One of my family's favourite to have for breakfast or tea is the evergreen Chiffon Cake, be it in whatever flavour. I have posted different flavours of chiffon cakes on my blog and this time I used matcha powder, and chocolate powder mixed with matcha powder not only for flavour but to create some swirl patterns. As always chiffon cakes are light, airy, soft and most delectable. Chocolate and Matcha Chiffon Cake ~ 巧克力抹茶戚风蛋糕 Ingredients (A) 6 'L' egg yolks 90 gm caster sugar 75 ml milk 75 ml oil 75 gm plain flour 3 Tbsp cornflour a pinch of salt 2.1/4 tsp matcha powder (divided) 1/2 tsp chocolate powder 1/8 tsp vanilla (B) 6 'L' egg whites 65 gm caster sugar Method Sift the plain flour with the cornflour and salt. Set aside. Whisk the egg yolks with sugar till creamy, add in the oil followed by the milk and mix till well combined. Add in the sifted flour mixture and mix thoroughly. Divide the batter into 3 portions. Sift in 1 tsp matcha powder into one por