To my dearest brother and sister-in-law, this cake is specially made for both of you. Thank you for always being there for me, for always keeping touch and making me feel that you are just right beside me, although we are thousands miles away from each other. May God continue to bless your relationship, may He keep you stronger to face life trials, and may He keep you safe and in good health always.
Happy 10 Years Wedding Anniversary ♥♥♥ I Love You both !
Another special occasion that deserves a special celebration cake. I had been planning on making this cake 2 weeks ago when I got a call from a friend of mine who lives in Australia. She was so obsessed with this cake, we spent more than 1 hour talking about this Matcha Chiffon Cake. In the end, we ended up agreeing that we will both try to make it.
The timing was perfect because I was looking for a cake that I can make for my brother’s 10 years wedding anniversary. A celebration cake for 1 decade of being happily married together.
I thought that a Matcha Chiffon Cake with Vanilla Buttercream Frosting is a perfect cake for them. They are very adventurous and they love to try different kind of foods.
Matcha in baking is also something new to me. I haven’t tried making this flavor before. But hey, it’s always good to try something new time to time. I am kind of curious myself how a Matcha tea taste like when used with bake products. This is a perfect chance to give it a try.
I have to say I am happy how this cake turned out. I wouldn’t mind making it again. The Matcha Cake and the Buttercream Frosting complements well with each other. It’s a match made in heaven. The creaminess of the frosting and the soft and light texture of the cake are just perfect. I have to warn you though, this cake is so light and spongy, you can easily finish half of this cake in one serving. No kidding, I just did!
I like that the Matcha flavor is not that strong. I decreased the measurement from 1 tbsp to tsp. I still get the taste of Matcha but it doesn’t feel like to much so it doesn’t leave any after taste.
This cake can also be served plain as is, but I really recommend that you try it with the Vanilla Buttercream frosting. Let’s get started!
- 3 eggs (separated, room temperature)
- 2/3 cup cake flour (sifted: sift first before measuring)
- 1/2 cup sugar (allocate 1/3 for the egg yolk mixture, and the remaining for the egg white mixture)
- 3 tbsp Vegetable oil or any flavorless oil
- 4 tbsp water
- 1/4 cream of tartar
- 1 tsp Macha powdered tea
- 1 tsp baking powder
- Buttercream Frosting
- Icing Colors – optional
- Mix cake flour, baking powder & matcha powdered tea.
- Using electric mixer or wire whisk, beat egg yolks, 1/3 sugar, water and vegetable oil until pale yellow and fluffy.
- Sift the flour mixture from step 1 to the egg yolk mixture.
- Carefully fold the flour until fully incorporated and no more lumps.
- In a separate clean bowl, whisk egg whites until frothy , around 30 seconds
- Add cream of tartar and continue whisking for another 2 more minutes
- Gradually add the remaining sugar (in 3 additions to allow the sugar to dissolve)
- Continue whisking in medium speed until stiff peaks (5 more minutes). You will know if it is already stiff peaks when you turn the bowl up side down, the egg whites will not fall. The texture is stiff and glossy.
- Gradually fold the egg white to the flour and egg mixture (from step 4).
- Pour into a 6″ tube pan. Tap 3-4 times on the counter top to release the bubbles.
- Bake for 30 minutes. The sides will slowly turn brown, and it will start to lift away from the side of the pan.
- Take out from the oven, cool and invert the pan. This will avoid the cake from deflating.
- Decorate. I added few drops of red icing color to my Vanilla Buttercream Frosting. I basically divided the frosting into 3 to have 3 shades of pink. You do not have to do this, you can have a plain Vanilla Buttercream Frosting if you want.
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Good to know:
- The best way to eat this is when the cake is at room temperature and the frosting is still soft. If you had it stored in the fridge, just take it out and leave it outside at room temperature for 30 minutes – 1 hr (depending on the temperature of your place) to let the cake and the frosting to soften.
- You can keep the cake in the fridge for a week or freeze it for 2-3 months, preferably without frosting. Tightly wrap in with cling wrap, then put it inside a ziplock bag and then inside a container.
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