Marble Matcha Castella

M
arble Matcha Castella has been on my to-do list for quite a while and I only managed to get down to it recently.  I've made some minor changes to this recipe which was adapted from my previous post on Matcha Castella  but for ease of reference I'll type out the recipe again for record.

This  aromatic, green tea flavoured, light, moist cake is refreshing with a cup of hot tea and can be enjoyed  at any time of the day!

Recipe for Marble Matcha Castella

Ingredients

• 120 gm high protein/bread flour (sifted)      
• 5 egg white
• 5 egg yolks
• 100 gm caster sugar
• 20 ml honey
• 4 tsp Cointreau
• 1.1/4  tsp green tea powder.

Method

1. Mix the honey with Cointreau, set aside.
2. Place egg whites in a mixing bowl, beat on high speed till foamy, add in sugar in 3 batches and beat till firm but not dry peaks form.
3. Add in egg yolks one by one on low speed till well combined and creamy.
4. Add sifted bread flour in 3 batches and mix on low speed until just combined and no traces of flour are visible.
5. Add in honey and Cointreau mixture and mix on low speed.
6. Pour half the batter through a sieve into a prepared  8 inch cake pan lined with foil (this time I omitted the piece of parchment paper at the base of the pan), use a spatula to help ease the batter through the sieve.
7. Scoop up 2 Tbsp of batter and mix in the green tea powder till well incorporated
8. Pour this greentea mixture on top of the plain batter.
9. Continue to sieve the balance plain batter on top.  Use a skewer to make swirls in the batter.
10. Tap the pan on the counter to remove any bubbles.
11. Bake in a preheated oven @ 160 deg C for 50 to 55 mins. till golden brown.  Test with a skewer till it comes out clean.
12. Take out pan from the oven and drop the pan on the counter from about a foot in height to prevent shrinkage.  Let cake cool in pan.
13. When the cake is cool enough to  handle, invert the cake onto a fresh sheet of parchment paper, remove foil and wrap up the cake with the parchment paper.  Place warm cake in a plastic bag and keep refrigerated, face down, overnight. This is to preserve the moisture in the cake.
14. Cut off the edges with a serrated knife and slice to serve.

I'm linking this post to  Recipe Box # 5 hosted by  Bizzy Bakes.

and

Also linking it to  July Tea Time Treats Challenge - Cake Stall Cakes hosted by

Lavender and Lovage   and  What Kate Baked.

For more details on this month's challenge, please check out  Karen's blog.