Matcha Castella Sponge Cake
Matcha Castella Sponge Cake

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, matcha castella sponge cake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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 in baked goods.

Matcha Castella Sponge Cake is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Matcha Castella Sponge Cake is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Matcha Castella Sponge Cake:
  1. Take 4 eggs (L) (high quality)(room temperature)
  2. Get 150 g sugar
  3. Make ready 4 tablespoons honey
  4. Prepare 50 ml boiling water
  5. Get 194 g bread flour
  6. Get 6 g Chlorella Matcha
  7. Take 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. green tea castella (sponge cake). I made a mousse cake to use up an opened whipping cream carton and a white chocolate bar. Line the pan with parchment paper. Home › Cakes › Baked Cakes › Matcha Marble Castella Cake 抹茶斑马线长崎蛋糕.

Instructions 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

I made it into marble effect with matcha powder and it really look pretty although you can still see some pores in the cake. The beautiful green sponge cake is sweet but healthy. Not only good with green tea but also great with a cup of coffee. Customer's voice: I have tried several Matcha castella sponge cake several times but nothing contains more taste/aroma of Matcha than this Kyoto Uji Matcha castella. Castella is delicious on its own.

So that’s going to wrap this up for this exceptional food matcha castella sponge cake recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!