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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Preheat oven to 170°C. Mix matcha powder with milk until smooth, then combine with vegetable oil.
2. Sift cake flour and add to matcha mixture. Whisk egg yolks and add to the batter.
3. Beat egg whites with caster sugar until stiff peaks form.
4. Fold egg white meringue gently into matcha batter in two batches.
5. Pour batter into greased 8-inch round pan and bake for 30 minutes until golden.
6. Cool cake completely, then refrigerate for at least 1 hour.
7. Whip heavy cream with icing sugar until soft peaks form.
8. Mix sesame paste with sesame oil until smooth, then fold into whipped cream.
9. Slice cooled cake horizontally into two layers.
10. Spread half of sesame cream on bottom layer, place top layer, then frost with remaining sesame cream.
11. Arrange pomelo segments and strawberry slices on top in decorative pattern.
12. Sprinkle toasted sesame seeds over fruit, drizzle with honey.
13. Refrigerate for 30 minutes before serving chilled.

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