Matcha tea chiffon cake is a fluffy American donut cake flavored with Japanese matcha green tea.
Great enjoyed both as a simple donut but also as a base for any cake to be filled!
Versatile and super easy, chiffon is perfect to enjoy for breakfast or a snack from your kids.
Thanks to our friend Mariachiara and her beautiful blog vanigliabourbon for giving us this delicious recipe.
Ingredients, servings and process for a special matcha tea chiffon cake!
(for a 24 cm matcha tea chiffon cake)
- 300 gr of flour 00
- 300 gr of caster sugar
- 7 medium whole eggs (about 420 gr)
- 200 ml of water
- 30 gr of matcha tea powder Tea Soul
- 140 ml of sunflower seed oil
- 16 gr of baking powder for cakes
- vanilla powder q.b.
- 5 ml of lemon juice
For the white chocolate ganache
- 100 gr of white chocolate
- 30 ml of fresh cream
Bring 200 ml of water almost to a boil and add the matcha tea;
Dissolve matcha tea with a whisk and allow to cool;
In a large bowl mix dry ingredients: 00 flour, sugar, baking powder, vanilla powder;
Pour the oil, egg yolks and cooled matcha tea into the dry ingredients and mix until smooth and even;
Whip the egg whites with the lemon juice and incorporate them from the bottom up to the mixture;
Pour into a 24-cm chiffon mold;
Bake the chiffon in a preheated oven at 160 ° for 50/55 minutes (always do the toothpick test, the latter, removing it from the cake, must be dry);
Allow the upside down chiffon to cool;
Melt the white chocolate together with the cream and obtain a smooth and fluid ganache;
Transfer matcha tea chiffon cake to a riser, drizzle ganache and top with flowers and strawberries;
The mold should not be buttered or greased, by turning the cake upside down after baking, the heat will create just the right amount of moisture for both the softness of the cake itself, but also for the “condensation” that will form and help the cake to unmold itself.
You can really flavor it any way you want, just replace the amount of water with juices, fruit pulps or prosecco, special teas, etc.