Matcha tea yogurt and chocolate sponge cake

First separate the egg whites from the yolks and whip the egg whites with the panela, if you are using panela. If using date paste or other thicker sweetener add it later.

Sift the flours and matcha tea and mix the dry ingredients (flour, tea, yeast...).

Add to the flours the milk, the yogurt, the egg yolks, mix a little and add also the whipped egg whites (if you have chosen another sweetener add it before adding the egg whites/meringue) add the melted butter as well. Preheat the oven.

Chop the chocolate into small pieces. Paint the mold with a little coconut oil. Put the mixture in the mold and bake in the oven at 180° up and down heat for 40/45mins.

Flour the chocolate chips and add them halfway through cooking.