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1
Bring the eggs to room temperature.
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2
Combine the flour with matcha, and sift 2 to 3 times.
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3
Line the cake pan with parchment paper.
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4
If you grease the pan slightly, the lining will stick.
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5
Microwave the milk and butter in the same container.
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6
Make sure the butter is completely melted.
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7
Preheat the oven to 170C.
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8
Crack the eggs into a bowl, and add the sugar.
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9
Warm the bowl over warm water at about 60C, and whisk with a hand-held mixer in high speed.
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10
When the eggs are about 36C (slightly warm when tested with your fingers), remove from the warm water and continue to whisk at high speed.
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11
Use the same warm water to keep the temperature of the milk and butter.
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12
When it gets thick and creamy.
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13
This usually takes 5 minutes after placing the bowl over warm water.
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14
Continue to whisk at low speed for about 3 minutes.
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15
It gets glossier than when whisked at high speed.
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16
Change the whisk.
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17
Add 1 tablespoon water and whip lightly.
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18
By adding water, it makes the powdered ingredients blend easier.
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19
Add all powdered ingredients in one go.
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20
Whip about 30 to 35 times.
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21
Remove the milk and butter from the warm water.
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22
Mix in a small portion of the mixture from step 8.
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23
This makes it easier than adding the milk and butter directly into the mixture.
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24
Add the mixture from step 9 into the bowl from step 8.
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25
Use a rubber spatula to cut in and blend.
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26
Make sure it gets creamy and glossy.
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27
Pour the mixture into the cake pan.
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28
Bake for 30 to 35 minutes in the 170C preheated oven.
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29
Test with a skewer.
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30
If it doesn't come out clean, bake for another 5 minutes.
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31
Watch the cake as you bake.
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32
When it's done, drop from about 20 cm above your workplace.
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33
This prevents any shrinking.
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34
Turn it upside down and remove from the pan onto a rack.
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35
Peel any parchment paper.
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36
Cover with a damp cloth and let it cool.
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37
When it's completely cooled down, put it in a plastic bag and chill in the fridge for about half to one whole day.
