Matcha Kasutera Honey Sponge Cake

Ready in : 45 mins

Matcha Kasutera Honey Sponge Cake might be a good recipe to expand your dessert recipe box. This recipe serves 8. For 88 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 3g of fat, and a total of 119 calories. This recipe is liked by 1 foodies and cooks. This recipe from Foodista requires eggs, german #550 flour, tea drink, and matcha tea powder. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 19%.

Diets

DAIRY FREE

LACTO OVO VEGETARIAN

Ingredients

eggs

5

german #550 flour

125 grams

honey

50 grams

matcha tea powder

10 grams

tea drink

50 grams

Cooking in Steps

1
Line a 44x12x6-cm wood box or an 9-inch baking pan with parchment paper. Fill half of a large pot with water and bring it to a boil. Stir together the honey and green tea drink in a small bowl.

green tea

honey

water

baking paper

baking pan

bowl

pot
2
Combine the flour, matcha tea powder and sift twice and set aside. Preheat the oven to 175C/350F.

matcha

all purpose flour

oven
3
Place the eggs and the sugar into the bowl of your mixer. Set the bowl over the pot of hot water and whisk the mixture until lukewarm and the sugar is dissolved.

sugar

water

egg

blender

whisk

bowl

pot
4
Remove and beat over medium speed until the mixture starts to thicken. Lower the speed and continue whisking until it is thick and smooth. When you lift the whisk, the peaks drops slightly. Beat in honey water mixture in a few additions until incorporated.Sift in the flour in a few additions and whisk on low speed until fully incorporated.

all purpose flour

honey

water

whisk
5
Pour the batter into the prepared wood box or the pan.

frying pan
6
Place in the hot oven and bake until the cake is golden brown and it feels spongy not tacky to the touch, about 50 minutes. Cool on the rack for 10 minutes, and remove from the pan.

oven

frying pan

Similar Recipes

Peppermint Hot Chocolate Cupcakes

The recipe Peppermint Hot Chocolate Cupcakes could satisfy your American craving in approximately

Calories : -- Kcal

Dulce De Leche Brownies

Forget going out to eat or ordering takeout every time you crave American food. Try making Dulce De...

Calories : -- Kcal

Vanilla Coconut Snowball Cupcakes

You can never have too many American recipes, so give Vanilla Coconut Snowball Cupcakes a try. For

Calories : -- Kcal

Tuscan White Bean Soup with Olive Oil and Rosemary

Tuscan White Bean Soup with Olive Oil and Rosemary is a

Calories : 242.41 kcal

Moroccan Couscous and Chickpea Salad

You can never have too many side dish recipes, so give Moroccan Couscous and Chickpea Salad a try. T...

Calories : -- Kcal

Matcha Kasutera Honey Sponge Cake

Diets

DAIRY FREE

LACTO OVO VEGETARIAN

Ingredients

eggs

5

german #550 flour

125 grams

honey

50 grams

matcha tea powder

10 grams

tea drink

50 grams

Cooking in Steps

1 Line a 44x12x6-cm wood box or an 9-inch baking pan with parchment paper. Fill half of a large pot with water and bring it to a boil. Stir together the honey and green tea drink in a small bowl.

green tea

honey

water

2 Combine the flour, matcha tea powder and sift twice and set aside. Preheat the oven to 175C/350F.

matcha

all purpose flour

3 Place the eggs and the sugar into the bowl of your mixer. Set the bowl over the pot of hot water and whisk the mixture until lukewarm and the sugar is dissolved.

sugar

water

egg

all purpose flour

honey

water

5 Pour the batter into the prepared wood box or the pan.

6 Place in the hot oven and bake until the cake is golden brown and it feels spongy not tacky to the touch, about 50 minutes. Cool on the rack for 10 minutes, and remove from the pan.

Nutrition ?

Similar Recipes

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

Vanilla Coconut Snowball Cupcakes

Tuscan White Bean Soup with Olive Oil and Rosemary

Moroccan Couscous and Chickpea Salad

1
Line a 44x12x6-cm wood box or an 9-inch baking pan with parchment paper. Fill half of a large pot with water and bring it to a boil. Stir together the honey and green tea drink in a small bowl.

2
Combine the flour, matcha tea powder and sift twice and set aside. Preheat the oven to 175C/350F.

3
Place the eggs and the sugar into the bowl of your mixer. Set the bowl over the pot of hot water and whisk the mixture until lukewarm and the sugar is dissolved.

5
Pour the batter into the prepared wood box or the pan.

6
Place in the hot oven and bake until the cake is golden brown and it feels spongy not tacky to the touch, about 50 minutes. Cool on the rack for 10 minutes, and remove from the pan.