make a single serving matcha cake!

Ingredients

• 1 large Egg (room temperature)
• 50 g Granulated Sugar (white granulated)
• 30 ml Milk (whole milk)
• 30 ml Vegetable Oil (flavorless oil, such as canola or sunflower)
• 60 g All-Purpose Flour (sifted)
• 5 g Cornstarch (for extra tenderness)
• 5 g Matcha Powder (culinary grade, bright green)
• 2 g Baking Powder (double‑acting)
• 1 g Salt (fine sea salt, pinch)
• 120 ml Heavy Whipping Cream (chilled)
• 20 g Granulated Sugar (for frosting) (mixed with matcha before adding cream)

Instructions

1. Prepare the tins

   Line each 2‑inch round cake tin with pre‑cut parchment paper circles; set aside.

   Time: PT5M

2. Whisk egg and sugar

   Crack the egg into a mixing bowl, add the 50 g granulated sugar, and whisk until the mixture turns pale and slightly airy.

   Time: PT3M

3. Add wet ingredients

   Stir in the 30 ml milk and 30 ml vegetable oil until fully combined.

   Time: PT2M

4. Combine dry ingredients

   Place matcha powder, all‑purpose flour, cornstarch, baking powder, and salt into a fine mesh sieve and give a quick stir.

   Time: PT3M

5. Mix batter

   Sift the dry mixture directly into the wet mixture and whisk until the batter is smooth and free of lumps.

   Time: PT2M

6. Portion batter

   Using the kitchen scale, divide the batter evenly (about 60 g per tin) and pour into the prepared tins.

   Time: PT2M

7. Add cake strips and preheat oven

   Wrap baking strips around each tin, tap the tins lightly on the counter to release air bubbles, and preheat the oven to 170 °C.

   Time: PT5M

   Temperature: 170°C

8. Bake the cakes

   Place the tins in the middle rack and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT25M

   Temperature: 170°C

9. Cool and remove cakes

   Transfer the baked cakes to a cooling rack, let them cool for about 10 minutes, then gently run a butter knife around the edges, lift the cakes out, and peel off the parchment.

   Time: PT10M

10. Level the cakes

    Using the butter knife, trim the domed tops off each cake so the layers sit flat.

    Time: PT3M

11. Prepare matcha whipped‑cream frosting

    In a clean bowl, whisk together the remaining 5 g matcha powder with 20 g sugar, then add the chilled heavy cream and whip until stiff peaks form.

    Time: PT5M

12. Assemble and frost

    Place one cake layer on a serving plate, spread a thin layer of frosting, top with the second layer, and frost the top and sides evenly.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g