Oil-Free Matcha Marble Cake

September 7, 2026

This matcha marble chiffon cake is soft, light, and fluffy, with beautiful matcha swirls in every slice, and completely oil-free!

For the best flavor, I recommend using ceremonial-grade matcha. Since the recipe only uses a small amount, good-quality matcha makes a noticeable difference, giving the cake a smoother matcha flavor with less bitterness and astringency.

Subtle sweet with a delicate matcha flavor, it’s perfect with a cup of tea or coffee. 🍵

🥣 Tools you need

📝 Ingredients

Matcha powder 6g
Hot water 15g
Milk 45g
Low-gluten flour 55g
Eggs 3
Cornstarch 5g
Sugar 35g (add 10g if you prefer sweeter taste)
A small amount of white vinegar or lemon juice

Tip: I recommend using ceremonial grade matcha for a better, less bitter flavor.

🍳 Step-by-step Instructions

1. Make the matcha paste

Preheat oven to 150°C.

Add 15g hot water to 6g matcha. Whisk thoroughly until the matcha is completely dissolved and forms a smooth paste. Set aside to cool slightly.

2. Make the egg yolk batter

Add milk to egg yolks and whisk until well combined.

Sift in flour. Use a whisk to mix gently until there are no visible dry flour particles.

Do not overmix the batter once the flour has been incorporated.

3. Whip the egg whites

Add a small amount of white vinegar or lemon juice to the egg whites.

Add 5g cornstarch and 25g sugar, then whip with a hand mixer until the egg whites reach stiff peaks.

The meringue should be firm and glossy, and the peak should stand upright when you lift the whisk.

4. Combine the batter

Add about 1/3 of the whipped egg whites to the egg yolk batter. Gently fold until evenly combined.

Pour this mixture back into the remaining whipped egg whites and fold gently with a rubber spatula until the batter is completely mixed.

Be careful not to overmix, as keeping as much air as possible in the meringue is what gives this cake its light and fluffy texture.

5. Create the matcha marble pattern

Take half of the finished batter and mix it thoroughly with the prepared matcha paste.

Add a spoon of the original batter to the pan. Then add a spoonof the matcha batter directly on top of it. Repeat this process, alternating spoonfuls of original and matcha batter, until all the batter has been used.

6. Bake

Bake at 150°C with top and bottom heat for approximately 50–60 minutes, until the cake is fully risen and the top is lightly golden.

Once baked, remove the cake from the oven and immediately turn the pan upside down to cool completely.

Enjoy!

🙋 Frequently Asked Questions (FAQ)

Can I use regular matcha powder?

You can, but I strongly recommend using ceremonial-grade matcha. Because the matcha is added directly into the cake batter, a lower-quality matcha can taste noticeably bitter. Ceremonial-grade matcha generally gives you a smoother, more vibrant and delicate flavor.

Is this cake oil-free?

Yes! There is no oil or butter in this recipe.

The combination of whipped egg whites, milk and the carefully folded batter gives the cake soft and airy texture without fat.

Why is my chiffon cake not fluffy?

The most common reason is the egg whites.

Make sure your mixing bowl and whisk are completely clean and free from oil or water. The egg whites should be whipped to stiff peaks, but not dry or grainy. Also, fold the meringue gently. Overmixing can deflate the air bubbles that help the cake rise.