cl de lait; 70 g de farine T45; 1,5 cuil. à soupe de matcha; 70 g de sucre semoule; 1 moule à chiffon cake de 17 cm de diamètre

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Portion

4 portions

Preparation time

45 minutes

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

Ingredients

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

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Instructions

Preheat oven to 180°C (gas mark 6).
Sift together the flour (70g) and matcha (1.5 tablespoons).
Separate the egg whites from the yolks (4 eggs).
Whisk the egg yolks in a bowl, gradually adding the oil (5 cl).
Heat the milk (6 cl) to 37°C and add to the egg yolks in two batches. Whisk until smooth.
Gradually stir in the flour (70g) and matcha (1.5 tablespoons) to ensure there are no lumps.
In a separate bowl, beat the egg whites until stiff, adding the sugar (70g) in two batches.
Add a third of the stiffly beaten egg whites to the mixture. Whip. Add half of the remaining egg whites. Whisk again.
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.
Pour the mixture into a 17 cm-diameter chiffon cake tin and bake for 25 minutes.
Remove the cake and invert the pan. Leave the tin to cool completely before removing the cake from the mould.

Your chiffon cake is ready!

Recipe notes

Use a hand or electric whisk, but not a food processor. The chiffon cake mold is a mold with a

The shape is "chimney", a bit like the kouglof mold, but perfectly cylindrical rather than flared. The

The "chimney" of the chiffon cake mould is higher than the edge of the mould. When you invert the mold, you can rest it on the chimney. This is what makes the dough so airy.

If you don't have a mold, you can use a cupcake or springform pan.

MATCHA

This finely ground green tea powder is produced from young green tea leaves grown in the shade. It is used in the tea ceremony and appreciated for its rich, umami taste.

The powder is mixed with hot water (70°C) using a special bamboo whisk called a "chasen".

Rich in antioxidants and vitamin C, it can also be enjoyed as a hot tea or latte.

It can also be added to a wide variety of pastry recipes!

Loose sweetened Uji matcha tea from Kyoto ⋅ Kobayashi Noriten ⋅ 200g

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