Description
Matcha Chiffon Cake Sandwiches are a delightful treat that combines the lightness of chiffon cake with the unique flavor of matcha, filled with sweetened red bean paste.
Ingredients
Scale
- 6 large eggs, separated
- 150 g (3/4 cup) granulated sugar, divided
- 80 ml (1/3 cup) vegetable oil
- 120 ml (1/2 cup) water
- 100 g (1 cup) cake flour
- 10 g (2 teaspoons) matcha powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 200 g (about 1 cup) sweetened red bean paste (anko)
- Powdered sugar (for dusting, optional)
Instructions
- Prepare the chiffon cake batter by whisking egg yolks with 75 g of sugar, then adding vegetable oil and water.
- Sift together cake flour, matcha powder, baking powder, and salt, then mix into the egg yolk mixture.
- Whip egg whites until foamy, gradually adding the remaining sugar until stiff peaks form.
- Fold whipped egg whites into the batter in three additions, then pour into a chiffon cake pan.
- Bake in a preheated oven for 30-35 minutes until a toothpick comes out clean.
- Cool the cake upside down on a wire rack before removing from the pan.
- Prepare the filling by using sweetened red bean paste, blending if desired for a smoother texture.
- Assemble the sandwiches by slicing the cake horizontally, spreading red bean paste, and placing the other layer on top.
- Cut into squares and dust with powdered sugar if desired.
Notes
- Use high-quality matcha powder for the best flavor.
- Ensure all ingredients are at room temperature for better mixing.
- Do not open the oven door while baking to prevent collapsing.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Matcha, Chiffon Cake, Sandwiches, Dessert, Japanese