Matcha Eggwhite Cake

Ingredients:

Preheat the oven to 180°.
Whisk the egg whites in a bowl until stiff, then add the rest of the ingredients (except the Matcha), one at a time, stirring with a wooden spoon so as not to lose the soft peaks.
Pour 2/3 of the mixture into a baking tin.
Add the Matcha to the remaining dough, mixing well, then spread it over the previous mixture.
Bake the plumcake for 30-45 minutes until it is well cooked in the centre.
Take it out of the oven and let it cool completely before cutting it into slices and serving.
It can be kept for a few days in a pantry.