Adopted from Sift & Simmer.

Matcha passionfruit chiffon cake is so refreshing and delicious, with matcha cake layers, passionfruit whipped ganache, passionfruit curd and matcha whipped ganache. It is definitely my new favorite.

• Gluten free matcha chiffon cake
• Passionfruit white chocolate whipped ganache
• Passionfruit curd
• Matcha white chocolate whipped ganache

Note: Please use a scale to weight your ingredients for best results.

Gluten Free Matcha Chiffon Cake

Egg Yolk Mixture Ingredients

• 3 egg yolks room temperature
• 30g super fine caster sugar from Judee’s From Scratch
• 30 ml light vegetable oil
• 30 ml whole milk (I used unsweetened almond milk) room temperature
• 10g matcha powder sifted from Tezumi Tea – (use ‘SUGARTREATSBYCK2024″ discount code to get 10% off on your purchase)
• 60g gluten free flour sifted (used Bob’s Red Mill 1:1 Baking Gluten Free Flour) Note: you could use cake flour instead of gluten free flour.

Meringue Ingredients

• 3 egg whites room temperature
• ¼ teaspoon cream of tartar or dried egg white powder from Judee’s From Scratch
• 30g super fine caster sugar from Judee’s From Scratch

Steps

Making the Cake

1. Before you start, wipe all the tools and bowls with white vinegar or lemon juice to make sure there is no oil on them. Use a scale to weight all the ingredients to get them ready.
2. Preheat oven to 325°F
3. Prepare a 9″ by 13″ baking sheet pan by lining it with parchment paper. Set aside. (I also tested out using 9″x9″ pan. See note and photos below)
4. Prepare for the egg yolk mixture using a whisk- in a large bowl, whisk the egg yolks with caster sugar, until combined.
5. Add vegetable oil, and milk into egg yolk mixture until incorporate.
6. Sift in gluten free flour and matcha powder and stir or whisk until just incorporate. Set aside.
7. Prepare for the meringue – in the bowl of a stand mixer fitted with a whisk attachment, add in the egg whites and cream of tartar or dried egg white powder. Start whipping on low speed (KitchenAid speed 2) until foamy.
8. Gradually add in caster sugar in 3 additions. Once all the caster sugar is all added in, continue to whip for 30 seconds. Then increase speed to medium-high (KitchenAid speed 6) until the egg white meringue reaches soft peaks.
9. Add the meringue into the egg yolks mixture in 3 additions. Take 1/3 of the meringue and use a whisk to whisk it into the egg yolk mixture to lighten it up.
10. Then use a spatula to add 1/3 of the meringue into the batter and start folding until incorporate. Add in the last 1/3 of the meringue into the batter and fold until no meringue appears in the batter and incorporate.
11. Pour batter into the prepared baking tray.
12. Smooth the surface with an offset spatula.
13. Give the tray a few taps on the counter to release any trapped air bubbles.
14. Bake it for 15-18 minutes, or until the top of the cake is springy and dry to the touch.
15. Remove the cake and bang the tray on the counter to prevent the cake from shrinking.
16. Transfer the cake to a cooling rack. Then roll it with the parchment paper. Let it cool completely before filling with whipped cream.

Passionfruit White Chocolate Whipped Ganache

Adopted from Matt Adlard

• 4g Powdered gelatin + 24g Cold Water
• 124g Passionfruit curd from Umikah. (Use promo code “Sugartreats1” to get 10% off.)
• 144g White chocolate, Melted
• 530g Cream

Steps

• Bloom the gelatin + cold water and leave for 5 minutes
• In a saucepan over a medium heat, heat the cream.
• Once hot, remove from the heat and stir in the bloomed gelatin to dissolve.
• Pour the mixture over the melted chocolate and mix to form a ganache
• Allow it to cool to 104F degree.
• Add in curd and blend in.
• Pour the mixture into a shallow bowl and cover the surface with plastic wrap. Refrigerate for 6 hours or ideally overnight.
• After it is set and ready to use, take it out from the fridge. Place it in the bowl of a stand mixer, whip with a whisk attachment in low speed for about 2 minutes. Then increase speed to medium to soft and medium peaks. Do not over whip. The ganache may look separated.

Matcha White Chocolate Whipped Ganache

Adopted from Matt Adlard

• 200g Heavy Cream (a)
• 8g matcha powder from Tezumi Tea (Use 10% off discount code “SUGARTREATSBYCK2024” on your order)
• 3g Powdered Gelatin + 18g Cold Water
• 110g White Chocolate
• 120g Heavy Cream (b)

Steps

1. Bloom the gelatin + cold water and leave for 5 minutes
2. In a saucepan over a medium heat, heat the cream (a). Whisk it slowly to dissolve the matcha powder.
3. Once hot, remove from the heat and stir in the bloomed gelatin to dissolve.
4. Add the chopped chocolate into a bowl and pour over the hot cream. Leave for 2 minutes, then blend until smooth.
5. Add the remaining cold cream (b) and blend again until smooth. Pour the mixture into a shallow bowl and cover the surface with plastic wrap. Refrigerate for 6 hours or ideally overnight.
6. After it is set and ready to use, take it out from the fridge. Place it in the bowl of a stand mixer, whip with a whisk attachment in low speed for about 2 minutes. Then increase speed to medium to soft and medium peaks. Do not over whip. The ganache may look separated.

Assemble

1. This was my first time trying to make this square cake and used this mold. After chilling or freezing the cake, you can slowly extend the mold and take it out.
2. Use the mold to cut the chiffon cake into two layers.
3. Put the cake inside the mold.
4. Pipe the passionfruit whipped ganache. You could chill it if you prefer
5. Pipe passionfruit curd next. Chill again if preferred
6. Put the second layer of matcha cake.
7. Pipe the matcha whipped ganache on top.
8. Chill 6 hours or overnight before taking out the mold.
9. Decorate the way that you want, and cut into small pieces. Enjoy!

Let me know and comment below if you have tried this recipe. Follow me on Instagram.