It's your turn to whip up a batch of matcha castella with this easy recipe! This Japanese green tea cake is fluffy and light in texture! Mix the batter until it has achieved an airy consistency before baking slowly in the oven. Your wait will be worth it once these delicious treats are ready to eat later on!
Castella is a moist and sweet sponge cake with a rectangular shape and a beautiful brown color on the top. It's a popular cake from children to the elderly and one of the Japanese traditional desserts.
And this recipe enhances Japanese flavor by adding matcha powder. If you love matcha and Japanese castella cake, you would love it!
- This recipe is for you if:
- You love matcha/green tea.
- You love Japanese castella cake.
- You are looking for matcha dessert recipes.
- You want to make a Japanese castella with matcha powder.
All right, let me show you how to make it. If you want to check the recipe, please jump to the recipe card below. Let's get started!
About this recipe
- Japanese matcha dessert
- Fluffy castella cake
- Easy recipe
- The total time: 50 minutes
📋 Ingredients
Here are the ingredients (amounts are in the recipe card below). This cake needs only 5 ingredients (6 including water) with simple ingredients.
- Matcha powder: We use matcha powder made from green tea only. Please note that some matcha powder contains sugar.
- Eggs: We use 3 eggs.
- Sugar: Any sugar is ok. I use cane sugar in this recipe. Kurozato (Japanese black sugar), which has a deep flavor, is also good.
- All-purpose flour
- Honey
- Water
🔪Instructions
Let me walk you through the instructions. You can also watch the cooking video.
- Preparation: Preheat oven at 180C/356F. Place parchment paper on a cake pan.
- Whisk eggs: Whisk for 3-4 minutes until it gets heavier. Please note that if you whisk too much, the finished cake won't be fluffy.
- Add honey and water
- Add flour
- Bake at 180C/356F
- Bake at 160C/320F: Lower the temp and bake slowly.
- Leave for half a day: It will be more moist and tasty by leaving for some time.
There you go! It has a fluffy and light texture, so you might want to eat 2 or 3 slices or more! Be careful not to eat too much!
Once you cut it, put the slices in a container and store them in the fridge for 3 to 4 days.
You can also freeze them. Wrap each piece in cling wrap and keep them in the freezer for one month. When eating, warm it in the microwave, and it will be fluffy again.
Thank you for stopping by
It's fluffy, moist Japanese sweets with a taste of matcha green tea. Why don't you satisfy your sweet tooth by treating yourself to this delicious castella cake?
I hope you like the recipe!
Thank you for taking the time to read my blog♡ If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
More Matcha recipes you might like
- Vegan matcha pound cake
- Vegan matcha cookies
- Vagan matcha anko muffins
- Vegan matcha pudding
- Vegan matcha granola
📖 Recipe
Matcha Castella
Print Pin RateIngredients
- 3 Eggs
- 70 g Sugar
- 30 g Honey
- 30 g Water
- 100 g All-purpose flour
- 10 g Matcha Powder
Instructions
- Preparation: Preheat oven at 180C/356F. Place parchment paper on a square cake pan.
- Whisk eggs: Put eggs and sugar in a bowl, place the bowl over a tray with hot water (or a double boiler), and whisk in a hand mixer until it gets thicker (about 3 minutes).
- Add honey: Mix honey and water, add to a bowl, and mix gently at low speed in a hand mixer.
- Add flour: Sift the all-purpose flour and matcha powder and mix.
- 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.
- Leave for half a day: When the cake is cooled down, remove the parchment paper, wrap it in cling wrap, turn it upside down and leave it for at least half a day before cutting.
Video
Notes
- Equipment: Cake pan 15x15 cm/6x6 inches (or loaf pan), hand mixer (or stand mixer)
- Storage: It will last for 3 to 4 days in the fridge and one month in the freezer.
- Substitute: You can substitute all-purpose flour with bread flour.
- Step 4: It is easier to mix by adding it split into twice instead of adding it all at once.
- Step 5: If the surface color is not brown enough, please extend the baking time until brown.
- Step 7: You can eat it right away, but it will be more moist and tasty by leaving for a half day.
- Matcha Powder
Diane
This cake has to be my favorite! It even beats all my chocolate varieties!
JURI
Thank you, Diane! I'm so glad you love it!