Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, matcha castella cake. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Castella cake (also called kasutera cake) is a Japanese sponge cake which is moist and spongy If you're interested in more matcha recipes be sure to check out my easy Match Green Tea Yogurt. Who can resist the moist and sweet Japanese honey sponge Castella Cake Recipe カステラ. Treat yourself with this super moist.
Matcha castella cake is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Matcha castella cake is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook matcha castella cake using 6 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Matcha castella cake:
- Take 6 eggs
- Get 150 gm sugar
- Prepare 135 gm bread flour
- Prepare 15 gm matcha powder
- Prepare 45 gm honey
- Prepare 45 gm mirin(substitute by drinking water)
I've tweaked the recipe a little. matcha green tea castella cake recipe - good cake recipes. Baking Taitai's CNY Giveaway 赠品活动. 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.
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.
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. We are all hard at work to meet deadlines and appreciate your patience. Anncoo Journal - Come for Quick and Easy Recipes. Great recipe for Moist and Fluffy Matcha Sponge Cake.
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