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–+ servings
Close-up of a matcha chiffon cake sandwich filled with whipped cream and strawberries.

Matcha Chiffon Cake Sandwiches

Author: Gail Ng
Individual matcha chiffon sandwiches filled with whipped cream and fresh strawberries
5 from 3 votes
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Prep Time 1 hour 5 minutes
Cook Time 40 minutes
Cooling Time 3 hours
Total Time 4 hours 45 minutes
Yield 8 sandwiches
Category Dessert
Cuisine Japanese

Equipment

Ingredients
  

Matcha Chiffon Cake

  • 160 g cake flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons matcha powder
  • 8 large eggs
  • ½ 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

Whipped Cream

  • 100 g whipping cream
  • 100 g powdered sugar
  • ½ teaspoon vanilla extract

Toppings

  • 6 strawberries, finely diced
  • 4 strawberries, halved
  • 20 g powdered sugar, for dusting

Instructions
 

Matcha Chiffon Cake

  • Prep: Preheat the oven to 350°F.
  • Dry ingredients: In a medium bowl, stir together flour, baking powder, and matcha powder. Set aside.
    Left to right: flour and matcha powder in a bowl, stirring dry ingredients together with a spoon.
  • Separate eggs: Separate the egg whites and egg yolks into two separate large mixing bowls, being careful not to get any of the yolks in the egg whites. Set aside the bowl of yolks.
  • Beat egg whites: To the bowl of egg whites, add cream of tartar. Use an electric hand mixer to beat the egg whites on medium speed until it resembles cappuccino foam. Sprinkle in 100g of sugar, one spoonful at a time, mixing well in between each addition. Continue beating until it becomes stiff peaks. Set aside.
    Left to right: sprinkling sugar into egg whites while mixing with a hand mixer, stiff peaks of meringue on a hand mixer.
  • Egg yolk mixture: To the bowl of egg yolks, add the remaining 50g of sugar, milk, oil, and vanilla extract. Use the same hand mixer to mix until combined.
    Left to right: egg yolks and sugar in a mixing bowl, mixing egg yolk mixture with a hand mixer.
  • Sift in flour: Use a fine mesh sieve to sift the flour mixture into the egg yolk mixture. Mix until combined.
    Left to right: sifting flour mixture into wet mixture, mixing wet batter with a hand mixer.
  • Fold meringue into egg yolk mixture: Add ⅓ of the egg white meringue to the egg yolk mixture. Fold together with a spatula until mostly combined. Add the rest of the meringue and fold together until no streaks remain and the batter is fluffy and airy.
    Left to right: dropping meringue into bowl of matcha batter, folding meringue into cake batter with a spatula.
  • Fill pan: Pour the cake batter into a 10" ungreased tube pan, pouring in one spot and letting the batter flow into the rest of the pan to avoid creating air pockets. Lift and drop the pan onto the counter once to release any large air bubbles.
    Left to right: pouring chiffon cake batter into a tube pan, tube pan filled with cake batter.
  • Bake: Bake for 35-40 minutes or until the edges and top of the cake start to lightly brown. After removing the cake from the oven, immediately flip the pan over and let the cake cool completely for at least 2-3 hours upside down, resting on the legs of the pan or a wire rack for airflow underneath.
    Left to right: baked cake in tube pan, tube pan flipped upside down.
  • Release cake: When the cake has cooled, flip it back over and run an offset spatula or skewer around the outer edges of the cake. Pull the inner tube upwards to release the cake. Flip the cake upside down and pull the inner tube out of it.
    Left to right: hand lifting cake out of pan, hand pulling the tube and bottom piece of tube pan out of cake.
  • Slice: With a serrated knife, cut the cake into 6-8 wedges. Turn each slice 90° so that the outer side of the cake is now on the bottom. Cut a slit into the cake lengthwise, without cutting all the way through.
    Left to right: hand holding a slice of chiffon cake above the rest of the cake, cutting a slot into a slice of cake.

Whipping Cream

  • Whip cream: In a large mixing bowl, add whipping cream, powdered sugar, and vanilla extract. Whip with a hand mixer until it becomes firm peaks. Transfer the whipped cream to a piping bag fitted with a piping tip of your choice.
    Left to right: ingredients in a mixing bowl, firm peaks of whipped cream in a bowl.

Assembling the sandwiches

  • Fill with whipped cream and strawberries: Pipe a line of whipped cream into the slit of each cake. Add a spoonful of diced strawberries on top. Pipe more whipped cream on top to fill the rest of the slot. Top with a halved strawberry. Dust with powdered sugar before serving.
    Left to right: piping whipped cream into a slice of chiffon cake, piping whipped cream on top of strawberries in a chiffon cake sandwich.

Nutrition

Calories: 442kcal | Carbohydrates: 57g | Protein: 9g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 180mg | Sodium: 154mg | Potassium: 177mg | Fiber: 1g | Sugar: 42g | Vitamin A: 491IU | Vitamin C: 9mg | Calcium: 106mg | Iron: 1mg
Keywords chiffon cake sandwiches, matcha chiffon cake, matcha chiffon cake sandwiches, matcha chiffon sandwiches
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