Green Tea Marble Kasutera

I know I'm late for the Kasutera/Castella baking party. It seems every food blogger has baked this Japanese sponge cake. I finally gave in and baked one adding green tea powder to a third of the batter. The oil-free cake is surprisingly soft and moist, and not too sweet.

Most recipes require the eggs to be beaten with the sugar in a bowl set on top of a pan of hot water, although a few recipes just separate the eggs and beat the whites first before adding the yolks. I followed the latter. I'd probably bake another one using the first method to compare the difference in texture. Right now I'm happy with this kasutera although my marbling technique needs huge improvement.

Kasutera

4 eggs, separated
4 ounces fine raw or white sugar
3.5 ounces bread flour, sifted 3 times
4 tablespoons warm whole milk
2 tablespoons mild-flavored honey
½ tablespoon honey or corn syrup
1 tablespoon warm water

• Brush an 8 x 4 inch loaf pan lightly with vegetable oil. Line with parchment paper, cut to fit bottom and sides of pan. 
• Preheat oven to 340°F. 
• In a standing mixer with whisk attachment, beat egg whites on medium-low until foamy. Continue beating to soft peaks. Add sugar, 1 tablespoon at a time and continue beating until stiff peaks form; do not over beat. Whisk in egg yolks, one at a time, beating on low until fully incorporated. Whisk in flour in 2 parts. Fold in milk and honey. 
• Leave for 30 seconds. Tap the bowl on the counter to release bubbles. Repeat once after 30 seconds. Pass dough through a sieve. Transfer into the prepared pan and bake for 45 minutes.
• Remove from pan, peel off parchment paper, wrap with plastic film, and refrigerate immediately while still warm, for at least 4 hours, or overnight.
• Place on a cutting board. Trim off &14; inch from edges then cut into ½ inch slices. Serve with coffee or tea.