Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, matcha castella sponge cake. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Castella cake is a sponge cake mostly comprised of eggs. Most of the structure comes from whipping the egg whites—there's only a small amount of flour! The egg whites are also the main leavening agent, so no baking powder, baking soda, or vinegar! The traditional recipe includes no butter or oil…that wasn't just a healthy adaptation by me!
Matcha Castella Sponge Cake is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Matcha Castella Sponge Cake is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have matcha castella sponge cake using 7 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Matcha Castella Sponge Cake:
- Get 4 eggs (L) (high quality)(room temperature)
- Take 150 g sugar
- Prepare 4 tablespoons honey
- Make ready 50 ml boiling water
- Make ready 194 g bread flour
- Make ready 6 g Chlorella Matcha
- Take Mold 20cm x 11xm x 7cm
This version has matcha green tea powder which gives the cake a nice flavor and beautiful green hue. Super soft and moist Matcha Castella Cake with fluffy cotton-like texture. 超級柔軟和濕潤的抹茶古早蛋糕，帶有像棉花一樣的蓬鬆質感. Kasutera is a Japanese sponge cake made from a few ingredients. It's a recipe to make a matcha flavored, kasutera-style cake.
Instructions to make Matcha Castella Sponge Cake:
- 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
Kasutera is a Japanese sponge cake made from a few ingredients. It's a recipe to make a matcha flavored, kasutera-style cake. This castella is ideal for serving during afternoon tea, or for dessert. Fluffy sponge cake rolled up with fresh matcha cream in the middle, this Matcha Swiss Roll will be an instant favorite this holiday season! Swill Rolls, or Roll Cakes (ロールケーキ) which we call in Japan, are a type of sponge cake filled with whipped cream, buttercream, custard cream, and sometimes include fruits like strawberries.
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