Materials: 4 eggs

Honey 50ML

Sugar 60G

Matcha Powder 10G

Low Gluten Flour 70G

Salt 3G

Baking Powder 3G

Butter 40G

White Vinegar

1.

Separate the egg yolks and whites

Sift the flour and mix with the tea powder, salt and baking powder

Melt the butter and set aside

2.

Add the egg yolks to the butter and the honey and mix well (in 2-3 batches

Must be well-mixed before adding the next ingredient)

3.

3.

Add the flour to the egg yolks in 2-3 batches

Mix quickly and gently

Do not stir

Avoid streaking

4.

Add the white vinegar to the egg whites and beat for 30 seconds with an electric mixer, then add the sugar in 2-3 batches and beat until stiff peaks form.

5.

Add the egg whites to the yolks in 2-3 batches

Mix the flour with the butter and honey. Add the egg yolks in 2-3 batches

Mix quickly and gently

Do not make circles

Avoid streaking

6.

Preheat the oven at 170 degrees Celsius for 10 minutes

Pour the cake batter into the model

Smooth the surface

Shake the model to shake out the air bubbles

7.

The oven is at 170 degrees Celsius

And the cake batter is mixed with the sugar.

Bake at 170 degrees Celsius

Bake in the middle of the oven for 20 minutes, then bake at 165 degrees Celsius for 15 minutes

Bake at 150 degrees Celsius for 10 minutes

8.

Remove from the oven, invert the model and let it cool, then you can cut it into pieces and enjoy it

Matcha tea and honey flavors are quite a good match, because the honey is sweet, so you have to reduce the sugar accordingly!