how to make

Matcha Sponge Cake

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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.

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!

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