Matcha Chiffon with White Chocolate Whipped Cream

This soft and airy Matcha Chiffon cake topped with lovely white chocolate whipped cream rosettes and rose tea buds is one of sweet elegance. We used pure matcha powder imported directly from Japan for premium quality. The sweet bitter taste of matcha pairs exceptionally well with the white chocolate whipped cream, resulting in a less sweet version of pure white chocolate drip.  Presenting all the benefits of Matcha in a delicate sweet surprise perfect for Mother’s day or any occasion.


Makes 1 x ~ 17cm cake


Yolk Mixture
3                      Egg Yolks (from large eggs)
10g                  Caster Sugar
12g                  Matcha Powder
40ml                Vegetable Oil
60ml                Milk
45g                  Cake Flour (sifted)
1tsp                 Vanilla extract

4                      Egg Whites (from large eggs)
50g                  Caster Sugar
3/8 tsp             Cream of Tartar
Pinch of salt

50g                  White Chocolate
100ml              Whipping Cream
15g                  Confectionery sugar
1tsp                 Corn starch
(*double the amount if creaming the entire cake)
Rose Tea buds     ~20 pcs (for decoration)
Match Powder      a little (for dusting)
Raspberry Powder  a little (for dusting) – optional



  • Preheat oven to 160 degree Celsius.
  • In a mixing bowl, beat egg yolks and sugar (10g) until pale and fluffy
  • Add milk, vegetable oil, vanilla extract and mix till well combined.
  • Sift in the dry ingredients (matcha powder & flour) and then fold till there are no more lumps. The mixture should form ribbons that disappear back into the batter.
  • Meringue: In another bowl, beat egg whites with salt and cream of tartar till bubbly or soft peaks. Add in sugar (50g) in 3 batches then continue to beat on high speed till firm peaks.
  • Gently fold 1/3 of the meringue into the wet mixture and mix till well combined. Then fold in the rest of the meringue gently till no more whites are seen.
  • Pour the cake batter into a tube tin.
  • Remove any trapped large air bubbles by lightly giving the tin a couple of bangs on the table. Or gently run a chopstick through the top of the batter keeping in mind not to knock over the hearts.
  • Bake for 45-50 mins till brown or when the sides start to pull away from the tin.
  • Invert the tin and let cool.


  • Melt white chocolate over a hot water bath. Keep the melted white chocolate warm in the bath.
  • Whip whipping cream and sugar till slightly set. Add in corn starch and continue to whip.
  • Gradually add in the warm melted white chocolate and whip till set
  • Spread a bit of the whipped cream onto the surface of the cake and pipe large rosettes around then top off with rose tea buds and dust some matcha & raspberry powder over. Decorate as you like.





















– Recipe by Candice Cheong, our Behind-the-Scene Marketing Think-Tank / Late Night Baker!- 

About the author:

Candice Cheong heads Marketing at Spoonful. She stems from an Advertising and Marketing Communications background having graduated from the University of Canberra, Australia and has been working in the media industry for more than 15 years. Her passion for food led her to Spoonful and she’s inspired by teammates here, further fueling her hobby in baking. As a mom of two young kids, Candice works in the day and bakes at night, earning her the nickname The Late Night Baker. Besides baking, she has an innate passion for all things Japanese, travel, and a keen interest in photography.  Follow Candice on Instagram @dice97