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Marble Matcha Castella




M
arble Matcha Castella has been on my to-do list for quite a while and I only managed to get down to it recently.  I've made some minor changes to this recipe which was adapted from my previous post on Matcha Castella  but for ease of reference I'll type out the recipe again for record.














This  aromatic, green tea flavoured, light, moist cake is refreshing with a cup of hot tea and can be enjoyed  at any time of the day!

Recipe for Marble Matcha Castella

Ingredients

  • 120 gm high protein/bread flour (sifted)      
  • 5 egg white
  • 5 egg yolks
  • 120 gm caster sugar
  • 20 ml honey
  • 4 tsp Cointreau
  • 1.1/4  tsp green tea powder.

Method
  1. Mix the honey with Cointreau, set aside.
  2. Place egg whites in a mixing bowl, beat on high speed till foamy, add in sugar in 3 batches and beat till firm but not dry peaks form.
  3. Add in egg yolks one by one on low speed till well combined and creamy.
  4. Add sifted bread flour in 3 batches and mix on low speed until just combined and no traces of flour are visible.
  5. Add in honey and Cointreau mixture and mix on low speed.
  6. Pour half the batter through a sieve into a prepared  8 inch cake pan lined with foil (this time I omitted the piece of parchment paper at the base of the pan), use a spatula to help ease the batter through the sieve.
  7. Scoop up 2 Tbsp of batter and mix in the green tea powder till well incorporated
  8. Pour this greentea mixture on top of the plain batter.
  9. Continue to sieve the balance plain batter on top.  Use a skewer to make swirls in the batter.
  10. Tap the pan on the counter to remove any bubbles.
  11. Bake in a preheated oven @ 160 deg C for 50 to 55 mins. till golden brown.  Test with a skewer till it comes out clean.
  12. Take out pan from the oven and drop the pan on the counter from about a foot in height to prevent shrinkage.  Let cake cool in pan.
  13. When the cake is cool enough to  handle, invert the cake onto a fresh sheet of parchment paper, remove foil and wrap up the cake with the parchment paper.  Place warm cake in a plastic bag and keep refrigerated, face down, overnight. This is to preserve the moisture in the cake.
  14. Cut off the edges with a serrated knife and slice to serve.



I'm linking this post to  Recipe Box # 5 hosted by  Bizzy Bakes.

and

For more details on this month's challenge, please check out  Karen's blog.





Comments

  1. Hi Cheah, this looks really delicious and flufy. I like the green swirls, very elegant and pretty!

    ReplyDelete
    Replies
    1. Hey, you're fast. Thanks for the encouragement!

      Delete
  2. Oh love love love this castella cake,very pretty & I like the top,flawless golden brown!

    ReplyDelete
    Replies
    1. Yes, must admit there were no 'blemishes' on the surface and the top looked very smooth.

      Delete
  3. i can see that matcha castella has been taking the blogosphere world by storm! yours looks amazingly soft! i've never tried it but i do have green tea powder in my pantry so maybe one day soon...:)

    ReplyDelete
    Replies
    1. Yes, since you haven't tried before, maybe you should do so now.

      Delete
  4. FABULOUS entry Cheah and SO inventive too! I LOVE it! Thanks so much for entering this into Tea Time Treats! Karen

    ReplyDelete
    Replies
    1. Your're most welcome, Karen. Hope to be able to participate in more of your events.

      Delete
  5. Wah ... very nice leh. I want to eat also. How?

    ReplyDelete
    Replies
    1. Yes, you can only drool looking at the pics from the screen, friend. if you want to eat, then you should try to bake it, give it a try, it's not that difficult.

      Delete
  6. Very pretty cake!! Well done!!

    ReplyDelete
    Replies
    1. Thank you and thanks for dropping by! Will hop over to yours, soon!

      Delete
  7. You are going to start another round of castella cake baking lol! Looks perfect!

    ReplyDelete
  8. This looks so elegant. I adore baking with matcha as it works so well in cakes - love the taste and love the look of it.

    Just one question. Why do you pour the batter through a sieve?

    ReplyDelete
    Replies
    1. Pouring the batter through the sieve is to ensure a fine and smooth texture. This recipe uses bread/high protein flour with no baking powder and oil.

      Delete
  9. Cheah, your castella cake looks perfect. I'm also trying it soon.
    Have a great week ahead, dear.
    Kristy

    ReplyDelete
    Replies
    1. Yes, Kristy, this is 'sup, sup, soi' for you. I'm sure you can make this.

      Delete
  10. Cheah, I see many bloggers make this cake, now I see yours, I get itchy fingers, want to make lah.

    ReplyDelete
    Replies
    1. Good, will look forward to seeing your post and the lovely pics!

      Delete
  11. Love this cake , so lovely with matcha! Simply perfect! :)

    ReplyDelete
  12. Looks super light and fluffy. I must try a castella soon!

    ReplyDelete
  13. Next one I also want to try with matcha Castella .

    ReplyDelete
    Replies
    1. Oh, please do, will look forward to your post.

      Delete
  14. Hello,
    First time to ur space... I love all the posted recipe... Keep Rocking !!!
    http://recipe-excavator.blogspot.com

    ReplyDelete

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