Matcha Sponge Cake
Matcha has concentrated plant compounds like catechins and L‑theanine. They are powerful antioxidants that scavenge free radicals, inhibiting oxidative stress and protecting against cell damage. Also It increases alpha brain waves, promoting a state of relaxed alertness and calm.
MATCHA SPONGE CAKE not only satisfies your cravings but also helps in boosting energy, improves focus, aids in muscle adaption & recovery due to its high antioxidant content which makes it a beneficial craving for both pre and post workout routine. With Dymatize Elite 100% Whey Gourmet Vanilla Protein flavour it brings both the taste and benefits with it.
Matcha Sponge Cake
Ingredients
- 2 large Eggs
- 2 tbsp honey or stevia (or any sweetener of your choice)
- 1⁄4 cup almond flour
- 1⁄4 cup oat flour (or whole wheat flour)
- 1 scoop Dymatize Elite 100% Whey Gourmet Vanilla Protein
- 1 tsp matcha powder
- 1⁄2 tsp baking powder
- 1⁄4 cup unsweetened almond milk (or any milk of choice)
- 1⁄4 tsp vanilla extract (optional)
Directions
- Preheat your oven to 170°C (340°F) and grease a small cake pan or line it with parchment paper.
- In a large bowl, whisk the eggs and sweetener until frothy and smooth.
- Add the almond milk and vanilla extract (if using), and mix well.
- In a separate bowl, combine the Dymatize Elite 100% Whey Gourmet Vanilla Protein, matcha powder, almond flour, oat flour, and baking powder.
- Slowly add the dry ingredients into the wet ingredients, mixing until you get a smooth batter.
- Pour the batter into the prepared pan and bake for 15 – 18 minutes or until a toothpick comes out clean.
- Let the cake cool for 5 – 10 minutes before serving.
