Name: Matcha Chiffon Cake Sandwiches Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 4 h 45 min
Cuisine: Japanese
Ingredients: 160 g cake flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons matcha powder; 8 large eggs; 1/2 teaspoon cream of tartar; 150 g granulated sugar (divided into 100g + 50g); 150 g milk (dairy or non-dairy); 80 g light-tasting oil; 1 teaspoon vanilla extract; 100 g whipping cream; 100 g powdered sugar; 1/2 teaspoon vanilla extract; 6 strawberries (finely diced); 4 strawberries (halved); 20 g powdered sugar (for dusting)

Jump to Recipe· 4.4 from 84 reviews

If you are looking to impress friends or simply indulge in a light, airy dessert with a sophisticated twist, then look no further than this Matcha Chiffon Cake Sandwiches Recipe. This delightful treat features a delicate green tea-flavored chiffon cake, perfectly balanced with fluffy whipped cream and fresh strawberries, creating a harmony of flavors and textures that is both refreshing and irresistible. Whether you’re a matcha lover or new to this elegant flavor, these sandwiches are guaranteed to become a new favorite in your dessert repertoire.

Ingredients You’ll Need

The image shows two clear glass bowls on a white marbled surface with white tiled wall in the background. The bowl on the left contains a thick green mixture, with a large white fluffy layer of whipped cream being folded into it using a white spatula held by a woman's hand. The bowl on the right has a mix of the green and white ingredients stirred together, creating a light green creamy texture with splotches of deeper green. A woman’s hand stirs the mixture with the same white spatula. A pink pot with green hanging plants and a wooden bowl are visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, quality ingredients is the key to making these Matcha Chiffon Cake Sandwiches Recipe truly shine. Each item plays a vital role in achieving that soft, airy cake and creamy filling, while also adding vibrant color and flavor.

Cake flour: Provides a tender crumb essential for a light chiffon texture.
Baking powder: Helps the cake rise nicely without weighing it down.
Matcha powder: Brings an earthy, bright green tea flavor and beautiful color to the cake.
Eggs: The powerhouse of this recipe—separated and whipped to create lift and structure.
Cream of tartar: Stabilizes egg whites for a fluffy, lasting meringue.
Granulated sugar: Balanced sweetness split between meringue and batter.
Milk: Keeps the cake moist and tender; you can use dairy or your favorite non-dairy alternative.
Light-tasting oil: Adds moisture without overpowering other flavors.
Vanilla extract: Enhances the sweetness and balances the matcha’s earthiness.
Whipping cream: Whipped to soft peaks, it’s the luscious filling that makes these sandwich cakes special.
Powdered sugar: Sweetens and stabilizes the cream, plus a dusting for presentation.
Fresh strawberries: Diced for filling and halved for garnish, adding juicy brightness to every bite.

How to Make Matcha Chiffon Cake Sandwiches Recipe

Step 1: Prepare Your Dry Ingredients

Begin by preheating your oven to 350°F, which is the perfect temperature for achieving that light, golden finish on the cake. Next, mix together your cake flour, baking powder, and vibrant matcha powder in a bowl. This combination ensures your cake has the right structure and beautiful color.

Step 2: Separate the Eggs

This step is crucial. Carefully separate the egg whites and yolks into two large bowls without breaking the yolks—this allows us to whip those whites into a fluffy meringue that gives the cake its signature airy texture.

Step 3: Whip the Egg Whites to Stiff Peaks

Add cream of tartar to the egg whites to stabilize them. Using an electric mixer, beat until frothy, then gradually add 100g of sugar, continuing to whisk until you reach stiff peaks. This glossy, pillowy meringue is what will lift your cake like a dream.

Step 4: Combine the Egg Yolks with Wet Ingredients

In the other bowl, mix the egg yolks with the remaining sugar, milk, oil, and vanilla extract until smooth. This rich mixture forms the base that will complement the fluffy whites perfectly.

Step 5: Incorporate the Dry Ingredients

Sift the flour mixture into the yolk mixture to avoid lumps and gently mix until everything is just combined. This step is important to keep your batter light and airy.

Step 6: Fold in the Meringue

Gently fold one-third of the egg white meringue into the yolk mixture to lighten it. Then carefully fold in the rest until no streaks remain and your batter is airy. This folding technique preserves all the precious bubbles that make the cake spongy.

Step 7: Bake the Cake

Pour the batter into an ungreased tube pan, pouring in one spot so the batter spreads evenly without trapping air pockets. Give the pan a gentle drop on the counter to release any large bubbles. Bake for 35-40 minutes until the cake edges and top start to lightly brown.

Step 8: Cool the Cake Upside Down

Immediately flip the pan upside down to cool for 2-3 hours. Cooling the cake this way prevents it from collapsing and keeps it wonderfully fluffy—this is an essential secret to a perfect chiffon.

Step 9: Release and Slice the Cake

Run a spatula or skewer around the edges and pull out the tube to release the cake. Slice it into 6-8 wedges, rotate each piece so the outer edge faces down, and carefully cut a horizontal slit through each wedge without slicing all the way through to create a pocket.

Step 10: Whip the Cream

Whip the cream with powdered sugar and vanilla until firm peaks form. Transfer it to a piping bag to make filling the cake pockets neat and beautiful.

Step 11: Assemble the Matcha Chiffon Cake Sandwiches Recipe

Pipe a generous line of whipped cream into each cake slit, add diced strawberries, then pipe more cream on top. Finish each sandwich with a halved strawberry and a light dusting of powdered sugar for that elegant touch.

How to Serve Matcha Chiffon Cake Sandwiches Recipe

The image shows a matcha sponge cake with a light green color and a soft, airy texture. On the left side, the whole cake is cut into six large pieces arranged in a circle on a white plate with scalloped edges, with a woman's hand holding up one slice to show the inside texture. The cake has a browned crust on the outside and a uniform green color inside. On the right side, three triangular slices sit on a wooden tray, while a woman's hand uses a knife to cut one slice in half. The background includes a white marbled surface, a pink cup, some small plants, and white tiled walls, creating a clean and cozy kitchen setting. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a dusting of powdered sugar and fresh strawberry halves on top brings a pop of color and makes each sandwich look irresistible. You can also sprinkle a little extra matcha powder for an artistic flair that delights matcha fans.

Side Dishes

These sandwiches pair beautifully with a light fruit salad or a refreshing green tea latte. The delicate cake and cream balance wonderfully with fresh fruit acidity, making them a perfect companion for afternoon tea or a special celebration.

Creative Ways to Present

For an extra wow factor, serve these sandwiches on a rustic wooden board with edible flowers or alongside small cups of complementary sauces like red bean or white chocolate. You can also assemble individual servings in clear jars for charming, portable treats.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Matcha Chiffon Cake Sandwiches Recipe wrapped tightly in the refrigerator for up to 2 days. Keep them in an airtight container to preserve their soft texture and prevent the cream from absorbing any fridge odors.

Freezing

While these sandwiches are best enjoyed fresh, you can freeze the cake (without filling) wrapped well in plastic wrap and foil for up to a month. When ready to enjoy, thaw in the fridge and assemble with freshly whipped cream and strawberries.

Reheating

Since this is a delicate chiffon cake with cream filling, reheating is not recommended. Instead, let refrigerated slices come to room temperature before serving to enjoy their light texture fully.

FAQs

Can I use a different type of flour for this recipe?

It’s best to use cake flour because its lower protein content creates a tender, airy crumb essential for chiffon cakes. All-purpose flour can make the cake denser and less fluffy.

How important is cooling the cake upside down?

Cooling the cake upside down is vital as it prevents the cake from collapsing under its own weight while it cools. This technique keeps the cake spongy and tall.

Can I substitute the strawberries with other fruits?

Absolutely! You can use any soft fruit like raspberries, blueberries, or even peaches. Just dice them up to fit nicely into the whipped cream filling for a fresh burst of flavor.

Is it possible to make this recipe vegan?

This recipe relies heavily on eggs for the chiffon texture and whipped cream for filling, so adapting it vegan would require significant modifications. However, you might explore vegan egg replacers and coconut cream alternatives, but expect textural differences.

Why does the pan need to be ungreased?

For chiffon cakes, the batter needs to cling to the sides of the pan as it rises; greasing the pan prevents this and can cause the cake to fall. This is why an ungreased tube pan is critical to success.

Final Thoughts

I can’t wait for you to try this Matcha Chiffon Cake Sandwiches Recipe yourself! It’s a beautiful balance of lightness and flavor that feels both elegant and comforting. Whether you’re making it for a special occasion or simply treating yourself, this recipe promises a delicious journey into the world of matcha desserts that is sure to brighten your day.