Week 125: Matcha Castella Cake
Castella cakes are popular in Japan and Korea but actually originated in Portugal. They are very fluffy and are found in most Asian bakeries.
Although Castella cakes were simple vanilla cakes, they have now evolved to include a variety of flavors. I decided to make a matcha castella cake!
I snacked on two slices of this cake before I was done taking photos; it was just that good. Plus, they are so simple to make since they don’t require any frosting or decorations.
Enjoy this cake with a slice of tea, for breakfast, or as a snack cake. It’s perfect for any special occasion.
RECIPE:
INGREDIENTS:
6 eggs, separated
1/4 cup honey
1 cup granulated sugar
1 cup cake flour
1/2 teaspoon baking powder
2 1/2 tablespoons matcha powder
1/4 cup vegetable oil
STEPS:
Preheat your oven to 350 degrees F, and grease a 9-inch cake pan with butter.
In the bowl of your stand mixer, beat the egg whites until stiff peaks form and set aside.
In another bowl, beat the egg yolks, honey, and sugar until light and fluffy. Then, gently fold in the flour, baking powder, and matcha powder. Slowly, mix in the egg whites and the vegetable oil until combined. Do not overmix!
Pour the batter into your prepared pan and bake for 30 minutes. Set aside to cool to room temperature and then serve.
Enjoy!
The Bored Baker 👩🏽🍳
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