Currently I am quite busy because I have quite a few tests to do this week before I go somewhere… which I will share with you as the travel part of my blog though I do not travel to often… it’s a surprise! Shhhhh! So, with all these different things that I have had to do, I could only do a slightly simpler recipe for you all and this isn’t actually a new recipe but a developed version of my recipes. Anyways let’s get into this Matcha Kasutera!
I absolutely love the texture of the Kasutera cake and therefore I felt obliged to make the Matcha version of it which is definitely one of Japan’s most well known delicacy souvenirs that you must buy before you leave at the airport. I feel like the matcha version adds the extra touch of background to the culture of the Kasutera which shows the fusion between different cultures! In most cases, The Matcha Kasutera is layered in stripes known as a zebra pattern but this time I decided to swirl it in and this still gave a really nice aesthetics to the cake in my opinion!
P.S. I’m sorry this is such a short post but I hope you all will understand I can’t wait to share with you the things I’ll be doing soon!
Well, here’s the recipe!
3 eggs-separated into egg whites and egg yolks *Must be at room temperature*
60g Bread Flour-sift this through two times before using
60g Caster Sugar
1 tsp warm water with 1 tbsp Maple Syrup or Honey
2 tsp Matcha Powder
Preheat your oven to 160C
Line your rectangular loaf tin with baking/parchment paper
In a large bowl, beat the egg whites to soft peaks before gradually adding the caster sugar to make a meringue. Beat this till the egg whites are at a stiff peak consistency.
Add the egg yolks 1 at a time and using a whisk, whisk in one direction till the egg yolks are combined.
Add the honey and water mixture and whisk again-in the same direction used to whisk the egg yolks
Separate the flour into two portions and sift one half of the flour to the mixture and whisk before doing the same for the remaining half
On a stable surface, Drop/ *softly* bang your bowl on the surface to get rid of any large air bubbles
Pour one third of the batter into a separate bowl and sieve in the matcha powder and fold in
Using a spatula, scrape the cake batter from the sides and fold inwards whilst spinning both bowls for 30 secs and then drop your bowls again to get rid of excess bubbles several times
Repeat the step above two more times
Pour the cake batter into the loaf tin at a height e.g. 10-15cm so that the air bubbles pop as you pour the mixture in Alternate between the two batters to achieve layered stripes or pour at random and swirl in with a chopstick/cake tester in at the end
When all the mixture is poured in, tap your loaf tin against your work surface two or three times to remove any remaining air bubbles
Bake on a low rack in the oven on your 3rd or 4th rack for 30-35 mins-when you touch the surface of your cake, there should be a springy sound of aerated eggs.
Leave to cool on a wire rack for 5 minutes and then wrap in clingfilm and refrigerate for 12 hours or more for the optimum spongy texture
When ready to serve, take it out and cut into squares/sizes of your choice.