Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Matcha castella cake. It is one of my favorites . This time, I am going to make it a little bit unique. This will be really deliciou

Sift flour and Matcha tea together. Place baking paper in the mold. Who can resist the moist and sweet Japanese honey sponge Treat yourself with this super moist Japanese sponge cake with a hint of sweetness from honey!

I tried Birens recipe this time as its has no cake stabilizer and butter in it. Ive tweaked the recipe a little. Honey Kasutera (Honey Castella) - fine textured Japanese sponge cake raised solely by egg foam.… Frothy Matcha Latte, a delicious alternative to caffe latte.

The Ingredients need to make Matcha castella cake:

1. You need 6 of eggs
2. It’s 150 gm of sugar
3. You need 135 gm of bread flour
4. Prepare 15 gm of matcha powder
5. Prepare 45 gm of honey
6. It’s 45 gm of mirin(substitute by drinking water)

This kasutera bug has been spreading all over the food blogosphere recently. I just saw Zoe had it yesterday and now the bug is attacking me again. Matcha Castella Cake cny Giveaway! 抹茶长崎蛋糕与赠品活动! Last October, my dear friend Bee encouraged me to bake this Matcha Castella (also known as Kasutera) cake using the home.

Step to make Matcha castella cake:

1. 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).
2. Preheat oven to 180oC.
3. Sift twice matcha and flour and mix well.
4. Mix mirin (water) with honey. Set a side. ()
5. Beat egg and sugar at high speed until the egg batter forms ribbon 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 addition This should be taken about a minute. The batter is ready if it forms ribbon Do not overmix, this will lead to a fallen or flat cake.
6. Pour the batter into the prepared pan. Tap the pan on the countertop a few time Run a knife up and down the batter to get rid of any big trapped bubble
7. Put the pan in the oven and lower Bake for 10 minutes, then lower temperature to 150oC and bake for 60 to 65 minute Test with a skewer, when it comes out clean the cake is done.
8. 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.
9. 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.

Green Tea and Lemon Honey Marbled Castella (kasutera) Sponge Cake. Castella cake is perfect served with a cup of afternoon tea. This Japanese sponge cake is made with just flour, eggs, sugar, and a sugary syrup, such as honey, which also flavors the sponge. Ive always wanted to try Japanese Castella cake. This one is light and airy, not oily at all.

So that’s going to wrap it up with this exceptional food Matcha castella cake. Thanks so much for your time. 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 on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!