Matcha Cheese Chiffon Cake

Matcha Cheese Chiffon Cake



Chiffon Cake:

4 oz. (115 g) cake flour (low-gluten)

2.8 oz. cream cheese

2 tsp. baking powder

1/3 tsp. salt

2 tsp. Japanese matcha powder

1/3 cup. sugar

3 egg yolks

1/3 cup water

4 egg whites

1 cup whipped cream.


Cream top:

5 oz. milk

1.2oz. sugar

1oz. cream cheese

0.4oz. cornstarch

6.4oz cream

The appropriate amount of salt


 Chiffon Cake:

  1. Heat the cheese on a bowl of hot water until it turns smooth then mix it with heavy whipped cream egg yolk evenly.
  2. Add the sugar into the egg white then whip the egg white into the stiff peak.
  3. Blend 1/3 whipped egg white with the cheese mixture, then add the rest of the whipped egg and mix them evenly.
  4. Sift together the flour, baking powder, salt, and matcha powder.
  5. Gradually add the sifted powder and mix them evenly.
  6. Heat the oven to 340°-360° F (170°-180° C)
  7. Pour the mixture into a chiffon cake pan, and lightly tap the bottom a few times to remove trapped air. Bake for 35-40 minutes and remove from the oven.
  8. Place the pan upside down and let it cool.

Cream Top:

  1. Blend the milk, sugar, and cornstarch on top of hot water.
  2. Add cream cheese when it is still warm, blend until smooth. Cool down after adding the salt.
  3. Whip the cream to 80 percent, then add into the mixture.

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