Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, matcha castella cake. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Matcha castella cake is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Matcha castella cake is something that I have loved my entire life. They are fine and they look fantastic.
Castella cake (also called kasutera cake) is a Japanese sponge cake which is moist and spongy despite not using any oil. Instead, it is made using a technique by whipping eggs (with the yolks) until they form peaks. A while back when I was in my castella cake baking craze, I had planned on baking a matcha flavored one. Castella cake is a sponge cake mostly comprised of eggs.
To get started with this particular recipe, we have to prepare a few components. You can cook matcha castella cake using 6 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Matcha castella cake:
- Take 6 eggs
- Make ready 150 gm sugar
- Get 135 gm bread flour
- Prepare 15 gm matcha powder
- Take 45 gm honey
- Take 45 gm mirin(substitute by drinking water)
Matcha Castella Cake Castella cake is fluffy and airy, with a very prevalent sweetness. Asian, Cakes This lovely Matcha Kasutera (Green Tea Castella) is a must try. Its delicate texture and wonderful flavor is a real treat served with a cup of tea. Would you believe there is such a thing as a "kasutera bug"?
Steps to make Matcha castella cake:
- 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.
Its delicate texture and wonderful flavor is a real treat served with a cup of tea. Would you believe there is such a thing as a "kasutera bug"? It's a recipe to make a matcha flavored, kasutera-style cake. Cover the inside surface of a large loaf pan or two small loaf pans with parchment paper. The name is derived from Portuguese Pão de Castela, meaning "bread from Castile".
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