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Matcha Castella Sponge Cake Recipe
You can cook Matcha Castella Sponge Cake using 7 ingredients and 16 steps. Here is how you do that.
Ingredients of Matcha Castella Sponge Cake :
You need to prepare eggs (L) (high quality)(room temperature).
You need sugar.
Provide honey.
You need to prepare boiling water.
Use bread flour.
Use Chlorella Matcha.
Provide Mold 20cm x 11xm x 7cm.
Matcha Castella Sponge Cake instructions :
Preheat the oven to 180ºC..
Sift flour and Matcha tea together..
Place baking paper in the mold..
Beat the eggs with electric mixer for 2 minutes. Add sugar and beat more 8 minutes (total 10 minutes, on high speed)..
Combine the honey and hot water..
Add honey to 4. and beat 2 minutes more (on medium speed)..
Add the powders and beat for 2 more minutes (on medium speed)..
Pour the dough into the mold..
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..
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..
Lower the temperature to 160ºC. Place the mold on the low shelf of the oven and continue baking about 50 - 60 minutes at 160ºC..
Take the kastera out from the mold and turn the cake over onto a flat plate..
While it is still hot, wrap the cake with plastic wrap..
Keep in the fridge wrapped overnight (important! You should not eat kastera on the same day)..
The next day you can finally cut your Kastera and serve! Enjoy!.
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