Light, tender and moist, chiffon cake is the kind of cake that almost everyone loves! I’ve been enjoying making chiffon-like desserts lately. The pumpkin chiffon tart, a light-weight version of classic pumpkin pie, was a very successful one over the past Thanksgiving. This time I decided to tackle a cake – matcha chiffon cake.
I was a little confused about chiffon cake and angle food cake. So I looked it up, and now in case you haven’t been told, one key difference between them is chiffon cake contains egg yolks while angle food cake doesn’t. By the way, my mother-in-law bakes awesome angle food cake! Da Best! So good that I’ve never thought about reinventing it. Just give her a call when I crave a slice or two of angel good cake.
One thing I love making chiffon cake is you don’t have to grease your cake pan! Thank you very much! The batter needs to cling to the ungreased sides of the pan as it bakes and rises. The addition of oil in the cake batter gives the chiffon cake its moist and keeps the cake soft even when refrigerated. Speaking of which, this cake was in my fridge for three days, and it was spongy and delicious all along.
The cake needs to be turned upside down immediately upon removing it from the oven as this keeps the cake from shrinking and losing its volume. I’ve heard that you don’t have to bake a chiffon cake in a bundt pan or tube pan. A regular cake pan can do the work. Just immediately take the cake out of the pan after it comes out from the oven. This way the steam will not be trapped to deflate the cake. I think I might give it a try.
Ingredients (7-inch bundt cake):
Matcha Chiffon Cake
2/3 cup cake flour
1 tablespoon matcha powder
1 teaspoon baking powder
3 large eggs, separated
1/2 cup granulated sugar
3 tablespoons vegetable oil
4 tablespoons water
1 1/2 cups whipping cream
1 tablespoon powdered sugar
50 grams dark chocolate, cut into chunks
2 tablespoons whipping cream
10-12 fresh strawberries
Preheat oven to 325F.
Sift flour, matcha powder and baking powder. Set aside.
Use an electric hand mixer to beat egg whites and 2 tablespoons sugar until stiff peaks form.
In another bowl, beat the egg yolks and the remaining sugar until color is lightened. Add oil and water, continue beating until thoroughly combined.
Fold in flour mixture until combined.
Gently fold in 1/3 of the egg whites until incorporated into the green tea batter. Then fold in the remaining egg whites until no whites remain.
Pour the batter into the ungreased bundt pan and spread evenly. Bake for 25 to 30 minutes, or until springy to touch.
Turn the cake upside down on a plate when it’s hot. Let it cool completely.
Use a thin offset spatula to run around the side of the cake to loose it.
To prepare the whipped cream, beat the cream until soft peaks form. Add powdered sugar and continue beating until firm. Use an offset spatula to spread whipped cream all over the cake. Chill the cake in refrigerator.
To prepare ganache, place chocolate and heavy cream in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes. Remove from heat and let cool slightly. Spoon ganache over the top of the cakes. Gently push the ganache to the sides to create dripping effect.
Garnish with strawberries.