Matcha Castella was next on my list after my first attempt with Honey Castella. I followed Angie's Recipes on Matcha Spelt Castella but tweaked it a wee bit.
I substituted sherry with hot water and reduced the sugar by a mere 10 gm. and also changed the method a little. The cake was soft, light, moist with a hint of matcha and so delicious. Thank you, Angie. On the other hand, Biren of Roti n Rice also posted a beautiful matcha castella but mirin was one of the ingredients which unfortunately, I didn't have on hand. Oh, Ann of Anncoojournal has also been bitten by the castella bug and just posted a fabulous Matcha Marble Castella cake recipe. Do drop by these blogs to view their lovely pictures and grasp their useful tips on how to bake a castella. You name it, they have it!
This is indeed a very delectable sponge cake and will pair extremely well with a cup of hot green tea. Trust me, you won't stop at one, reach out for more!
Recipe for Matcha ~ Green tea Castella (Adapted from Angie's Recipes with slight modifications)
- 120 gm bread flour
- 1 Tbsp matcha powder
- 5 egg yolks
- 5 egg whites
- 130 gm caster sugar ( reduced to 120 gm)
- 20 ml/4 tsp sherry ( substituted with hot water)
- 20 ml/4 tsp honey
- Line an 8 inch pan with alluminium foil and add a piece of parchment paper onto the base of the pan.
- Mix the honey with hot water till honey has dissolved. Set aside.
- Sift the flour with matcha powder, twice to ensure thorough mixing.
- In a mixing bowl, beat the egg whites at high speed until foamy. Add in the sugar in 3 batches. Beat till stiff but not dry peaks form.
- Add in egg yolks one at a time on low speed until well combined and soft peaks form when the whisk is lifted up.
- Add in sifted flour and mix on low speed until just combined and no pockets of flour are visible.
- Add honey mixture and mix on low speed.
- Pour batter through a sieve into the prepared cake pan. Use a spatula to help the thick batter go through the sieve.
- Tap pan on the counter to remove any large bubbles and smooth out the surface with the spatula.
- Bake in a preheated oven @ 160 deg.C for 55 mins. till golden brown and test with a skewer till it comes out clean.
- Take the cake out of the oven and drop the pan on the counter top from about a foot in height to prevent shrinkage, thrice.
- Cool cake. Invert cake onto a fresh piece of parchment paper, remove foil and base parchment paper, wrap up with the parchment paper and put the wrapped up cake into a plastic bag and keep chilled in the fridge, upside down, overnight.
- Cut off the edges of the cake with a serrated knife and slice to pieces to serve.