Green tea (Matcha) chiffon cake sandwich Recipe

Name: Green tea (Matcha) chiffon cake sandwich
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 6
Cuisine: Korean
Ingredients: 3 Egg yolks; 40g Sugar; 7g Green tea powder; 50g Milk; 25g Vegetable oil; 1g Salt; 2g Vanilla extract; 70g Cake flour; 2g Baking powder; 1g Baking soda; Meringue:3 egg whites; 40g sugar; Whipped cream:120g whipping cream; 12g sugar

by Cooking Tree 2022-09-26

written by Cooking Tree Published: 2022-09-26Last Updated on 2022-09-19

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Green tea (Matcha) chiffon cake sandwich is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a green tea chiffon cake sandwich with fresh cream and strawberries by baking a chiffon cake with a fragrant green tea scent~

I think it’s good to cut the chiffon cake and make it like a sandwich, so it’s easier to eat when eating~^^

I think fresh cream always goes well with a fluffy chiffon cake~
Green tea turns slightly brown when roasted, but if you want to make a slightly greener cake, you can use a little food coloring.

If you bake with a little food coloring, you get a much prettier cake, but I made it without coloring in this video~

I think it would be really delicious to eat a sandwich of various fruits that go well with green tea.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Green tea (Matcha) chiffon cake sandwich
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Rating: 5.0/5
( 89 voted )

Serves: 6 Prep Time: 50 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3 Egg yolks
40g Sugar
7g Green tea powder
50g Milk
25g Vegetable oil
1g Salt
2g Vanilla extract
70g Cake flour
2g Baking powder
1g Baking soda

Meringue:

3 egg whites
40g sugar

Whipped cream:

120g whipping cream
12g sugar

Instructions

Add sugar and green tea powder to egg yolk and mix. Add vegetable oil and salt to milk and mix.
Add the milk mixture little by little to the yolk dough and mix, then add vanilla extract and mix.
Sift the soft flour, baking powder, and baking soda and mix, then add the meringue in 3 portions and mix.
Sprinkle water on the chiffon cake mold, pour the dough, stir with a wooden skewer to remove air bubbles, bake in a preheated 170 degree oven for 25 minutes, turn over to cool completely, cut off the top and divide into 8 equal parts.
Cut the narrow side of the cut piece horizontally, set it up, and cut it in half, leaving the bottom part slightly, then sprinkle with whipped cream and garnish with strawberries.

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