Matcha Castella Sponge Cake

Name: Matcha Castella Sponge Cake
Total time: 5400 s
Yield: 6 servings
Cuisine: British
Ingredients: 4 eggs (L) (high quality)(room temperature); 150 g sugar; 4 tablespoons honey; 50 ml boiling water; 194 g bread flour; 6 g Chlorella Matcha; Mold 20cm x 11xm x 7cm

The Matcha House Europe @cook_9359448

www.thematchahouse.com

Castella, or Kasutera, or Kastera (in Japanese カステラ), is a popular Japanese sponge cake made with egg, sugar, flour and starch syrup. It is a very soft and moist sponge cake. Japanese Kastera is the most fluffy sponge cake in the world and it is so delicious. If you go to Japan, you will be able to taste many flavours of kastera in all Japan. For us, the best kastera is Matcha green tea kastera with honey. Yes! you can cook this kastera at home! We would like to show you how to cook. You can use normal Matcha powder if you do not have Chlorella Matcha, but with Chlorella Matcha you will get a more beautiful green color.

Secret 1. Use honey
Secret 2. Beat the eggs for more than 10 minutes patiently
Secret 3. Do not use baking powder (it will rise only by the force of the egg)
Secret 4. Use Chlorella Matcha from The Matcha House
Secret 5. Bake slowly at low temperature
Secret 6. Wrap completely with plastic wrap
Secret 7. Wait for one night (do not eat right away!)

Good Luck!

The Matcha House Europe @cook_9359448

www.thematchahouse.com

Good Luck!

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Ingredients

90 minutes + one night

6 servings

4eggs (L) (high quality)(room temperature)
150 gsugar
4 tablespoonshoney
50 mlboiling water
194 gbread flour
6 gChlorella Matcha
Mold 20cm x 11xm x 7cm

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Steps

90 minutes + one night

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

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Cooksnaps

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The Matcha House Europe @cook_9359448

on March 15, 2019 17:13

www.thematchahouse.com

Hi everyone! Welcome to our recipe page! The Matcha House was founded in 2009 as the European sales office of Aoi Seicha Co., Ltd of Japan with the purpose of establishing permanent and stable field operations of Matcha Green Tea outside Japan. We are based in Barcelona and we sell and distribute high-quality Matcha in a wide array of possible grades, from Ceremonial grade to culinary to meet the needs of the most demanding chefs. In order to assure the freshness and quality of our products, we bring products by air just after produced and we never hold stocks for a long time. We have more than 50 recipes in Spanish and now we are going to publish one by one in English. Please enjoy cooking with Japanese green tea Matcha with us! www.thematchahouse.com