Double Berry Matcha Chiffon Cake
Matcha Chiffon Cake Recipe
Servings: 12
Calories: 422kcal
Equipment
Ingredients
For the Cake
- 1 ⅔ cups (200g) all-purpose flour (= plain flour)
- 3 tbsp cornstarch (= cornflour)
- 1 tsp baking powder
- 2 tbsp buttermilk
- 2 tbsp vegetable oil
- 1 tbsp lemon juice
- 2 tsp vanilla bean paste
- 2 tsp matcha powder
- ½ tsp pandan extract or a few drops green gel food coloring (optional)
- 6 large eggs room temperature
- 1 cup (225g) superfine sugar (= caster sugar)
- ¼ tsp salt
Strawberry glaze
- 3 tbsp freeze-dried strawberry powder See note 1
- 1 ½ cups (180g) powdered sugar (= icing sugar)
- 1 tbsp lemon juice
- water or milk as needed to thin glaze
For the filling / frosting
- 1 ⅓ cups (300ml) heavy cream. (= double cream)
- 1 cup (120g) powdered sugar (= icing sugar)
- 2 tbsp milk powder
- 1 tsp vanilla extract
- 1 tsp matcha powder
- ⅓ tsp pandan extract or a few drops green gel food coloring (optional)
- 1 ½ cups (185g) raspberries
- 2 cups (300g) strawberries whole
- 2 tbsp chopped pistachios (optional)
Instructions
Bake the cake
- Preheat your oven to 370°F (170°C) or 320°F (160°F) for convection / fan ovens. Sift together the flour, cornstarch and baking powder to help aerate the ingredients.1 ⅔ cups (200g) all-purpose flour, 3 tbsp cornstarch, 1 tsp baking powder
- Combine the buttermilk, vegetable oil, lemon juice, vanilla and matcha powder in a small bowl. Whisk vigorously to dissolve the matcha and add a few drops food coloring or pandan extract if you want to boost the green color. Set aside.2 tbsp buttermilk, 2 tbsp vegetable oil, 1 tbsp lemon juice, 2 tsp vanilla bean paste, 2 tsp matcha powder, ½ tsp pandan extract
- Add the eggs, sugar and salt into a large mixing bowl, or the bowl of a stand mixer fitted with the whisk attachment. Whip the eggs and sugar on high speed until you have a thick, pale foam that’s triple the original volume – this can take about 5-8 minutes so don’t rush it.6 large eggs, 1 cup (225g) superfine sugar, ¼ tsp salt
- Gradually incorporate the liquid ingredients into the whisked eggs.
- Sift the dry ingredients into the batter in 3 stages, gently folding in each addition so as not to knock out the air. Use a spatula to slice straight down through the center to the bottom of the bowl, then scrape along the bottom and up the side, lifting the batter up and gently folding it over the top of the flour.
- Pour the batter into a chiffon cake pan and bake until springy to the touch. Start checking after 30-35 minutes but make sure not to slam the oven door lest the cake deflate.
- Immediately after baking, invert the pan over a bottle; gravity is required to “stretch” the crumb while it sets so it doesn’t collapse. Let the cake cool completely before filling and decorating.
Assemble and decorate
- Whip the cream, vanilla, matcha and milk powder on medium speed using an electric mixer or stand mixer with whisk attachment until stiff, stable peaks form.1 ½ cups (180g) powdered sugar, 2 tbsp milk powder, 1 ⅓ cups (300ml) heavy cream., 1 tsp vanilla extract, 1 tsp matcha powder, ⅓ tsp pandan extract
- Combine all the glaze ingredients, adding enough milk or water to create a thick glaze that drops slowly off your spoon.3 tbsp freeze-dried strawberry powder, 1 tbsp lemon juice, water or milk, 1 cup (120g) powdered sugar
- Carefully release the cake from the pan: insert a thin knife blade or offset spatula between the cake and the side of the pan. Press the flat edge firmly against the metal wall of the pan to release the sponge. Invert the cake onto a plate.
- Use a cake leveler or large serrated knife to slice the cake in half.
- Pipe two rings of cream over bottom cake layer. Fill the middle with our strawberry glaze and fresh raspberries. Cover with more cream and level.1 ½ cups (185g) raspberries
- Top with the second layer and then spread a thin layer of cream over the entire cake and pop in the fridge to set. This is our crumb coating which will help the cake stay moist.
- Smooth a second layer of cream over the cake and drizzle with strawberry glaze over the top, letting it drip down the sides.
- Place a crown of fresh whole strawberries on top of the cake and sprinkle with chopped pistachios.2 cups (300g) strawberries, 2 tbsp chopped pistachios
Notes
- NOTE 1: You can use smooth strawberry jam instead of the powder if preferred.
- STORAGE: Store the cake in the fridge for up to two days. It is best enjoyed soon after assembly.
Nutrition
Calories: 422kcal | Carbohydrates: 69g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 100mg | Potassium: 221mg | Fiber: 2g | Sugar: 51g | Vitamin A: 600IU | Vitamin C: 50mg | Calcium: 69mg | Iron: 2mg
