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!