Sunday, October 31, 2010

Green Tea Kasutera/Castella Cake


4 large eggs
2 yolks
4 1/2 tbsp fine granulated sugar
3/4 cup bread flour,
1 tbsp fine granulated sugar,
1 tbsp green tea powder
1/8 tsp salt
2 tbsp honey
2 tbsp milk
2 tbsp oil
Sugar for sprinkling
1 tbsp honey
1 tbsp hot water

Line a cardboard box with heavy duty aluminium foil and grease the inside, then line with grease proof/parchment paper, bottom and sides - make the sides 1 1/2 inches higher than the sides. Sprinkle sugar on to the base of box.
Arrange oven rack to the middle of oven and preheat oven @ 350f.
Sieve flour, green tea powder, salt and sugar together.
In a saucepan, one which your mixer bowl will sit and the bottom does not touch the water, heat about 1 inch of water to 110f.
Rince mixer howl with tap water as hot as possible to warm, then dry well.
Whisk eggs, egg yolks and sugar in the warm bowl sitting over the simmering water.
Check the temperature of the mixture, you want to get the mixture between 86 - 90f. Keep whisking and checking the temperature.
Put honey and milk in a bowl and place it over the warm water, stir to melt the honey. Remove and leave aside.
Place the bowl of warm egg mixture on the mixer with the whisk attachment. Beat on high speed for 2 minutes only. Turn the speed down to medium(4 in kitchenaid) or just below medium and beat for 10 minutes until the foam is completely cool, thick and shiny.
Sift part of the flour mixture on top, avoiding the edges of the bowl and 1 tbsp of honey and milk mixture. Very carefully fold once only by dipping a large spatula into the foam at the 12 o'clock position, dragging it across the bottom. At the 6 o'clock position, lift up some foam and spread it across the top. Sift more of the flour mixture and honey mixture, fold again. Try to incorporate all the flour and honey mixture in about three to five batches and fold carefully to blend.
Place oil in a medium mixing bowl and spoon in 1 cup of the batter and fold together. When this is well blended, fold this mixture into the main batter.
Pour the batter into the prepared pan.
Bake in preheated oven for 10 minutes and then reduce heat to 300f and bake further for 40 minutes. Check for doneness.
As soon as the cake is out of the oven, brush the top with the honey-water mixture.
When it's cool enough to handle but still warm, lift it out of the pan, paper and all, and put into a plastic bag. Seal the bag and put into the refrigerator, for several hours preferably overnight as this will ensure a moist texture.
To serve, use a very sharp serrated knife to make clean cuts. Cut off the sides and make small, neat slices.


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