Prepare the ingredients. The butter and egg should be room temperature. Preheat the oven to 180℃.
Whip the butter until it has a cream-like consistency. Add sugar and continue to whip until the mixture turns whitish.
Add the lightly whisked egg and mix well.
Sift in the ingredients marked with a ●, using a rubber spatula to blend with cutting motions. Add milk and lightly stir.
The batter is ready once the dry ingredients disappear! Be careful not to knead it while mixing.
Spoon into a baking tin and bake for about 25 minutes at 170℃.
While baking, test by inserting a toothpick--they're ready when it comes out clean.
Ribbit! Ribbit! Anyone care for a frog?
Story Behind this Recipe
I wanted to make a cake with my favorite matcha flavor! I revised the baking powder amount from 1 teaspoon to 1/2 teaspoon.
While baking, if the tops look like they're about to burn, cover them with aluminum foil. Double the pleasure by adding chocolate, kuromame (cooked sweet black beans), anko (sweet adzuki paste), or any other filling of your choice. Just give it a try. They have a moister tastiness 24 hours after baking.