Matcha Castella Sponge Cake
Matcha Castella Sponge Cake

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, matcha castella sponge cake. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Matcha castella is one of my all-time favorite Japanese desserts and I'm so excited to share this recipe today! This fluffy sponge cake has such a unique taste and texture that I can't get enough of…and it's also got some health benefits! Ships from and sold by FastShipⓍpress.

Matcha Castella Sponge Cake is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Matcha Castella Sponge Cake is something that I’ve loved my whole life. They are nice and they look wonderful.

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

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

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.

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

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. This is a Japanese sponge cake with rough bread flour, yet very soft and moist. Green tea is perfect for kasutera. This castella is ideal for serving during afternoon tea, or for dessert.

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