Make sure to bring the butter and sugar to room temperature. Mix the ◎ ingredients together. Pre-heat the oven to 170 °C.
Put the butter in a bowl. Whisk until smooth and fluffy.
Add the sugar in 2 batches. Whisk well with each addition, until the mixture is white and fluffy.
Add the beaten eggs in about 4 batches, whisking well between each addition. Add the milk and mix well.
Add the ◎ ingredients using a rubber spatula, using a cut and fold motion. The batter should become glossy.
Pour the batter into the mold lined with a parchment paper, and drop it to the counter 2 or 3 times to remove the air. Bake in the pre-heated oven for 40 to 50 minutes.
When a bamboo skewer stuck into the middle comes out clean, it's done! Take the cake out of the mold and cool on a cake rack.
Story Behind this Recipe
I made this for my matcha-loving friend for her birthday, since I had some pancake mix.
Take the cake out about 20 minutes in to the baking time, and cut a slit down the middle to make the surface split nice and evenly. Wrap up in plastic wrap and let it rest until the next day - it will be delicious.