Matcha Chiffon Cake Recipe

Once I lived in Toronto, there was a Japanese espresso store referred to as NEO Espresso Bar a number of blocks away from my condominium. They made beautiful sweets and sandwiches: Their glass case was full of sandos, mochi, choux pastries, and roll muffins. I spent hours there studying, sipping on hojicha lattes, and nibbling on their matcha roll cake, a young, bittersweet inexperienced chiffon sponge swirled with frivolously sweetened whipped cream. It has been nearly a decade since I’ve lived in Toronto, however I nonetheless take into consideration that matcha cake.

Impressed by the cake I miss a lot, I made a decision to make my very own. Like all chiffon muffins, I separate the egg yolks and whites, whip the whites with sugar till they’ve doubled in quantity, then gently fold them into a mix of egg yolks, oil, and the dry elements. The recipe under borrows from former editor Stella Parks’ traditional chiffon cake recipe: I exploit an identical ingredient ratio however tweak the strategy barely. 

Whereas Stella begins her batter by combining egg whites and all of the sugar from the get-go for a dense meringue, I take a unique route by dividing the sugar: I scale back the quantity added to the egg whites and incorporate the sugar regularly to create a barely lighter foam that is each simpler to fold with the remaining elements and unfold right into a even layer when it goes into the rimmed baking sheet. That constant thickness is essential for rolling the cake later and will provide you with probably the most uniform swirl.

One other important component of constructing the batter is the form of matcha you employ. I like to recommend utilizing a good-quality matcha powder, as that can decide how flavorful your cake can be. Whichever route you go, make sure the matcha you employ is not blended with sugar or milk powder, as that introduces variables you’ll be able to’t management for and can impression how your cake seems. Final however not least: Sift, sift, sift. A lump or two of matcha will not make or break your cake, but it surely’s value taking the time to sift the matcha—together with the flour and baking powder—for the smoothest potential batter. 

As soon as the cake is baked, you may need to preserve it good and moist so it stays pliable for rolling. This can be probably the most intimidating step, however I guarantee you it is something however, due to one among Stella’s intelligent tips. Merely cowl the rimmed baking sheet with foil to tightly seal the cake as soon as it comes out of the oven, which is able to entice steam because the cake regularly cools. As soon as the cake is totally cooled, it’s going to nonetheless be moist and pliable sufficient to roll. 

Although the matcha cake I like a lot from NEO Espresso Bar is full of frivolously sweetened whipped cream, I needed to present it much more matcha taste by incorporating the tea into the filling as nicely. By itself, whipped cream may be very gentle and may be difficult to roll with out making a giant mess. Right here, I embrace mascarpone, which supplies a delicate tanginess and simply sufficient construction to make rolling and assembling the cake a contact simpler. 

Now I must good my hojicha latte recreation.