How to Prepare Perfect Matcha castella cake

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Simple Way to Prepare Award-winning Matcha castella cake. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Matcha castella cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Matcha castella cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Matcha castella cake is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Matcha castella cake estimated approx 80’.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Matcha castella cake using 6 ingredients and 9 steps. Here is how you cook that.

This delicated cake was brought to Japan by Portuguese merchants in the 16th century. The name is derived from Portuguese Pão de Castela, meaning "bread from Castile". It’s ideal for afternoon tea or desert. Recipe adapted from Barry Apek! Thanks alot!❤️💕 #cake #mycookbook

Ingredients and spices that need to be Take to make Matcha castella cake:

1. 6 eggs
2. 150 gm sugar
3. 135 gm bread flour
4. 15 gm matcha powder
5. 45 gm honey
6. 45 gm mirin(substitute by drinking water)

Instructions to make to make Matcha castella cake

1. 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).
2. Preheat oven to 180oC.
3. Sift twice matcha and flour and mix well.
4. Mix mirin (water) with honey. Set a side. (*)
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

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