Cold Pomelo, Strawberry, Matcha and Sesame Milk Cake冷柚子士多啤梨抹茶鮮奶芝麻餅
A refreshing Hong Kong-style chilled dessert combining creamy matcha-infused milk cake base with layers of fluffy sponge, topped with fresh pomelo segments, vibrant strawberries, and silky sesame cream. Perfect for warm weather indulgence.
01Ingredients
- 4 whole eggs
- 100g caster sugar
- 80ml vegetable oil
- 100ml milk
- 100g cake flour
- 15g matcha powder
- 300ml heavy cream
- 50g icing sugar
- 30g sesame paste
- 2tbsp sesame oil
- 1 whole fresh pomelo
- 250g fresh strawberries
- 15g toasted sesame seeds
- 2tbsp honey
Nutrition (per serving)485kcal
- Protein7.2g
- Carbs48.3g
- Fat28.1g
Fiber 2.1 gSodium 89 mg
02Steps
- Preheat oven to 170°C. Mix matcha powder with milk until smooth, then combine with vegetable oil.
- Sift cake flour and add to matcha mixture. Whisk egg yolks and add to the batter.
- Beat egg whites with caster sugar until stiff peaks form.
- Fold egg white meringue gently into matcha batter in two batches.
- Pour batter into greased 8-inch round pan and bake for 30 minutes until golden.
- Cool cake completely, then refrigerate for at least 1 hour.
- Whip heavy cream with icing sugar until soft peaks form.
- Mix sesame paste with sesame oil until smooth, then fold into whipped cream.
- Slice cooled cake horizontally into two layers.
- Spread half of sesame cream on bottom layer, place top layer, then frost with remaining sesame cream.
- Arrange pomelo segments and strawberry slices on top in decorative pattern.
- Sprinkle toasted sesame seeds over fruit, drizzle with honey.
- Refrigerate for 30 minutes before serving chilled.
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