Matcha Marble Chiffon

                           My little boy said it's like eating cotton......

It's the third day of CNY, and we visited my sister in law as well as the rest of the family members. I baked this Matcha Marble Chiffon to bring over as our tea. A chiffon recipe I long wanted to bake, however, there were too may things in my list.

It's one of the best texture chiffon I ever baked. I really like the taste of the dry tea and together with the mild egg sponge. After it's sliced, the slices could hardly 'Stand' on it's own, it simply has that  'melt in the mouth' effect while eating it. Wow, I make it sounded like so rare. he he....  I am sure no one would say no to this beautiful cake.


Top Flour   90g
Baking powder   2/3 tsp
Castor sugar   40g
Yolk   3
Salad oil   40g
Water   90ml

Egg white   4
Castor sugar   40g

Matcha powder   1tbsp
Water   2tsp


1. Sift flour and baking powder and set aside.

2. Mix matcha powder with 2tsp of water to make a paste.

3.In a bowl, mix yolks , oil and water together. Add in sugar, followed by the flour. Mix to a thick batter.

4. Whip egg white till foamy and slowly add in sugar and whip together a stiff peak.

5. Mix 1/3 of white to the flour batter and blend well. Fold the rest of the egg white in and fold them gently till well blended.

6. Take 1/4 portion of the batter to mix with the matcha paste. Fill the chiffon tin with plain batter and in between layer filled with matcha batter. With a skewer, run through the tin to create the marble effect.

7. Bake the cake at 180ç for 10 minutes, and bring down to 160'c and bake for further 30 minutes.

8. Cool the cake with the tin inverted on a wire rack till it's completely cool before slicing.


Jean said…
your chiffon cake looks ultra cottony soft! i can imagine it melting in my mouth. can I check if the flour used is 90g or 9g? Will like to use this recipe someday!
hanushi said…
Only 9 g of top flour ?

The cake is nicely marbled... Great job!

I have this experience of a chiffon cake slice is so soft that it can't stand on its own. Hehe, nice texture...
Anonymous said…
It looks like eating algae or mould?how's the taste like?

Mrs lim
Cosy Bake said…
Sorry dears, It's 90g of flour... thanks for telling.
Cosy Bake said…
Hi Mrs Lim,

YOu have such SPECIAL and ODD words and descriptions to use for food that you put in your mouth. Well, they taste the green tea taste and it's neither algae or mould. Unless you don not like anything thing that's taste green tea. Both alge and mould would never cross my mind when comes to food! YOur diet must be really unique!!!
j3ss kitch3n said…
oh my just look at the texture!! i can imagine how cottony this is! bookmarked thanks for sharing!!
Anonymous said…
I said it looks like, I did not say it tastes like algae or mould.. Please interpret comments properly...who says algae can't be eaten, spiralina is also algae...

If you are not willing to accept comments, then dun blog

Mrs lim
Cosy Bake said…
Mrs Lim ,

This is kind of obvious you are looking for trouble and going around being not nice. I accept all well menat comments but you are the first and only one who is otherwise. If you are such unhappy person then you don not post any comments in my blog. Thank you very mcuh. ALl the best to you.
Cosy Bake said…
Jess ,
Thanks, i am sure you will like it! cheers!
Your #1 Fan said…
You got me at "it's like eating cotton". Copied the recipe. Thanks for sharing! =D
Cosy Bake said…
Jet, you are always welcome!
Anonymous said…
What an interesting and artistic marbled pattern! It sure whets my appetite. Well, beauty lies in the eyes of the beholder :)

Anonymous said…
Dear honeyboy,

Just want to drop you an encouragement:)

Please continue to keep up with your good bakes and especially sharing your bakes with us. I would feel hurt by the "no EQ" comments too, nonetheless, hope you've gotten over it.

This is a very pretty, nice,cottony chiffon cake, makes me one a piece of it too;)

To the non-bloggers who want to add nasty comments out there, please be kind with your words, and adopt a good attitude of "do to others you have them do to you". Bloggers are already kind and brave enough to share their life/baking journeys with us. Lets be kind to one another..

Maybe Mrs Lim should google and know what's the taste of green tea before asking in an impolite manner. It is very obvious we don't add spirulina/algae/mould into cake flavours..

Mrs Siva
Cosy Bake said…
Give me 555 Mrs Siva,

Your words had given me a strong boosting. I am over and done with it. It was that spur of moment..... I am really grateful to have people like you around me ;) i am now the happy baker as before. Shall share more goodies with you and every one else...

Again, it's kind of rare that still people out there yet to experience what and how green tea bakes taste like! Ho ho.....
Anonymous said…
May i ask what is your chiffon tin size?

Cosy Bake said…
I used a 20cm size tin for this chiffon. :)
hello (: i was looking for recipe to that call for a bit of green tea powder. dont want to waste my going to expire green tea powder! ;D
it looks extremely moist and soft! i always tend to overbake the chiffon ): i always love those beautiful swirls that bring out more arts and appearance of the cake! if 10 people say is nice, ignore the 1 blissfully ignorant person's not constructive comment. JIA YOU! we love you (: (:
Cosy Bake said…

Thanks! I know you guys love me.... Do post your green tea bake soon ya!
Anonymous said…
Hi Mrs. Lim,

I think you are going too far. She is already very kind to share the recipe.
Plz dun comment if you are not in a good mood as it hurts the people who are reading it including me. Though I am not Honey Boy but I felt bad about this.

The silent reader from Belgium
Cosy Bake said…
Silent reader from Belgium ,

Thanks for your support in so many ways. I am really very appreciate. Glad I have so many people (like you) who are positive towards their thoughts and words. You are very kind. Hope you will always like my post as long as me keep on going. Thanks again!
Anonymous said…
Hi Honey Boy

It is me..The silent reader from Belgium..Sorry I was a little angry yesterday that I forgot to tell you how beautiful your chiffon cake is.

I am just a beginner and really like your blog.
Yours and also The Little Teowches are my fav blogs.

Ohya I am an Chinese Indonesian married to Singaporean and currently living in Brussels.

Take care and always keep blogging or otherwise I will miss you then. Thank you

Cosy Bake said…
Hi Zhang,

Nice to know you! How nice to be able to live in Brussels!! I been there once many years ago. Really like the place. Lucky you! If you happen to be back in Singapore, do let me know. :) thanks again for your support.
Anonymous said…
Hi Honey Boy,

Ya Brussels is a nice city though it is small. We were here since 3 years ago. Before that we were in London.

We plan to go back Asia at the end of this summer this year. Will let you then. I think you like PAUL..Let me know what do you want then sure will carry for u.
Take care..
Cosy Bake said…
Dear Zhang,

It'd be great to meet you if you are back in sg. You are too kind of your offer.... I am good. Your thought means more than aNything else.

Wow, how lucky you are. I love London all my life! He he... Looking forward to meet you then.
Le Petit Lapin said…
What a beautiful cake! It really does look light as cotton, and I cannot wait to try it.

I just started reading your blog, and everything, actually, looks delicious. I also cannot wait to try your matcha swirl bread!

Keep up all the beautiful work!!
Anonymous said…
Hello Honey boy,

I am so proud of you having such an excellent baking skill and passion in life. You are my role model in baking. I love to bake but don't know where to begin with. Your blog has alive me...yeah!!! I have 2 lovely daughters, 8 & 2 and i am sure they will have fun baking too. I will get the recipe book from Kino and share with you my baking result...but not so soon, will keep you posted of my first Chiffon cake...Thanks dear. Stay pretty and charm :)
Cosy Bake said…
Chiffon queen,

I am glad I have inspired you.... If you have any questions do let me know! Happy baking!
Anonymous said…
Honey boy,

How do you know this is from Chiffon Queen, you so smart!!! Baking can make people turns smart? We will try and let you know then...ha ha. Jia you and have a great Sunday evening :)

Chiffon King (Husband's of Chiffon Queen)
Cosy Bake said…
Hey chiffon king,

You are so right! Baking indeed would make one smart, as there are many calculations and basically baking is A form os science!! I hope chiffon queen will surprise you with her greet bakes!

Lite Home Bake said…
Hi Honey Boy,
I followed your recipe and the cake turned out lovely and delicious! My family and I love it, thanks!
Cosy Bake said…
Lite home bake,

Really nice to know there are still people trying my recipes.... Hope to hear more great bakes from you!
Chloe M said…
hi,i am a "new" baker.I love your chiffon cake, both in texture and appearance.may i know how did you unmould it so nicely? there is always crumps whenever i unmould my chiffon cake. thx :)
Cosy Bake said…
Hi Sweetie Yukari,

I have a tool that is like a have slim palate knife which is suppose to help to remove cakes from tins. But I am sure using a normal knife would to the same job too. All I did was just give a quick glide around the tin with the knife slightly angled. See if this work for you? Happy baking, and do let me know if this method work for you well ya! good luck!
Pauline said…
How did you combine the matcha paste with 1/4 of the batter? It was a nightmare when I did it. Pretty much giant matcha paste chunks that would not dissolve. I pretty much had to mix on the sides and by the time it was combined, the whipped egg whites in the batter deflated. ):
Cosy Bake said…
Hi Pauline,

I just scoop out that 1/3 of batter and mix it with the green tea paste. Nothing to complicated actually. U may wanna add a little water to the green tea powder to make it easier for the mixing? hope this help.

Popular Posts