Classic Matcha Chiffon Cake

For key visual process photos, refer to the body of the blog post.

Make the cake:

1. Prepare the eggs by separating the egg whites from the egg yolks (cold from the fridge) into two clean bowls.
2. Transfer the egg yolks to a large bowl.
3. To the egg yolks, whisk together 30g sugar, vegetable oil, milk, vanilla extract (if using).
4. Sift matcha powder and cake flour into the egg yolk mixture. Set aside.
5. To a clean stand mixer bowl fitted with a wire whisk attachment, add in the egg whites and begin whisking on medium speed until bubbles start to appear.
6. Add in cream of tartar (or lemon juice/vinegar), and continue to beat until the mixture is foamy.
7. Gradually add in the remaining 30g sugar, and continue to increase the mixer on high speed.
8. Whip until the egg whites reach stiff peaks (when the whisk is pulled out, the meringue sticks up and doesn't fall over).
9. Take about ⅓rd of the whipped egg white meringue and fold it into the egg yolk batter with a spatula. (This helps to lighten the egg yolk mixture).
10. Continue to fold in the rest of the egg white mixture into the egg yolk mixture in two more additions, until incorporated together.
11. Be sure not to overfold, or the cake batter will deflate.
12. Pour the cake batter from a height into the chiffon cake pan.
13. Give the pan a few taps to release any trapped air bubbles.
14. Bake at 325F for 30-35 minutes, or until the surface of the cake springs back when lightly pressed.

Cool and remove the cake from the pan:

1. Remove the cake from the oven and turn it upside down to cool completely (about 3-4 hours).
2. (Depending on your cake pan, you may need to find a bottle with a thin neck to stand it upside down).
3. Have a plate ready underneath the cake.
4. Once completely cool, use a knife or offset spatula to run it gently around the edges of the cake pan to loosen.
5. Remove the cake pan.
6. The cake will now be stuck to the tube portion.
7. Again, use a knife to gently loosen the cake from the tube portion of the pan.
8. The cake should plop out.
9. Slice the cake with a sharp serrated knife and serve.