Welcome to the serene world of flavors and finesse, where every teaspoon tells a tale, and each recipe is a rhythm of colors and textures. I’m Gobble, your culinary curator here at Food and Meal, and today I am brimming with excitement to unveil a journey into the heart of Japanese confectionery—a recipe that’s not just food, but a serene expression of culture: Matcha Kasutera.
Imagine the aromatic whispers of matcha—this verdant, powdered green tea—swirling through a velvety sponge cake with whispers of sweetness and earthy undertones. That’s the essence of Matcha Kasutera or Castella, a delicacy that paints your palate with the subtleties of Japan’s most cherished tea ceremony traditions in the form of a soft, moist cake.
As someone who finds solace in the sanctuary of baking, I wanted to bring this dish to you for its blend of elegance and calmness. In times when life’s pace quickens and the din grows louder, the ritual of whisking eggs, folding in flour, and the ceremonial sifting of matcha become my grounding symphonies. Each step invites a dance of mindful movements—a slowing down that seems so rare yet necessary.
The aspiration behind sharing this Matcha Kasutera recipe with you is lovingly twofold: to introduce the uninitiated to the poignant beauty hidden in Japanese pastries and to offer a quiet moment of creation—a respite we all so deeply yearn for. With Matcha Kasutera, I invite you to embark on a path less traveled; one that promises a touch of Zen with every slice served and savored.
Making Matcha Kasutera is akin to painting a canvas with flavors that are as tranquil as they are inviting. It’s a personal expression of simplicity and complexity, an intricate dance of tastes that echo with every bite. And above all, it’s a homage to the heritage and ritual that Japanese cuisine so artfully embodies.
Matcha Kasutera Recipes
Green Tea Castella Cake
Ingredients
- 2 tbsp milk
- 2 tbsp honey
- Cup bread flour
- 1 tbsp matcha
- 4 eggs
- Cup sugar
Instructions
- Line your loaf pan with parchment paper.
- In a small mixing bowl, milk and honey. Sift the bread flour and matcha together several times. Set aside.
- Use a hand mixer to whisk eggs then add sugar as you whisk in a small bowl.
- Place the small bowl in warm water, probably in a large bowl. Whisk the egg further until almost white.
- Preheat oven to 360F.
- Add the milk mixture into the egg mixture.
- Add the dry ingredients into the wet ingredients and gently mix with a spatula.
- Pour the well-mixed batter into the lined loaf pan then tap the pan to release bubbles.
- Bake in the oven for ten Minutes at 360F then lower to 300F and bake for forty more Minutes.
- Check if the cake is cooked by poking it with a skewer (bamboo). If the bamboo skewer comes out clean, you good to go.
- Flip down the pan to release the cake on a platter. Remove the parchment paper and let the cake cool wrapped in a plastic wrap.
- Serve and enjoy.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Preparing Matcha Kasutera Using a Microwave
To prepare this delightful Microwave Matcha Kasutera, start by greasing an 8×8 inch microwave-safe baking dish with cooking spray or butter. In a mixing bowl, sift together cake flour and matcha powder to ensure a smooth batter. In another large bowl, beat eggs and sugar until pale and slightly frothy. Warm honey, add it to the egg mixture along with whole milk, and mix thoroughly. Gradually fold the sifted dry ingredients into the egg mixture, being cautious not to overmix. Pour the batter into the prepared dish, tap to remove air bubbles, and place it in the microwave on the 600W setting. Microwave for about 5-6 minutes, monitoring the kasutera’s rise and firmness. Once done, let it cool in the dish for a few minutes before transferring it to a wire rack to cool completely. Finally, slice into squares or rectangles, and your microwave Matcha Kasutera is ready to be savored!
Tips for making Matcha Kasutera
Cooking Tips
Consider whisking as an invitation for air to breathe life into your batter, a dance between ingredient and intention. Adopt gentle yet confident strokes, setting the stage for a sponge that is light and spirit-lifting. Show profound respect for matcha, the soul of Kasutera, treating it as a treasure trove of history and health. Sift it meticulously to avoid lumps, and fold it into the batter with a delicate balance between vigor and care, ensuring every slice is kissed with its graceful green hue. The sugar syrup’s gloss, applied like a painter adding gloss to a canvas, provides not just aesthetic appeal but a subtle sweetness that complements matcha’s earthiness—a testament to the beauty found in Japanese desserts’ simplicity. Baking Kasutera is entrusting your creation to the warmth of a nurturing embrace. Preheat the oven, keeping it steady and ready to coddle your pan-filled promise. Resist the urge to open the oven door, as patience is a virtue, akin to waiting for a blossom to bloom. The cooling process is the finishing touch, achieved by inverting the pan to let gravity gently stretch the cake, preventing it from collapsing into denseness.
Serving Suggestions
Enhance your Matcha Kasutera experience by sipping on either soy or hemp milk, both providing a mild creaminess that impeccably complements the cake’s distinct matcha undertones, elevating its tranquil essence. For a nod to Japanese tradition, consider serving the Kasutera alongside a freshly whisked bowl of matcha tea, creating a harmonious dance between taste and ritual. Alternatively, let the subtle sweetness of Matcha Kasutera serve as an elegant finish to a sashimi ritual, following the clean, refined flavors of the seafood symphony. After indulging in a savory gyoza feast or a portion of karaage, the Japanese-style fried chicken, let the ethereal sweetness and delicate texture of the cake balance the rich umami notes, offering a satisfying spectrum of flavors. As a conclusion to a katsudon experience, where hearty pork cutlet, egg, and rice converge, the Matcha Kasutera provides a delicate contrast, offering a graceful landing after the satisfying depth of the katsudon. Consider pairing it with a crisp daikon salad, acting as a refreshing palate cleanser and preparing the senses for the subtlety of the Matcha Kasutera—a whisper of nature before a gentle kiss of sweetness and calm.
FAQs about Matcha Kasutera
- How can I store leftover Matcha Kasutera? To store leftover kasutera, cover it with plastic wrap or place it in an airtight container. Keep it at room temperature for up to 2-3 days to maintain its moisture.
- Why did my kasutera turn out dry? Overbaking can lead to a dry kasutera. Ensure you adjust the cooking time according to your microwave’s wattage. Start with 5-6 minutes and add more time if needed.
- Can I use culinary matcha for this recipe? While culinary matcha works, it’s recommended to use high-quality, ceremonial-grade matcha for a more vibrant color and robust flavor.
- Can I make Matcha Kasutera without honey? Yes, you can omit honey or replace it with a similar sweetener, but honey adds depth to the flavor and moisture to the cake.
- Why did my kasutera crack while cooling? Kasutera can crack if it cools too quickly. To prevent this, cool it gradually by starting in the baking dish and then transferring it to a wire rack.
Conclusion
Our delightful exploration of the Matcha Kasutera at Food and Meal reaches its gentle conclusion much like the dusting of fine green tea on top of our finished masterpiece. Together, we have whisked, folded, and baked our way through a meditative journey—a cultivation of both culinary skill and inner peace.
Through every delicate pour of batter and watchful eye on the bake, the quiet joy embedded in the making of Matcha Kasutera has hopefully found its way into your hearts, just as much as it’s destined to charm your palates. Each slice is not merely a portion of cake; it carries with it the elegance of Japanese tradition and a hint of Zen that we have thoughtfully infused into our creation.
At foodandmeal.com, we believe that the process of bringing recipes to life is as meaningful as the delicacies themselves. As Gobble, I want to impart more than just a method for crafting a perfect sponge cake; I aim to share a narrative that resonates with the ethos of Food and Meal — where every recipe is a brushstroke in the larger canvas of cultural cuisine and personal narrative.
As we part ways, and the scent of Matcha Kasutera still lingers in your kitchen, my hope is that this recipe not only becomes a treasured addition to your baking repertoire but also serves as an anchor for moments of tranquility in your own bustling lives. May you find pleasure in the calmness that baking can offer, and may each bite of Kasutera remind you of the serenity that comes with measured actions and a patient heart.
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.