How to make Matcha Sponge Cake

how to make

STEP 1

Whisk the egg yolks with sugar for 10 minutes or until they form a thick creamy batter. Medium Eggs 6 Unrefined Brown Sugar 200 g Almond Flour 200 g Rice Flour 200 g Baking Powder 20 g Matcha Powder 25 g Soy Yogurt 120 g Arrowroot Powder 20 g Water 35 mL Almond Milk 310 mL Almond Extract 1 tsp Salt 1 pinch Adjust servings and measurement unit in the full recipe page .

STEP 2

Combine almond flour, rice flour, baking powder, and matcha powder in a separate bowl. Medium Eggs 6 Unrefined Brown Sugar 200 g Almond Flour 200 g Rice Flour 200 g Baking Powder 20 g Matcha Powder 25 g Soy Yogurt 120 g Arrowroot Powder 20 g Water 35 mL Almond Milk 310 mL Almond Extract 1 tsp Salt 1 pinch Adjust servings and measurement unit in the full recipe page .

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. Medium Eggs 6 Unrefined Brown Sugar 200 g Almond Flour 200 g Rice Flour 200 g Baking Powder 20 g Matcha Powder 25 g Soy Yogurt 120 g Arrowroot Powder 20 g Water 35 mL Almond Milk 310 mL Almond Extract 1 tsp Salt 1 pinch Adjust servings and measurement unit in the full recipe page .

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. Medium Eggs 6 Unrefined Brown Sugar 200 g Almond Flour 200 g Rice Flour 200 g Baking Powder 20 g Matcha Powder 25 g Soy Yogurt 120 g Arrowroot Powder 20 g Water 35 mL Almond Milk 310 mL Almond Extract 1 tsp Salt 1 pinch Adjust servings and measurement unit in the full recipe page .

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! Medium Eggs 6 Unrefined Brown Sugar 200 g Almond Flour 200 g Rice Flour 200 g Baking Powder 20 g Matcha Powder 25 g Soy Yogurt 120 g Arrowroot Powder 20 g Water 35 mL Almond Milk 310 mL Almond Extract 1 tsp Salt 1 pinch Adjust servings and measurement unit in the full recipe page .

Medium Eggs	6
Unrefined Brown Sugar	200g
Almond Flour	200g
Rice Flour	200g
Baking Powder	20g
Matcha Powder	25g
Soy Yogurt	120g
Arrowroot Powder	20g
Water	35mL
Almond Milk	310mL
Almond Extract	1tsp
Salt	1pinch

Medium Eggs	6
Unrefined Brown Sugar	200g
Almond Flour	200g
Rice Flour	200g
Baking Powder	20g
Matcha Powder	25g
Soy Yogurt	120g
Arrowroot Powder	20g
Water	35mL
Almond Milk	310mL
Almond Extract	1tsp
Salt	1pinch

Medium Eggs	6
Unrefined Brown Sugar	200g
Almond Flour	200g
Rice Flour	200g
Baking Powder	20g
Matcha Powder	25g
Soy Yogurt	120g
Arrowroot Powder	20g
Water	35mL
Almond Milk	310mL
Almond Extract	1tsp
Salt	1pinch

Medium Eggs	6
Unrefined Brown Sugar	200g
Almond Flour	200g
Rice Flour	200g
Baking Powder	20g
Matcha Powder	25g
Soy Yogurt	120g
Arrowroot Powder	20g
Water	35mL
Almond Milk	310mL
Almond Extract	1tsp
Salt	1pinch

Medium Eggs	6
Unrefined Brown Sugar	200g
Almond Flour	200g
Rice Flour	200g
Baking Powder	20g
Matcha Powder	25g
Soy Yogurt	120g
Arrowroot Powder	20g
Water	35mL
Almond Milk	310mL
Almond Extract	1tsp
Salt	1pinch

how to make

Matcha Sponge Cake

STEP 1

Ingredients List

STEP 2

Ingredients List

STEP 3

Ingredients List

STEP 4

Ingredients List

STEP 5

Ingredients List

how to make

Matcha Sponge Cake

STEP 1

Ingredients List

STEP 2

Ingredients List

STEP 3

Ingredients List

STEP 4

Ingredients List

STEP 5

Ingredients List

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