12 Serves
80 Mins
Preheat your oven to 175°C and line a baking pan with parchment paper.
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JapaneseVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
92 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
51 mg / 1,250 mgPotassium
372 mg / 4,700 mgSodium
296 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
1 g / 28 gSugar
14 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
30 mgNet Carbs
29 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and matcha powder until well combined.
In a separate bowl, cream the butter and sugar together using a hand mixer until light and fluffy.
Gradually beat the eggs into the butter mixture, then fold in the dry ingredients until just combined to create the sponge batter.
Spread the batter evenly into the prepared baking pan and bake for 25-30 minutes until a toothpick comes out clean.
Allow the cake to cool completely on a wire rack before assembling with the matcha ganache and coffee syrup layers.
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Brazilian
Italian