Taiwanese Matcha Castella Cake with Red Beans
From the MolalaCook kitchen · 烘焙手記
Taiwanese Matcha Castella Cake with Red Beans
台式抹茶紅豆古早味蛋糕
An eight-egg matcha sponge bakes in a warm water bath with cooked red beans.
▶ Watch the recipe
Before you begin
This 8-inch castella uses warm oil and a softly whipped meringue for its tender crumb. Choose a watertight cake tin, or protect the base before placing it in the water bath.
Method 做法
Prepare the dry mixture
Line an 8-inch tin with baking paper and set out a larger roasting pan for the water bath. Sift the cake flour, cornstarch and matcha together. If you have independent oven controls, preheat to 165°C top and 175°C bottom.
Make the matcha batter
Warm the corn oil to about 90°C. Immediately pour it into the sifted mixture and whisk smooth. Whisk in the milk, then the yolks.
See this stage at 2:34 →
Whip and fold
Beat the egg whites with the salt and lemon juice, adding the sugar in three portions. Stop when the point of a lifted whisk bends over. Fold the whites into the matcha base in batches, keeping the foam airy.
See this stage at 5:02 →
Add the beans and bake
Transfer the batter to the tin with the cooked beans distributed through the cake. Place the tin in the roasting pan and add water at about 70°C to the outer pan. Bake about 65 minutes at 155°C top and 165°C bottom, or 160°C (320°F) in an oven with a single control.
See this stage at 6:41 →
Unwrap the sponge
Lift the baked cake from the tin and peel the paper away from the sides. The video slices it while warm, when the crumb is especially soft.
Watch & bake along
Taiwanese Matcha Castella Cake with Red Beans
✦Should the red beans be cooked first?+
Tools for this recipe
Square Castella Cake Pan (6–8 in) · 8 inch
Line the square castella tin and set it inside a larger tray for the water bath.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
