how to make
Matcha Sponge Cake
Whisk the egg yolks with sugar for 10 minutes or until they form a thick creamy batter. Combine almond flour, rice flour, baking powder, and matcha powder in a separate bowl. 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. 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. Get It! 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!