Japanese Matcha Cake

Whip eggs with sugar until light and fluffy, about 5-6 minutes.

Add milk and butter, fold gently to combine.

Sift together flour, cornstarch, baking powder, and matcha powder—fold into the mixture until just combined.

Pour batter into a prepared 7-8 inch pan lined with parchment paper.

Bake at 340°F for about 30 minutes until a toothpick comes out clean. Cool completely, then slice the sponge into two layers.

Whip cream with sugar (or sweetener) to soft peaks, then fold in yogurt and vanilla.

Spread cream on the bottom layer, add sliced fruit, top with the second layer.

Cover the entire cake with cream, decorate with fruit, and dust lightly with matcha powder if you like.