
Chiffon cake with matcha and rice flour
By Keiko NAGAE january 25, 2025

Louis François ambassador since 2025
Step 1 Matcha cake cloth (17cm diameter)
The ingredients
140g | (29,2%) | Egg whites |
30g | (6,3%) | Semolina sugar (1) |
20g | (4,2%) | Trehalose (![]() |
80g | (16,7%) | Egg yolks |
15g | (3,1%) | Semolina sugar (2) |
15g | (3,1%) | Trehalose (![]() |
40g | (8,3%) | Plant-based oil |
60g | (12,5%) | Warm milk |
70g | (14,6%) | Rice flour (![]() |
10g | (2,1%) | Matcha |
Process
- Beat the egg whites, adding the sugar and trehalose mixture in 3 batches to obtain a smooth meringue.
- Reduce speed and even out the meringue.
- Place the yolks, sugar, trehalose, milk, oil and flour in a separate bowl and mix in the same direction to obtain an elastic dough without incorporating air.
- Incorporate 1/3 of the meringue into the yolk mixture, mix gently, then add the rest of the meringue in 2 batches.
- Pour into a mould.
- Bake at 170°C for about 30 min.
Step 2 Passion base
The ingredients
50g | (90,9%) | Passion fruit seeds |
5g | (9,1%) | Sugar |
Process
- Place the passionfruit seeds and sugar in a saucepan.
- Heat, stirring, until translucent and thick.
- Remove and cool.
Step 3 Passion jelly
The ingredients
40g | (22,1%) | Water |
40g | (22,1%) | Apple juice |
40g | (22,1%) | Passion puree |
20g | (11%) | Sugar |
1,2g | (0,7%) | Pectin NH nappage (![]() |
40g | (22,1%) | Base passion |
Process
- In a saucepan, heat together the water, apple juice and passion fruit purée.
- Pour in the sugar/pectin mixture at around 40°C and bring to the boil, stirring constantly.
- Add the passion fruit base.
- Boil again, then cool.
Step 4 Chantilly cream
The ingredients
100g | (87%) | Crème fleurette |
10g | (8,7%) | Honey (according to honey) |
5g | (4,3%) | Trehalose (![]() |
Process
Combine the cream, honey and trehalose and whip to a soft chantilly.
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