Matcha Chiffon (Tube) Cake with Strawberries

Preheat the oven to 170ºC (340ºF). Grease with butter a round tube pan or mold of 25 centimeters diameter.

In a mixing bowl, add and mix the egg yolks and 50 grams of the sugar. Beat with electric whisks until they change color. Add the oil and the water and mix well.

Sift dried ingredients together: flour, tea, baking powder and salt. Add to the creamed ingredients.

Beat the egg whites until they are slightly whipped, then add remaining sugar and continue to beat until they form sharp peaks. Fold egg whites into the batter mixture.

Pour the mixture into the cake pan, and drop the pan onto a flat surface 2 or 3 times to remove all possible air bubbles.

Bake for 35-40 minutes. Remove from the oven and place on a wire rack so it cools for 30 minutes.

In the meantime, prepare the strawberries (clean and chop 6 them and then slice the rest for garnish) and whip the cream to soft peak stage. Chop 6 strawberries and mix them with 4 Tablespoons of whipped cream. Set this mixture aside. We will reserve the rest of the plain whipped cream and strawberries to decorate the cake later.

Insert a knife around the cake in the pan and remove it from the pan. Then slice it in half (horizontally). Separate the upper layer from the bottom layer and top the bottom layer with the mixture of chopped strawberries and whipped cream. Put the upper part of the cake on top of the bottom again.

Frost the cake with the remaining whipped cream and cover with strawberries cut in half. Done!.