Strawberry Matcha Cake

Ingredients

Cake Base

• 175 g Cake Flour
• 5 g Baking Powder
• 230 g Sugar
• 500 g Egg
• 130 g Baker's Delite Chiffon Cake Oil
• 7 g Cakemate Cake Emulsifier
• 15 g Matcha Powder

Whipped Cream

• 500 g Baker's Delite Whip Creme Paste
• 240 g Mlekovita Milk

• Whipped Cream
• Andros Bakestable Strawberry Filling

Frosting

• Whipped Cream
• Matcha Powder
• Hot water

Topping

Fresh Strawberries 

Procedures

Cake Base

1. Preheat oven 176C/350F .
2. Prepare four (2) greased and line 6 x 3 inch round pans.
3. Sift together cake flour, baking powder and matcha powder.
4. In a mixing bowl combine, sugar, eggs, Baker's Delite Chiffon Cake Oil and Cakemate. Whisk for 2 minutes at medium speed.
5. Scrape the sides of the bowl, then whisk at high speed for 7 minutes
6. Reduce to medium speed and add the sifted ingredients. Whisk for 1 minute at medium speed.
7. Pour 500g batter unto prepared pans.
8. Bake for 35-40 mins or until toothpick comes out clean.
9. Cool down the cakes. Cover it with platics wrap and chill overnight

Assembly

1. Prepare whipped cream according to instructions.
2. For strawberry cream filling, fold Andros Bakestable Strawberry Fiiling into whipped cream.
3. For matcha frosting, dissolve matcha powder in hot water and set aside. Fold the cooled matcha mixture into whipped cream and blend well to achieve uniform color.
4. Get the cooled cake base and slice in half. On the first layer, spread strawberry cream filling and repeat the procedure on the remaining layer.
5. Frost the cake with matcha frosting at the bottom part, then light colored matcha in the middle and white whipped cream on top. This is to create an ombre effect.
6. Scrape excess frosting on the sides of the cake and chill for 15- 20 mins.
7. Pipe rossettes on top and garnish with sliced fresh strawberries.
8. Serve and enjoy

Yield: 1 pc 6 x 7-inch round cake

Preparation Time: 30mins

Baking Time: 40 mins

Servings: 8 servings