Daily Method

This matcha cake will surely impress!
Matcha Marble Castella Cake
Ingredients:
5 Eggs separated (total weight 270-280g), at room temperature
120g Sugar
100g Bread flour - sifted
2 tbsp Honey diluted with 2 tbsp hot water
1/2 tbsp Matcha powder diluted with 2 tbsp hot water
Preparation:
To use the wooden mold, put it on a baking sheet lined with aluminum foil as the mold has no bottom, then line the inside with another baking sheet.
Place egg whites in a mixing bowl and beat at high speed until foamy. Add sugar in 2 to 3 increments until firm peaks form.
Add yolks one at a time at medium speed until well combined, about 1 minute. Add sifted bread flour and beat until just combined.
Pour in honey mixture and continue to beat for 1 minute.
Pour batter through a sieve into a large bowl and measure 120g plain batter into a smaller bowl and mix in the matcha mixture, blend well.
Spoon 4 heapful tablespoons of the plain batter into the middle of the mold then 1 tablespoon of the matcha batter on top. Continue alternately the batter until you finish them.
Slightly shake the mold together with the baking tray a little and use a skewer to drag into the batter from inside out to form the spider web pattern.
Bake preheated at 160 C for about 55 mins or skewer inserted comes out clean.
Drop the cake together with a baking tray from a one foot height onto the counter top to prevent shrinkage.
When the cake is cool enough to handle, lift up the wooden mold from the cake. Peel off parchment paper and place onto a fresh piece of parchment paper.
Wrap the cake with plastic wrap while it is still warm and leave overnight in the refrigerator to preserve moisture in the cake and flavor to develop.
Trim the sides of the cake except the browned top before serving.
Source: Foodista

These were fun dippers!
Toasted Agnolotti (or Ravioli)
Ingredients:
1/3 packet of 375g (13 oz) pre-made fresh agnolotti/ravioli
1 egg
1.5 cup breadcrumbs
Preparation:
Preheat the oven to 180 degrees Celsius (350 F) for a fan-forced oven or 200 degrees Celsius (392 F) for a convection oven.
Line a baking tray with baking paper.
Spray a thin layer of olive oil (any oil of your choice will do) on the baking paper. Set aside.
Crack and beat an egg on a plate. On a separate plate add breadcrumbs.
Dip agnolotti in the beaten egg first.
Then coat it with breadcrumbs. Repeat steps 5 and 6 with the remaining agnolotti until egg and breadcrumbs are finished.
Place the crumbed agnolotti onto a baking tray. Once youve completed step 5 and 6, spray another thin layer of oil over the crumbed agnolotti. Bake the crumbed agnolotti for 25 minutes or until golden brown.
Serve immediately with pasta sauce or ketchup.
Source: Foodista