Matcha cake is a very simple and popular classic of yogashi pastry. This dessert is perfect for breakfast and a snack, accompanied by a cup of tea for example. I wanted to make this recipe using heart-shaped molds, but it can be replicated using any cake pan or even muffin molds. I recommend serving this cake with fresh fruit and / or vanilla ice cream. INGREDIENTS 1 1/2 teaspoon of matcha 100 ml milk (also vegetable milk is good) 120 gr of flour 65 gr of granulated sugar 1 teaspoon vanilla (pod or extract) 1 sachet of baking powder 1 egg 10 gr of butter (or margarine) icing sugar PREPARATION - Separate the yolk from the egg white and arrange them in two separate bowls. - In the bowl with the yolk add the sugar and mix by hand with a whisk to combine the two elements. Then add the milk, stirring constantly. Then add the vanilla, mixing. Finally, sift the flour, baking powder and matcha in the same bowl. Stir until the dough is a uniform cream. Incorporate the softened butter. - Whisk the egg white until stiff in the second bowl. - Pour half of the whipped egg white into the mixture and mix with the whisk by hand. Then add the second part of the egg white and mix gently from the bottom to the top with a saucepan. - Pour the mixture into 2/3 molds for cupcakes or muffins (the cupcakes will swell, so the mold must not be filled to the brim). - Bake in a preheated ventilated oven at 180 ° C for 25 minutes. When the cooking is complete, without ever opening the door, turn off the oven and let it rest for another 5 minutes. Then take it out of the oven and let it cool to room temperature. - Serve sprinkling with icing sugar, together with fresh fruit and / or vanilla ice cream.