With a delicate sage-green hue, the coconut and matcha chiffon cake is extremely soft, very tasty and subtle.
I had seen this cake in a book dedicated to chiffons and intended to make it as soon as possible, but because I don’t like tea I couldn’t bring myself to do it.
Then, one day, my son—a big tea fan—received several varieties straight from China and I asked him to let me use some to make the cake.
The flavor is very delicate; the tea is almost imperceptible, also because I changed the original recipe by adding coconut, white chocolate chips in the batter and raspberries on top.
In short, a version all my own that everyone liked; I recommend it.
And if you don’t have matcha, no problem. Make it without it.
READ THE TIPS AND THE FAQS AT THE END OF THE RECIPE.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 50 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, Easter
Ingredients
- 1 1/2 cups all-purpose flour (or type 1 flour)
- 3 tbsp coconut flour
- 3/4 cup granulated sugar (about 160 g)
- 5 eggs
- 1/3 cup rice oil (or sunflower oil)
- 1/2 cup water
- 4 tsp matcha tea (powder)
- 4 tsp baking powder
- Half sachet cream of tartar
- vanilla
- 1/3 cup white chocolate chips
- raspberries
- coconut flour
- white chocolate chips
Tools
- Stand mixer
- Pan 8 in for chiffon cake
- Spatula
- Tray cake carrier for chiffon cake
Steps
Sift the all-purpose flour, the coconut flour, the baking powder and the vanilla into a bowl; give a light stir to combine the ingredients and set aside.
Place the matcha tea in a small bowl and dilute it with a few tablespoons of water taken from the total.
In the stand mixer, beat the egg whites to stiff peaks with the cream of tartar and half of the sugar. (When you lift the whisk you should see the well-known “goose beak”). Transfer the whipped egg whites to a bowl.
In the same bowl, beat the yolks with the remaining sugar and the water; then add the oil while keeping the whisk on low speed. Stop the machine, pour in the diluted matcha and give a few turns. Add the dry ingredients and mix briefly.
Using a spatula, gradually fold in the whipped egg whites with gentle motions from bottom to top. Pour the batter into the pan, without greasing, and bake in a preheated oven for about 50 minutes at 320°F (always perform the skewer test).
Cool the chiffon cake completely upside down (the pan should rest on its feet). Melt a little white chocolate and decorate the top of the cake.
Storage:
Keeps soft for a long time under a cake dome. (A cake carrier suitable for panettones or tall cakes like chiffon is ideal).
FAQ (Questions and Answers)
How do I remove the cake from the pan?
When it is completely cold, run a long, preferably non-serrated blade between the cake and the pan and you will see it come out easily.
Where can I find matcha tea?
In well-stocked herbal shops and specialty tea stores.
