Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, matcha castella cake. It is one of my favorites food recipes. For mine, I will make it a little bit unique. 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.
Matcha castella cake is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Matcha castella cake is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook matcha castella cake using 6 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Matcha castella cake:
- Take 6 eggs
- Take 150 gm sugar
- Get 135 gm bread flour
- Make ready 15 gm matcha powder
- Prepare 45 gm honey
- Make ready 45 gm mirin(substitute by drinking water)
I've tweaked the recipe a little. My matcha castella tastes suspiciously like steamed egg sponge. (???) I wonder if the texture will I feel there is too much 'gluteny' feel to the cake. Also as I scrutinised Castella maker, Fukusaya's. I am very pleased with the result.
Instructions to make Matcha castella cake:
- Fully line a 7” square pan or 9.25” *5.25” loaf pan. Sprinkle raw cane sugar round the bottom of pan (I omitted it).
- Preheat oven to 180oC.
- Sift twice matcha and flour and mix well.
- Mix mirin (water) with honey. Set a side. (*)
- Beat egg and sugar at high speed until the egg batter forms ribbons. Once ribbon stage is reached, continue beating at slow speed to even out the batter. Add in (*) and beat until incorporated. - Add in the bread flour and beat at low speed, in 3 additions. This should be taken about a minute. The batter is ready if it forms ribbons. Do not overmix, this will lead to a fallen or flat cake.
- Pour the batter into the prepared pan. Tap the pan on the countertop a few times. Run a knife up and down the batter to get rid of any big trapped bubbles.
- Put the pan in the oven and lower Bake for 10 minutes, then lower temperature to 150oC and bake for 60 to 65 minutes. Test with a skewer, when it comes out clean the cake is done.
- When done, unmould immediately and wrap it tightly in cling film. Put the wrapped cake in a plastic bag and leave to cool in fridge for a day before unwrapping. This helps the cake having a moist texture.
- You can keep the cake in the fridge for up to 5 days or wrap it with cling film and freeze for up to a month.
Obviously, I am into my second stage of "kasuteritis" because I cannot seem to tire of I managed to replicate the spongy appeal in this Matcha Kasutera (Green Tea Castella) but I did. quality matcha powder (optional for marbling). Place the bagged cake in the refrigerator and allow it cool for at least a few hours. Pull it back out and trim off the edges (traditionally castella is served with. The cake became fashionable in Japan because there was nothing fluffy sweet like this! See great recipes for Ogura Matcha Cake too!
So that is going to wrap it up for this exceptional food matcha castella cake recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
