Place butter in a different bowl and soften in the microwave, around 30 seconds on defrost mode.
Preheat the oven to 355°F/180°C.
Add eggs, sugar and soy milk to the butter from step 2 in that order, mixing well as you go.
Add the mixture from step 1 and mix well.
Grease a pound cake mould with oil or butter and pour in the mixture (lining with parchment paper is OK too.) Bake in the oven at 355°F/180°C for 40 minutes and it's done!
After baking for 15 minutes, make a cut in the middle with a knife so it cracks nicely on top. This time I topped it with whipped cream.
The cake will harden if you keep it in the fridge, so microwave for 10 seconds or so before serving, and it will be nice and soft.
Story Behind this Recipe
I wanted to make a matcha cake with rice flour. I tried many times and this was the result!
Fine powdered rice flour is best. The cake will brown after around 30 minutes in the oven, so cover with foil to keep the nice green colour. The sweetness is mild, so adjust the amount of sugar to your liking.