Name: Hojicha Chiffon Cake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 4 large Egg Yolks; 2 tbsp Granulated Sugar (for yolks); 3 tbsp Vegetable Oil; 2 tbsp Hojicha Powder; 1/4 cup Hot Water; 3/4 cup Cake Flour; 4 large Egg Whites; 1/4 cup Granulated Sugar (for meringue); 1/4 tsp Cream of Tartar

Baking

Hojicha Chiffon Cake

This Hojicha Chiffon Cake is a masterclass in texture, offering a cloud-like crumb infused with the earthy, smoky notes of roasted Japanese green tea. Its subtle sweetness and delicate aroma make it an elegant centerpiece for any afternoon tea or dessert spread.

Prep

25m

Cook

45m

Serves

Calories

210kcal

Qty	Ingredient
4 large 72 g	Egg Yolks
2 tbsp 30 g	Granulated Sugar (for yolks)
3 tbsp 40 ml	Vegetable Oil
2 tbsp 15 g	Hojicha Powder
1/4 cup 60 ml	Hot Water
3/4 cup 80 g	Cake Flour
4 large 120 g	Egg Whites
1/4 cup 50 g	Granulated Sugar (for meringue)
1/4 tsp 1 g	Cream of Tartar

2 Method

Step 1. Preheat your oven to 170°C (340°F). Prepare a 17cm or 20cm chiffon tube pan; do not grease the pan as the cake needs to cling to the sides to rise.

Step 2. Whisk the hojicha powder into the hot water until smooth and no lumps remain. Let it cool to room temperature.

Step 3. In a large bowl, whisk the egg yolks and 30g of sugar until pale and slightly thickened. Gradually whisk in the vegetable oil and the cooled hojicha mixture.

Step 4. Sift the cake flour over the yolk mixture and whisk gently until just combined and smooth.

Step 5. In a separate clean, oil-free bowl, beat the egg whites with the cream of tartar until foamy. Gradually add the remaining 50g of sugar, beating on medium-high speed until stiff, glossy peaks form.

Step 6. Gently fold one-third of the meringue into the hojicha batter using a whisk or spatula to lighten the base. Add the remaining meringue in two batches, folding very gently with a silicone spatula until no white streaks remain.

Step 7. Pour the batter into the chiffon mold. Run a skewer through the batter or tap the pan once on the counter to remove large air bubbles.

Step 8. Bake for 40-45 minutes, or until the cake springs back when lightly touched.

Step 9. Immediately invert the pan onto a tall bottle or cooling rack. Allow it to cool completely upside down for at least 2 hours before removing from the mold.

·
Never grease a chiffon cake pan; the batter needs the friction of the ungreased walls to climb and stay tall.
·
Ensure your egg whites and mixing bowl are completely free of oil or yolk residue, otherwise the meringue will not reach stiff peaks.
·
Use a very fine hojicha powder (culinary or latte grade) for the best flavor distribution and color.
·
Cooling the cake upside down is essential to prevent the delicate structure from collapsing under its own weight.

? FAQ

Can I use brewed hojicha tea instead of powder?

Brewed tea is usually not concentrated enough to provide the deep flavor and color. It is highly recommended to use hojicha powder for the best results.

Why did my chiffon cake sink after taking it out?

This typically happens if the cake was not inverted immediately after baking or if it was removed from the pan before being completely cooled.

How do I store Hojicha Chiffon Cake?

Keep it in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days to maintain its moisture.

Can I make this gluten-free?

Yes, you can substitute the cake flour with a high-quality 1-to-1 gluten-free baking flour blend, though the texture may be slightly less airy.