Matcha chiffon cake with Matcha cream and berries

What is chiffon cake? I search on google and here’s the definition: “chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavourings”.

Chiffon cake is bake using tube tin. Using oil gives it a moist cake. I have also use hot water as I am adding matcha powder for my cake.

I made this cake for 4 people celebrating their birthday in August. I am happy that my cake is moist soft filled with matcha flavour and attempt to make frosting turn out well. Everyone enjoy this birthday cake. Let’s Bake!!!



180 g cake flour
5 egg yolks
30 g caster sugar
35 g vegetable oil
1/2 tsp baking powder
1/8 tsp salt
3 Tbs Matcha powder, or to taste
120 ml hot water

Egg whites

6 egg whites
50 g caster sugar
1/2 tsp cream of tartar


500 ml yoghurt
2 Tbs butter room temperature
1/8 Tsp salt
5-8 Tbs Matcha powder
300 ml double cream
1 1/2 c icing sugar


4-6 strawberries or more, cut off the stems
4-6 blueberries or more


Preheat oven to 170 degree C. Greased your deep baking tube mould. Dissolve to mix green tea powder in hot water. Let cool down. Combine cake flour, baking powder and salt well.

Whisk egg yolks, stir in 30 grams of caster sugar until completely dissolved. Add vegetable oil, green tea mixture, and sift in cake flour mixture in alternately. Make sure to combine and stir well between adding each ingredient. Set aside.

In another bowl, beat egg whites until bubbles form. Add cream of tartar. Blend thoroughly, then add one third of sugar at a time. Combine well between the adds, until stiff peaks form. (Here’s a simple test whether your egg whites are ready or not. The egg whites won’t slip or fall down even if you turn your bowl upside down).

Fold in 1/3 of egg whites into the batter. Gently incorporate all ingredients with a spatula. Repeat this procedure with the rest of the egg whites. Don’t beat or stir too hard, just combine well.

Spoon mixture to the mould. Bake in preheated oven for 35 to 40 minutes. Test the cake with a skewer. If it comes out clean, it’s cooked. Remove from oven and use a knife to run around the edges of mould and invert the mould immediately. Let the cake cool completely.

To do the Frosting

Add yogurt, butter and salt into double cream and beat with an electric mixer until ingredients comes together. Incorporate icing sugar on high. Chill the beaten cream in fridge for 1 or 2 hours. Spread on cake and decorate with strawberries and blue berries.

Note: You might use 80 g cake flour instead of 180 g.  Check for consistency. Oven temperature can vary. You might put in more or less time in oven. You might cut cake into half and fill the cream inside in between cake. You can just use 3/4 c whipping cream and 2 Tbs castor sugar for your filling.



  1. This cake looks really awesome, Helen! From the decorations and the texture to the flavour combination!


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