Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, matcha castella cake. One of my favorites food recipes. For mine, I am going to make it a bit unique. 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 favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Matcha castella cake is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have matcha castella cake using 6 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Matcha castella cake:
- Prepare 6 eggs
- Make ready 150 gm sugar
- Take 135 gm bread flour
- Make ready 15 gm matcha powder
- Get 45 gm honey
- Make ready 45 gm mirin(substitute by drinking water)
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. Green Tea and Lemon Honey Marbled Castella (kasutera) Sponge Cake. Castella (Kasutera カステラ) is derived from a Portuguese recipe Pão de Castela.
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.
It is derived from a Portuguese recipe. There are variations, like matcha (green tea) or chocolate flavored, but I prefer the traditional. The castella cake is moist and soft with the combination scent of honey and mirin. It is also a great Without this mould I would've never thought of making this cake. There are also a few times I saw.
So that’s going to wrap this up for this special food matcha castella cake recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
