Matcha Kasutera (Castella) Cake

kasutera-3This cake has such a special texture that it will not leave you indifferent. It is well known that the Japanese have spectacular recipes for soft, fluffy and light sponge cakes. This is another one of them, but especially moist and with the Matcha tea taste that gives a spectacular touch. A perfect treat to eat with an afternoon tea.

kasutera-5Here is my little tribute to Japanese bakery, which I have taken too long to do. It was going to come Sonner or later for sure, because (this I know I have never told you), Japan is like my favourite country. Well, in general Japanese culture is something that has always fascinated me, so, as expected, their sweets are something with which I have already experienced on more than one occasion.

kasutera-8Although that’s not the reason why I baked this cake. The real reason has been my husband. He works for a large Japanese multinational and has several Japanese colleagues, obviously. One of them prepared this recipe one day, but without the Matcha tea, and brought it to the office. She explained the origin of this cake and that is very famous in Japan. The original name is “Castella” but in Japanese it transcribes as “Kasutera”. And it turns out that it is a cake that the Portuguese imported there and that comes from the old Castile, something very curious, right?

kasutera-12As everyone there knows about my blogging hobby, the pressures started automatically so he would order me to prepare a version with Matcha tea. There were even bribes in the form of delicious Japanese sweets from one of his working colleagues to increase the pressure and that, once and for all, I bake the kasutera with Matcha. Well then, here it is, following the recipe that Mrs. Ogawa gave to my husband, my version of this delicious cake. And I can tell you as well that they loved it when they tried it, so it seems that I have passed this test 🙂

Matcha Kasutera (Castella) Cake

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Serves: 8-10
Cooking Time: 20 min. Total: 1h 20min


  • 6 Medium-sized Eggs
  • 200g Sugar
  • 3 Tbsp Honey
  • 3 Tbsp Hot Water
  • 150g Bread Flour
  • 2 Tbsp Matcha (green tea) powder



As mould, I have used a carton box of about 20x15x8 cm. You can do it perfectly in a loaf pan, but the idea of using a box is that the margins are completely straight and also that the mould does not overheat so that the margins of the cake do not caramelise. The kasutera moulds are made of wood precisely because they do not heat as much as the metal.


If you use a carton, cover it with aluminium foil and then cover the entire surface with baking paper so the cake does not stick. Preheat the oven to 170ºC.


Using a hand mixer, beat the eggs lightly and add the sugar. Put the bowl to the water bath and beat at low speed until the eggs begin to heat, for about 1 minute.


Remove from the water and beat at high speed for about 8 minutes, until the mixture turns white and form soft peaks.


Dissolve honey in 3 tablespoons of hot water. Add to the beaten eggs and beat at high speed for 1 more minute.


Incorporate the flour into the egg mixture in the form of rain and beat at medium speed for about 2 more minutes, until it gets back its smooth texture.


Hit the bowl a couple of times to blow any air bubbles out of the batter. Separate 1/3 part of the batter into another bowl and add Matcha tea.


To create the marbled effect of the sponge cake, begin by pouring 3 tablespoons of the plain batter into the centre of the mould. Then pour a tablespoon of the green tea batter into the centre of the other batter, and so continue alternating 3 tablespoons of plain batter with 1 of green tea batter until all the batter is in the mould.


Using a knife or a stick make some crosses from the centre of the batter to create a marble effect.


Bake at 170 ° C first for 15 minutes. Reduce oven temperature to 160 ° C and bake for about 50 more minutes. Pinch the cake with a wooden stick in the centre and check that it comes out a little moist, then it is ready.


If it comes out completely clean and dry it means that it is overbaked and the cake will not be moist enough. This is an essential feature of this sponge cake to maintain its sponginess and moisture.


Remove from the oven, and when it is still hot, taking care not to burn, unmould the sponge cake on a surface covered with plastic film. Wrap all the cake in plastic film, without removing the baking paper that covers it.


Let it cool completely so that it sweat and become even more spongy and moist. When it has cooled and still wrapped in film, store the cake in the refrigerator for at least 12 hours before consuming.


To serve the kasutera, unwrap the plastic and carefully remove the baking paper. Trim the sides of the cake vertically so that it is looks completely straight and clean.


All-purpose flour or cake flour can be also used but we recommend using bread flour to help create a moist and kind of gooey texture.

NOTE 2: You can keep the kasutera in the fridge for 1 week or store it in the freezer for up to 1 month.

Sweet dreams,

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