Recipe of Quick Matcha Castella Sponge Cake

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, matcha castella sponge cake. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Matcha Castella Sponge Cake is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice 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! Matcha Green Tea has an earthy flavor that's perfect in baked goods. Как сделать самый мягкий в мире бисквит из зеленого чая / Тайваньский рецепт торта Castella Cake. Sift flour and Matcha tea together.

To get started with this particular recipe, we must first 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:

1. Get 4 eggs (L) (high quality)(room temperature)
2. Prepare 150 g sugar
3. Take 4 tablespoons honey
4. Make ready 50 ml boiling water
5. Take 194 g bread flour
6. Make ready 6 g Chlorella Matcha
7. Prepare 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. The beautiful green sponge cake is sweet but healthy. Not only good with green tea but also great with a cup of coffee. It is great gift for everyone.

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

Not only good with green tea but also great with a cup of coffee. It is great gift for everyone. Customer's voice: I have tried several Matcha castella sponge cake several times but nothing contains more taste/aroma of Matcha than this Kyoto Uji. The name is derived from Portuguese 'Pao de Castela,' meaning The cake became fashionable in Japan because there was nothing fluffy sweet like this! Today, matcha is well recognized as one of the best.

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