Matcha Castella Sponge Cake
Matcha Castella Sponge Cake

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, matcha castella sponge cake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Matcha Castella Sponge Cake is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Matcha Castella Sponge Cake is something that I have loved my whole life.

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.

To begin with this particular recipe, we have to first prepare a few components. You can cook matcha castella sponge cake using 7 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Matcha Castella Sponge Cake:
  1. Take 4 eggs (L) (high quality)(room temperature)
  2. Make ready 150 g sugar
  3. Prepare 4 tablespoons honey
  4. Take 50 ml boiling water
  5. Make ready 194 g bread flour
  6. Take 6 g Chlorella Matcha
  7. Make ready Mold 20cm x 11xm x 7cm

This cake delivers a combination of green tea and white chocolate that tastes like Green Tea Latte. You can also use whatever green tea sponge cake you'd like the mousse is delicious on its own. Kasutera Zebra Cake Today am gonna make Japanese sponge cake, Kasutera with a little bit of twist. Marble or Zebra Green Tea Kasutera (Castella) The flavour was developed in the refrigerator.

Instructions to make Matcha Castella Sponge Cake:
  1. Preheat the oven to 180ºC.
  2. Sift flour and Matcha tea together.
  3. Place baking paper in the mold.
  4. Beat the eggs with electric mixer for 2 minutes. Add sugar and beat more 8 minutes (total 10 minutes, on high speed).
  5. Combine the honey and hot water.
  6. Add honey to 4. and beat 2 minutes more (on medium speed).
  7. Add the powders and beat for 2 more minutes (on medium speed).
  8. Pour the dough into the mold.
  9. 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.
  10. 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.
  11. Lower the temperature to 160ºC. Place the mold on the low shelf of the oven and continue baking about 50 - 60 minutes at 160ºC.
  12. Take the kastera out from the mold and turn the cake over onto a flat plate.
  13. While it is still hot, wrap the cake with plastic wrap.
  14. Keep in the fridge wrapped overnight (important! You should not eat kastera on the same day).
  15. The next day you can finally cut your Kastera and serve! Enjoy!
  16. Chlorella matcha. Https://thematchahouse.com/en/matcha/19-Chlorella-Matcha-100g.html

And it's cooled in a wrap, so it stays moist. Lighter than a pound cake, finer than a sponge. Bring one of Japan's favourite baked desserts into your home with this traditional castella sponge cake recipe. The beautiful green sponge cake is sweet but healthy. Not only good with green tea but also great with a cup of coffee.

So that is going to wrap this up for this exceptional food matcha castella sponge cake recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!