Recipe: Yummy Matcha Castella Sponge Cake

Recipe: Yummy Matcha Castella Sponge Cake Delicious, fresh and tasty.

Matcha Castella Sponge Cake. Castella is delicious on its own. But when you add Matcha, it takes the yummy factor to the next level! Matcha Green Tea has an earthy flavor that's perfect.

Castella cake (also called kasutera cake) is a Japanese sponge cake which is moist and spongy despite not using any oil.

A while back when I was in my castella cake baking craze, I had planned on baking a matcha flavored one.

But on my attempt to bake it, I completely forgot to add the matcha.

You can cook Matcha Castella Sponge Cake using 7 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Matcha Castella Sponge Cake

1. You need 4 of eggs (L) (high quality)(room temperature).

2. You need 150 g of sugar.

3. You need 4 tablespoons of honey.

4. Prepare 50 ml of boiling water.

5. Prepare 194 g of bread flour.

6. Prepare 6 g of Chlorella Matcha.

7. Prepare of Mold 20cm x 11xm x 7cm.

My matcha castella tastes suspiciously like steamed egg sponge. (???) I wonder if the texture will become finer if I were to use a mixture of.

Kasutera Zebra Cake Today am gonna make Japanese sponge cake, Kasutera with a little bit of twist.

Marble or Zebra Green Tea Kasutera (Castella) The flavour was developed in the refrigerator.

And it's cooled in a wrap, so it stays moist.

Matcha Castella Sponge Cake instructions

1. Preheat the oven to 180ºC..

2. Sift flour and Matcha tea together..

3. Place baking paper in the mold..

4. Beat the eggs with electric mixer for 2 minutes. Add sugar and beat more 8 minutes (total 10 minutes, on high speed)..

5. Combine the honey and hot water..

6. Add honey to 4. and beat 2 minutes more (on medium speed)..

7. Add the powders and beat for 2 more minutes (on medium speed)..

8. Pour the dough into the mold..

9. Drop the mold on the table from 10 centimeters high a few times. If you see bubbles raise, remove them by going over the surface with the spatula..

10. Place the mold on the centre shelf of the oven and bake for 10 minutes at 180ºC until the top has a rich golden brown..

11. Lower the temperature to 160ºC. Place the mold on the low shelf of the oven and continue baking about 50 - 60 minutes at 160ºC..

12. Take the kastera out from the mold and turn the cake over onto a flat plate..

13. While it is still hot, wrap the cake with plastic wrap..

14. Keep in the fridge wrapped overnight (important! You should not eat kastera on the same day)..

15. The next day you can finally cut your Kastera and serve! Enjoy!.

16. Chlorella matcha. Https://thematchahouse.com/en/matcha/19-Chlorella-Matcha-100g.html.

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Super Fluffy Castella Cake With Cheese - 古早味起司蛋糕 現烤蛋糕 棉花蛋糕.

Kasutera (Castella) is an old-fashioned Japanese sponge cake that is loved by everyone from the young to the old.

Castella is one of the most interesting sponge cakes you'll ever make.

With its beginnings coming from Portuguese traders but with centuries of adaptation in Japan, and made from bread flour leavened only with egg, this half-baked.