Matcha castella is a Japanese sponge cake with Portuguese roots, known for its tight, fine crumb and bouncy, honey-sweet texture. This version adds ceremonial-grade matcha for a gentle bitterness that balances the cake’s natural sweetness, and it uses the classic bread-flour method to achieve that signature dense-yet-fluffy bite. It’s a simple one-bowl cake that bakes into a beautiful, gift-worthy loaf.
Ingredients
- 6 large eggs (300 g), at room temperature
- 150 g (3/4 cup) granulated sugar
- 100 g (3/4 cup) bread flour (or all-purpose), sifted
- 20 g (2 tbsp) matcha powder, sifted
- 40 g (3 tbsp) honey
- 40 g (3 tbsp) whole milk, warmed
Instructions
- Preheat your oven to 320°F (160°C). Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, letting it overhang the long sides for easy lifting.
- In a large heatproof bowl, whisk the eggs and sugar together. Place the bowl over a pot of simmering water (make sure the bottom doesn’t touch the water) and whisk constantly until the mixture reaches 104°F (40°C) and the sugar has dissolved. Remove from heat.
- Add the honey and warm milk to the egg mixture, then whisk briefly to combine.
- Using a hand mixer or stand mixer, beat the egg mixture on high speed until it triples in volume and forms a thick ribbon that leaves a trail when the beaters are lifted. This takes about 5–7 minutes.
- In a small bowl, whisk the sifted bread flour and matcha together to break up any clumps.
- Sift the flour-matcha mixture directly over the beaten eggs in three additions. Use a rubber spatula to fold gently after each addition, cutting down through the center and sweeping up the sides, until no streaks of flour remain. Do not overmix.
- Pour the batter into the prepared pan. Tap the pan firmly on the counter a few times to release large air bubbles.
- Bake for 45–50 minutes, until the top is deep golden brown and a skewer inserted into the center comes out clean. The internal temperature should read 200°F (93°C) if you use an instant-read thermometer.
- Immediately after baking, drop the pan from a height of about 4 inches (10 cm) onto the counter to prevent shrinking. Let the cake cool in the pan for 10 minutes.
- Lift the cake out using the parchment overhang, then wrap it tightly in plastic wrap while still warm. This traps steam and keeps the cake moist. Let it cool completely, then chill for at least 2 hours before slicing.
Tips
- Use bread flour for the classic texture. Bread flour has more protein, which gives the cake its characteristic dense, chewy crumb. All-purpose flour works, but the cake will be slightly softer and less springy.
- Do not overfold the batter. Fold just until the flour disappears. Overmixing deflates the eggs and results in a tough, flat cake.
- Chill before slicing. The cake is very soft when warm; chilling firms it up so you can cut clean, neat slices with a serrated knife.
- Use good matcha. Culinary-grade matcha is fine, but ceremonial-grade gives a brighter color and less bitter taste. Avoid low-quality matcha that may turn the cake muddy and harsh.
Serving Suggestions
Serve thin slices of matcha castella with a cup of hot green tea or a matcha latte. It’s also lovely with a dollop of lightly sweetened whipped cream and fresh strawberries. For a dessert, dust with powdered sugar or drizzle with white chocolate.
Variations
- Hojicha castella: Replace matcha with hojicha (roasted green tea) powder for a toasty, caramel-like flavor.
- Citrus castella: Add 1 tablespoon of yuzu or orange zest to the batter and omit the matcha for a bright, fragrant version.
- Chocolate castella: Replace matcha with 20 g (3 tbsp) unsweetened cocoa powder and add 30 g (2 tbsp) melted dark chocolate to the batter.
Storage and Reheating
Store the cake wrapped in plastic wrap at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator. Reheat slices in a 300°F (150°C) oven for 5–7 minutes to restore softness, or enjoy cold.
Frequently Asked Questions
Why did my cake sink in the middle?
The eggs were likely under-whipped or the batter was overfolded. Be sure to whip the eggs until they form a thick ribbon that holds its shape for a few seconds, and fold gently.
Can I make this without a hand mixer?
Yes, but it will take a lot of elbow grease. Whisking by hand over simmering water and then beating with a wire whisk for 10–15 minutes can work, but a mixer is strongly recommended for consistent results.
Why is my cake dry?
Overbaking is the usual culprit. Check the cake at 45 minutes; the skewer should come out clean but the cake should still be moist. Also, wrapping it in plastic while warm helps lock in moisture.
Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour 1:1. The cake will be a bit less dense and slightly more tender, but still delicious.
What is the best way to cut clean slices?
Use a serrated knife and slice with a gentle sawing motion, wiping the blade between cuts. Chilling the cake for at least 2 hours makes slicing much easier.
Can I double the recipe?
Yes, you can double the ingredients and bake in a 9×13-inch (23×33 cm) pan. Increase the baking time to about 55–60 minutes, and check for doneness with a skewer.
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