Easy Matcha Castella Cake (cold eggs method) 抹茶蜂蜜长崎蛋糕 (冷全蛋打发)

I have very long did not bake a Castella cake, since i still have some leftover matcha powder, so use it to make a Castella cake. I still prefer the easy recipe which using cold eggs method and no SP (Ovalette) is added . It turned out nice, moist, not greasy as no oil is added, QQ texture and less sweet.
** These pictures were taken using iphone..

Easy Matcha Castella Cake (cold eggs method) 抹茶蜂蜜长崎蛋糕 (冷全蛋打发)

*for a castella box internal size 11x7.7x21cm or a loaf tin 11.5x11.3x22.7cm )

4 whole large or A size eggs (cold from fridge)

75g caster sugar

120g bread flour or High protein flour (I use Japanese bread flour)

10g Matcha powder

3tbsp honey

2tbsp milk

2tbsp Mirin 味醂 (Japanese sweet rice wine)

Method

1. Remove eggs from the fridge, add into the mixing bowl, add in caster sugar, immediately beat it till pale, thick and fluffy (I use KA mixer with balloon whisk, 3mins at speed 8-9, 12-15mins at speed 4-5, 5mins at Speed 1-2 ).
2. Mix honey, milk and Mirin in a mixing bowl till combine, set aside. Sift bread flour and Matcha powder together, set aside.
3. Switch your mixer to the lowest setting, add  in sifted flour and matcha powder spoon by spoon, alternately add in Honey mixture , until well incorporated (Do not over mix).
4. Pour the batter (from one feet height, as to minimize air bubbles) into prepared baking pan lined with paper (special castella box-line paper, wrap aluminium foil under neat and lay a piece of baking paper or loaf pan). Gently drop the baking pan on the bench top to minimize air bubbles.
5. Bake at pre-heated oven at 160C at lowest rack, for about 65mins (if use castella wooden box) . If use normal loaf pan, bake at 150-155C at middle rack for 50mins.
6. Once the cake is done, just cool it on a wire rack or you can invert the cake. When the cake is cool enough to handle but still warm (about 15mins), remove the pan, wooden box or loaf pan and baking paper. Continue to cool on a wire rack.
7. Once cake is cooled, wrap nicely with baking paper and cling film. Refrigerate overnight. (This step is critical to ensure the Castella cake has a moist texture).

Recipe by Sonia a.k.a Nasi Lemak Lover