Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, matcha castella cake. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Matcha castella cake is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Matcha castella cake is something which I have loved my entire life.
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.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook matcha castella cake using 6 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Matcha castella cake:
- Take 6 eggs
- Get 150 gm sugar
- Prepare 135 gm bread flour
- Take 15 gm matcha powder
- Take 45 gm honey
- Make ready 45 gm mirin(substitute by drinking water)
Also as I scrutinised Castella maker, Fukusaya's. quality matcha powder (optional for marbling). Place the bagged cake in the refrigerator and allow it cool for at least a few hours. Pull it back out and trim off the edges (traditionally castella is served with. Matcha Castella Cake & cny Giveaway! 抹茶长崎蛋糕与赠品活动!
Steps 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.
Last October, my dear friend Bee encouraged me to bake this Matcha Castella (also known as Kasutera) cake using the home. We are all hard at work to meet deadlines and appreciate your patience. Marble Zebra Castella Cake ~ 长崎蛋糕. Matcha Roll (Green Tea Swiss Roll) - Popular and refreshing Japanese sponge cake rolled with cream and red bean filling. Castella (Kasutera カステラ) is derived from a Portuguese recipe Pão de Castela.
So that is going to wrap it up with this special food matcha castella cake recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
