Whisk the eggs and sugar together until they have doubled in size and are light and fluffy.  Sift the flour, matcha, baking powder and salt, and fold into the egg and sugar mixture.   Slowly add in the melted butter & sesame oil, gently folding all the time. When mixed cover the bowl and put in the fridge for at least an hour, preferably overnight, the batter should be foamy and full of air.

Melt some more butter, and generously butter the tray.  Put a small dollop of the mixture into each mould and flatten slightly.  Each mould should be about 2/3 full. Place in an oven at 375F/ 190C/ GM 5 for 7 – 9  minutes until risen, and shrinking away from the edges of the mould.