2 tablespoons demerara sugar with large crystals
4 eggs
95g white (granulated) sugar
2 tablespoons honey
2 tablespoons mirin
110g bread flour (T65 or Type 1)
4 tablespoons matcha powder

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1.Line a square cake tin with baking paper and sprinkle the base with demerara sugar.
2.Mix the eggs and white sugar in a large bowl.
3.Place the bowl in a container of hot 60°C (140°F) water and beat with a mixer at low speed.
4.When the mixture is warm (40–42°C), remove the bowl from the hot water.
5.Whip at high speed until the mixture becomes white and firm.
6.When you remove the whisk, the peaks should hold and then fall back like ribbons.
7.In a bowl sitting in warm water, dissolve the honey and mirin completely.
8.Pour into the egg-sugar mixture and beat for 1 minute at high speed.
9.Sift the flour and the matcha into the batter, then beat for 1 minute at low speed.
10.Preheat the oven to 170°C.
11.Pour the batter into the cake tin and tap it several times on the work surface to remove any air bubbles.
12.Smooth the batter with a spatula to remove the air.
13.Bake for 15 minutes, then lower the temperature to 140°C and cook for a further 40 to 45 minutes.
14.When you remove it from the oven, tap the tin several times on the work surface to prevent the castella from sinking in the middle.
15.Place plastic wrap over the cake, then a plate or tray on top.
16.Turn over to turn out the cake and immediately wrap the cake in the plastic wrap.
17.Leave to rest for 1 day at room temperature and then 1 day in the refrigerator to give the castella its moist and spongy texture.
18.To serve, cut in half, then into 3cm (1¼ inch) slices.

Recipes and images extracted
from Japanese Home
Cooking by Maori Murota.
Photography by Akiko Ida.
RRP $55. Out now.