Blueberries chiffon cake with Matcha cream, Matcha icing and berries

Blueberries chiffon cake with Matcha cream, Matcha icing and berries

I have recreated this cake using matcha powder from Neil Collins a former blogger on Google plus. I have also added blueberries as I love blueberries. Hence, it’s my birthday cake. Well birthday lady needed a cake to blow and make a wish. I don’t normally bake cake with frosting but since its extra special occasions I decided to make matcha frosting and decorate with blueberries and icing sugar.

The cake is moist and have matcha green tea flavour. It save money if you make your own birthday cake. Everyone enjoyed this delicious birthday cake made by birthday lady. Happy Baking!!!!


5 egg yolks (whole egg 80 g each)
25 g caster sugar
40 ml vegetables oil
150 g fresh blueberries
4 Tbs water
1 Tsp bicarb soda
150 g cake flour, sifted (2 times)
1 Tsp baking powder
lemon zest from one lemon


5 egg whites
1 Tsp cream of tatar
1 Tsp lemon juice
40 g caster sugar


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
1 Tsp Matcha powder for dusting
1 Tsp icing sugar for dusting


Preheat oven 160 degree C. Blend blueberries with water and bicarb and set aside for later. Beat egg yolks and sugar until slightly pale. Add oil, mix well followed by blueberries puree and combine well.

Sift the flour two times onto a plate with baking powder then add to the yolk mixture together with the lemon zest. Fold the flour in 2 batches in 8 shapes till smooth and egg mixtures into thick paste. (If too thick add a bit of water; too wet add a bit of flour).


Beat egg whites and lemon juice until frothy. Add cream of tatar continue to beat to combined well. Then add sugar in 2 batches and whisk until stiff peak and glossy looked.

Fold 1/3 of egg whites into the yolk mixture with a spatula. Then pour in the remaining egg whites in 2 separate rounds, each gently fold before the next until just combined. (Don’t over mix).

Pour batter into the 23 cm greased chiffon tube pan and bake in oven at 160 degree C for 10 minutes. Then lower temperature to 150 deg C and bake for another 45 minutes. Touch cake gently with finger for springy and bounce back. Then its cooked.

Remove from oven, invert cake immediately on a wire rack to cool completely before unmoulding.


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.

Mix the Matcha powder and icing sugar. Sift it on to the cake. Keep cake in airtight container so to keep cake moist and stay fresh up to 5 days. (Mine didn’t need to keep in container for 5 days); it finished on the day I baked it.

Note: Oven temperature vary; you might need to bake more or less. Frosting can be made advance a day or two. I had mine made and keep in fridge for a week. Most people do not grease their tube pan. I prefer to grease mine. Instead of lemon juice, you can substitute it for vanilla essence.



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