Green Tea Castella Cake Print
Yields: 1 small loaf
Recipe adapted from Eugenie Kitchen
Ingredients:
3 eggs, divided
61 g caster sugar ( ¼ cup)
50 g bread flour
2 tbsp honey
½ tbsp green tea powder (1 tbsp)
2 tbsp hot water
Optional topping:
1 tbsp honey
1 tbsp hot water
Procedure:
1. Grease a
small loaf pan and line with parchment paper then set aside.
2. In a bowl,
whip up egg whites on medium speed.
Once the egg whites become frothy add the sugar one tablespoon at a time
and continue to beat the egg whites until stiff peaks form. This method is commonly referred
to as the French meringue.
3. Add the egg yolks one at a time and beat until combined.
4. Add the sifted flour with a spatula and stir just until
moistened.
5. Add 1 tbsp of hot water into the honey and mix well.
6. Mix honey mixture into the batter and stir just until
combined.
7. Pass the batter through a sieve for finer texture.
8. In another bowl, set aside 1/3 of the batter.
9. Add 1 tbsp of hot water into the green tea powder and mix
well.
10. Add the green tea mixture into 1/3 of the batter and
stir until homogeneous.
11. In the small loaf pan, add in the plain batter and
evenly spread on the bottom with the back of a spoon. Add in 1-2 tablespoon of the green
batter and spread. Repeat until all the batter is used up. Make sure to only fill 2/3 of the loaf
pan.
12. Tap the pan a little and insert in a chopstick to make
swirl marble like textures.
13. Bake at 320˚ F for about 35-40 minutes. If the top browns too quickly loosely
cover with foil. If a toothpick comes out clean then it’s done.
14. Brush the
top with a honey mixture (1 tbsp honey with 1 tbsp hot water). After 5 minutes, remove parchment paper
and cover with plastic wrap and place in the refrigerator for 2 hours to let
the castella flavor develop.
15. Enjoy and serve with your favorite tea!
