Preheat the oven to 180°C (356°F) and set the rack to middle position.
Cover the bottom of 2 8 inch round cake pans with parchment paper and spray pan release and set aside.
In a medium-size bowl, add the gluten-free flour, matcha powder, baking powder, and salt and mix together to blend.
Add in the butter and sugar and beat on medium speed with a hand mixer until the butter mixture is smooth.
Put in the eggs yolks and mix until the batter is well combined and smooth.
Add the flour mixture in portions and fold into the batter with a spatula until combined.
Beat the eggs yolks on high with the hand mixer in a clean bowl until it reaches soft peaks.
Fold in the egg whites in 4 different portions carefully folding it into the batter until it combined.
Divide the batter into the two pans and place it into the preheated oven to bake for about 30-40 minutes.
To check if the cake is baked, stick in a toothpick into the center, if it comes out dry the matcha cake is baked.
Remove from the oven and transfer the cake onto a wire rack and cool before serving.
Keep cake covered at room temperature, it will keep for 5 days.