Step 1

Preheat oven to 335 Fahrenheit (170 Celsius).

Step 2

Sift together cake flour, baking powder, and salt.

Step 3

In a mixing bowl, beat egg yolks and 30 gram powdered sugar until well mixed. Add in oil and milk, beat until well mixed. Add the cake flour mixture in 3 batches, and beat until well mixed. Set aside.

Step 4

In another mixing bowl, whisk egg whites until foamy. Then add cream of tartar (or vinegar). Add powdered sugar in 3 batches, and keep whisking until stiff peak.

Step 5

With a spatula, gently fold the egg whites into the egg yolks batter in 3 batches. Then divide the batter into two equal portions.

Step 6

Mix together matcha and warm mater into a uniform thick paste. Add the matcha paste into one portion of the batter, and gently stir until uniform.

Step 7

Pour the plain and green batter into a 7-inch angel food pan (I use the one from Wilton) alternately to create a marble pattern. Gently tap to remove air bubbles. (*)

Step 8

Bake in preheated oven for 15 minutes.

Step 9

[Optional] Remove pan from oven, quickly make thin slits on the top to control the cracking pattern of the chiffon cake.

Step 10

Reduce heat to 300 Fahrenheit (150 Celsius). Continue baking for another 25-30 minutes, or until a cake tester comes out clean.

Step 11

Cool the cake by inverting the pan to prevent the cake from collapsing. Once the cake is completely cool, gently run a thin knife along the edges of the pan to unmold the cake.