Matcha Tea Cake

Small yet satisfying bite of matcha tea cake

Yield: 9 small rounds in muffin tin

100g Heavy Cream
A: 10g Matcha + 10g Granulated sugar, mixed
B: 2 eggs + 80g Granulated sugar
C: 80g All Purpose Flour + 1/2 tsp
30g oil

1. Preheat oven at 360°F/180°C. Oil 9 slots of muffin tin.
2. Microwave heavy cream for 40 seconds. Do not let it boil.
3. Add Matcha and sugar mixture to heavy cream bowl. Whisk them together.
4. With electric mixer, combine eggs and sugar till flothy smooth.
5. Mix in Matcha cream to egg sugar bowl.
6. Sift dry ingredients to Matcha egg cream bowl.
7. Fold in oil to the batter.
8. Pour batter into 9 slots of regular muffin tin. Bake for 20 minutes.