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Preheat oven to 350 degrees and line a 10” x 15” baking tray with parchment paper.
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In a stand mixer, whisk together the eggs and sugar until the volume has tripled and the eggs are nice and fluffy.
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Sift together gluten free flour, matcha, baking soda, baking powder, and salt. Fold the ingredients into the egg mixture until well incorporated and no clumps remain.
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Pour mixture onto the baking tray and bake for 12 - 14 minutes.
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Remove from oven and let cake sit for 2 minutes in the tray.
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While the cake is resting, cut a new piece of parchment paper that is the same size as the cake. Sift powdered sugar onto the parchment paper.
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Flip your sponge cake onto your sifted powdered sugar and then remove the old parchment paper. Roll cake tightly and let cool.