Description
Whipping up Matcha Chiffon Cake Sandwiches brings pure delight to your afternoon tea, with delicate green layers that melt in your mouth. Creamy filling nestled between airy chiffon slices creates a Japanese-inspired treat perfect for sharing with friends.
Ingredients
Scale
Primary Ingredients:
- 4 egg yolks
- 4 egg whites
- 80g cake flour
- 1 tablespoon matcha powder
Supporting Ingredients:
- 40g sugar
- 60g sugar
- 50 milliliters vegetable oil
- 60 milliliters whole milk
- 150 milliliters heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 1 teaspoon baking powder
Finishing Ingredients:
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
- 6–8 fresh strawberries
- Powdered sugar (for dusting)
Instructions
- Whisk 4 egg yolks with 3 tablespoons sugar until pale and creamy in a medium mixing bowl.
- Pour 3 tablespoons vegetable oil, ¼ cup milk, and 1 teaspoon vanilla extract into the egg mixture. Blend thoroughly until smooth.
- Sift ⅔ cup cake flour, 1 tablespoon matcha powder, 1 teaspoon baking powder, and ¼ teaspoon salt over the liquid ingredients. Mix gently until just combined.
- Clean your mixing bowl completely and add 4 egg whites with ¼ teaspoon cream of tartar. Beat until foamy.
- Gradually sprinkle 5 tablespoons sugar into the egg whites while whipping, creating stiff glossy peaks.
- Fold the meringue into matcha batter in three careful additions, preserving maximum air volume.
- Transfer batter to a parchment-lined 8×8-inch pan. Spread evenly with a spatula.
- Bake at 320°F for 25-30 minutes, checking with a toothpick for clean removal.
- Allow cake to cool completely on a wire rack for approximately 1 hour.
- Slice cooled cake into even rectangular pieces, then cut each rectangle diagonally.
- Create a shallow pocket in each triangular piece by cutting a small slit down the center.
- Whip ⅔ cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla until stiff peaks form.
- Pipe cream into the cake pockets, adding diced strawberries between cream layers.
- Top with an additional cream swirl and a heart-shaped strawberry slice.
- Dust the entire cake with powdered sugar before serving.
Notes
- Matcha’s intensity varies, so adjust the amount to suit your taste preference and ensure a balanced flavor.
- Separate eggs carefully, keeping no yolk in the whites, to achieve the lightest possible chiffon cake texture.
- Fold the meringue gently using a bottom-to-top motion to preserve the delicate air bubbles that create the cake’s signature fluffy structure.
- Room temperature ingredients help create a smoother batter and more consistent rise during baking, so let eggs and milk sit out for about 30 minutes before starting.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 8
- Calories: 190 kcal
- Sugar: 9 g
- Sodium: 65 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg