Matcha Chiffon Roll with Black Sesame Buttercream

In Uncategorized on June 23, 2009 at 4:52 pm

I love making chiffon cakes. I guess cuz there’s all these extra steps that normal recipes don’t have. Esp in the summer, with all the free time, i’m always looking for something time consuming to cook up. (or bake up)

This particular chiffon doesn’t look to puffy, because the bubbles probably fell after I took it out to the oven. But the texture is great and the flavor is very matcha-y. Normally i would have included a whipped cream filling, but i didn’t have any whipped cream, so i made a buttercream instead. I like the black sesame flavor with the green tea, but you can use any flavor you like, or just use jam!

Pre-filling, just chillin'

Pre-filling, just chillin'

I kinda destroyed it in the rolling process, but it's still tasty

I kinda destroyed it in the rolling process, but it's still tasty

Matcha Chiffon Cake

For the Yolks:

4 egg yolks

15 grams sugar

60 grams milk

60 grams oil ( i used canola oil)

1 tsp vanilla extract

10 grams matcha powder

75 grams all purpose flour

10 grams cornstarch


4 egg whites

60 grams sugar

1/2 tsp cream of tartar ( i ran out, so i used some lime juice)

1. Beat egg whites until soft peaks, then add the sugar gradually and beat until firm peaks form

2. Whisk together all the yolk ingredients until well blended.

3. Add 1/3 of the whites into the yolk mixture, and stir to blend

4. Dump all the yolk mixture back into the remaining egg whites, and fold to incorporate.

5. Pour into an ungreased large rectangular pan ( 9×12 i think)

6. bake at 300F for 40 minutes

black sesame buttercream

black sesame buttercream


1/4 cup sugar

1 egg white

6 tbsp butter, room temperature

2 tbsp black sesame powder (optional)

1/2 tsp vanilla extract

1. Put egg white and sugar in a bowl over simmering water. Whisk to dissolve sugar for about 3 minutes. the whites should be marshmallow fluff colored

2. take off heat, beat with mixture until meringue like in texture. Add butter 1 tbsp at a time, and beat until light and fluffy

3. add the sesame powder and vanilla, beat to incorporate.

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