Made with eggs, sugar, vegetable oil, cake flour, and green tea powder, this matcha green tea chiffon cake is moist and spongy. Perfect for a light afternoon snack!

Green Tea Chiffon Cake

INGREDIENTS

• 3 large egg yolks
• 85 g sugar (3 oz or ½ cup and take away 1 Tbsp)
• 3 Tbsp neutral-flavored oil (vegetable, canola, etc) (40 ml)
• 4 Tbsp water (60 ml)
• 75 g cake flour (⅔ cup and remove 2 tsp; If you're using a cup measurement, please follow this method to measure. Otherwise, the amount of flour tends to be more than you need. You can make your Homemade Cake Flour.)
• 1 heaping Tbsp matcha (green tea powder) (about 10 g or 0.4 oz)
• 1 tsp baking powder
• 3 large egg whites

INSTRUCTIONS

1. Gather all the ingredients and preheat oven to 340 ºF (170 ºC). You will also need a 17cm (7") chiffon cake pan. Make sure you use the correct chiffon cake pan. The best types are the aluminum ones with a removable base (Do not use non-stick bakeware for chiffon cake – it will not work). Do not grease the mold because the cake needs to cling on the sides and center of the pan for support as it rises or it will collapse.
   
2. In a large bowl, whisk egg yolks and add 1/3 of the sugar. Then add oil and water and whisk all together till combined.
3. Sift cake flour, matcha, and baking powder together and add to the egg yolk mixture in 3 separate times. Whisk until totally incorporated and make sure there are no lumps.
4. Using a stand mixer, whip the egg whites on medium low speed (speed 4) till opaque and foamy and bubbly.
5. Add 1/3 of the remaining sugar and continue whipping. After 30 seconds or so, increase the stand mixer speed to high (speed 10) and add the remaining sugar slowly in small increments. It takes about 2 minutes (since you changed the speed to speed 10) until stiff peaks form.
6. To check on stiff peaks, pull up your whisk and see if the egg whites go straight up (stiff peak) and just the tip is soft enough that it folds over, like taking a bow.
7. Add 1/3 of the beaten egg whites into the flour mixture using spatula until the mixture is homogeneous.
8. Fold in the rest of the egg whites in 2-3 increments and mix gently but quickly until the mixture is homogeneous.
9. Pour the mixture into the ungreased 17cm (7") chiffon cake pan. Tap the pan a few times on the kitchen countertop to release the air bubbles.
10. Bake for 30 minutes or until a toothpick inserted comes out clean.
11. The cake must be cooled upside down; stick the pan on a tall heavy bottle, leave until cake is completely cool before removing it from the pan.
12. Use a thin sharp knife or thin offset spatula and run it around the cake.
13. Place the serving plate on top and flip over. The cake will pop out easily. Enjoy!

RECIPE NOTES

Tips for beating egg whites:

• Make sure your beaters and mixing bowl are clean and dry. A speck of oil or egg yolk on either one can minimize the volume of the beaten egg whites.
•  Avoid plastic bowls -- even clean ones may hold oily residue that can affect the beating quality of the egg whites.
• Use a bowl that's wide enough to keep the beaters from being buried in the egg whites.
• Do not overbeat or underbeat egg whites -- your cake may fall. Egg whites should be stiff but not dry.

https://www.justonecookbook.com/green-tea-chiffon-cake/