Matcha Castella Sponge Cake. 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. Place baking paper in the mold. Castella cake (also called kasutera cake) is a Japanese sponge cake which is moist and spongy despite not using any oil.

A while back when I was in my castella cake baking craze, I had planned on baking a matcha flavored one. But on my attempt to bake it, I completely forgot to add the matcha. 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. You can have Matcha Castella Sponge Cake using 7 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Matcha Castella Sponge Cake

Prepare 4 of eggs (L) (high quality)(room temperature).
It's 150 g of sugar.
Prepare 4 tablespoons of honey.
Prepare 50 ml of boiling water.
You need 194 g of bread flour.
It's 6 g of Chlorella Matcha.
Prepare of 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. This cake delivers a combination of green tea and white chocolate that tastes like Green Tea Latte.

Matcha Castella Sponge Cake step by step

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.

You can also use whatever green tea sponge cake you'd like the mousse is delicious on its own. Kasutera (Castella) is an old-fashioned Japanese sponge cake that is loved by everyone from the young to the old. The name is derived from Portuguese 'Pao de Castela,' meaning The cake became fashionable in Japan because there was nothing fluffy sweet like this! Be adventurous and try this incredible Matcha Green Tea Castella Sponge Cake. This green colored cake is made from ground green tea called matcha.