Matcha Castella Sponge Cake. Castella is delicious on its own. But when you add Matcha, it takes the yummy factor to the next level! Sift flour and Matcha tea together.
A while back when I was in my castella cake baking craze, I had planned on baking a matcha flavored one.
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.
The beautiful green sponge cake is sweet but healthy.
You can cook Matcha Castella Sponge Cake using 7 ingredients and 16 steps. Here is how you cook it.
Ingredients of Matcha Castella Sponge Cake
- You need 4 of eggs (L) (high quality)(room temperature).
- It's 150 g of sugar.
- Prepare 4 tablespoons of honey.
- It's 50 ml of boiling water.
- Prepare 194 g of bread flour.
- You need 6 g of Chlorella Matcha.
- Prepare of 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. 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. Kasutera Zebra Cake Today am gonna make Japanese sponge cake, Kasutera with a little bit of twist.
Matcha Castella Sponge Cake instructions
- Preheat the oven to 180ºC..
- Sift flour and Matcha tea together..
- Place baking paper in the mold..
- Beat the eggs with electric mixer for 2 minutes. Add sugar and beat more 8 minutes (total 10 minutes, on high speed)..
- Combine the honey and hot water..
- Add honey to 4. and beat 2 minutes more (on medium speed)..
- Add the powders and beat for 2 more minutes (on medium speed)..
- Pour the dough into the mold..
- 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..
- 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..
- Lower the temperature to 160ºC. Place the mold on the low shelf of the oven and continue baking about 50 - 60 minutes at 160ºC..
- Take the kastera out from the mold and turn the cake over onto a flat plate..
- While it is still hot, wrap the cake with plastic wrap..
- Keep in the fridge wrapped overnight (important! You should not eat kastera on the same day)..
- The next day you can finally cut your Kastera and serve! Enjoy!.
- Chlorella matcha. Https://thematchahouse.com/en/matcha/19-Chlorella-Matcha-100g.html.
But the name came from Portuguese. It means bread of Castilla, which is central region of Spain. This simple sponge cake has complicated history of name. Castella is made of natural ingredients, there are now many varieties made with ingredients such as ' Matcha' powdered green tea, brown sugar, and honey. Japanese Castella, a close relative to sponge cake, but it contains a lot of sugar.
