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Before you jump to Matcha Castella Sponge Cake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Choosing to eat healthily has incredible benefits and is becoming a more popular way of life. Poor diet is a contributing factor in health conditions such as heart disease and high blood pressure which can put a drain on the economy. There are more and more efforts to try to get us to follow a healthier way of living and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that lots of people believe it will take so much effort to eat a healthy diet or that they have to make a large scale change to how they live. Contrary to that information, people can change their eating habits for the better by implementing some small changes.
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As you can see, it’s not difficult to begin incorporating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to matcha castella sponge cake recipe. You can have matcha castella sponge cake using 7 ingredients and 16 steps. Here is how you achieve that.
The ingredients needed to cook Matcha Castella Sponge Cake:
- Provide 4 eggs (L) (high quality)(room temperature)
- Prepare 150 g sugar
- Provide 4 tablespoons honey
- Prepare 50 ml boiling water
- Get 194 g bread flour
- Take 6 g Chlorella Matcha
- Prepare Mold 20cm x 11xm x 7cm
Steps to make Matcha Castella Sponge Cake:
- 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!
- Chlorella matcha. Https://thematchahouse.com/en/matcha/19-Chlorella-Matcha-100g.html
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