Matcha Castella Cake

Preheat oven to 325°F. Coat 2 loaf pans (8 1/2- by-4 1/2-inch) with cooking spray and line with parchment paper, leaving a 2-inch overhang on two opposite sides.

Place eggs and sugar in the bowl of a stand mixer fitted with a whisk attachment; beat on medium-low speed until tripled in size and stable, about 10 minutes.

Combine mizuame and hot water in a small bowl; whisk until well dissolved. Reduce mixer speed to low and slowly add in the mizuame mixture, beating until just incorporated, about 30 seconds.

Combine flour and matcha in a medium bowl. Whisk thoroughly to aerate and break up any clumps. In three batches, add the flour mixture to the mixture in the mixer bowl; beat on low speed, waiting until thoroughly combined before adding more, about 1 minute.

Divide the batter evenly between the prepared pans. Lift each pan a few inches above the work surface and drop it down to dissipate any bubbles in the batter. Using a chopstick, draw a zigzag shape through the batter to remove any remaining bubbles. Bake until a tester inserted into the middle of the cake comes out clean and the top is a deep brown color, 45 to 50 minutes.

Remove the cakes from the pans using the parchment overhang and place on plastic wrap. Wrap tightly to seal in moisture; refrigerate for 8 to 12 hours. Remove and discard the plastic wrap and parchment paper before serving. Slice and serve cool or at room temperature.