Matcha Cream Chiffon Sandwiches

Perfect in time for St. Patrick’s Day, my next chiffon sandwich recipe is for matcha green tea-flavored! I feel like everyone has at least had matcha in the form of green tea ice cream before, and what I love about pairing matcha with dessert is that sugar and dairy are great vehicles to balance out the natural bitterness of the tea, while also making it very palatable, if not delightful to the taste! Originally, this cake was just going to be matcha cake, cream, and a dusting of matcha powder. But after giving it a little more thought, I figured, why not do a matcha ganache as well? The matcha ganache, using white chocolate, would further convey that flavor combination of sweet, creamy matcha, but in a more concentrated context, compared to the lighter matcha cream.

When baking or cooking with matcha, I generally use ceremonial grade matcha, which adds a pleasant, floral bitterness that is ideal for pastry. I also use green spirulina powder, which is a seaweed extract, to help lock in a green color in all of my matcha components. In the event that the matcha somehow oxidizes and turns a weird brown color, the green spirulina will prevent that oxidization, namely in the cake batter, from turning the cake anything besides green in color. Is has been sort of my hack to making matcha baked goods since 2018, and has worked really nicely in terms of keeping my matcha cakes and cookies a healthy green color that is still in line with the color of green tea. In this case, I used the green spirulina in place of salt as well, since it is naturally salty, and it was paired with everything that has matcha powder in it, just to guarantee that the cake is appropriately green, making these chiffon cake sandwiches the ideal recipe for St. Patrick’s Day!

Makes 8 sandwiches:
For the chiffon cake:
6 eggs, separated
3/4 cups granulated sugar
1 tsp vanilla extract
1/4 cup canola oil
1/4 cup milk
1 cup all-purpose flour(replace with 2/3 cups mochiko, 1/4 cup tapioca starch, and 1/4 tsp xanthan gum if going gluten-free)
2 tbsp matcha powder
1/4 tsp green spirulina powder
1 tsp baking powder

In a bowl, whip the egg whites with sugar to stiff peaks. In another bowl, whisk the egg yolks with vanilla, canola oil, and milk until combined. Into the egg yolk mixture, sift the flour, matcha powder, spirulina powder, and baking powder. Fold into that the egg whites to form your batter. Pour the batter into an 8-inch chiffon cake mold. Bake at 350 degrees F for 50 minutes first. Then turn off the oven, and let the cake sit in the oven for 10 minutes, with the oven door slightly opened. Finally, take the cake out, flip upside down, and allow the cake to cool completely, while upside down, at room temperature.

Once the cake is fully cooled, scrape the sides away from the tin using an offset spatula. Then gently remove the cake from the pan. Cut the cake into 8 pieces, cutting each piece halfway down the middle to create slits. Store these cakes in an airtight container.

For the matcha chocolate truffles:
1/2 cup white chocolate chips
2 tsp matcha powder
1/4 cup heavy cream
2 tbsp unsalted butter
1 tbsp gin or rum
a pinch of salt

In a pot, melt everything together on low heat, stirring constantly until everything is combined. Pour through a sieve to remove any lumps into a lined 6 inch by 6 inch container and freeze solid, at least 1 hour. Carefully remove the chocolate using a rubber spatula and dust both sides with matcha powder to finish.

For the matcha cream:
6oz heavy cream
1oz confectioner’s sugar
1/4 tsp xanthan gum
a pinch of salt
1 tsp vanilla extract
1 tbsp matcha powder

Whisk everything together until stiff peaks form. Transfer to a piping bag and store in the refrigerator until time to use.

To assemble:
Pipe the matcha cream inside of the sandwiches, and garnish with pieces of the matcha-dusted matcha ganache.

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