Sunday, 15 December 2013

Sakura Matcha Chiffon Cake

For the longest time, I was wondering why no one patterned chiffons like swiss rolls which uses similar egg separation techniques. My birthday was coming and being a fan of Japanese anime, I dreamed of a matcha cake with pink sakura flowers. 

My experiment paid off! This represents the first of the patterned chiffon cake inspiring many other prettier ones to come. Needless to say, I had a very happy birthday with my cake! :)

I was very happy that reviews for the cake, especially from my sil was very good! If you're a matcha fan, you would love it. For this cake, I used Ellena guan's 3 egg yolk, 4 egg white recipe which I still love very much for it's lightness and spongyness. More whites than yolks make the chiffon cake fluffier and softer!

Each slice was pretty and had strawberry cake layered in between two layers of matcha cake! It's my first loving creation for my dear family!

Detailed picture tutorial will be out in a Creative baking Chiffon Cakes book coming Jan 2016.

With love,


  1. Follow your recipe in Creative baking Chiffon Cakes book. The Matcha green color doesn't comes out as bright as your photo in the book. Although I can get a straight line for the pink color, but can't see very clear after it is baked. A bit of brownish. Is there any trick I can get the bright color after it has been baked?
    I didn't follow your baking time, I have baked ten mins less

    1. Hi Carrina, did you follow the baking temperature in the book? You try using a lower temperature towards the end but bake longer. Do you have an oven thermometer? Thanks. Will be great if you can send me a pic to troubleshoot? Thanks