Matcha Chiffon Lava Cake

Wow it's been AGES since my last post

Ever since work started, any free time will be spent sleeping or catching up with my loved ones and yes i haven't been baking as much as I want to :( 

I first saw Chiffon Lava Cakes when i was in Japan and got so inspired!! Hence decided to create a matcha one because duh, matcha anytime ;)

PLEASE give this recipe a try! Imagine soft cloud-like chiffon cake paired with bitter sweet matcha custard - really an ideal tea-time treat :)

Featuring the lovely kitchenware from @iuiga!


Recipe for Matcha Chiffon Cake:


3 large egg yolks
75g sugar
40 ml vegetable oil
40 ml water

75 g cake flour 
15g matcha (green tea powder)
1 tsp. baking powder

1/4 tsp cream of tar tar
3 large egg whites


1. Preheat oven to 160C.

2. In a large bowl, whisk egg yolks and add 25g of sugar. Then add oil and water and whisk all together till combined.

3. Sift cake flour, matcha, and baking powder together and add to the egg yolk mixture in 3 separate batches. Whisk until totally incorporated and make sure there are no lumps.

4. Using a stand mixer, beat the egg whites and cream of tar tar on medium low till opaque, foamy and bubbly. 

4. Add ⅓ of the remaining sugar and continue whipping. After 30 seconds or so, increase the stand mixer speed to high and add the remaining sugar slowly in small increments. Beat until stiff peaks. 

5. Fold in ⅓ of the beaten egg whites into the flour mixture.

6. Fold in the rest of the egg whites and mix gently but quickly.

7. Pour batter into the 6" chiffon pan. Knock slightly to disperse the air bubbles!

8. Bake for about 45 minutes or till slightly browned.

9. Cool shortly for a few minutes before inverting the cake. 

Recipe for Matcha Custard:


  1. 2.5 cup milk
  2. 4 egg yolks
  3. 1/3 cup sugar
  4. 2 tablespoon cornstarch
  5. 3 tbsp matcha powder (add more if you like! However it may not be that 'flowy')
  6. 1 tbsp vanilla essence


1. Whisk egg yolks, cornflour, Matcha powder and sugar in a bowl till well-combined. Set aside.

2. Heat milk in a saucepan till boiling. Remove from heat and pour milk into your egg yolk mixture in a slow stream, while whisking continuously.

3. Place the mixture back into saucepan. Heat over medium-low heat while whisking. Remove from heat when the mixture starts to thicken (kindly note this as the custard may turn lumpy!), and continue whisking till a smooth consistency is achieved. 

4. Sieve the custard into another bowl and place a cling wrap over the surface and allow to cool.


Once the Matcha Custard is cooled, pipe it into the center ("hole") of your chiffon cake and ta-dah! Top it up with some whipped cream & sprinkles if you like :-) I sprinkled mine with more matcha powder and decorated it with raspberries!



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Baking enthusiast who loves desserts and eating clean at the same time. Ohyellowfingers is where I document my recipes, travelogues and cafe hunts