Matcha Sponge Cake

Step 1

Preheat the oven to 325°F (160°C).

Step 2

Sift together cake flour, matcha powder and salt.

Step 3

In a large mixing bowl, beat the egg whites until foamy on a low speed. When the egg whites get white and foamy, start adding sugar one tablespoon at a time. Continue to beat on medium high speed until stiff peaks form.

Step 4

Add flour mixture and carefully fold everything together. Be careful not to deflate the batter much.

Step 5

Transfer the batter to an ungreased loaf pan. Even out the surface. Run a butter knife through the batter to remove any large air pockets. Bake for 25-30 minutes, or until the inserted wooden stick comes out clean.

Step 6

Cool the cake upside down until completely cooled. Allow plenty of room to circulate air around the cake. This will prevent the cake from collapsing.

Step 7

To remove the cake from the pan, run a knife along the edges of the pan and then gently peel it out of the pan.

Step 8

Dust powdered sugar over the cake and serve with fresh berries or whipped cream, if desired.