Strawberry Matcha Chiffon Cake

This is simply a matcha chiffon cake made using Chef Nami's recipe at justonecookbook, but dressed up after the fact to have strawberries and cream layers. It's inspired by the strawberry matcha latte drink, and is a nice flavor combination. The recipe is scaled to work with my 10-inch tube pan.

Equipment

10-inch tube pan, stand mixer, and use a scale to measure!

Ingredients

For the cake

• 8 eggs, separated
• 227g granulated sugar
• 107 mL vegetable oil (98g)
• 160 mL milk (166g)
• 200g cake flour (approx. 176g AP flour purpose plus 23.5g corn starch)
• 27g matcha power
• 2.67 tsp baking powder

For the cream and strawberry topping

• Note, there should be a little extra but you could make more if you definitely want to add a piping design.
• 2.5 cups heavy cream
• 63g sugar
• 0.31 tsp vanilla extract
• 2 lbs fresh strawberries

Instructions

1. Oven rack to lower-middle and 340°F (?? °C).

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