Last month, I published my first online course on Udemy website to teach the making of chiffon cake. May 5th was the day I got the first student, and needless to say, I was all over the moon. It was God answering my prayer. I asked boldly that my baking course would be deeply favoured and there would be numerous students from all over the world. Praise the LORD for His mightiness and His forever perfect plan for my life.
One of the chiffon cake I taught in the course is matcha chiffon cake, but today I am going to bring a simple chiffon cake to a higher level. I don’t know about how chiffon cake is perceived in other places in the world, but in Singapore and Malaysia, chiffon cakes are mostly eaten on its own, without any cream, filling or fancy cake decoration. They are often considered as simple and cheap cakes. In my opinion, that is just not true, because chiffon cakes can be elegant and beautifully decorated as well, just as you would a French entremet.
Step-by-step video to make matcha strawberry chiffon cake sandwich:
Ingredients (yield: two 15cm round cake)
(A) Chiffon Cake
Egg yolk 4 no.
Salt, a pinch
Cake flour 80g
Matcha powder 10g
Egg white 150g
(B) Pastry cream
Whole egg 2 no. (~105g)
Custard powder 27g
Vanilla essence 1 tsp
Salt, a pinch
Icing sugar, as garnish
- To make chiffon cake: Prepare two 15cm round chiffon cake tube pan. DO NOT grease or flour the pan. Preheat the oven at 180 degrees Celcius.
- In a mixing bowl, combine egg yolk, salt and milk. Mix well.
- Mix in sifted cake flour and matcha powder. Mix until there is no visible lumps of flour. Set the mixture aside.
- In another clean and grease-free mixing bowl, put in the egg white. Beat the egg white until frothy. Then, add about 1/3 of the sugar, and continue to beat the egg white for about 30 seconds.
- Then, add the remaining sugar in two batches. Continue to beat the egg white and sugar until it reaches stiff peak. Be careful not to over-whip the egg white (or meringue).
- Fold in 1/3 of the meringue to the egg yolk-flour mixture. Return this mixture to the bowl of meringue.
- Fold and mix batter gently.
- Divide the batter evenly between two cake tins. Using a skewer or chopsticks, smoothen out the batter. Tap on the counter top a few times to remove large air pockets.
- Bake immediately at 180 degrees Celsius for 20 – 25 minutes.
- Once the cakes are out of the oven, turn them upside down and let cool completely before removing them from the cake tin.
- To prepare pastry cream: combine custard powder with half of the sugar to remove lumps in the custard powder.
- In a mixing bowl, combine the eggs and the remaining sugar. Add in custard powder-sugar mixture, mix well.
- Bring the milk to a simmer in a saucepan. Then, slowly add it to the egg mixture while whisking.
- Return the entire mixture to the saucepan, and bring to a boil at low-to-medium heat. Continue to whisk until the cream thickens, taking care to reach all parts of the saucepan to avoid burning.
- Once the cream thickens and “burps”, whisk vigorously for one minute. Ensure the cream is smooth. Add vanilla essence and salt.
- Pour pastry cream onto a tray and cover with cling film. Let it cool down completely before transferring to a piping bag.
- Once the chiffon cakes have cooled down, remove them from the cake tins by running a thin bladed knife around the cake tin and its bottom.
- To assemble: Cut each chiffon cake into 6 slices. Make a slit in the middle of each slice, resembling a cake sandwich.
- Transfer pastry cream to a piping bag, fitted with a piping nozzle of your choice. Pipe some pastry cream in the middle. Top with slices of fresh strawberries. Decorate the cake sandwich as desired.
- Serve chilled.