Green Tea Cake

In between the fluffy green cake is green tea ice cream, making it a matcha ice cream cake!

In case you can’t find it in powder form, you can also use green tea in tea bags. Just steep in hot water and allow to cool to room temperature and use this instead of the water called for in the recipe. You can also add a drop or two of green food coloring to color your chiffon cake.

Green Tea Cake

Aileen Anastacio
In between the fluffy green cake is green tea ice cream, making it a matcha ice cream cake!
Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine Japanese
Servings 24 (2x2-inch) squares


Green Tea Cake

  • 1 1/2 cups cake flour
  • 1 1/4 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoons Salt
  • 1/2 Cup corn oil
  • 6 Egg separated
  • 1/3 Cup water
  • 1/2 Cup milk
  • 2 tablespoons sweetened green tea powder
  • 1/2 teaspoon cream of tartar
  • 1/4 Cup sugar
  • 1/2 gallon green tea ice cream softened
  • 1 Cup whipping cream
  • 1/4 Cup confectioners sugar
  • 2 tablespoons green tea powder for dusting


  • Preheat oven to 350ºF. Line an 8x12-inch baking pan; set aside.
  • Make the green tea chiffon cake: In a medium bowl, sift together cake flour, sugar, baking powder, and salt.
  • In a separate bowl, whisk together corn oil, egg yolks, water, milk, and green tea powder. Add to cake flour mixture, mixing until combined and smooth.
  • In the bowl of an electric mixer, whip egg whites and cream of tartar on medium speed until frothy. Increase speed to medium high and gradually add sugar, whipping until glossy and stiff.
  • Gradually fold in the whipped egg whites into the batter; blend well.
  • Transfer batter to prepared pan and bake for 30 minutes or until top springs back when touched. Do not prick.
  • Remove from the oven and allow to cool completely.
  • To assemble: Slice the chiffon cake horizontally to make 3 equal layers. Place one slice at the bottom of the prepared pan. Scoop 3 cups of green tea ice cream over the chiffon cake and even out the surface with an offset spatula. Place in the freezer for about 1 hour or until set. Assemble the final layer by repeating the same procedure, ending with the last chiffon cake layer.
  • In the bowl of an electric mixer, whip cream. Gradually add confectioners’ sugar. Whip to stiff peaks.
  • Using a spatula, spread a thin layer of whipped cream over the top of the cake. Dust slightly with some green tea powder. Allow to set in the freezer. Slice into triangles. Cake-cutting tip: It s best to assemble this cake a few days in advance so that the ice cream is set and more stable before slicing. That way, you won t have any trouble cutting the cake into triangles or any shape you prefer. Before serving, leave the cakes at room temperature for about 10 minutes. Shopping tip: Find matcha powder or green tea powder Japanese ingredients at Konbini Store, located at Connecticut St., Greenhills, San Juan.
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