Matcha, Honey and Chocolate Castella (長崎蛋糕）

Ingredients

Makes one 9" x 5" cake

• 4 egg whites, room temperature
• 4 egg yolks, room temperature
• 2/3 cup unbleached bread flour, sifted
• 1/2 cup sugar, sifted
• 2 tbsp mirin
• 1/2 tbsp matcha powder plus 1 tbsp hot water
• 1 tbsp cocoa powder plus 1 tbsp hot water
• 1 tsp honey plus 1 tbsp hot water

Method

1. Prepare matcha, cocoa powder, and honey mixtures by mixing each flavor with hot water in a small bowl.
2. Line a 9" x 5" loaf pan with aluminum foil or parchment paper. 
3. Cut 2 pieces of cardboard as separators and wrap them with aluminum foil, and place them equally spaced in the pan (see picture below).
4. Preheat the oven to 325ºF.
5. In a mixing bowl, add egg whites and beat at high speed for 30 seconds until foamy.
6. Add sugar slowly until firm peaks form, about 3 to 4 minutes.
7. Add egg yolks one at a time at medium low speed until well combined, about 1 minute.
8. Add sifted flour and beat until incorporated.
9. Add mirin and continue to beat for another minute.
10. Pour batter through a sieve into a large bowl, and press with a spatula to help batter go through the sieve.
11. Divide batter into 3 equal portions of 120g each into 3 separate bowls.
12. Add matcha mixture to one of the bowls and stir well with a spatula. Repeat with cocoa and honey mixtures.
13. Pour each batter into each section of the prepared loaf pan. 
14. Tap pan on the counter to get rid of air bubbles.
15. Pull out both cardboard separators and immediately place into the oven.
16. Bake for 45 minutes or until top is evenly browned, and toothpick came out clean.
17. Remove the pan from oven and drop it from a one foot height onto the counter to prevent shrinkage.
18. Place a piece of parchment paper on a large piece of shrink wrap.
19. When cake is cool enough to handle, lift cake up by holding the edge of the foil.
20. Turn cake upside down onto parchment paper.
21. Peel off the foil and wrap the cake up with the parchment paper. 
22. Leave the cake overnight in the refrigerator (right side up) to preserve moisture.
23. To serve, cut off edges on 3 sides except the browned top with a sharp knife. 
24. Traditionally, Nagasaki castella is sliced thickly, but I cut into thin slices to serve as tea party desserts :-)

Recipe adapted from roti n rice