Ingredients

   
3 large eggs (50g without shell), yolks and whites separated
85g sugar, divided into thirds
40g neutral oil
60g water
75g cake flour
10g matcha
4g baking powder

Steps

  1. Separate egg yolks and whites. Refrigerate or freeze the whites in a stand mixer bowl for 15 minutes until cold.

  2. Preheat oven to 340°F. Prepare an ungreased 17cm aluminum chiffon cake pan with removable base (not nonstick).

  3. Beat egg yolks with one-third of the sugar until creamy and pale yellow. Add oil and water, whisk to combine.

  4. Sift flour, matcha, and baking powder together. Sift into the egg yolk mixture in three additions, whisking after each until just combined with no lumps. Do not overmix.

  5. Whip cold egg whites on medium-low until bubbly and foamy. Add another third of sugar, whisk 30 seconds, then increase to high speed. Gradually add remaining sugar. Beat until stiff, glossy peaks form (about 2 minutes at high speed).

  6. Fold one-third of the meringue into the batter and mix well. Gently fold in the remaining meringue in 2–3 additions, taking care not to deflate. Scrape sides and bottom to check for matcha accumulation.

  7. Pour batter into the pan from 15–20cm high at one spot. Tap pan on counter and run a skewer through to release air pockets.

  8. Bake on the middle rack at 340°F for 30 minutes. Test with a skewer — it should come out clean and the top should spring back when pressed.

  9. Remove from oven and drop the pan onto the counter to shock the cake. Invert onto a bottle neck and cool completely upside down.

  10. Run an offset spatula around the outer edge and inner tube to release. Invert onto a plate — serve flat-bottom-side up.

Notes

  • Must use an aluminum pan with removable base. Do not grease the pan — the cake clings to the sides for support.
  • Do not use nonstick pans.
  • Use good quality matcha for better color and flavor.
  • Cake flour and all-purpose flour are not interchangeable. To make cake flour: for every 120g AP flour, remove 16g and replace with 16g cornstarch, sifted 3–4 times.
  • Store covered at room temperature 1–2 days, refrigerated 3 days, or frozen 2 weeks.
  • If the top browns too quickly, cover loosely with foil.