Sept. 8, 2020
Written By: Adriana
Paris Baguette cakes are deliciously light and gorgeous tasting cakes. My cousin requested one for her birthday so I made my own version for her inspired by the yogurt cakes popular at this bakery. To get that light and airy cake, I made a chiffon cake. The filling is a combo of fresh fruit and yogurt cream and the entire cake is frosted with Chantilly whipped cream.
The video tutorial is right here:
Chiffon Yogurt Cake
- Prep: 2 hrs
- Bake: 30 min
- Total: 2 hrs 30min
- Yield: one 8" 3-layer cake
Ingredients
Vanilla Chiffon Cake
- 1/2 cup (109g) vegetable oil
- 6 (84g) egg yolks
- 3/4 cup (180g) whole milk, room temperature
- 2.5 tsp vanilla
- 2 1/2 cups (300g) cake flour
- 1 1/2 cups (300g) granulated sugar, divided ("ultrafine" or "baker's" sugar if you can find it)
- 1 TB baking powder
- 3/4 tsp salt
- 6 (210g) egg whites
Instructions
- Set your eggs out so they come to room temperature.
- Place your oven rack in the middle and preheat to 350 °F.
- Butter and line the bottoms of three 8" pans with parchment paper. Do not butter or line the sides. Chiffon cake needs to cling to the bare sides to maintain its structure, otherwise it will collapse.
- To a small mixing bowl, add your vegetable oil, egg yolks, whole milk, and vanilla. Mix with a whisk until well combined. Set aside.
- To a large mixing bowl, sift in your cake flour, 100g or 1/2 cup of granulated sugar, baking powder. Whisk in the salt. Set aside.
- To the bowl of a stand mixer fitted with a whisk attachment, (or large bowl if you're using a hand mixer) add your egg whites. Start the mixer or medium low speed to loosen the egg whites, then slowly increase the speed to medium high. When the egg whites resemble super sudsy dish soap water, start adding in the rest of your sugar (200g or 1 cup) one TB at a time. Wait about 3-5 seconds before adding the next spoon to allow the sugar to dissolve a bit. Continue beating until you reach soft peaks. This means that when you pull some egg whites up, it forms a peak that immediately falls over.
- Slowly pour your egg yolk-milk-oil mixture into your flour mixture, using a spatula to stir and combine. It will be a fairly thick batter.
- Add the egg white in three steps: for the first, take a couple spoonfuls of white and add it to the batter. Do a combination of folding and stirring until the egg whites have been incorporated and the batter is uniform in color. For the next step, add half of the remainder of egg whites, folding in until incorporated. For the final addition, add the rest and fold it in.
- Bake for 25-30 minutes until cakes are lightly golden. Let cool for 5-10 minutes in the pan, then invert to cool completely.
- To remove, slide a knife around the edges and remove the cakes from the pan.
Yogurt Chantilly Cream
- 2/3 cup of chilled heavy whipping cream
- 4 TB of granulated sugar
- 1/2 cup of full fat greek yogurt
Instructions
- Add your heavy whipping cream to the bowl of a stand mixer that's been chilling in the freezer for at least 10 minutes.
- Add in your granulated sugar and whip on high speed until you reach soft peaks.
- Add in your Greek yogurt, mix for few seconds and taste. Add more yogurt for tanginess or sugar for sweetness if you like.
Chantilly Cream for Frosting
- 1 1/2 cups chilled heavy whipping cream
- 5 TB granulated sugar
- 1 1/2 tsp of vanilla extract
Instructions
- Add your heavy whipping cream to the bowl of a stand mixer that's been chilling in the freezer for at least 10 minutes.
- Add in your granulated sugar and vanilla and whip on high speed until you reach soft peaks.
Hi Everyone, I'm Adriana
... the nerdy baker behind the videos and recipes here. I coded this site to not only share my recipes with you but also to build some helpful tools for bakers.
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