Green Tea Chiffon Cake

Hi guys!

If you follow me on Instagram (@eugenialexis), you’d know that I made a green tea cake for a dear friend’s birthday celebration. It was just a small 6″ cake that I decorated lightly with macarons (stay tuned for pictures!).


Because the cake tin was small, I ended up having some leftover batter that I decided to distribute into proper chiffon cake tins. I bought these adorable cake tins from Phoon Huat last year and I just love using them every single time I make a chiffon cake because the end result is just too cute.

DSC_0753I’ve made this green tea/matcha chiffon cake before at the start of the year (Jo’s Birthday). This time, however, the quality of the green tea that I used (Phoon Huat’s bakeable green tea powder) wasn’t as good as the previous time. As such, the green tea taste wasn’t as strong as I’d have liked.

If you can get yourself some good quality matcha, however, I’m pretty sure the cake will be stunning. Also, do bear in mind that this recipe isn’t quite as fluffy as other chiffon cake recipes. Due to the presence of oil, the cake is in fact very moist and not super chiffon like. I like it that way though!

I have moved! (

Green Tea Chiffon Cake
Makes one 20-cm


  • 70g pastry flour or top flour
  • 10g green tea powder
  • 5 egg yolks
  • 20g sugar
  • 70g water
  • 60g canola oil
  • 90g sugar
  • 10g corn flour or rice flour
  • 5 egg whites (~180g)


  1. Preheat oven to 160 degrees C
  2. Combine egg yolks and sugar in a bowl and mix well. Add water and canola oil and blend together.
  3. Sift flour & green tea powder together twice, then add to the egg yolk mixture until you get a sticky batter. Set aside
  4. Make the meringue. Combine sugar & corn flour and set aside. Beat egg whites until foamy, then add half the sugar & flour mixture and continue beating for a few minutes. Add remaining of the mixture and beat until egg whites are glossy, with stiff peaks (my problem was that they weren’t glossy)
  5. Add one-third of meringue to egg yolk mixture and fold in lightly (you don’t want to deflate the meringue), then add remaining meringue to fold to incorporate completely
  6. Pour batter into ungreased pan. Place in oven and bake for 30-40 minutes (cos I used really tiny pans. If you use a bigger one then approx. 40-50 mins)
  7. When done (skewer comes out clean), take cake out from oven and invert to cool in pan
  8. Once completely cooled, take spatula to loosen sides of the pan before inverting onto a wire rack
  9. Sprinkle with some desiccated coconut for decoration (you can use snow powder/icing sugar too! To make it all pretty, use a stencil for a nice pattern)
  10. Enjoy!





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