Matcha Chiffon Cake with Azuki Cream

This light and airy matcha chiffon cake is infused with the rich flavor of green tea and paired with a smooth azuki bean cream. Perfect for tea time or as a delightful dessert, this cake embodies the essence of Japanese flavors.

A beautifully presented slice of matcha chiffon cake topped with azuki cream, garnished with green tea leaves, on a delicate porcelain plate.
Cultural & Regional Cakes Japanese Cakes Japanese cake matcha chiffon azuki dessert
Prep Time: 30 mins Cook Time: 45 mins Servings: 8

Ingredients

  • 1 1/2 cups cake flour
  • 2 tablespoons matcha powder
  • 1 tablespoon Baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 4 large Eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 cup azuki beans
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Step 1:

    Rinse the azuki beans and cook them in a pot of water until soft, about 1 hour. Drain and let cool.

  2. Step 2:

    In a blender, combine the cooked azuki beans, heavy cream, and vanilla extract. Blend until smooth and creamy.

  3. Step 3:

    Preheat the oven to 325°F (160°C). In a bowl, sift together the cake flour, matcha powder, baking powder, and salt.

  4. Step 4:

    In another bowl, whisk together the sugar, eggs, vegetable oil, and water until well combined.

  5. Step 5:

    Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

  6. Step 6:

    Pour the batter into a chiffon cake pan and bake for 40-45 minutes, or until a toothpick comes out clean.

  7. Step 7:

    Remove the cake from the oven and let it cool upside down in the pan for 10 minutes before transferring to a wire rack.

  8. Step 8:

    Slice the cake and serve with a generous dollop of azuki cream on top.
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