The fragile, light pastries from Paris Baguette have a certain charm. Many people like their delicate presentation, modest sweetness, and lightness. Inspired by these lovely works, I have developed a dish that captures the spirit of Paris Baguette cakes into your own home. Frosted with Chantilly whipped cream, this chiffon cake packed with fresh fruit and yogurt cream is ideal for any occasion or just as a treat to share with family.
Why You’ll Love This Paris Baguette-Inspired Cake
This cake captures the characteristics that distinguish Paris Baguette cakes: a soft, moist texture; a light and creamy icing; and the freshness of seasonal fruits. Not too sweet, it lets the natural tastes show, so it’s a great dessert that’s rich yet refreshing.
Note: The full list with exact measurements will be found in the recipe card at the end of the article.
Ingredients
For the Vanilla Chiffon Cake:
- ½ cup (109g) vegetable oil
- 6 large egg yolks (84g)
- ¾ cup (180g) whole milk, at room temperature
- 2½ teaspoons pure vanilla extract
- 2½ cups (300g) cake flour
- 1½ cups (300g) granulated sugar, divided
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 6 large egg whites (210g)
For the Yogurt Cream Filling:
- 1 cup plain Greek yogurt
- 2 tablespoons honey or powdered sugar (adjust to taste)
- 1 teaspoon pure vanilla extract
- Assorted fresh fruits (such as strawberries, blueberries, or kiwi), diced
For the Chantilly Whipped Cream Frosting:
- 2 cups heavy whipping cream, chilled
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Position the oven rack in the middle.
- In a large mixing bowl, whisk together the vegetable oil, egg yolks, whole milk, and vanilla extract until well combined.
- In another bowl, sift together the cake flour, 1 cup of the granulated sugar, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until smooth and free of lumps.
Whip the Egg Whites:
- In a clean, grease-free bowl, beat the egg whites on medium speed until foamy.
- Slowly add the remaining ½ cup of granulated sugar, continuing to beat until stiff, glossy peaks form.
Combine and Bake:
- Gently fold the whipped egg whites into the cake batter in three additions, ensuring you maintain as much air as possible.
- Pour the batter into three ungreased 8-inch round cake pans lined with parchment paper on the bottom. Do not grease the sides; this allows the batter to cling and rise properly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, invert the pans onto a cooling rack and let the cakes cool completely in the pans. This helps prevent the cakes from collapsing.
Prepare the Yogurt Cream Filling:
- In a bowl, mix together the Greek yogurt, honey or powdered sugar, and vanilla extract until smooth.
- Gently fold in the diced fresh fruits. Refrigerate until ready to use.
Make the Chantilly Whipped Cream Frosting:
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip.
Assemble the Cake:
- Once the cakes are completely cooled, run a knife around the edges to release them from the pans.
- Place the first cake layer on a serving plate. Spread half of the yogurt cream filling over the top.
- Place the second cake layer on top and spread the remaining yogurt cream filling.
- Top with the third cake layer.
- Frost the entire cake with the Chantilly whipped cream, creating a smooth or rustic finish as desired.
- Decorate with additional fresh fruits on top for an elegant touch.
Chef Maria’s Tips:
- Make sure your egg whites are devoid of any yolk remnants and that your mixing basin is spotless and grease-free. This guarantees correct whipping.
To keep the airiness of the batter, fold gently while adding the whipped egg whites to the batter.
Fruit Variations: For the filling and adornment, use any seasonal fruits you like. Peaches, mangoes, and berries are great.
FAQs
May I prepare this dessert early?
Certainly, you can bake the cake layers one day in advance. Wrap them firmly in plastic wrap and keep at room temperature. For best freshness, put together and ice the cake on the day you intend to serve it.
Should I keep remains in what manner?
Covered, in the fridge, keep any remaining cake for up to two days. Fresh fruit filling and whipped cream icing are both perishable.
May I use cake flour for all-purpose flour?
Cake flour makes the cake more delicate and lighter. Lacking cake flour? Measuring 1 cup of all-purpose flour, subtracting 2 tablespoons, and substituting 2 tablespoons of cornstarch will help you create a replacement. Before using, sift this mixture thoroughly.
Conclusion
This Paris Baguette-inspired chiffon cake is a testament to the beauty of light, airy textures paired with fresh flavors. It’s a delightful dessert that brings a touch of elegance to any occasion. Happy baking!
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Paris Baguette-Inspired Chiffon Cake: A Light and Elegant Delight
- Total Time: 2 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A light and elegant chiffon cake inspired by the iconic Paris Baguette cakes. With layers of airy vanilla sponge, creamy yogurt fruit filling, and a fluffy whipped Chantilly frosting, this cake is perfect for birthdays, celebrations, or afternoon tea. It’s the kind of dessert that feels fancy—but is secretly simple to make.
Ingredients
For the Chiffon Cake:
½ cup (109g) vegetable oil
6 large egg yolks (84g)
¾ cup (180g) whole milk, room temperature
2½ teaspoons pure vanilla extract
2½ cups (300g) cake flour
1½ cups (300g) granulated sugar, divided
1 tablespoon baking powder
¾ teaspoon salt
6 large egg whites (210g)
For the Yogurt Fruit Filling:
1 cup plain Greek yogurt
2 tablespoons honey or powdered sugar (adjust to taste)
1 teaspoon pure vanilla extract
1 cup fresh fruit, diced (e.g., strawberries, blueberries, kiwi)
For the Chantilly Whipped Cream:
2 cups heavy whipping cream, chilled
¼ cup powdered sugar
1 teaspoon vanilla extract
Instructions
Make the Cake Batter
Preheat oven to 350°F. In a bowl, whisk oil, egg yolks, milk, and vanilla. In a second bowl, whisk together cake flour, 1 cup sugar, baking powder, and salt. Add the dry ingredients to the wet and mix until smooth.Whip Egg Whites
In a clean bowl, beat egg whites until foamy. Gradually add remaining ½ cup sugar and beat to stiff peaks.Combine and Bake
Gently fold whipped egg whites into the batter. Pour into three ungreased 8-inch cake pans lined only on the bottom. Bake for 25–30 minutes. Invert pans to cool completely.Prepare Yogurt Fruit Filling
Mix yogurt, honey, and vanilla. Fold in chopped fresh fruits. Chill until ready to use.Make Chantilly Cream
Beat cold heavy cream, powdered sugar, and vanilla extract to stiff peaks. Don’t overmix.Assemble the Cake
Level cooled cakes. Layer with yogurt fruit filling between each layer. Frost the outside with whipped Chantilly cream. Decorate with more fruit on top.
Notes
Do not grease the sides of the cake pans this helps the chiffon rise properly.
You can swap Greek yogurt for vanilla yogurt for a milder tang.
Use a serrated knife to trim cake layers for an even stack.
Chill the whisk and mixing bowl before making whipped cream it helps it whip faster.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Korean-inspired, Asian-style
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 21g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 105mg
Keywords: paris baguette cakes, korean style cake, chantilly cream cake, yogurt fruit cake, asian bakery cake, light chiffon cake, birthday cake with fruit