Castella Craze

Matcha Marble Castella Cake 

(Recipe adapted from Anncoo Journal & My Kitchen Snippets )

Ingredients:

5 egg yolks
5 egg whites
110g sugar
115g Bread flour 

1 tsp matcha powder diluted with 2 tbsp hot water
50g honey + 2 -3 Tbsp hot water (stir to dilute) 

Method:

1. Place egg whites in a mix bowl & whisk until foamy. Add in sugar slowly & continue to whisk until firm peaks. 

2. Add in yolks one at a time. Whisk until well combined. Add in the sifted flour & continue to mix until just combined. Drizzle in the honey mixture & continue to mix.

3. Pour batter through a sieve & divide batter into 2 equal portions. Add in the matcha mixture into one of the batter & blend well.

4. Bake in preheated oven @ 160 degrees for 30mins or until top is evenly browned.

5. Get ready a large piece of parchment paper. When the cake is cool enough to handle, lift cake up by holding the edge of the foil. Turn cake upside down onto the parchment paper. 

6. Peel off the foil & wrap the cake up with the parchment paper. Leave the cake overnight in the refrigerator to preserve moisture in the cake & flavour to develop.

My cake are not as pretty compared to Anncoo & Gert. Do hop over to their lovely blog to see their great masterpiece ;)