Ingredients
Matcha Chiffon Cake
- 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
Whipping Cream
- 100 g whipping cream
- 100 g powdered sugar
- 1/2 teaspoon vanilla extract
Filling & Garnish
- 6 strawberries (finely diced)
- 4 strawberries (halved)
- 20 g powdered sugar (for dusting)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the chiffon cake.
- Mix dry ingredients: In a medium bowl, whisk together cake flour, baking powder, and matcha powder until evenly combined. Set aside.
- Separate eggs: Carefully separate egg whites and yolks into two large bowls, ensuring no yolk contaminates the whites. Set yolks aside for later mixing.
- Beat egg whites: Add cream of tartar to the egg whites and beat on medium speed with a hand mixer until frothy like cappuccino foam. Gradually add 100g sugar one spoonful at a time, continuing to beat until stiff peaks form. Set this meringue aside.
- Prepare egg yolk mixture: To the egg yolks bowl, add remaining 50g sugar, milk, light-tasting oil, and vanilla extract. Mix thoroughly with the hand mixer until smooth and combined.
- Sift flour into yolk mix: Use a fine mesh sieve to sift the dry flour mixture into the egg yolk liquid mixture. Stir gently until just combined, being careful not to overmix.
- Fold egg whites into batter: Gently fold one-third of the meringue into the egg yolk batter using a spatula until mostly incorporated. Then fold in the remaining meringue gently until no streaks remain and the batter is airy.
- Fill the tube pan: Pour the batter into an ungreased 10-inch tube pan in one spot, letting it flow naturally. Tap the pan lightly once to remove any large air bubbles.
- Bake the cake: Bake for 35-40 minutes or until the edges and top of the cake turn lightly golden and a skewer inserted comes out clean.
- Cool upside down: Immediately invert the pan onto its legs or a wire rack to cool completely for at least 2–3 hours to keep the cake fluffy and prevent collapse.
- Release cake: Once cooled, run a spatula or skewer around the edges to loosen the cake. Remove the inner tube carefully and invert the cake onto a serving plate.
- Slice the cake: Using a serrated knife, cut the cake into 6 to 8 wedges. Turn each wedge so the outer crust rests on the bottom. Cut a lengthwise slit into each wedge without slicing fully through to create a pocket.
- Whip the cream: In a large bowl, add whipping cream, powdered sugar, and vanilla extract. Beat with a hand mixer until firm peaks form. Transfer whipped cream to a piping bag fitted with your preferred tip.
- Assemble sandwiches: Pipe whipped cream into the slit of each cake wedge, add a spoonful of finely diced strawberries, then pipe more whipped cream to fill the slot. Top each sandwich with a halved strawberry. Dust lightly with powdered sugar before serving.
Notes
- Ensure no yolk contaminates the egg whites when separating for best meringue results.
- Do not grease the tube pan to allow the cake to cling and rise properly.
- Cool the cake upside down to maintain volume and prevent shrinkage.
- You can substitute dairy milk with any non-dairy milk to make it dairy-free.
- Use light-tasting oils like vegetable or canola oil for a neutral flavor.
- Adjust the quantity of powdered sugar in whipped cream based on personal sweetness preference.
- Fresh strawberries can be replaced with other fresh fruits like blueberries or raspberries for variation.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
