Pre-heat oven to 325F and grease and line a 9 inch cake pan or two 6 inch cake pans.
In a large bowl combine the paleo flour, baking soda, salt and Aiya Cooking Grade Matcha. Stir well to blend.
In another bowl combine the butter, milk, maple syrup, vanilla and vinegar. Mix well and then add in the egg yolks.
In a stand mixer or using your bare arms and a whisk whip up the egg whites into very stiff peaks. It should be able to hold it's shape and be supper fluffy and white.
Add the custard mixture into the dry ingredients and mix well. Add in one big tablespoon of egg whites into this batter to make it easier to mix in the other egg whites with out breaking down the air you whipped in it so much.
In 2 batches add in the egg whites and slowing mix it into the batter until everything is nice and smooth.
Pour into your cake pans. If using the 9 inch pan bake for 20 minutes. If using the 6 inch cake pans check after 15 minutes. Use the toothpick method to test the doneness of the cake. If the toothpick comes out clean, it's done. If there is still cake batter on it check the cake in 2 minute intervals. You don't want to over bake.
Cook in the cake pan for 5 minutes and then unmold the cake or cakes on to a wire rack to cook fully. You must let it cool at room temperature as the core of the cake is still baking internally.
Once it has cooled completely wrap it in cling wrap and place in the refrigerator until it's assembly time.