Hello, I’m Marie. Today, I’m gonna show you how to prepare matcha castella sponge cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Matcha Castella Sponge Cake Recipe
Matcha Castella Sponge Cake is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Matcha Castella Sponge Cake is something which I have loved my whole life.
To be with this 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 can achieve that.
The ingredients needed to make Matcha Castella Sponge Cake:
- Make ready 4 eggs (L) (high quality)(room temperature)
- Make ready 150 g sugar
- Get 4 tablespoons honey
- Prepare 50 ml boiling water
- Make ready 194 g bread flour
- Prepare 6 g Chlorella Matcha
- Make ready Mold 20cm x 11xm x 7cm
Instructions to make Matcha Castella Sponge Cake:
- 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
So that is going to wrap it up for this exceptional dish matcha castella sponge cake recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
