Recipe of Matcha Castella Sponge Cake in 29 Minutes for Young Wife

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, matcha castella sponge cake. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Matcha Castella Sponge Cake is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Matcha Castella Sponge Cake is something which I’ve 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 recipe, we must 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. Make ready 4 eggs (L) (high quality)(room temperature)
2. Get 150 g sugar
3. Prepare 4 tablespoons honey
4. Get 50 ml boiling water
5. Prepare 194 g bread flour
6. Take 6 g Chlorella Matcha
7. Take Mold 20cm x 11xm x 7cm

My matcha castella tastes suspiciously like steamed egg sponge. (???) I wonder if the texture will become finer if I were to use a mixture of. 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.

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

How To Make Soft Cheese Sponge Cake 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 is one of the most interesting sponge cakes you'll ever make. With its beginnings coming from Portuguese traders but with centuries of adaptation in Japan, and made from bread flour leavened only with egg, this half-baked.

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