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Matcha ~ Green tea Castella



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!



 


 









This is indeed a very delectable sponge cake and will pair extremely well with a cup of hot green tea.  Trust me, you won't stop at one, reach out for more!

Recipe for Matcha ~ Green tea Castella  (Adapted from Angie's Recipes with slight modifications)

Ingredients

  • 120 gm bread flour
  • 1 Tbsp  matcha powder
  • 5 egg yolks
  • 5 egg whites
  • 100 gm caster sugar  ( reduced from 130 gm)
  • 20 ml/4 tsp sherry     ( substituted with hot water)
  • 20 ml/4 tsp honey
Method    (Same as for my recipe on Honey Castella)
  1. Line an 8 inch pan with alluminium foil and add a piece of parchment paper onto the base of the pan.
  2. Mix the honey with hot water till honey has dissolved.  Set aside.
  3. Sift the flour with matcha powder, twice to ensure thorough mixing.
  4. In a mixing bowl, beat the egg whites at high speed until foamy.  Add in the sugar in 3 batches. Beat till stiff but not dry peaks form.
  5. Add in egg yolks one at a time on low speed until well combined and soft peaks form when the whisk is lifted up.
  6. Add in sifted flour and mix on low speed until just combined and no pockets of flour are visible.
  7. Add honey mixture and mix on low speed.
  8. Pour batter through a sieve into the prepared cake pan.  Use a spatula to help the thick batter go through the sieve. 
  9. Tap pan on the counter to remove any large bubbles and smooth out the surface with the spatula.
  10. Bake in a preheated oven @ 160 deg.C for 55 mins. till golden brown and test with a skewer till it comes out clean.
  11. Take the cake out of the oven and drop the pan on the counter top from about a foot in height to prevent shrinkage, thrice.
  12. Cool cake.  Invert cake onto a fresh piece of parchment paper, remove foil and base parchment paper, wrap up with the parchment paper and put the wrapped up cake into a plastic bag and keep chilled in the fridge, upside down, overnight.
  13. Cut off the edges of the cake with a serrated knife and slice to pieces to serve.





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Comments

  1. Baking DiaryMarch 29, 2012 at 7:32 PM

    Awesome looking I love the smooth surface of your cake very much! Beautiful!

    ReplyDelete
  2. hanushiMarch 29, 2012 at 7:56 PM

    It looks so velvety... :) Well done! :)

    ReplyDelete
  3. Jessie-CookingMomentsMarch 29, 2012 at 8:13 PM

    OMG, your cake looks so beautiful!Besides beautiful, I really dont know what else to say. I'm so scare of trying making this cake, really but after reading your posting,I may change my mind, haha!This recipe has now gone to my list.If I'm going to make this in the future, I'll let you know.

    By the way, I have 1 question here, why bread flour is used instead of cake flour?What will happen if I use cake flour?Will it still be rising as high as yours? Many thanks!

    ReplyDelete
    Replies
    1. Sokehah cheahMarch 29, 2012 at 11:50 PM

      You should give it a try, Jessie. I've no idea why bread flour is used, just obediently followed the recipe. In fact the cake doesn't rise that much because as you can see there's no baking powder in it.
      Maybe you can google for the answer.

      Delete
    2. Jessie-CookingMomentsMarch 30, 2012 at 8:10 PM

      Let me check on others castella cake recipes, if they use bread flour, then I better stick to the recipe! Thanks

      Delete
  4. ann lowMarch 29, 2012 at 8:29 PM

    WOW! Your castella cake looks so soft and beautiful! Let's meet for an afternoon tea so we can exchange :DD
    Thanks for mention, Cheah :)

    ReplyDelete
    Replies
    1. Sokehah cheahMarch 29, 2012 at 11:51 PM

      Great idea, Ann. I'm mesmerised by the matcha swirls in your castella. Will definitely give it a try.

      Delete
  5. lenaMarch 29, 2012 at 11:24 PM

    well done again! i can see how light and delicate the crumbs are!! i guess must be real excited when unwrapping the cake!

    ReplyDelete
    Replies
    1. Sokehah cheahMarch 29, 2012 at 11:52 PM

      Oh yes, I was very pleased with the result. How about you giving it a try, Lena?

      Delete
  6. Elin ChiaMarch 31, 2012 at 12:02 AM

    Wow .... Well done! I can never be successful with this kind of cake ;( chiffon is another one that I need to master ;)

    ReplyDelete
    Replies
    1. Sokehah cheahMarch 31, 2012 at 12:16 PM

      Thank you momsie.... yes you can master the chiffon, try with a bigger pan.

      Delete
  7. tinyskilletMarch 31, 2012 at 8:26 AM

    Wow, your cake is beautiful too. I love the matcha flavor. I want to make this so bad, but I am not a good baker...so tempting. :D

    ReplyDelete
    Replies
    1. Sokehah cheahMarch 31, 2012 at 12:17 PM

      Thank you Lyndsey. Never mind, practise makes perfect.

      Delete
  8. My Little SpaceApril 1, 2012 at 9:12 PM

    I have planned something for this too but really have no time. Something came up! Wish you luck, Cheah.
    Kristy

    ReplyDelete
    Replies
    1. Sokehah cheahApril 2, 2012 at 2:46 PM

      I can count on you to post a good recipe on castella too,Kristy

      Delete
  9. tasteofbeirutApril 1, 2012 at 11:30 PM

    A perfect castella cake! I tried making this cake twice before and was not satisfied with the shape; this is spurring me to try again!

    ReplyDelete
    Replies
    1. Sokehah cheahApril 2, 2012 at 2:57 PM

      Thanks for dropping by my blog. Yes, do give it another try.

      Delete
  10. shazApril 2, 2012 at 8:19 PM

    That looks absolutely amazing Cheah! Such a light texture and so tall. I have yet to try castella, but I'm going to as soon as my stuff gets off the ship :)

    ReplyDelete
    Replies
    1. Sokehah cheahApril 3, 2012 at 10:41 PM

      You try it and you'll be amazed by the texture. It's different from sponge cakes.

      Delete
  11. ZoeApril 3, 2012 at 12:12 PM

    I've heard lots of great reviews of this recipe. Indeed your cake looks fantastic!

    ReplyDelete
  12. Cooking with Barry & MetaApril 4, 2012 at 6:27 AM

    Thanks for participating in the contest!

    ReplyDelete
    Replies
    1. Sokehah cheahApril 5, 2012 at 12:14 AM

      You're most welcome and thanks for dropping by.

      Delete
  13. AnonymousApril 18, 2012 at 3:34 PM

    i'm tempted to make. i've bought matcha green tea powder after my holiday in penang, malaysia. i got hooked on to matcha ice cream and the bubble tea.

    pls tell me, why do you have to wrap the cake, is it to keep it moist the next day?

    ReplyDelete
    Replies
    1. Sokehah cheahApril 18, 2012 at 4:29 PM

      Yes, wrapping it will help keep it moist as there's no oil of any form in this recipe.

      Delete
    2. AnonymousApril 19, 2012 at 5:34 AM

      thank you.

      Delete
  14. AnonymousJune 18, 2012 at 2:15 PM

    May i know what type / brand of green tea powder u used?

    ReplyDelete
    Replies
    1. Sokehah cheahJune 18, 2012 at 4:09 PM

      I don't know the brand of the green tea powder as I bought it from Merit Food Ingredients, Horley St. Ipoh. It's packed by them.

      Delete
  15. AnonymousJune 18, 2012 at 5:21 PM

    ooh... coz there are so many around in Jusco, din know which is the best / most appropriate ones.

    ReplyDelete
    Replies
    1. Sokehah cheahJune 18, 2012 at 9:54 PM

      I don't advise you to get from Jusco, get it from those shops that sell baking ingredients.

      Delete
    2. AnonymousJune 19, 2012 at 12:06 PM

      ok ok. thank you for ur kind advice

      Delete
  16. AnonymousNovember 26, 2012 at 1:25 PM

    I notice that you used bread flour for this cake. I thought it is not suitable for making cakes. Can I use ordinary plain flour instead?

    Regards,
    Kim

    ReplyDelete
    Replies
    1. Sokehah cheahNovember 27, 2012 at 12:25 AM

      For this particular recipe, bread flour is used. As you can see from the above pictures, the method of making this cake is slightly different. I haven't tried making this with ordinary plain flour.

      Delete
  17. AnonymousAugust 12, 2014 at 7:38 AM

    I tried matcha castella too... It came out very well.thank you ...

    ReplyDelete
  18. AnonymousAugust 12, 2014 at 7:39 AM

    Wish to send you some pics ;)

    ReplyDelete
    Replies
    1. Sokehah cheahAugust 12, 2014 at 3:56 PM

      Glad to hear that. You can send me the pics via my email address at Advertise/Contact at the top header.

      Delete
  19. FelizOctober 20, 2016 at 12:28 AM

    Can i replace bread flour with cake flour?

    ReplyDelete
    Replies
    1. Sokehah cheahOctober 20, 2016 at 6:37 AM

      I'm not so sure, perhaps you can check on the blogs which I mentioned above.

      Delete
  20. UnknownMarch 31, 2017 at 1:01 PM

    Thanks for the recipe! Is "gm" meant to be "g" (grams)?

    ReplyDelete

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