3 Egg Matcha Chiffon Cake

1. 1

   Beat the egg whites and half of the sugar until soft peaks form.

2. 2

   Combine the yolks, remaining sugar, milk, oil, matcha, and honey in a separate bowl and mix.

3. 3

   Fold (don't knead) in the cake flour.

4. 4

   Add the egg whites and fold with a rubber spatula.

5. 5

   Pour the batter into the pan.

6. 6

   Bake in an oven at 180C for 10 minutes, then lower the temperature to 160C and continue baking for 20 more minutes.

7. 7

   Cool upside-down.

8. 8

   A large cake will take 2~3 hours.

9. 9

   Use your fingertips to push lightly around the edges.

10. 10

    Do this to both the outside and inside rim.

11. 11

    Remove from the pan.

12. 12

    It's done!

13. 13

    The inside is soft and fluffy!

14. 14

    Adding adzuki beans makes it even more Japanese.

15. 15

    Fold them into the batter at the very end.

16. 16

    The egg whites will keep them from sinking.

17. 17

    If you use light brown or raw cane sugar, it will be even more like a Japanese sweet.

* Per serving · 4 servings · Values may vary.

No additional tips available.