Matcha Cream Cheese Chiffon Cake, No Added Refined Sugar
Sweets and drinksBaked GoodsEurope and North America20 to 30 minutes baking
This matcha chiffon needs a light hand at the folding stage. The cake is airy, smells of matcha and carries the gentle richness of cream cheese. The tricky part is holding on to the air, since heavy mixing leaves it flat and dense.
The flour, matcha and cornstarch have to be sifted twice, or the batter goes lumpy and streaky. The sides of a chiffon tin are left ungreased so the cake can grip them and climb. The whites need to be whipped to full stiff peaks.
This batch weighs about 658g, at roughly 216 calories per 100g.
Method
Heat the oven to 170 degrees C. The chiffon tin needs no butter or oil.
Put 60 grams of all purpose flour, 55 grams of matcha powder and 55 grams of cornstarch in a bowl and sift them twice.
Put 66 ml of oat milk, 45 grams of cream cheese and 30 grams of butter in a bowl and melt them over simmering water until smooth.
Stir the dry mixture into the milk a little at a time. Separate the yolks and whites of 5 chicken eggs, add the yolks to the mixture and beat until completely smooth.
Whip the egg whites until foamy, then pour in 72 grams of kOBE Monk Fruit Blend slowly and keep whipping to stiff peaks.
Fold the whites into the yolk mixture with a light hand so the air bubbles survive.
Pour into the tin and bake for 20 to 30 minutes until cooked through.
Run a knife around the base to release the cake, then slice and serve.
Tips
Sift the matcha twice along with the flour and cornstarch, or the batter goes lumpy and streaky.
Leave the sides of the tin ungreased, as a chiffon needs to grip them to climb.
Fold the whites into the yolks by scooping from the bottom and lifting, which keeps the air in.
Melt over water until the cream cheese has completely dissolved, since any grain leaves white specks in the crumb.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.