Matcha Castella Cake (Japanese Green Tea Sponge)
Why this recipe works
- Classic sponge method: Whisking the eggs and sugar to a thick ribbon stage gives the cake its lift without relying on chemical raising agents.
- Balanced green tea flavour: Matcha brings a grassy, slightly bitter note that is softened by honey, sugar, and milk.
- Keeps well: The moist crumb stores neatly, making the cake easy to slice ahead for tea, dessert, or packed portions.
Get the most out of this recipe
Ingredient notes
- Use good matcha: Choose a bright green matcha with a fresh aroma; dull or stale powder can make the cake taste flat or harsh.
- Room-temperature eggs matter: Eggs whip more readily when they are not fridge-cold, helping the batter reach the thick ribbon stage needed for a fine crumb.
- Honey shapes the flavour: Honey adds more than sweetness: it gives the sponge a gentle floral note and helps keep the texture moist.
Texture tips
- Whisk until thick: The egg mixture should fall in ribbons that briefly sit on the surface before sinking back in; this is what gives castella its light structure.
- Fold gently: Add the sifted dry ingredients in stages and stop as soon as the batter is smooth and evenly green to avoid knocking out too much air.
- Release large bubbles: Tapping the filled loaf pan before baking helps remove large air pockets, giving cleaner slices and a more even crumb.
Timing notes
- Cool before slicing: Let the cake cool completely before cutting so the crumb sets and the slices stay neat.
- Best served settled: The cake is pleasant once cooled, but the texture becomes easier to slice after it has had time to settle.
- Serve chilled slices at room temperature: If stored in the fridge, allow slices to lose their chill before serving for a softer crumb and fuller matcha aroma.
Make-ahead tips
- Bake ahead: Castella keeps well airtight, so it can be baked in advance and sliced when needed.
- Freeze in slices: Wrap slices well before freezing so they defrost quickly and stay protected from freezer dryness.
- Good for packed portions: Once fully cooled and sliced, the firm yet moist crumb makes this cake easy to pack without needing frosting or decoration.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Line a loaf pan with baking paper, leaving a little overhang so you can lift the cake out later.
- Warm the whole milk and honey together just until the honey dissolves, then set aside to cool slightly. You want it warm, not hot, so it does not deflate the batter later.
- Put the eggs and caster sugar in the bowl of a stand mixer. Whisk on medium-high for 8 to 10 minutes until very pale, thick and the mixture falls in ribbons that sit on the surface for a few seconds.
- Sift the plain flour and matcha powder together. Add half to the egg mixture and fold gently with a whisk or spatula until just combined, then fold in the remaining dry ingredients.
- Pour the warm milk and honey down the side of the bowl in a thin stream, folding gently as you go. Stop as soon as the batter is smooth and evenly green, taking care not to knock out the air.
- Scrape the batter into the prepared loaf pan and tap the pan firmly on the worktop 2 to 3 times to release large bubbles. Bake for 45 to 55 minutes until the top is set and a skewer inserted in the centre comes out clean.
- Cool in the pan for 10 minutes, then lift out using the paper and cool completely on a rack. Once cool, slice into neat pieces with a sharp knife.
Recipe notes
Tips
- For the finest crumb, make sure the eggs are at room temperature and whisk until the batter is thick enough to hold a ribbon.
- Sift the matcha powder with the flour to prevent green speckles and ensure an even colour.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs that are produced to be eaten lightly cooked and bake until a skewer comes out clean.
Substitutions
- Replace whole milk with lactose-free milk for a similar richness.
- Replace honey with maple syrup for a slightly different sweetness and aroma.
- Replace matcha powder with cocoa powder for a chocolate castella style cake.
Storage
- Refrigerate up to 4 days
- Store airtight at room temperature for up to 2 days, or in the fridge for up to 4 days. For the best texture, bring chilled slices back to room temperature before serving. Freeze sliced cake well wrapped for up to 2 months and defrost at room temperature.
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Recipe overview
- Servings: 8 servings
- Yield: castella cake
- Total time: 1h 35min (25min active)
- Difficulty: Medium
- Cuisine: Japanese
-
Allergens:
Eggs Gluten Milk Wheat
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