Green tea Castella/Kasutera
120 gm bread flour
1 Tbsp matcha powder
5 egg yolks
5 egg whites
120 gm caster sugar
20 g mirin (optional, can replace with water)
20 g honey
Line the sides and bottom of an 8 inch pan with parchment paper. Cut an extra piece for the base.
Mix the honey with mirin till honey has dissolved. Set aside.
Sift the flour with matcha powder twice. Set this aside too.
In a mixing bowl, beat the egg whites at high speed until foamy then gradually add sgar until stiff peaks form.
With the machine running on low speed, add in egg yolks one at a time until well combined. Meringue should looks like soft peaks when the whisk is lifted up.
Add in sifted flour/matcha powder mixture and mix on low speed until just combined.
Finally add honey/mirin mixture and mix on low speed for 30 seconds.
Pour batter into the prepared cake pan.
Tap pan on the counter to remove any large bubbles and run a skewer through in zig zag lines to remove more bubbles.
Bake in a preheated oven at 150 deg.C for 80 mins or until really golden brown and test with a skewer till it comes out clean.
Take the cake out of the oven and drop the pan on the counter top from about a foot in height to minimize shrinkage.
Invert cake onto a fresh piece of parchment paper, remove lining and wrap up with a clean piece of the parchment paper and put the wrapped up cake into a plastic bag and keep chilled in the fridge, face up, overnight. (Most recipes said to cool the cake facing down but I am afraid it might get stuck so I cool mine with the top side up).
Slice off the edges of the cake with a serrated knife and slice into neat pieces to serve.
Note: I baked mine with Elba Oven at the temperature and time stated in the recipe above with cake on 2nd level from bottom. Each oven is different so do adjust accordingly.
The one on the left was baked in 2012. Looks pretty much consistent.