Preheat oven to 355°F (180°C). Line or lightly grease a 6-inch round cake pan.

Sift cake flour and matcha powder together.

Warm eggs and sugar gently over simmering water while mixing until warm to the touch.

Beat the egg mixture on high speed until very fluffy, then reduce speed and beat until it looks shiny.

Gently fold in sifted dry ingredients until no flour remains.

Add milk and oil, folding carefully until batter flows smoothly.

Pour into pan and bake:
  • 25 mins for 1 batch
  • 30–35 mins for 1.5 batches
  • 15 mins for cupcakes

Flip the cake after baking and let cool completely before slicing.