Matcha Spelt Castella

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Castella, (or Kasutera) soft, delicate with sweet aroma, is a highly popular Japanese sponge cake, raised only by the air incorporated into the eggs and oil-free. The origin of castella is believed to have come from Portuguese merchants who introduced European sweets to Nagasaki Japan in the 16th century.

Castella cake is traditionally baked in a wood box, which helps to bake the cake evenly, but a standard baking tin would work just great. Unlike most cakes, castella cake is baked with bread flour (I used spelt bread flour), not cake or all purpose flour.

There are now many varieties of this sponge cake made with chocolate, honey, green tea, and brown sugar. If you have baked other foam cakes before, the process of creating castella is quite similar. Please do drop by Biren of Roti & Rice to read all the detailed instructions with beautiful photos. And if you are interested in learning more background of castella, please refer to Wise Geek.


You can also find castella on

Anncoo Journal

Nasi Lemak Lover

No Frills Recipes

120 g Spelt bread flour 13 g Matcha tea powder Pinch of salt 5 Large egg whites, at room temperature 5 Large egg yolks, at room temperature 130 g White fine sugar 20 ml Medium sweet sherry 20 g Honey

1. Line an 8-inch / 20x20-cm rectangular baking dish with aluminum foil. Whisk and sieve spelt bread flour, matcha powder and salt together 2-3 times into a mixing bowl. Warm sherry and honey in a bowl over a pot of hot water, stirring until honey completely dissolves. Set aside. Preheat the oven to 160C/320F.
   
2. Beat the egg whites in the bowl of your stand mixer at high speed until foamy, about 30 seconds. Beat in sugar in 3 additions until firm peaks form, about 3-4 minutes. Add in egg yolks, one at a time, at medium-low speed until well combined, about 1 minute.
   
3. Now add in prepared flour mixture, still at medium-low speed, and stir until just combined. Pour in the sherry-honey mixture and continue to stir for another minute until well-combined and smooth.
   
4. Pour the cake batter from a 30-cm / 1-foot height directly into the prepared baking dish. Tap the baking dish on the counter to remove bubbles. Using a spatula, smooth the surface to remove any remaining bubbles.
   
5. Bake in the center of the hot oven for 50 minutes until evenly brown. Remove and drop it from a 30-cm / 1-foot height onto the counter to prevent shrinkage. Cool the cake on the counter for 5 minutes. Lift the cake from the pan and invert it onto a piece of parchment paper. Peel the aluminum foil. Wrap the cake with a plastic wrap and store in the refrigerator overnight to preserve moisture.
   
6. To serve, trim off the sides of the cake with a sharp serrated knife, then cut up into the even slices.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Blueberry Tea Cake Rolls

A soft spongy cake roll prepared with eggs, sugar, flour and ceylon tea bags with a delightful blueberry flavour. Those cake slices taste very nice on its own, but they can be served with whipped cream, or ice cream.

Yolk Batter	Meringue
4 Large egg yolks 30 g Maple syrup 50 g Vegetable oil 50 g Milk 90 g Cake flour 9 g Blueberry tea (about 3 tea bags) 2 g Baking powder	5 Large egg whites Pinch of salt 1/2 tsp Lemon juice 100 g Caster sugar

1. Line a 30x40-cm baking tray with parchment paper. Preheat oven to 190C/375F. Beat the egg yolks, maple syrup, vegetable oil and milk until thoroughly blended. Whisk together the cake flour, blueberry tea, and baking powder. Sift the flour mixture into the yolk mixture. Fold to combine.
   
2. Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into yolk mixture to lighten it and then carefully fold in remaining whites.
   
3. Pour the cake batter into the prepared baking tray and smooth the top. Transfer to the oven and bake for 12 minutes. Remove from the oven and invert onto a sheet of baking paper dusted with icing sugar. Carefully peel off the the paper liner and trim the edges of cake. Roll up from the short side.

Green Tea Almond Cookies

These buttery shortbread cookies have a delicate green tea flavour and would be just wonderful for an afternoon break. Not a fan of green tea? Well, these cookies might change your mind and lighten up your day!

• 140 g All purpose flour
  
• 100 g Ground almond
  
• 15 g Matcha tea powder
  
• 1/2 tsp Salt
  
• 200 g Butter, at room temperature
  
• 100 g Icing sugar, sifted
  

1. Whisk together the flour, ground almond, matcha powder and salt in a mixing bowl. Beat the butter until soften, then add in sifted icing sugar and beat until light and pale. Add in flour mixture and stir with a spatula until combined.
   
2. Divide the dough into two portions. Place a large sheet of cling film on the work surface and place one portion of dough onto cling film. Fold the cling film so that the dough is completely covered. Lightly roll it until you get a log, about 5 cm in diameter. Wrap the other portion of dough with a cling flim too. Chill them at least 2 hours or overnight until thoroughly firm.
   
3. Preheat the oven to 160C/320F. Line two baking trays with paper. Remove from the fridge, and slice the log into cookies, about 5 mm thick. Roll the other dough out to 5mm thickness and cut with cookie cutter. Place the cookies on the prepared trays and bake 15 minutes. Cool the cookies on wire racks.

Matcha Kasutera Honey Sponge Cake

In the 16th century, the Portuguese reached Japan, and soon started trade and missionary work. Nagasaki was then the only Japanese port open for foreign commerce. The Portuguese introduced many then-unusual things, such as guns, tobacco, and pumpkins—and castella. It was able to be preserved for a long period of time, and so was useful for the sailors who were out on the sea for months. In the Edo Period, in part due to the cost of sugar, it was an expensive dessert. When the Emperor of Japan's envoy was invited, the Tokugawa Shogunate presented the Castella. Over the years, the taste changed to suit Japanese palates.from Wikipedia

Kasutera is a traditional Japanese sponge cake made of sugar, flour, eggs, and honey. There are now many varieties made with ingredients such as matcha green tea, cocoa or brown sugar.

• 125 g German #550 flour©angiesrecipes
  
  
• 10 g Matcha tea powder
  
  ©angiesrecipes
  
  
• 50 g Honey
  
  
• 50 g Green tea drink
  
  
• 5 Eggs
  
  
• 140 g Caster sugar

1. Line a 44x12x6-cm wood box or an 9-inch baking pan with parchment paper. Fill half of a large pot with water and bring it to a boil. Stir together the honey and green tea drink in a small bowl. Combine the flour, matcha tea powder and sift twice and set aside. Preheat the oven to 175C/350F.
   
   
2. Place the eggs and the sugar into the bowl of your mixer. Set the bowl over the pot of hot water and whisk the mixture until lukewarm and the sugar is dissolved. Remove and beat over medium speed until the mixture starts to thicken. Lower the speed and continue whisking until it is thick and smooth. When you lift the whisk, the peaks drops slightly. Beat in honey water mixture in a few additions until incorporated.
   
   
3. Sift in the flour in a few additions and whisk on low speed until fully incorporated. Pour the batter into the prepared wood box or the pan. Place in the hot oven and bake until the cake is golden brown and it feels spongy not tacky to the touch, about 50 minutes. Cool on the rack for 10 minutes, and remove from the pan.

Matcha Kasutera Honey Sponge Cake

Matcha Bread Chiffon Roll

There are four primary polyphenols in green tea and they are often collectively referred to as catechins. Powerful antioxidants, catechins have been shown in recent studies to fight viruses, slow aging, and have a beneficial effect on health. Clinical tests have shown that catechins destroy free radicals and have far-reaching positive effects on the entire body. Free radicals are highly reactive molecules and fragments of molecules that can damage the body at the cellular level leaving the body susceptible to cancer, heart disease and other degenerative diseases.

Dough	Chiffon Cake
350 g All-purpose flour 15 g Motcha tea powder 55 g Sugar 1/2 tsp Salt 6 g Instant dry yeast 40 g Whole Egg 20 g Honey 120 g Warm milk 110 g Tangzhong Starter - Water Roux Starter via Starch Gelatinization 50 g Butter	3 Egg yolks 25 g Sugar 60 g Milk 40 g Vegetable oil 1/2 tsp Vanilla extract 100 g Cake flour 1/2 tsp Baking powder 4 Egg whites 75 g Sugar A few drops white vinegar

1. To prepare the bread dough. Sift together the flour, tea powder, sugar, salt and instant dry yeast in a mixing bowl. Add in egg, honey, milk and the starter. Mix with dough hook at slow speed for 1 minute. Increase the speed to the medium and continue to knead until a dough forms. Adjust the speed to slow and cut in butter. Stir until all incorporated. Increase the speed to medium again and knead until the gluten has developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl. Prove the dough in a lightly greased plastic bag for 1 hour, leave in a warm place until dough doubles in volume.
   
2. Punch the dough down to release gases produced in the fermenting process. Divide them into 4 portions and round up. Rest, covered, for 15 minutes at the room temperature.
   
3. To prepare the chiffon cake. Beat the egg yolk with sugar until the sugar completely dissolved. In another bowl, stir together the milk, oil, and vanilla extract. Warm the mixture to 35C/95F. Add into the egg yolk mixture. Sift the cake flour and baking powder into the liquid mixture.
   
4. Whip the egg whites on high speed until foamy. Add the white vinegar and continue beating until soft peaks form. Beat in the sugar and beat until stiff peaks form. Gently fold 1/3 of the whites into the batter to lighten it, and then fold in the rest of the whites. Pour the batter into 2 Swiss roll pan each lined with a baking sheet, spreading the cake batter with an offset spatula. Bake in a preheated oven 165C/340F for 10-12 minutes until gold brown. A toothpick inserted in the center will come out clean and the cake, when lightly pressed, will spring back.
   
5. Immediately upon removing the cake from the oven carefully remove the parchment paper. If the baking paper sticks to the cake, lightly brush the back of the paper with a little warm water, allow to stand for a few moments, then peel the paper from the cake. Each cut into half and set aside. Roll the each bread dough out with a rolling pin to about 15 x 12 cm.
   
6. Set the cake atop the dough and roll up from a short side. Place them on the baking pan lined with a baking sheet. Cover with a wet towel and leave to rise for about 1 hour until doubled in bulk. Preheat oven to 175C/350F and bake the bread for 20-25 minutes.

Matcha Bread Chiffon Roll

Oolong Tea Rolls

In Chinese tea culture, semi-oxidised oolong teas are collectively grouped as qīngchá (Chinese: 清茶; literally "clear tea"). Oolong has a taste more akin to green tea than to black tea: it has neither the rosy, sweet aroma of black tea nor the stridently grassy vegetal notes that typify green tea. It is commonly brewed to be strong, with the bitterness leaving a sweet aftertaste. Several subvarieties of oolong, including those produced in the Wuyi Mountains of northern Fujian and in the central mountains of Taiwan, are among the most famous Chinese teas.

Dough	Filling
100 g All-purpose flour 40 ml Hot Oolong tea drink 2/3 tbsp Tea leaves, brewed 25 ml Cold Water	100 g Ground pork 2. 5 g Sesame oil 1 g Salt 1 g Chicken powder 1/2 tbsp Soya sauce 1 tbsp Water

1. Brew a cup of Oolong tea with 5 grams of tea leaves. Reserve 40 ml tea drink and 2/3 tablespoon of brewed tea leaves. Set aside for later use.
   
2. Chop the tea leaves very fine and mix with the ingredients for the filling. Cover and store in the fridge.
   
3. Sift the flour in a mixing bowl, pour in the boiled Oolong tea (use a microwave to warm up if it is cold), use the chopsticks to stir, then add 25 ml cold water in 2-3 times until a smooth and soft (like your earlobe) dough forms.
   
4. Cover with a plastic wrapper and let stand for 30 minutes. Portion the dough into 10-11, each about 16 grams.Place the portioned dough on a lightly floured board, press flat and roll out thinly with a rolling pin, place a tablespoon of filling on it, roll up and form into a roll like a pencil. Again roll it into a circle about 3-4 cm in diameter. Let stand for 30 minutes.
   
5. Heat a frying-pan wok over a medium flame. Put the pancake into the pan and cook it until golden brown at the both sides.

Oolong Tea Rolls

Strawberry Fruit Tea Chiffon Cake

This strawberry tea chiffon cake has the flavor of refreshing fruit tea and is moist, tender, and light with a fluffy texture. I also used matcha tea powder for this chiffon cake as I wanted to clear up the cupboard. You can use the cake flour instead for the recipe if you have no green tea on hand.

The high oil and egg content creates a very moist cake, and as oil is liquid even at cooler temperatures, chiffon cakes do not tend to harden or dry out as traditional butter cakes might. This makes them better-suited than many cakes to filling or frosting with ingredients that need to be refrigerated or frozen, such as pastry cream or ice cream. Chiffon cakes tend to be lower in saturated fat than butter cakes, potentially making them healthier than their butter-heavy counterparts. The lack of butter, however, means that chiffon cakes lack much of the rich flavor of butter cakes, and hence they are typically served accompanied with flavorful sauces or other accompaniments, such as chocolate or fruit fillings. Wikipedia

Egg Yolk Batter	Meringue
210 g All-purpose flour 1/2 tsp Baking powder 15 g Matcha tea powder (optional) 190 ml Strawberry fruit tea 20 g White sugar 100 ml Salad oil 5 Egg yolks 1 whole Egg	6 Egg whites 1/3 tsp Lemon juice 1/4 tsp Salt 1 package / 8 g Vanilla sugar 3/4 cup White sugar

1. Sift flour, matcha tea powder and baking powder together in a mixing bowl. Beat together 20 grams of sugar and strawberry-scented tea until blended and sugar has completely dissolved. Whisk in the salad oil until emulsified. Add in sifted flour mixture and mix until just blended. Add in one whole egg and egg yolks. Combine all the ingredients until you obtain a smooth batter.
   


2. Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar in 3 portions, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into flour mixture to lighten it and then another one third, finally fold the mixture with the remaining whites. Make sure no white streaks remain.
   


3. Pour into a 26-cm ungreased tube pan and spread evenly. Bake for about 75 minutes until done in the center of 155C/310F oven. Remove pan from oven and immediately turn upside down on the neck of a glass bottle to cool for at least 1 hour. Unmold after it's thoroughly cool.

Coffee Nuts Muffins

I am sending this to "Creative Coffee Recipes", Chow and Chatter First Giveaway event hosted by Rebecca.

#Batter:	#Glaze:
2 tsp Instant coffee powder 125 ml Hot water 175 g German #405 flour 20 g Alkalized unsweetened cocoa powder angiesrecipes 2 tsp Baking powder angiesrecipes 110 g Butter at room temperature 100 g Caster sugar 2 Eggs at room temperature 1/2 tsp Rum extract 30 Whole skinless hazelnuts	100 g Powdered sugar, sieved 1/2 tsp Instant coffee powder 2 tbsp Hot water

1. Preheat oven to 190C/375F. Line muffin tins with papers or grease liberally. Dissolve the coffee powder in hot water. Set aside to cool. In a large mixing bowl, whisk together flour, cocoa powder and baking powder. Set aside.
   
   
   
   
   
2. Beat butter in large bowl until creamy. Gradually add in sugar and beat until fluffy and light in colour. Add in eggs, one at a time, blending well after each addition. Mix in rum extract. Alternately add in flour mixture and prepared coffee. Stir only until combined. Do not over-mix.
   
   
   
3. Fill muffin cups 4/5 full and top with 3 hazelnuts. Bake 25 minutes. Transfer the muffins on a wire rack. Combine together the powdered sugar and instant coffee. Add in hot water and stir until smooth. Drizzle the glaze across the top of each muffin and leave to set before serving.

Espresso Brownies

By and large, mothers and housewives are the only workers who do not have regular time off. They are the great vacationless class. (Anne Morrow Lindbergh, author)








A wonderful chocolate treat---rich, moist and dense brownie is named after its brown color. There are many different brownie recipes, but they are all prepared similarly.

#Batter:	#Glaze:
130 g German #405 flour 10 g Espresso, instant 1/2 tsp Baking powder 1/4 tsp Salt 200 g Dark chocolateangiesrecipes 130 g Butterangiesrecipes 200 g Castor sugar 3 Eggs 1 tsp Vanilla extract	150 g Milk chocolate 50 g Butter 10 g Espresso, instant 50 g Almond slices, roasted

1. In a large bowl, sift together flour, baking powder, salt and espresso powder. Grease a 20x30cm baking pan with some butter. Preheat the oven to 180C/350F.
   
   
   
   
   
2. Melt butter and chocolate over a double boiler, stir until smooth and remove from heat. Blend in sugar, eggs and extract. Gradually sift in the flour mixture and combine until incorporated. Spread the batter into the prepared pan and bake in the middle rack of oven for about 28 minutes. Remove and cool completely.
   
   
3. angiesrecipesMeanwhile prepare the glaze. Over a double boiler melt the milk chocolate and butter. As soon as the chocolate starts melting, add in espresso and whisk until smooth. Pour the glaze over the brownies. Sprinkle the roasted almond slices over. When the glaze is set, cut into 12 squares.