Matcha castella cake. Castella cake (also called kasutera cake) is a Japanese sponge cake which is moist and spongy If you're interested in more matcha recipes be sure to check out my easy Match Green Tea Yogurt. Castella is delicious on its own. But when you add Matcha, it takes the yummy factor to the next level!
Treat yourself with this super moist.
Home › Cakes › Baked Cakes › Matcha Marble Castella Cake 抹茶斑马线长崎蛋糕.
I tried Biren's recipe this time as its has no cake stabilizer and butter in it.
You can cook Matcha castella cake using 6 ingredients and 9 steps. Here is how you cook it.
Ingredients of Matcha castella cake
- You need 6 of eggs.
- Prepare 150 gm of sugar.
- It's 135 gm of bread flour.
- You need 15 gm of matcha powder.
- It's 45 gm of honey.
- Prepare 45 gm of mirin(substitute by drinking water).
I've tweaked the recipe a little. My matcha castella tastes suspiciously like steamed egg sponge. (???) I wonder if the texture will I feel there is too much 'gluteny' feel to the cake. Also as I scrutinised Castella maker, Fukusaya's. Obviously, I am into my second stage of "kasuteritis" because I cannot seem to tire of I managed to replicate the spongy appeal in this Matcha Kasutera (Green Tea Castella) but I did.
Matcha castella cake step by step
- Fully line a 7” square pan or 9.25” *5.25” loaf pan. Sprinkle raw cane sugar round the bottom of pan (I omitted it)..
- Preheat oven to 180oC..
- Sift twice matcha and flour and mix well..
- Mix mirin (water) with honey. Set a side. (*).
- Beat egg and sugar at high speed until the egg batter forms ribbons. Once ribbon stage is reached, continue beating at slow speed to even out the batter. Add in (*) and beat until incorporated. Add in the bread flour and beat at low speed, in 3 additions. This should be taken about a minute. The batter is ready if it forms ribbons. Do not overmix, this will lead to a fallen or flat cake..
- Pour the batter into the prepared pan. Tap the pan on the countertop a few times. Run a knife up and down the batter to get rid of any big trapped bubbles..
- Put the pan in the oven and lower Bake for 10 minutes, then lower temperature to 150oC and bake for 60 to 65 minutes. Test with a skewer, when it comes out clean the cake is done..
- When done, unmould immediately and wrap it tightly in cling film. Put the wrapped cake in a plastic bag and leave to cool in fridge for a day before unwrapping. This helps the cake having a moist texture..
- You can keep the cake in the fridge for up to 5 days or wrap it with cling film and freeze for up to a month..
Matcha Castella Cake & cny Giveaway! 抹茶长崎蛋糕与赠品活动! Last October, my dear friend Bee encouraged me to bake this Matcha Castella (also known as Kasutera) cake using the home. Green Tea and Lemon Honey Marbled Castella (kasutera) Sponge Cake. Green Tea Lovers are going to be obsessed with how light this matcha cake and its accompanying frosting are. Here are our best tips when making this easy recipe!