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