Try these matcha & strawberry chiffon cake sandwiches: light, airy and filled with a silky whipped cream. A refined treat for afternoon tea or to share with friends—each bite balances matcha depth with fresh strawberry sweetness.
Ingredients (makes about 8 sandwiches):
- 160 g cake flour
- 1 ½ tsp baking powder
- 1 ½ tsp matcha powder
- 8 large eggs (separated)
- ½ tsp cream of tartar
- 150 g caster sugar (divided: 100 g + 50 g)
- 150 ml milk (dairy or plant-based)
- 80 ml neutral oil (such as rapeseed/canola or avocado oil)
- 1 tsp vanilla extract
- 100 g whipping cream
- 100 g icing sugar
- ½ tsp vanilla extract for the cream
- 6 strawberries, finely diced
- 4 strawberries, halved for decoration
- 20 g icing sugar for finishing
Method:
Step 1: Make the chiffon cake
- Preheat: Preheat the oven to 175°C.
- Mix the dry ingredients: In a bowl, whisk together cake flour, baking powder and matcha. Set aside.
- Whip the egg whites: In another bowl, whisk egg whites with cream of tartar using an electric mixer. Gradually add 100 g sugar and beat until stiff peaks form.
- Prepare the yolk mixture: In a separate bowl, whisk egg yolks with the remaining 50 g sugar, milk, oil and vanilla.
- Add the flour: Sift the flour mixture into the yolk mixture and whisk gently until smooth.
- Fold in the whites: Fold the whipped egg whites into the batter in three additions until airy and evenly combined.
- Bake: Pour into an ungreased tube pan, tap lightly to release air bubbles, then bake for 35–40 minutes, until the top is lightly golden.
- Cool upside down: Invert the pan and let cool upside down for 2–3 hours to keep the cake tall and fluffy.
Step 2: Assemble the sandwiches
- Make the whipped cream: Whip the cream with icing sugar and vanilla until stiff peaks form. Transfer to a piping bag.
- Slice the cake: Unmould the cake and cut into 6–8 slices. Turn each slice 90° and cut a lengthwise pocket without cutting all the way through.
- Fill: Pipe whipped cream into each pocket, add a few diced strawberries, then top with a little more cream. Decorate with a halved strawberry on top.
- Finish: Lightly dust with icing sugar just before serving.
Tip:
For an extra elegant finish, add a few fresh mint leaves to each sandwich for colour and a hint of freshness.
Nutritional note:
This light dessert combines matcha’s antioxidant richness with fresh strawberries, in an airy cake that stays delicate thanks to oil instead of butter.
When to enjoy:
Perfect for a summer afternoon treat or a dessert after a light meal. Delicious with tea or a fruity infusion.
Diet:
This recipe can be made dairy-free by using plant-based milk and a vegan whipping alternative.
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