Matcha Castella (Japanese Sponge Cake)
Matcha castella is one of my all-time favorite Japanese desserts and I’m so excited to share this recipe today! This fluffy sponge cake has such a unique taste and texture that I can’t get enough of...and it’s also got some health benefits!
- 4 large room temperature eggs separated
- 2 tablespoons honey
- ½ cup + 1 teaspoon cane sugar divided
- ¾ cup white whole wheat flour
- 2 tablespoons matcha powder see notes
- 2 tablespoons warm oat milk or any milk
- 1 tablespoon mirin optional
In a small bowl, whisk together warm oat milk, honey, mirin (optional), and 1 tsp cane sugar. Make sure it's dissolved then set aside. In a stand mixer (hand mixer also works, but your arm will get tired), beat the room temperature egg whites until soft peaks form. Slowly add the remaining cane sugar until the eggs form stiff peaks.
Preheat oven to 325 degrees Fahrenheit and line a loaf pan with parchment paper. Set aside.
One at a time, add in the egg yolks to the whites and keep beating for 15 minutes--do NOT cut down on this time or else the structure won't hold! In the meantime, sift matcha powder and flour in a separate bowl and set aside.
Turn down the speed to low and slowly incorporate the flour mixture. Once that's fully mixed in, add the honey + milk mixture. Make sure everything is fully combined but do not over mix.
Strain the batter into the prepared pan using a sifter, to remove bubbles. Then slam the pan on a countertop a few times to further remove air bubbles--this is so it rises evenly.
In a separate loaf pan, fill ¼ of the way with hot water. Place both loaf pans in the oven and bake for 50-60 minutes--this depends on your oven. Flip halfway.
Once it's done baking, let it cool at room temperature, preferably overnight. This gives it a better texture. You can cut off the sides before slicing for the traditional look, or just slice like a regular loaf cake. Enjoy!