Matcha Castella Cake Recipe (Japanese Sponge Cake)
Serves 14
10 mins prep
40 mins cook
50 mins total
Try making Matcha Castella Cake with this easy recipe! Mix the batter until airy and bake slowly to achieve its light texture. Enjoy this delicious Japanese cake with a subtle hint of matcha flavor!
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Preparation: Preheat oven to 180C/356F. Place parchment paper on a square cake pan.
Whip eggs: Put eggs and sugar in a large bowl, place it over a tray with hot water (or a double boiler), and whip using a hand mixer on high speed for 3 to 4 minutes or until the mixture is thick.
Add honey: Mix honey and water in a small bowl, add it to the large bowl and whip on low speed until combined.
Add flour: Sift the all-purpose flour and matcha powder and stir with a spatula until combined.
Bake at 180C/356F: Pour the batter into the cake pan, tap the pan a few times to let the air out, and bake for 15 minutes at 180C/356F.
Bake at 160C/320F: Cover with aluminum foil and bake for 25 minutes at 160C/320F
Wrap: Let the cake cool, remove the parchment paper, wrap it in plastic wrap, turn it upside down and leave it for at least half a day before cutting.
