tag:blogger.com,1999:blog-8708068554052819005.post5286715108148934297..comments2023-10-08T21:17:28.928+08:00Comments on køkken69: Matcha Castella - Japanese Sponge CakeShirley @ Kokken69http://www.blogger.com/profile/02698926168043709934noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-8708068554052819005.post-19517502736097649212011-01-12T19:38:49.496+08:002011-01-12T19:38:49.496+08:00Many folks wonder what Matcha Green Tea tastes lik...Many folks wonder what <a href="http://www.redleaftea.com/index.php?subcats=Y&type=extended&status=A&pshort=Y&pfull=Y&pname=Y&pkeywords=Y&q=matcha&cid=85&x=0&y=0&dispatch=products.search" rel="nofollow">Matcha Green Tea</a> tastes like. It is an often misunderstood, highly complex, alluring flavor. Chlorophyll together with amino acids supply Matcha with its distinctive rich taste. It has an initial astringent, vegetal taste which then gives way to a lingering sweetness. When Matcha is whisked with water in the traditional style of Japan, it is actually a very full-bodied green tea. The high intensity of your first Matcha experience can be compared to the first time you red wine or dark chocolate. When Matcha is used as in ingredient in baking, cooking, or beverages, the taste will become more subtle. It can add the unique flavor, (and generally the color), of green tea to a variety of creations such as ice cream, cupcakes, smoothies, a latte, or various different sauces.Neo Johnshttp://www.redleaftea.com/noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-65624399823907288742010-09-11T10:15:07.536+08:002010-09-11T10:15:07.536+08:00Kurokupoliz, thanks for the heads up! I just got b...Kurokupoliz, thanks for the heads up! I just got back from India- Will definitely want to check out the fair this weekend!Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-40195056502148370242010-09-10T17:44:08.463+08:002010-09-10T17:44:08.463+08:00hey kokken! Isetan is currently selling the nagasa...hey kokken! Isetan is currently selling the nagasaki castella cakes. I recommend the green plum and green tea version and one wrapped in crepe too! they go really well with sea salt ice cream O.O (you can get that at taste matters) but anyway they are really lovely and if you are still curious about the texture and taste of castella, you can get them at scotts isetan kyushu fair ;]Elizabethhttps://www.blogger.com/profile/17825465993479790809noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-74984727770851798382010-04-16T22:38:32.900+08:002010-04-16T22:38:32.900+08:00This is a wonderful recipe! Thank you for sharing...This is a wonderful recipe! Thank you for sharing this with us. I was actually really curious about the recipe for japanese spongecake. I would really go well with a cup of hot coffee made from one of my <a href="http://www.oncoffeemakers.com" rel="nofollow">commercial coffee makers</a> Please continue to share more recipes. Kudos!Michaelhttps://www.blogger.com/profile/05442861265903285227noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-85483385311649178432010-01-07T11:39:23.908+08:002010-01-07T11:39:23.908+08:00What a beautiful colour! Simply Gorgeous.
yes cak...What a beautiful colour! Simply Gorgeous.<br /><br />yes cake making /baking is a science. I had a friend who so loved my carrot cake and then asked me to reduce the sugar..I understand her concern bout the sugar (wh wasnt too sweet at all really) but I told her~then it will be a different cake.:)<br /><br />Sugar adds moistness but I dont like oversweet cakes either...<br /><br />I dont really like making sponge cakes simply because it requires more bowls to be used for egg white n yolk wh means more washing up....but urs n Ju's look worth it.Zurinhttps://www.blogger.com/profile/10209420293425025235noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-25624791640551098092010-01-05T22:30:43.699+08:002010-01-05T22:30:43.699+08:00Irene, I use the cheap one from Phoon Huat lah.Irene, I use the cheap one from Phoon Huat lah.Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-69004207358667806362010-01-05T21:14:57.034+08:002010-01-05T21:14:57.034+08:00wow your castella is nicely presented. Wonder if y...wow your castella is nicely presented. Wonder if you are using those aluminium square tins from Phoon Huat or the more x versions from USA/Japan?<br /><br />Real tempting to try one day!Irene's Footprintshttps://www.blogger.com/profile/03334329019873592652noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-64263652441198991982010-01-04T18:48:48.605+08:002010-01-04T18:48:48.605+08:00Hi Tracie. I baked a 150C using convection oven an...Hi Tracie. I baked a 150C using convection oven and I baked it for 50mins in this case. However, as I had mentioned, I would reduce it to 40mins when I try it again. The dimension of my tray is 22.5 by 11.5. <br />I hope you will try it and let me know how it turns out! :-)Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-51617169378561448542010-01-04T18:16:03.446+08:002010-01-04T18:16:03.446+08:00I'm inspired by you now. I've never eaten ...I'm inspired by you now. I've never eaten this but it looks great and sounds interesting cause it does not need a single drop of oil! Since you halved the recipe, may I know the temparature and time to cook this cake?tracieMoohttps://www.blogger.com/profile/10619222067753374605noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-43425189275820767982010-01-04T13:52:16.546+08:002010-01-04T13:52:16.546+08:00Hello Elizabeth, thanks for your comments. I am al...Hello Elizabeth, thanks for your comments. I am all opened to experimentation. In fact, I have experimented with Brown Rice Syrup and Molasses. The main issue I have with eliminating sugar all together comes when you need to e.g. make a meringue or some egg foam. The best substitute I can find for this would be brown sugar. If you have great tips, I shall look forward to learning from you...:)Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-73147124829930125182010-01-04T13:37:12.335+08:002010-01-04T13:37:12.335+08:00You know, your sister is right about eliminating p...You know, your sister is right about eliminating processed sugars from your diet. You can still create delicious cuisine with alternative sweeteners like stevia and agave nectar. I'm also sure she's aware of the chemistry involved in cooking since she is aware of the toxicity processed sweeteners introduce to the body on a molecular level. Don't get me wrong, I greatly admire you're ability to conquer new ground in baking but instead of fearing and not understanding Alkaline Cooking perhaps you should embrace it as a new challenge that you are obviously capable of conquering.Elizabethnoreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-4468217221359050872010-01-04T11:32:22.691+08:002010-01-04T11:32:22.691+08:00Hi Ju, thank you for your generous compliments - I...Hi Ju, thank you for your generous compliments - I still need to improve on my Castella - yours are really inspirational.Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-27409175739667281292010-01-04T10:52:12.997+08:002010-01-04T10:52:12.997+08:00Oh Shirley, your matcha version sure screams elega...Oh Shirley, your matcha version sure screams elegance ;) The most beautiful presentation of Castella I have seen so far. I have a love-hate relationship with this cake. I love to eat it, but I hate to bake it. LOL. Beautiful, beautiful photos! And thanks for the shout-out! :)Ju (The Little Teochew)https://www.blogger.com/profile/15400827190284879780noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-72636285078471804702010-01-04T08:11:00.161+08:002010-01-04T08:11:00.161+08:00Wendy,I brushed the syrup while the cake was still...Wendy,I brushed the syrup while the cake was still hot. Yes, you will need to bake almost full time because 1/2 portion is still quite alot.But like I said, probably I will do it for 40mins the next time... having said that, different ovens have been known to behave differently. Do try it, the honey version is nice too - I just had to cut down sugar the next time I do it.<br /><br />Allie, please do try it. If you have a stand alone mixer, it is really not as tedious.<br /><br />Trissa,I was equally intrigued- that's I had decided to do this but in the process, I discovered that there are still many parameters that can be played with. I will just need to be adventurous and perhaps find more mouths who do not mind finishing up my experiments!Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-37370523269820998992010-01-04T04:14:45.011+08:002010-01-04T04:14:45.011+08:00Thanks for the recipe Shirley and the link too! I...Thanks for the recipe Shirley and the link too! I've been intrigued about this recipe for some time - especially after seeing it in other beautiful blogs and now in yours with that delightful matcha powder!Trissahttp://trissalicious.comnoreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-89215786246059780622010-01-04T02:28:41.352+08:002010-01-04T02:28:41.352+08:00Gosh, u halved the recipe and yet still had to bak...Gosh, u halved the recipe and yet still had to bake the full amount of time??? <br />Hmm.. did u brush the honey on while the cake was still hot or after it has cooled down? <br /><br />I'm not into matcha, so I might try the original version. I failed 2 attempts making castella, the recipe I tried used maltose and honey and it caused the cake to be sticky, sticks to my teeth when I chew it. Yucks! Thanks for providing a nice site to learn abt the Castella.WendyinKK https://www.blogger.com/profile/08266961453200555850noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-13869607898538533712010-01-03T20:43:13.380+08:002010-01-03T20:43:13.380+08:00Your Castella looks beautiful and delicious! The p...Your Castella looks beautiful and delicious! The preparation process does sound pretty tricky though...but I'm tempted to try this!Alliehttps://www.blogger.com/profile/05616854334451945799noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-32633441407224904552010-01-03T19:21:28.688+08:002010-01-03T19:21:28.688+08:00Oh I've eaten so much Castella cake when I liv...Oh I've eaten so much Castella cake when I lived in Japan and this post really brought up lovely memories! Thankyou! :)Lorraine @ Not Quite Nigellahttp://www.notquitenigella.comnoreply@blogger.com