Flour 100g
Maccha 1 tablespoon
Eggs 3 (room temperature)
Unsalted butter 30g
Sugar 100g

Whipped cream topping/filling made with
1 cup heavy cream, 2 tablespoons sugar &
1 tablespoon Maccha
Boiled sweet red beans (or paste) in a can
(Available in Japanese or other oriental grocery stores)


1. Start beating eggs in a bowl
Add sugar in two parts while beating eggs
Beat until the mixture forms soft peaks

2. Sift flour and Maccha together
Then fold dry ingredients into wet ingredients with a whisk

3. Fold in melted butter (heat in the microwave for about 1 minute) while it's still warm with a whisk

4. Preheat oven to 350F
Pour the dough into a baking pan
Bake for 20 to 25 minutes

5. Let the cake cool. Then, slice the cake horizontally in the middle. First spread whipped cream on the bottom half of the cake, then spread a thin layer of red bean on top of the whipped cream filling. Then spread another layer of whipped cream filling on top of that. Replace the top half of the cake. Now cover the entire cake with whipped cream topping.

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