I still remember the first time I tried to make a chiffon cake. The sponge collapsed mid-bake, and I swore I’d never touch eggs again… until a friend handed me a slice of matcha chiffon at a tiny Tokyo café, and suddenly I understood what “angel food” really meant. The green tea aroma hit me first—earthy, fragrant, almost whispering—and the texture? Light as a cloud but resilient. I’ve been chasing that memory ever since, tweaking, failing, laughing, tasting. And yes, stabilizing mascarpone cream is my little cheat that keeps this cake dreamy without turning into a puddle of sadness after a few hours.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 40 min | 35 min | 1 hr 15 min | 6-8 | Intermediate |
Why You’ll Love This Recipe
- Cloud-light chiffon sponge that actually holds up.
- The earthy matcha flavor isn’t overpowering, just whispering.
- Mascarpone cream adds richness without collapse—because we’ve all been there.
- Elegant enough for guests, cozy enough for Sunday tea.
Grab These (Ingredients)
For the sponge:
- 4 large eggs, separated
- 100g granulated sugar
- 70g cake flour (I always use King Arthur)
- 10g matcha powder (ceremonial grade if you can splurge, trust me)
- 40ml vegetable oil
- 60ml milk
- 1/4 tsp cream of tartar
- Pinch of salt
For the mascarpone cream:
- 200g mascarpone
- 150ml heavy cream
- 30g powdered sugar
- 1 tsp vanilla extract
- Optional: a pinch of matcha for swirls
Assembly:
- Fresh berries, for topping
- Toasted almond flakes, optional
Let’s Make It
Start with the sponge because that’s the real magic. Preheat your oven to 170°C (340°F). Whisk the egg yolks with half the sugar, then add oil, milk, and sifted flour-matcha mix. You want a smooth batter, not a green paste—you’ll thank me.
Now, the whites. I once skipped the cream of tartar and got a flat disaster, so trust me here. Whip them until soft peaks, then gradually fold in sugar. And here’s the trick: folding slowly, in three stages. I know, it’s tedious, but it keeps the sponge airy.
Pour the airy cloud into an ungreased tube pan (don’t grease—seriously). Bake 35 minutes, then tip it upside down immediately. I swear the smell alone could make you forgive a bad day. Cool completely before daring to remove from the pan.
For the cream, whip mascarpone and heavy cream together with sugar and vanilla. I like to stabilize it slightly with a spoon of cornstarch if I’m making this ahead; it keeps that luscious texture. Swirl in a little matcha for color if you’re feeling fancy.
Slice the chiffon horizontally, slather mascarpone cream, add berries, repeat. Top with more cream, berries, and maybe some toasted almonds. Don’t look too long—it’s best enjoyed immediately, though leftovers in the fridge are a dream with tea the next day.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | 6g |
| Carbohydrates | 28g |
| Fat | 20g |
| Fiber | 1g |
| Sugar | 16g |
Note: Values are estimates
Variations & Add-Ins
- Citrus twist: Fold a teaspoon of yuzu zest into the mascarpone cream.
- Chocolate lovers: Add a layer of finely grated white chocolate between sponge layers.
- Nutty: Press toasted pistachios on top for color and crunch.
Serving Ideas
- Afternoon tea with jasmine or sencha.
- A slice after a light dinner with fresh fruit on the side.
- Honestly, I’ve eaten this for breakfast… no regrets.
Storage & Reheating
- Keep in an airtight container, refrigerated, up to 2 days.
- Don’t freeze—it loses that delicate chiffon texture.
- Bring to room temp before serving; the cream is happiest then.
My Two Cents (Pro-Tip)
Never skip folding slowly. The moment you rush it, you lose that cloud-like texture. And yes, stabilizing the mascarpone is a little hack that saves lives.
You Asked, I’m Answering
Q: Can I use regular flour instead of cake flour?
A: You can, but sift it and use slightly less—your sponge will be denser.
Q: Can I make the cream ahead?
A: Absolutely. Chill in the fridge and whip gently before assembly.