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.
- 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。
- 用高速度把蛋白打发，蛋白开始起泡泡的时候分3次加入砂糖，搅打至硬性发泡。
- 把高速度转换中速，加入蛋黄（一个一个的加），拌匀蛋黄后慢慢倒入高筋面粉拌匀即可。
- 最后加入蜂蜜，继续搅打约1分钟。
- 将面糊过滤到一个大碗里，量出120克面糊和抹茶酱拌匀。
- 先舀入4大汤匙白面糊到摸具中间，再加入1汤匙抹茶面糊在白面糊上。重复此动作至完。
- 然后轻轻的摇动一下摸具，用竹签扎入在面糊中央来回的划几道线便可出现斑马线。
- 送人预热烤箱160度烤约55分钟或竹签分钟或牙签插入蛋糕内部，拔出没有粘糊，就表示熟了。
- 蛋糕出炉后，从约一尺的高度摔两下到桌面上震出热汽以避免蛋糕出现皱纹。
- 让蛋糕在摸具里稍微凉一下，拿出蛋糕撕开油纸，趁热时用保鲜纸把蛋糕裹起来，然后再包上油纸。
- 放入冰箱冷藏隔夜。这样可以保持蛋糕的湿度和原味，口感会更好。
- 第二天将蛋糕周围切掉修边，就可以切片享用。
