This matcha coconut milk chiffon cake combines the earthy, nutty taste of green tea and the richness of coconut milk for a delightful flavour duo. With beautiful green hues, this cake is light and airy, soft as cotton and tastes wonderful!
Preheat oven to 160°C (320°F). Position the oven rack on the lowest in the oven. Have a 20-cm (8-inch) chiffon tube pan ready. DO NOT GREASE.
Sift together cake flour, matcha (green tea powder), baking powder and salt twice.
In a large mixing bowl, whisk egg yolks and sugar until thick and fluffy, about 3 to 5 minutes. Stir in the oil bit by bit, and whisk until until well combined.
Add the coconut milk and full-cream milk and stir with the whisk until well mixed.
Next, add the sifted flour mixture in 2 additions. Stir with a whisk until all the flour is incorporated and no streaks of flour are visible. The mixture should be thick but still liquid, smooth and free of lumps.
Make the meringue
Fit a stand mixer or handheld electric beaters with a whisk attachment. In a dry, grease-free mixer bowl, pour in egg whites and sprinkle cream of tartar over.
Whisk on medium speed (speed 4 on my Kitchen Aid). When the egg whites become frothy, add sugar bit by bit in a steady stream. Whip until stiff peaks form. This may take 5 to 7 minutes, depending on your mixer and speed.
Add ⅓ of meringue (whipped egg whites with sugar) to the batter. Fold in gently with a whisk until well incorporated. Fold in another ⅓ of the meringue and again, do so gently. Lastly, fold in the remaining meringue. The final batter should feel light, and have no visible streaks of meringue.
Pour into the chiffon tube pan from one position, and let the batter spread to fill the pan. Gently level and smooth the surface. Run a bamboo or metal skewer in an ‘S’ fashion through the batter to reduce large air pockets.
Baking and cooling
Bake on the lowest rack in the oven for 50 to 55 minutes, or until done. DO NOT open the oven door. Only do so about 5 minutes before the end of baking, to test if the cake has baked through. It is done when the top of the cake springs back when lighty pressed with your fingers, and when a bamboo or metal skewer inserted into the centre comes out clean. Note: Cracking on the surface of the cake as it bakes is perfectly alright!
Once the cake is out of the oven, immediately invert the pan with it’s funnel over the neck of a bottle. Allow it to ‘hang’ until completely cooled.
To release the cake, run an offset spatula gently around the sides of the pan, pressing against the pan as much as possible.Then invert the pan again so that the bottom is now facing up. Gently tap or push the pan’s base to loosen the cake from the sides of the pan. Then run the spatula around the base to release the funnel. Chiffon cake is served ‘upside-down’.
How to release the cake using your hands (see video in the post): For clean and unruffled sides all around the cake, use your hands to gently un-mould the cake. Start by pressing down your hand on the cake (GENTLY) and nudging it away from the sides of the pan. Keep nudging bit by bit, working around the edges of the cake. Then repeat, this time nudging more of the cake deeper down the pan, away from the sides. Keep repeating until you've released the cake totally from the sides of the pan. Then invert the cake pan and gently press on the base until it comes loose. Finally, gently press the cake away from the funnel to release it.
It is recommended you use weight measurements indicated in the recipe, as volume measurements (cups, tablespoons) may vary. For example, matcha or green tea powder is listed by weight as well as its equivalent in US tablespoons. However, if you are in Australia, 1 tbsp = 20 ml, while in the US and UK, 1 tbsp = 15 ml. The difference could throw the recipe out of balance, with unintended results.