Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, matcha castella sponge cake. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Matcha Castella Sponge Cake is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Matcha Castella Sponge Cake is something which 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! Sift flour and Matcha tea together.
To get started with this particular recipe, we must 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:
- Prepare 4 eggs (L) (high quality)(room temperature)
- Take 150 g sugar
- Take 4 tablespoons honey
- Make ready 50 ml boiling water
- Prepare 194 g bread flour
- Take 6 g Chlorella Matcha
- Get Mold 20cm x 11xm x 7cm
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. And it's cooled in a wrap, so it stays moist. How To Make Soft Cheese Sponge Cake
Steps 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
Super Fluffy Castella Cake With Cheese - 古早味起司蛋糕 現烤蛋糕 棉花蛋糕. Kasutera (Castella) is an old-fashioned Japanese sponge cake that is loved by everyone from the young to the old. Castella does not contain dairy products and is made from high quality flour, eggs and Kyoto Uji Matcha by a traditional maker by the name of Morihan in Kyoto. This beautiful green sponge cake is sweet but healthy. Not only good with green tea but also great with a cup of coffee.
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