Updated: Apr 23, 2020
Growing up in Asia, everyone loves chiffon cakes. They're light, fluffy, tasty and you could eat a whole cake without feeling sick. Our fav was pandan chiffon cakes!
PK and I were heading to his friend's parent's house for dinner so I obviously whipped something up for dessert.
Found a recipe on YouTube but changed some bits to it and the Matcha Chiffon cake was created. I have divided it into 4 phases, but make sure you read all of it so you have your complete list of ingredients and are prepared for all the steps before embarking on the chiffon train.
Serves: 10 or 12 people
Difficulty: Level 2
Wow factor: ⭐️⭐️⭐️⭐️⭐️
Here is how I did it:
Matcha Chiffon Cake
Phase 1 (Ingredients):
6x egg yolks
48g caster sugar
104ml flavourless oil (vegetable, corn, groundnut or sunflower, I used sunflower)
128 ml milk
7g vanilla extract
144g plain flour
14g matcha/green tea powder - the higher the quality, the better
2g baking powder
2g baking soda
Phase 1 (Instructions):
Using a handheld whisk, add the egg yolks, sugar and salt to the bowl and mix well.
Pour in the oil and milk whilst mixing.
Add vanilla extract, and set aside.
In another bowl, sift flour, matcha powder, baking soda & baking powder.
Now take the dry ingredients and mix it with the wet ingredients, don't mix too hard just make sure that everything is starting to combine nicely.
Phase 2 - Meringue (Ingredients):
6x egg whites
100g caster sugar
Phase 2 - Meringue (Instructions):
Pre-heat your oven to 170 degrees (phase 3).
Take your big baking bowl making sure that it is free from any liquids or oils. Wipe it down real good.
Make sure your egg whites have ZERO egg yolks in them. Any hint of yolks will ruin this.
Now beat your egg whites using an electric mixer until they start foaming and frothing. They should triple in size after a two to 4 minutes.
Gradually add in your sugar a few tablespoons each time. Only do this when the egg whites have started to show some structure. If your egg whites are not increasing in size then look at my tip below.
If it is starting to look like shiny meringue then you have succeeded. Good job.
Phase 3 - Chiffon Creation (Ingredients & Instructions):
Using your trusted whisk (not an electric mixer) mix in 1/4 of phase 2's meringue to phase 1's cake mixture.
Repeat step 1 until all the meringue is incorporated in the cake mixture. Be careful not to overmix as you don't want the meringue to fully lose its fluffiness. If you want your chiffon fluffy and soft AF remember my words.
Take your cake mould, usually pro chiffon makers use a special chiffon cake mould (with the hole in the middle like this one on Amazon https://amzn.to/2Hsva1W) but I didn't have one so I used a normal cake pan. You can too. Mine was a 26cm cake tin.
Spray it with water.
Pour your cake mix into the mould.
Then take some chopsticks to even out the batter, this also helps eliminate unwanted bubbles.
Put it in the centre of the oven for 45 to 55 minutes (depends on how hot your oven is).
Peek on the progress, but do not open the oven as the cake will stop rising if the oven is opened prematurely. If the top is starting to get dark, turn down the heat by 10 degrees or so. Do not be alarmed if the top of the cake seems to be rising quite a lot, this is what we want.
Take a long toothpick/cake tester/satay stick and poke the cake. If it comes out clean, then your chiffon is ready to come out of the oven.
On a cooling rack, cool the cake upside down. This is how we can make sure the cake doesn't plop back down. I forgot to do this and that is why my cake looks flat!
Enjoy all your hard work or continue to PHASE 4 for the Decoration! 😇
Coconut Chocolate Glaze
Phase 4 (Ingredients):
70gr of cooking chocolate (dark or milk chocolate, I used milk choc)
50ml of light coconut milk
Phase 4 (Instructions):
In a bowl that is microwave safe, pour in the coconut milk and break off the chocolate, mix them together using a spoon.
Take the spoon away, now put the bowl in the microwave on the highest setting for 3 minutes.
Check the mixture after 2 minutes to see if the chocolate has melted, if it has then take it out, if it hasn't then pop it back in for another minute.
After your chocolate has melted, mix everything together. It should smell delicious and taste delicious. Wait for it to cool down.
Take out your cake from the mould, if it isn't coming out easily, take a small palette knife and ease it out of the mould by scraping the sides of the cake slowly.
Put the cake back on the cooling rack the right side up.
Now pour the coconut-chocolate glaze alllll over the cake. Push it over the edge for the drizzle effects.
Take the desiccated coconut/freeze-dried raspberries/other cake toppings and sprinkle it all over your cake. Decorate how you see fit.
Place this cake in the fridge if you are not going to eat it straight away.
Tip for when you fail to make your egg whites rise or stiffen (aka a failed meringue): in a separate bowl, crack an egg and separate it, make sure you only have the egg whites. Whip this with an electric mixer. Once it has started to froth and show some structure, you can take your failed meringue mixture, and pour it in bit by bit. Somehow the successful egg white will help the other egg white pals that have failed and you will have your meringue. If it is starting to lose its structure again, crack another egg and repeat the steps above before folding the two batches in together. This actually works! I was shook too, but you are welcome. No more wasting 6 egg whites just because you failed the first time you tried 🤩 check the full breakdown on our blog here: https://bit.ly/2FTp8oz