Since I’ve made honey castella cake several times, I wanted to make some variations. The other day, I made two castella cakes. Originally, one was supposed to be a matcha one and one was supposed to be a marble one. For the matcha one, I forgot to add the matcha powder. This one is the marble one.
I think I over marbled my cake. I would have liked there to be more distinct lines.
For those of you unfamiliar with castella cake (also called kasutera cake), it is a popular japanese sponge cake. It’s different from most sponge cakes in that it doesn’t use oil or butter, it doesn’t require separating the eggs, and it has a tighter, denser crumb rather than a light and airy crumb.
For this cake, I used the same recipe I’ve been using, which can be found here. I took half the batter and added 1 tbsp of unsweetened cocoa powder. Then I alternated pouring the batter into the pan and then used a knife to swirl the batter around.