Sunday, 9 September 2012

Matcha Katsutera (Green Tea Castella Marble Cake)

What a week!  I was given short notice to fly to Bangkok for a business trip on Tuesday returning on Friday.  I caught the flu bug just before my trip which lingered until now, even when I'm back.  Despite the moodiness caused by my flu, I was quite eager to make the Matcha Katsutera from Ann's Blog.

This is the first time I come across a cake which uses bread flour.  This is pretty similar to the first sponge cake I made without any oil or butter.  Its texture is spongy like a sponge but slightly courser and it also inherits some characteristics of the bread.  Quite a light cake which is not too sweet and ideal for the health conscious.  I followed the recipe exactly so I will not replicate it here.  However I used a 7x7 inch cake tin instead of the wooden mould.  It took only about 40-45 mins to bake it instead of 55 mins using the wooden mould.

The top of my cake wrinkled a little although I did drop it from 1 foot height.  Nevertheless, I'm still quite pleased with the results.

2 comments:

  1. Hi Joan, I'm very glad you liked this cake. Your katsutera cake looks very pretty with the green tea marble effect. Love it!

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  2. Thanks Ann. Thanks to your detailed recipe.

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