Unfrosted Matcha Chiffon Cake
This ethereal, cloud-like chiffon cake features the earthy depth of premium matcha green tea. Its signature airy texture is achieved through a meticulous meringue fold, resulting in a naturally beautiful, vibrant green sponge that needs no frosting to impress.
Ingredients
Ingredients
- 5 large eggs separated into whites and yolks, room temperature
- 100 g cake flour sifted twice
- 15 g matcha powder ceremonial grade preferred
- 90 g granulated sugar divided into two equal portions
- 60 ml vegetable oil neutral flavor like canola or grapeseed
- 80 ml whole milk slightly warmed
- 1/2 tsp cream of tartar for stabilizing egg whites
- 1/4 tsp salt fine sea salt
Notes
Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days. For the best texture, never grease the pan. Serve with a dusting of powdered sugar or a dollop of whipped cream if desired.