Healthy Recipes Healthy Cookie & Dessert Recipes Healthy Cake Recipes Matcha Castella Cake Be the first to rate & review! Castella cake is a Japanese confectionary staple based on the Portuguese bolo de Castela (or cake from Castile). Originally brought to Nagasaki by Portuguese merchants in the 16th century, it has changed over time to be uniquely its own type of wagashi (or traditional Japanese sweet). Castella is classified as a sponge cake with just four ingredients: eggs, sugar, mizuame and flour. Mizuame is a malt sweetener that gives the cake its distinctive sheen. The cake is typically baked in rectangular pans and served in thick slices, with its signature color being a deep yellow from the inclusion of egg yolks. The addition of matcha powder adds color and an earthy, sweet nutty flavor. Often, the cake is served with trimmed sides, but you can skip that step if you prefer. There is also a Taiwanese adaption of castella cake that is more fluffy and spongy, versus the firm-yet-moist version from Japan. It typically calls for egg whites to be whipped, then folded into the base, whereas most Japanese castella recipes will call for whole eggs to be whipped before adding the other ingredients. By Jenny Dorsey Jenny Dorsey Facebook Instagram Twitter Website Jenny is a professional chef, author, and speaker working at the intersection of food and social justice. She leads a nonprofit community think tank named Studio ATAO, and runs her own culinary consulting business. Jenny has written for outlets such as Washington Post, VICE, Eater, and Food & Wine and often speaks on the politics of food. In pre-pandemic 2020, she gave her first TEDx Talk titled "How Food Can Be A Source of Identity, Intimacy and Vulnerability." EatingWell's Editorial Guidelines Published on May 12, 2022 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Print Rate It Share Share Tweet Pin Email Photo: Keiko Oikawa Active Time: 15 mins Total Time: 9 hrs Servings: 16 Nutrition Profile: Dairy-Free Diabetes Appropriate Heart Healthy Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 6 large eggs ¾ cup plus 2 tablespoons granulated sugar ½ tablespoon mizuame (see Tip) ¼ cup hot water 1 ½ cups bread flour 2 teaspoons matcha powder Directions 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. Equipment 2 loaf pans (8 1/2- by-4 1/2 inches); parchment paper Tip You can find mizuame online at UmamiInsider.com. Some recipes substitute honey for mizuame, but the malt sweetener gives castella cake its distinctive sheen and is the preferred choice. Rate it Print Nutrition Facts (per serving) 119 Calories 2g Fat 22g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Serving Size 1 slice Calories 119 % Daily Value * Total Carbohydrate 22g 8% Total Sugars 12g Added Sugars 12g 24% Protein 4g 8% Total Fat 2g 3% Saturated Fat 1g 5% Cholesterol 70mg 23% Vitamin A 102IU 2% Vitamin D 15IU 4% Folate 46mcg 12% Sodium 27mg 1% Calcium 13mg 1% Iron 1mg 6% Magnesium 6mg 1% Potassium 46mg 1% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved