Matcha castella cake.
You can have Matcha castella cake using 6 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Matcha castella cake
- You need 6 of eggs.
- Prepare 150 gm of sugar.
- It's 135 gm of bread flour.
- It's 15 gm of matcha powder.
- Prepare 45 gm of honey.
- You need 45 gm of mirin(substitute by drinking water).
Matcha castella cake step by step
- Fully line a 7” square pan or 9.25” *5.25” loaf pan. Sprinkle raw cane sugar round the bottom of pan (I omitted it)..
- Preheat oven to 180oC..
- Sift twice matcha and flour and mix well..
- Mix mirin (water) with honey. Set a side. (*).
- Beat egg and sugar at high speed until the egg batter forms ribbons. Once ribbon stage is reached, continue beating at slow speed to even out the batter. Add in (*) and beat until incorporated. Add in the bread flour and beat at low speed, in 3 additions. This should be taken about a minute. The batter is ready if it forms ribbons. Do not overmix, this will lead to a fallen or flat cake..
- Pour the batter into the prepared pan. Tap the pan on the countertop a few times. Run a knife up and down the batter to get rid of any big trapped bubbles..
- Put the pan in the oven and lower Bake for 10 minutes, then lower temperature to 150oC and bake for 60 to 65 minutes. Test with a skewer, when it comes out clean the cake is done..
- When done, unmould immediately and wrap it tightly in cling film. Put the wrapped cake in a plastic bag and leave to cool in fridge for a day before unwrapping. This helps the cake having a moist texture..
- You can keep the cake in the fridge for up to 5 days or wrap it with cling film and freeze for up to a month..