Matcha strawberry shortcake

I decided yet again to make a strawberry cake for Dad's birthday. That's three times in three consecutive years already.

Matcha strawberry shortcake

Strawberries

To be honest? I preferred last year's version the best. The cake recipe I used for this year's one was just too dry. I even amended the recipe method to create a softer texture cake, but my attempt at a softer texture still failed. Perhaps it was my fault because I added in (quite a bit of) matcha powder to the plain sponge instead of removing some of the flour concurrently. Or perhaps I should have sliced the cake in three layers instead, so that more soaking syrup could have been added to increase the moistness of the cake.

I think three times for three years straight is one time too many. I must and should remember not to bake another strawberry shortcake for Daddy dearest's birthday next year. Or should I just continue with the trend and bake one every year till I find the perfect recipe? :)

Matcha strawberry shortcake

Matcha sponge (adapted from Gourmet Traveller)
80g butter, melted and cooled
240g top flour
2 tbsp matcha
8 eggs, at room temperature, separated
220g caster sugar
1 1/2 tsp vanilla

Preheat oven to 180C. Brush one 8" diameter cake tin with melted butter, line bases with greased baking paper.
Triple-sift flour and matcha powder and set aside.
Beat egg yolks, half the sugar and vanilla in an electric mixer until thick, pale and tripled in volume (7-8 minutes).
Beat egg whites and gradually add in remaining sugar. Continue whipping till stiff peaks.
Sift over flour in three batches, folding each batch in with a large spatula.
Fold in melted butter.
Pour into prepared baking tin, bake until light golden and centre springs back when pressed lightly with your fingertip (30-40 minutes).
Remove from oven and cool for 10 minutes on a rack. Pull cake gently away from sides of tin with your fingers or carefully loosen with a knife. Turn onto a wire rack, remove baking paper, turn back over, then continue to cool completely.

Stabilised whipped cream
Recipe steps here. (I doubled it.)

Matcha simple syrup
1/3 cup sugar
1/3 water
1 tsp matcha powder
1 tbsp hot water

Heat sugar and water in saucepan. Dissolve matcha powder in the hot water and add it into the saucepan. When all the sugar has dissolved, remove from heat. Leave to cool.

Macerated strawberries
300g sugar
1tbsp sugar

Slice strawberries in half and sprinkle with sugar. Leave to macerate.

Assembly
Slice the top part of the cake away as evenly as you can manage. (It's good for snacking...)
Slice the cake into two equally.
Brush the two sponge halves liberally with the matcha syrup. Place one half into a 9" cake ring, cover with whipped cream (be sure to cover the sides too). Place the sliced strawberries in the middle, top with the other sponge half and cover with more whipped cream. Leave to chill in refrigerator.
Remove the ring, decorate with glaced strawberries , reserved whipped cream and toasted sliced almonds.
Slice and serve.