Recipe of Quick Matcha Castella Sponge Cake

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The ingredients needed to make Matcha Castella Sponge Cake:

1. Prepare 4 eggs (L) (high quality)(room temperature)
2. Take 150 g sugar
3. Get 4 tablespoons honey
4. Prepare 50 ml boiling water
5. Make ready 194 g bread flour
6. Take 6 g Chlorella Matcha
7. Make ready Mold 20cm x 11xm x 7cm

Not only good with green tea but also great with a cup of coffee. It is great gift for everyone. Kasutera is a Japanese sponge cake made from a few ingredients. It's a recipe to make a matcha flavored, kasutera-style cake.

Instructions to make Matcha Castella Sponge Cake:

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

Kasutera is a Japanese sponge cake made from a few ingredients. It's a recipe to make a matcha flavored, kasutera-style cake. Marble or Zebra Green Tea Kasutera (Castella) The flavour was developed in the refrigerator. And it's cooled in a wrap, so it stays moist. This is a Japanese sponge cake with rough bread flour, yet very soft and moist.

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