I know that this cake was immensely popular last year but being me, i was still into heavy, rustic cake then.
But my preference has changed since this year. Now, i’m all about light, soft cottony, cloud-like cake. Talk about change. I never knew my preference could change (almost) overnight!
Earlier on when i was in chiffon cake craze, i made it a point to give this cake a try too. Truth be told, i dislike it. It was dry and bouncy. I had a hard time swallowing it.
All that changed when i gave the cake another go after leaving it in the fridge the following night. That was when my eyes went O.O … heeeee! The cake was no longer dry and when it wasn’t, the bouncy texture went swimmingly well with it! I couldn’t stop at 1. I even hid it at 1 secluded corner in the fridge so that i can have the remaining of the cake all to myself. Haha!
In short, I LOVE THE CAKE!
Matcha (Green Tea) Kasutera 抹茶カステラ
15g matcha powder
** I stored mine in the fridge the following day and it tasted SO MUCH better!
Like macaron, i was so worried that the cake will not turn up well. Reading so many repetitive failures faced by other home bakers, i baked mine with much trepidation. Usually, i will not bother to sieve my cake batter, even when we’re instructed to, but for this cake, i did. I did everything i could to prevent the worst from happening.
When the cake was out of the oven until the point when i finally wrapped the cake, i was still cautious. I only breathed better the next day when i sliced it. It was a huge relief i tell ya, when i saw the texture of the cake. I was like, PHEW! All good. :D
Will i bake this again?
But only if my part time helper is here to help me line the cake tin in advance (i don’t like lining cake tins and pans!) … otherwise, chiffon cakes will do for me. Hahaha!