|strawberries and cream matcha chiffon layer cake|
There's nothing like fresh local strawberries in the summer!
I created this unique sky-high matcha cake recipe to celebrate my best friend's birthday as she's a matcha lover.
I am entering this original recipe I developed for BCEgg (a non-profit organization that regulates BC's egg farms) because it uses a lot of eggs! I chose a chiffon cake for this contest because quality eggs play a significant role in chiffon cakes. I prefer chiffon to angel food cake because it uses the entire egg rather than just the whites and the crumb is tender and moist. This recipe in particular uses 7 large free-range eggs. There is no butter; instead vegetable oil is used to maintain a moist crumb. I used avocado oil but any neutral vegetable oil will do. Mechanical aeration of the egg whites helps to leaven the cake layers to achieve a light, fluffy sponge. Ordinarily, a chiffon cake is baked in a tube pan but my recipe doesn't do this.
VOTE FOR MY RECIPE BY CLICKING RIGHT HERE!
You have to be 18+ and living in BC, Canada to vote and you can vote once every day until the end of the contest on Sept 8, 2019. There is no purchase necessary, but you have to fill out a form on THIS LINK and prove residency in BC.