Recipe：Tea Breeze Chiffon

 

Tea Breeze Chiffon

This matcha dessert is a stunning example of Japanese confectionery artistry. The vibrant green sponge cake draws the eye, revealing a beautifully layered cross-section of translucent mochi and rich red bean paste. The subtle bitterness of matcha, the gentle sweetness of azuki, and the chewy texture of mochi create a harmonious balance in every bite. A dusting of matcha powder adds elegance and aroma, while the fresh tea leaves enhance its natural beauty. Visually refined and flavorfully complex, this sweet is a perfect fusion of tradition and modern aesthetics—ideal for gifting or serving with tea.

At Maruei, we offer a wide selection of Japanese teas, including matcha, sencha, gyokuro, kabusecha, karigane, and hojicha.
Each tea is carefully chosen for its unique aroma, flavor, and character, allowing you to enjoy the richness of Japanese tea culture in every cup.

 

1：Ingredients List (for 15cm Matcha Cake)


Click photo to enlarge
Ingredient Amount Notes
Egg yolks 3 Bring to room temperature
Egg whites 3 Whip in a clean bowl
Granulated sugar 60g 40g for whites, 20g for yolks
Cake flour 70g Sifted
Matcha powder 8g Fine powder, sifted
Milk 50ml Room temperature
Vegetable oil 40ml Neutral flavor
Baking powder 1/2 tsp Sifted with flour
Salt A pinch Stabilizes egg whites

 

2：型に流し込むコツ

  • Tips for Pouring Batter into the Pan (English)

    • Do not grease the pan: Never grease a chiffon pan. The batter must cling to the sides to rise properly and stay fluffy.
    • Pour from the edge: Pour the batter gently from the outer edge, not directly into the center tube. This helps preserve air bubbles and ensures even distribution.
    • Pour in stages: Avoid dumping all the batter at once. Pour in 2–3 stages to stabilize the structure.
    • Tap the pan lightly: After pouring, gently tap the pan on the counter to release large air bubbles. Do not bang it forcefully.
    • Do not smooth the surface: For chiffon cakes, there's no need to level the top. The natural dome shape adds to its charm.

3：Baking Time and Tips
  • Baking Time and Temperature: Preheat the oven to 170°C (338°F) and bake for about 35–40 minutes. After 30 minutes, insert a skewer to check if it comes out clean.

    Baking Tips:

    • Do not grease the pan; the batter needs to cling to the sides to rise properly.
    • Pour the batter slowly from the edge of the pan to avoid breaking air bubbles.
    • Tap the pan gently before baking to release large air pockets.
    • Once baked, invert the pan immediately and let it cool completely before removing the cake to prevent shrinkage.

    Recipe Advice

    To bake a beautiful matcha chiffon cake, start by selecting quality ingredients. Use fresh eggs and separate yolks and whites, letting them reach room temperature. Choose fine-grade matcha powder with a rich aroma and slight bitterness. Sift the cake flour to prevent lumps and ensure a light texture.

    The key to mixing is whipping the egg whites into firm peaks. Gently fold the meringue into the yolk mixture in three additions, using a spatula to lift from the bottom to avoid deflating the batter.

    Do not grease the pan—this helps the batter cling and rise. Bake in a preheated oven at 170°C (338°F) for 35–40 minutes. Check doneness with a skewer. Once baked, invert the pan immediately and cool completely before removing. This prevents shrinkage and preserves the cake’s elegant shape.