Matcha Castella Sponge Cake
Matcha Castella Sponge Cake

Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, matcha castella sponge cake. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Castella cake is a sponge cake mostly comprised of eggs. Most of the structure comes from whipping the egg whites—there's only a small amount of flour! The egg whites are also the main leavening agent, so no baking powder, baking soda, or vinegar! The traditional recipe includes no butter or oil…that wasn't just a healthy adaptation by me!

Matcha Castella Sponge Cake is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Matcha Castella Sponge Cake is something that I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have matcha castella sponge cake using 7 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Matcha Castella Sponge Cake:
  1. Prepare 4 eggs (L) (high quality)(room temperature)
  2. Prepare 150 g sugar
  3. Make ready 4 tablespoons honey
  4. Take 50 ml boiling water
  5. Prepare 194 g bread flour
  6. Prepare 6 g Chlorella Matcha
  7. Get Mold 20cm x 11xm x 7cm

This prestigious Castella is made from high quality flour, eggs and Kyoto Uji Matcha by a traditional maker Morihan in Kyoto. The beautiful green sponge cake is sweet but healthy. Not only good with green tea but also great with a cup of coffee. It is great gift for everyone.

Steps to make Matcha Castella Sponge Cake:
  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

Not only good with green tea but also great with a cup of coffee. It is great gift for everyone. Kasutera is a Japanese sponge cake made from a few ingredients. It's a recipe to make a matcha flavored, kasutera-style cake. This castella is ideal for serving during afternoon tea, or for dessert.

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