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Bolo Chiffon Cake de Matcha e Merengue Suíço

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 450
A light and fluffy chiffon cake infused with matcha, topped with a silky Swiss meringue for a delightful treat.

Ingredients

Dry Ingredients

  • 180 g flour (all-purpose flour)
  • 60 g cornstarch (cornstarch (amido de milho))
  • 30 g matcha powder (green tea powder)
  • 11 g baking powder (chemical leavening agent)
  • 2 g salt (refined salt)
  • 1.5 g cream of tartar (bitartarato de potássio)

Gemas

  • 153 g egg yolks (about 9 yolks)
  • 100 g sugar (crystal sugar)
  • 160 mL water
  • 120 mL vegetable oil

Claras

  • 275 g egg whites (about 9 whites)
  • 2 g cream of tartar (bitartarato de potássio)
  • 210 g sugar (refined sugar)
  • 4 cl egg whites (about 120g (~1/2 cup))
  • 200 g sugar (refined sugar)
  • 1 g cream of tartar (bitartarato de potássio)

Instructions 

  • Mix dry ingredients separately and set aside.
  • Whisk egg yolks with sugar, water, and oil until smooth.
  • Gradually add dry ingredients to wet mixture, folding gently.
  • Beat egg whites with cream of tartar until stiff peaks form, then gradually add sugar.
  • Fold meringue into batter carefully to maintain airiness.
  • Bake at 350°F (175°C) for 40 minutes or until golden and cooked through.

Notes

Ensure egg whites are at room temperature for best meringue.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: Brazilian
Keyword: matcha