Den's Tea Facebook ad: “Tea and cake can pair so well together.”

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850401170846448

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Tea and cake can pair so well together. What if you used tea in your cake recipe? Matcha and hojicha can fit well into baked dessert recipes. This Taiwanese castella cake recipe is an excellent example of this. Here are the ingredients you will need to make it: Ingredients: 5 eggs ーseparated into yolks and whites 80 g cake flour 5 g matcha powder 85 ml neutral oil 85 ml milk 85 g sugar Start by sifting together the cake flour and matcha powder. In a microwave-safe bowl, combine the oil and milk. Warm it until it reaches about 122°F —warm but not hot. Add the oil-milk mixture to the sifted dry ingredients and mix until smooth. Stir in the egg yolks and mix well to form a thick, smooth batter. To make the meringue, beat the egg whites, gradually adding in sugar while beating. Whip until you get soft to medium peaks—smooth and slightly flexible, not stiff. You now have your meringue. Add the meringue to the batter in 2–3 additions. Mix gently but thoroughly until fully combined, and no white streaks remain. Now, it is time to bake. Pour the batter into a parchment-lined 6-inch square pan. Tap the pan lightly on the counter to release any air bubbles. Place the pan in a water bath and bake at 300°F for 50 min, or until the top is lightly golden and the cake springs back when touched. Let the cake cool in the pan for a few minutes, then remove and cool completely on a wire rack.

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