Steps to Make Matcha Castella Sponge Cake

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, matcha castella sponge cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look 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. Как сделать самый мягкий в мире бисквит из зеленого чая / Тайваньский рецепт торта Castella Cake.

Matcha Castella Sponge Cake is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Matcha Castella Sponge Cake is something that I have loved my entire life. They are fine and they look wonderful.

Recipe of Matcha Castella Sponge Cake

To begin with this particular 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 can achieve it.

Ingredients

The ingredients needed to make Matcha Castella Sponge Cake:

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

This Japanese sponge cake is made with just flour, eggs, sugar, and a sugary syrup, such as honey, which also flavors the sponge. This Nagasaki specialty is raised solely by egg foam, with no added butter or oil, and has a soft, moist, and spongy texture. The cake is also known as Castella , and. Japanese Castella, a close relative to sponge cake, but it contains a lot of sugar.

Instructions

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

There's plain and green tea (above). Nowadays castella can be found in different flavors such as honey, matcha, brown sugar, and chocolate. Lighter than a pound cake, finer than a sponge. Bring one of Japan's favourite baked desserts into your home with this traditional castella sponge cake recipe. Castella is delicious on its own.

As simple as that Steps to Make Matcha Castella Sponge Cake

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