Microwave Matcha Mug Cake / Paper Lined Sponge

This recipe uses the chemical reaction between bicarbonate of soda with yoghurt & honey to produce a very light & spongy cake like chiffon.  Suggest making paper-lined sponges

Fluffy paper-lined sponges - baked in 1min 30 sec.
Don't let the large holes fool you - the texture inside is soft & fine.

Texture of cake

"Baked" in 800ml microwave disposable box for 2 mins.
Cake does not stick to plastic microwaveable containers & turns out beautifully.

Dry Ingredients:
4 T flour
2 T sugar
1/4 tsp bicarbonate of soda
1/2 tsp matcha powder

* For other flavours, suggest substituting matcha powder with 1/2 tsp essence or coffee powder dissolved in a little water. Can also add 1 T of cocoa, or 2 T of mashed fruit etc.  Raisins & chips tend to sink.

Wet Ingredients:
1 egg
1.5 T corn oil
1 T honey (I like NuZeaBee cos of mild taste)
2 T natural yogurt (I used Paul's Natural Set Yogurt)

Method:

Line 3 disposable paper cups or microwaveable mugs with paper napkins or baking paper.  Tip: simply wrap paper around the outside of 1 cup and press it tightly into another cup.

In a mixing jug or bowl, mix the dry ingredients together.

Stir in the wet ingredients, leaving the honey & yogurt last (they are the key ingredients that will start the bubbling reaction with the baking soda).  Mix very well with a fork or whisk.

Pour or spoon out batter into mugs. Batter should be less than 1/2 the height of the mug.

Microwave for 1m 40s on HIGH (800w) or up to 2m 20s ... timing depends on container/s used & wattage.  I'd say after it has doubled in height, cook for a further 30 secs.

Turn out onto rack to cool and dry (as the napkins will be quite damp).