The delicate whipped cream and fresh strawberry enveloped by the soft, pillowy matcha chiffon cake is a dance in your mouth!
Ingredients
For the chiffon cake:
- 60 grams milk
- 50 grams neutral oil
- 60 grams cake flour (sub for 50g all-purpose flour + 10g cornstarch)
- 7 grams matcha powder I recommend you use high quality ceremonial grade matcha
- 4 eggs, room temperature
- 1 teaspoon lemon juice
- 60 grams sugar
For the cream filling:
- 200 grams heavy whipping cream
- 10 grams sugar
- strawberries to fill the width (I used 5)
Step-By-Step Instructions
1. In a large mixing bowl, whisk together the milk and oil until combined.
2. Sift the cake flour and matcha powder into the milk mixture and whisk until well combined.
3. Then whisk in the 4 egg yolks until smooth and runny. Set aside the egg whites for later.
4. Add the lemon juice to a large bowl with the egg whites. Using an electric hand mixer, beat the egg whites until large bubbles form. Once large bubbles form, gradually add in the sugar while continuously beating on medium speed. I added the sugar in 3 batches.
5. Beat until medium peaks form. The meringue should stand up and the tip should be droopy.
6. Take a large scoop – or a third – of the meringue and add it to the batter. Mix well until combined. This step will help the batter incoporate well into the rest of the meringue.
7. Pour the batter and meringue mixture into the large bowl with the rest of the meringue. Carefully use a spatula to fold the mixtures together until just combined. Make sure not to overmix.
8. Pour the batter onto a baking-paper-lined baking tray. Spread it out and even out the surface. Drop the tray on your work bench 3 times to release large bubbles. I used a 33x21cm tray.
9. Bake in a preheated oven at 160C or 320F for 26 minutes.
10. Take the cake sheet – with the baking paper – out of the tray and let it cool on a rack for 10 minutes, or until warm enough to touch.
11. Once slightly cooled, place a new sheet of baking paper on top of the cake sheet. Flip it over so that the bottom side is now facing up. Carefully peel off the old baking sheet, trying to peel off the brown edge. If the brown cake surface does not come off with the baking paper, you can use a thin knife to peel it off.
12. Cut off the 4 cake edges to tidy it up.
13. Flip the cake sheet again (so the side that was facing up in the oven is facing up) and cut the left edge of the cake sheet on a 45 degree angle. This will make the edges fit together when you roll it. This will be the edge that you roll the cake towards.
14. Place something heavy, like a baking tray, at the end of the cake sheet (the end that you cut at an angle), or face it against a wall, so that the sheet doesn’t slide. Using the baking paper below and your two thumbs, roll the first half of the cake sheet. Do this by creasing and pressing the cake down while rolling forward.
15. Once you have rolled it about half way, use a cut cake edge to stop it from rolling back. Refrigerate for about 20 minutes, or until it has completely cooled.
16. Meanwhile, make the cream filling. Add the heavy cream and sugar to a bowl. Using a hand beater, whip the cream until thick. Keep this in the fridge until the cake has cooled.
17. After the cake is completely cool, unroll it and spread a thin layer of the whipped cream all over the inside surface.
18. Place some extra dollops of cream down the width of the cake, at the 2/3 mark. Then, place the strawberries along this line of extra cream. Cover the strawberries fully with the remaining cream. You may not finish using all the cream.
19. Using the same method as before, roll the cake up tightly. Seam side down, refrigerate it for at least 1 hour.
20. Once chilled, remove the baking paper and cut off the two ends. Slice it up and enjoy!
