Recipe of Matcha castella cake in 17 Minutes for Young Wife

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, matcha castella cake. One of my favorites food recipes. This time, 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 well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Matcha castella cake is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook matcha castella cake using 6 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Matcha castella cake:

1. Prepare 6 eggs
2. Take 150 gm sugar
3. Take 135 gm bread flour
4. Get 15 gm matcha powder
5. Take 45 gm honey
6. Make ready 45 gm mirin(substitute by drinking water)

Also as I scrutinised Castella maker, Fukusaya's. 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. matcha green tea castella cake recipe - good cake recipes. Matcha Castella Cake & cny Giveaway! 抹茶长崎蛋糕与赠品活动!

Steps to make Matcha castella cake:

1. 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).
2. Preheat oven to 180oC.
3. Sift twice matcha and flour and mix well.
4. Mix mirin (water) with honey. Set a side. (*)
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

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. There are variations, like matcha (green tea) or chocolate flavored, but I prefer the traditional. Green Tea Lovers are going to be obsessed with how light this matcha cake and its accompanying frosting are. Here are our best tips when making this easy recipe!

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