Embrace the Christmas season with this festive dessert! The red and green color scheme exudes holiday cheer.
Chiffon Cake Ingredients: – 4 eggs – 40g corn oil – 7g matcha powder – 70g milk – 60g cake flour – 55g fine sugar Cream Fillings: – Flowing Cream: 120g whipping cream + 7g powdered sugar – Frosting Cream: 240g whipping cream + 8g matcha powder + 17g fine sugar – Glaze Cream: 180g whipping cream + 13g powdered sugar Instructions: 1. Prepare chiffon cake ingredients. Separate egg whites and yolks. 2. Mix matcha powder with corn oil until combined. Add milk and blend. 3. Sift in cake flour, mix until no dry streaks remain. Incorporate egg yolks. 4. Gradually add sugar to egg whites in three batches, whipping to soft peaks. 5. Fold one-third of meringue into batter, then combine with remaining meringue. 6. Pour into 5-inch tall mold. Bake at 150°C for 50 minutes. Invert to cool. 7. Demold cake. Use cookie cutter to create center cavity. 8. For flowing cream: Whip cream with powdered sugar to semi-fluid consistency. Fill cavity. 9. For frosting: Whip cream with matcha and sugar to soft peaks. Cover cake surface. 10. For glaze: Whip cream with powdered sugar to medium peaks. Pipe over top edge for drip effect. 11. Decorate with sugar pearls and strawberries.
