Fluffy Matcha Chiffon Cake

1.Preheat your oven to 325°F (160°C).

2.In a large mixing bowl, sift together the flour, matcha powder, baking powder, and salt. Set aside.

3.In another bowl, whisk the egg yolks, vegetable oil, and water until well combined. Gradually add the dry ingredients to the wet mixture, stirring until smooth and no lumps remain.

4.In a separate clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.

5.Gently fold the egg whites into the matcha batter in three additions, being careful not to deflate the mixture.

6.Pour the batter into an ungreased chiffon cake pan, smoothing the top with a spatula.

7.Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

8.Once baked, invert the pan immediately and let the cake cool completely upside down.

9.Once cooled, carefully remove the cake from the pan by running a knife around the edges. Serve as is or with whipped cream and fresh fruits.