How to make Matcha Sponge Cake
Step 1
Whisk the egg yolks with sugar for 10 minutes or until they form a thick creamy batter.
Step 2
Combine almond flour, rice flour, baking powder, and matcha powder in a separate bowl.
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Step 3
Incorporate the flour mix into the beaten eggs and add yogurt and arrowroot mixed with water. Then, pour warm milk and almond extract and stir until well incorporated.
Step 4
Whip the egg whites with salt until they form firm peaks and then fold them into the cake batter with the help of a spatula.
Step 5
Bake the matcha cake in a spring-form round tin at 180°C (355°F) for 35-45 minutes. Allow cooling down and garnish with coconut flakes, dusted matcha, and blueberries. Enjoy!