Matcha Marble Castella Cake 抹茶斑马线长崎蛋糕
Ahhh choo!! This ‘kasutera bug’ has been spreading all over the food blogosphere recently. I just saw Zoe had it yesterday and now the bug is attacking me again. I tried Biren’s recipe this time as its has no cake stabilizer and butter in it. I’ve tweaked the recipe a little. I made it into marble effect with matcha powder and it really look pretty although you can still see some pores in the cake. The top of the cake is very smooth, no shrinkage this time as I’ve dropped the cake real hard onto the counter top a few times. This cake is truly very soft and airy just melts in your mouth. I am very pleased with the result. The only problem that I encounter is the cake got stuck onto the parchment paper, not so bad as I used non-stick baking paper. If you’re using non-stick or ordinary baking paper, I suggest you grease a very thin layer of oil onto the paper so that the cake will not stick on to it after being baked.
- 5 Eggs separated (total weight 270-280g), at room temperature
- 120g Sugar
- 100g Bread flour - sifted
- 2 tbsp Honey diluted with 2 tbsp hot water
- ½ tbsp Matcha powder diluted with 2 tbsp hot water
- To use the wooden mould, put it on a baking sheet lined with aluminium foil as the mould has no bottom, then line the inside with another parchment paper. You can refer to my previous post of Castella cake or use a loaf pan. (refer to Biren's instructions)
- Place egg whites in mixing bowl and beat at high speed (I'm using Kenwood mixer) until foamy. Add sugar in 2 to 3 increments until firm peaks form.
- Add yolks one at a time at medium speed until well combined, about 1 minute. Add sifted bread flour and beat until just combined.
- Pour in honey mixture and continue to beat for 1 minute.
- Pour batter through a sieve into a large bowl and measure 120g plain batter into a smaller bowl and mix in the matcha mixture, blend well.
- Spoon 4 heapful tablespoons of the plain batter into the middle of the mould then 1 tablespoon of the matcha batter on top. Continue alternately the batter until you finish them.
- Slightly shake the mould together with the baking tray a little and use a skewer to drag into the batter from inside out to form the spider web pattern.
- Bake at preheated at 160C for about 55 mins or skewer inserted comes out clean.
- Drop the cake together with baking tray from a one foot height onto the counter top to prevent shrinkage.
- When the cake is cool enough to handle, lift up the wooden mould from the cake. Peel off parchment paper and wrap it up with cling wrap and a fresh parchment paper. (I did not turn the cake upside down).
- Leave it overnight in the refrigerator to preserve moisture in the cake and flavour to develop.
- Trim the sides of the cake except the browned top before serve.
My castella cake 长崎蛋糕食谱在这里
Loaf pan size 7½ in x 3½ in
- 5个 大鸡蛋 （约270-280克），温室 （蛋白和蛋黄分开）
- 120克 细砂糖
- 100克 高筋面粉，过筛
- 2汤匙 蜂蜜 + 2 汤匙热水，搅匀
- ½汤匙 抹茶粉 + 2汤匙热水，搅匀
- 用长崎蛋糕专用的木框 - 因为木框底部是空的，必须包上锡纸，内部铺上油纸。没有木框也可以用长方形烤盘 ( 7½ in x 3½ in )，内部先放上锡纸和一张油纸就可以了。
Hi, just noted that step 10 in your Chinese version seems to be reversed compared to the English version…. parchment inside/ plastic wrap outside.
Hi Ho Xu, you’re right! Have just updated the recipe. Thank you for highlighting 🙂
wah…your castella very pretty…
Simply gorgeous ! Just love the pretty green swirl ! Looks moist and mouthwatering 😀 The birthday cake looks so cool especially with that edible icing images , I bet the birthday boy really loves it ! Happy ( belated ? ) Birthday , SY !!!!
Thank you Anne for your compliment :)SY's birthday was last weekend.
must try this,nicely done,the pattern is hard to achieve and u done it so well ^_^
Thank you! Is very easy to create this marble effect. Have a try 🙂
You are really amazing my friend! I know I have said it before but I will say it again. You truly are a master baker! Love your matcha marble castella cake. The top is smooth and perfect! I love the marble effect. Thank you for the mention 🙂
Thank you Biren for your great recipe and your lovely compliment.
Very pretty :)The marbling effect is so obvious and beautiful
What an elegant twist on marble cake 🙂 Gorgeous, and since I adore matcha, I would very much love a slice of this.
I hope you feel better soon!
aiyo…so beautiful cake!! As you know, I am a marble cake lover, I was blown away when I saw your marble castella.
I have yet to make this popular cake. I haven't owned the wooden mould …may be can borrow from Jane to try out first.
Li Shuan, hehee… Then you must quickly get the wooden mould from Jane. She is also the master chef of castella cake, she can guide you well 😀
Wow! I love the design for this cake, so beautiful! I baked this cake only once and it didn't turn out very nice….let's see if I can resist the bug after seeing your beautiful cake lol!
Jeannie, I think the bug will also attack you soon…hahaaHope you try it soon 🙂
The green swirl is really lovely !! A very gorgeous cake indeed. There are just too many good recipes that need to be tried out.
Thanks Joyce 🙂 I love your post today!
Wow! Ann, your castellas are getting prettier and prettier each time you make them.
What a nice lovely cake. Yummy!
I was so ready to pin this best looking matcha castella when I saw your picture in FB! You are amazing Ann!!!! Yours look much better than professional castella makers!!! I'd even consider frying over there to have this piece. I'm that jealous right now…
Thank you very much Nami for the pinning 🙂 I'm so flattered by your compliment 🙂 I also hope I'm your neighbour so everyday I can come to your kitchen 😀
Ann, your green tea cake is fabulous…… Can I have a slice? By the way, is it necessary to use the wooden mould for this particular cake? Is bread flour the same with cake flour? Thank you..
Christine, sure 🙂 Actually I don't find any difference using bread flour. You can try to use plain flour or cake flour if you want. You use a loaf pan to bake this cake not necessary to use the wooden mould.Please check at Biren's site with the details of how to use a loaf pan.
Christine, sure 🙂 Actually I don't find any difference using bread flour. You can try to use plain flour or cake flour if you want.
You use a loaf pan to bake this cake not necessary to use the wooden mould.
Please check at Biren's site with the details of how to use a loaf pan.
I just baked this cake! Tasted really great (loved the matcha aroma btw) but my cake kinda shrank and very sticky to cut… Can't upload this in my blog yet.. Need to practice again! Now I realized that yours is super perfect.
Gee…look forward to it! 🙂
Thanks for tips, Ann! Just bought green tea powder a couple days ago.. Ready to try this recipe out! Wish me luck 😀
Very nicely done. Love the wave.
Ann, your cake is so nicely made! I love the look! I must attempt this soon…
Jane, Thanks! Hope to see yours soon 🙂
Jane, Thanks! Hope to see yours soon 🙂
Simply Gorgeous! You are so good with this castellated cake. 🙂 I'm so tempted to get the wooden cake mould…but PH only carries the big version! *sigh*
BeeBee, You can bake this cake with loaf pan too! Please check at Biren's post.
Gosh, Ann, I just love the matcha swirl, just beautiful. Bookmarked instantly!
Cheah, your matcha castella cake also looks very pretty 🙂
Cheah, your matcha castella cake also looks very pretty 🙂
cake looks so moist and cute
I love it…it's so pretty and I can just imagine how good it tastes. You know I want to try making on of these. Biren has given me a little nudge. 🙂 I'm just not sure about the mold. Your cakes always turn out stunning!
Lyndsey, I'm sure you can bake this nicely too with the guidance from Biren. I saw many friends made this cake with a loaf pan. Its turned out perfect.
Wow, very beautiful swirl! well done Ann. I have yet to attempt another flavour and method, need to rest for a while, hehehe..
Looks beautiful and nice swirl
This cake looks stunning 🙂 love the marble effect, really cool 🙂 your pictures are gorgeous, and I am loving the sound of the flavours here. Well done 🙂
Hi Dima, Thank you for your comment 🙂
What a gorgeous swirl cake! A contagious Castella flu indeed! 🙂 A perfect and beautiful bake! Would be lovely if I could have a piece!
Joyce, you can make one too! Zoe did her very perfect!
OOOOOhhh very beautiful!!!Kisessssssss
Hi Ann, I stumbled upon your blog whilst looking for a snowskin mooncake recipe. Now I'm slowly combing your blog for more inspiring recipes! The Matcha Castella looks really good. The marbling is so beautifully done. And I love matcha too. One question I've been trying to find out. Where can I get Matcha powder? Is it the same as the green tea powder from teabags? I will definitely try this once I am done baking for my daughter's birthday and Teacher's day. Sorry I have no blog to share though.
Hi Joan, Thank you for visiting. Hope to see you often. I think the best green tea powder is from Sunlik that gives a very nice green tea fragrance after baked and the colour is superb. You may like to take a look at my green tea chiffon https://www.anncoojournal.com/2010/11/green-tea-chiffon-cake.html
Thanks Ann, I'll go check it out soon. Went to a Jap mart to find just now and it cost $6.80 for 40g! I hope Sunlik's is cheaper.
I just loved your blog! What an amazing Castella Cake with such beautiful marble effects. Thank you very much for sharing. I shall be your newest fan from now on ^_^
Thank you very much Veronica. I love your blog too!
this's amazing! such a beautiful marble cake 😡 I'm going to make it, thank you a lot for sharing 😡 may you tell me about size of your mould?
Hi Ann,I made this last weekend. Easy to make and yummy. The top of my cake was a bit wrinkled though.
Joan, your castella cake looks pretty!! Love it!!
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Hello! I really enjoy reading your posts and have tried out a few recipes. My attempt at this recipe resulted in the matcha batter sinking to the bottom of the loaf, which i only discovered after slicing it. The matcha half was dense and moist, while the normal half on top was nice and fluffy. The top didn't crack, but it rose unevenly… Haha. The cake tastes pretty good, but I was wondering if you know why the matcha part ended up the way it did? 🙂 Thank you!
Hi ZhiHan, Thank you for your feedback about your cake. I suspect your cake wasn't baked long enough that was why the inner part was densed. I also don't understand how come your matcha batter sunk to the bottom. Hope you've not added too much water to the matcha powder.
Pretty swirl! Another great work of yours. May I know where do you get the edible icing? Tks.
Thank you :)You've to order the edible icing online.http://www.b-i-y.com/eii_custom.htm
What an absolutely gorgeous cake! I'm sure it taste as delicious as it looks!
This is amazing!! such a beautiful cake 😡 i love it so much, i'm going to make it, thank you for sharing 😡 by the way, may you tell me about size of your mould?
Thanks for your compliment 🙂 Please refer to my Castella cake that you can find the link of the wooden mould. In fact you can also use a loaf pan to bake this cake. https://www.anncoojournal.com/2012/03/castella-cake-kasutera.html
What a perfect cake! So neat and beautiful marble effect. Think I caught the castella bug already. Hhaaa chooo……!
hahaa… you caught the castella? I want to see your post soon 🙂
This is a such a beautiful cake!Wonderful jobI wish I could make it, but we don't have here matcha powder (I don't even know the taste of it)Do you think I could substitute it for something else and make the same marble design?Maybe cinnamon powder?
Yes, of-coursThe same as the recipe above 🙂
Hi Winnie, I'm not sure about using cinnamon powder. You may like to try adding some cocoa powder to mix with the plain batter to create marble effect.
Oh.. you must dilute the cocoa powder with some hot water first then mix with the plain batter.
Thanks Ann for your reply!I'll try with coca powderAgain – your cake looks extremely beautiful
Your perfect cake has motivated me, a baking novice, to give it a try despite the challenge :)Can I know more detail on how you pour the batter to create the ring followed by spiderweb effect? Do you spread the batter before pouring the next layer?Also, how do you prevent the top of the cake from cracking?Thanks in advance 🙂
To create the ring is just to add the two batter alternately on top of each other. It will flows out by itself.I've baked this castella 3 times and my cakes never cracked.Please kindly leave your name in your next comment.
Thank you for sharing your beautiful recipes on RecipeNewZ! We love them and our viewers love them 🙂 So today we are featuring this delicious Castella cake on our Facebook page: http://www.facebook.com/RecipeNewZ. Congrats!
Gorgeous cake! I definitely need to try to make one, but need to find a wooden mold (well I don't *need* to, but I really want one). I was wondering, how this compared to the other castella you prviously wrote about? Because the ingredients lists are quite different. Which would be best for a first time Castella maker? Thanks for any help you can give me :)- Jay
Hi Jay,This Matcha Castella cake is more spongy like a chiffon cake and the other one is a little dense. I think both cakes are good. Hope you can try both and compare it by yourself.
Marble cake is lovely! Thanks for entering the contest.
Ann, this is so so nicely done, love the swirl.I made castella cake a few years ago with normal baking pan and without SP, needless to say I failed, the cake shrinked. Since I am a bit allergied to honey, I don't think I will catch the castella flu bugs although my hands are a bit itchy now. haha.
Angel, The cake shrunk might be due to you did not bang the cake pan after baked. hahaa…lucky you but can make something similar without the honey.
Hey Ann, u're making so many versions of Castella. Matcha makes it hard for me to resist. Yummy!Oh, be sure to chk out my latest Win A Nespresso Machine & $100 Vouchers Now!
Shirley, Thank you! WOW! another giveaway? I'm coming…hahaa
Blown away by your cake and photos again! It can't get anymore perfect than this, it looks sensational! I've never tried eating or baking this before…I'm wondering what the mirin does for the cake?
Fern, Castella cake is actually a traditional Japanese cake and its has mirin in it. Mirin is a sweet cooking rice wine that can be found in many Japanese food.
Beautiful cake and gorgeous marble layers Ann! I also like how smooth it is and the color combinations. It just put a smile on my face.
TasteHongKong,Aw… thank you very much for your sweet word 🙂
Simply beautiful, really admired your baking skills and talent.
That is one beautiful looking cake – wow! I found your recipe picture featured on foodgawkers.com. If you have a chance, please stop by my blog: detroittokyo.wordpress.com . Have a great weekend!
Detroittokyo, Thank you for visiting. 🙂
Your cake came out beautifully! I love the matcha marble look! I have definitely been itching to make a kastella cake. I wanted to last weekend but I didn't have time and I was so upset. Must make one this weekend!
Hi Kirbie, I love to see yours, promise to make this weekend 😀