Matcha Strawberry Chiffon Cake Sando

• •70 Vegetable Oil
• •130 g Milk
• •8 piece Egg Yolks
• •40 Granulated Sugar (for yolk batter)
• •140 g Cake Flour (low protein flour) (sifted)
• •14 g Matcha Powder (sifted)
• •8 piece Egg Whites
• •90 Granulated Sugar (for meringue)
• •0.5 tsp Cream of Tartar
• •100 g Cream Cheese (softened at room temperature)
• •55 Powdered Sugar
• •250 Heavy Whipping Cream (cold)
• •1 tsp Vanilla Extract
• •to taste Strawberry Jam
• •to taste piece Fresh Strawberries (sliced for filling and garnish)

Instructions

1. 1

   Preheat your oven to 170°C (340°F). Prepare an 18cm chiffon cake pan; do not grease it.

2. 2

   In a large bowl, combine the vegetable oil, milk, egg yolks, and 40g of granulated sugar. Whisk until well combined and smooth.

3. 3

   Sift the cake flour and matcha powder into the egg yolk mixture. Mix gently with a whisk or spatula until just combined and no lumps remain. Be careful not to overmix.

4. 4

   In a separate clean, dry bowl, beat the egg whites with a hand mixer or stand mixer on medium speed. Once foamy, add the cream of tartar. Gradually add the remaining 90g of granulated sugar, increasing speed to high. Continue beating until the meringue reaches medium-stiff peaks (when you lift the whisk, the peak holds its shape but the tip curls slightly).

5. 5

   Gently fold about one-third of the meringue into the matcha egg yolk batter to lighten it. Then, carefully fold in the remaining meringue in two additions, using a spatula and an 'S' motion, until no streaks of white remain. Be careful not to deflate the batter.

6. 6

   Pour the batter into the ungreased chiffon cake pan. Gently tap the pan on the counter a few times to release any large air bubbles. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and springy to the touch.

7. 7

   Once baked, immediately invert the chiffon cake pan onto the neck of a bottle or a cooling rack with legs (if your pan has them). Allow the cake to cool completely upside down for at least 1-2 hours to prevent it from collapsing.

8. 8

   While the cake cools, prepare the cream cheese frosting: In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Gradually add the cold heavy whipping cream and vanilla extract. Continue beating on high speed until the frosting is thick and stiff, similar to whipped cream.

9. 9

   Once the cake is completely cool, carefully run a thin knife or offset spatula around the edges of the pan and the inner tube to release the cake. Slice the chiffon cake into desired portions (e.g., 4 thick slices or more for smaller sandwiches).

10. 10

    To assemble the 'sandos', spread a generous layer of cream cheese frosting on one slice of cake. Add a dollop of strawberry jam and arrange fresh strawberry slices on top. Place another slice of cake on top to form a 'sando'. Repeat for remaining portions. Serve immediately or chill for a short while to firm up the frosting.

Chef's Tips

• 💡Ensure your egg whites bowl and beaters are impeccably clean and grease-free for the best meringue volume.
• 💡Do not overmix the chiffon cake batter at any stage, as this can lead to a tough or dense cake.
• 💡For precise measurements, especially in baking, using a kitchen scale is highly recommended.
• 💡Chilling the assembled cake sandos for 15-30 minutes before serving can help the frosting set, making them easier to handle.
• 💡Make sure the meringue consistency is not too stiff nor too soft.