Hello, I’m Kate. Today, we’re going to prepare matcha castella sponge cake recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Matcha Castella Sponge Cake Recipe
Matcha Castella Sponge Cake is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Matcha Castella Sponge Cake is something which I have loved my entire life. They are fine and they look fantastic.
To be 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:
- Prepare 4 eggs (L) (high quality)(room temperature)
- Make ready 150 g sugar
- Take 4 tablespoons honey
- Prepare 50 ml boiling water
- Get 194 g bread flour
- Take 6 g Chlorella Matcha
- Prepare 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 with this exceptional dish matcha castella sponge cake recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at 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. Let’s cook!
