Hi! I’m Cassandre. Today on Caramel Loafing, I’m excited to share this trending Japanese-inspired cake: the Snow-Filled Chiffon Cake. (also known as Chiffon Pound Cake)
Unlike the usual round chiffon cake, this version is shaped in a pound cake loaf mold, then filled with rich, smooth Chantilly whipped cream right through the center and dusted with powdered sugar — just like a gentle first snowfall.
Each slice is light, airy, and so moist — and trust me, it’s perfection when you enjoy it with a hot cup of tea or coffee. Every bite of this soft chiffon soaked with whipped cream is simple yet heavenly.
What’s extra special is that this sponge recipe is inspired by Yoko Tsuda, a famous wagashi (Japanese confectionery) artisan from Kyoto. Instead of using plain vegetable oil, she reimagined the classic chiffon by blending butter and milk in a special ratio.
This way, the cake keeps its rich aroma without getting heavy or dense when chilled. The result? A chiffon that stays fluffy, soft, and beautifully fragrant even after refrigeration. Once we tried it, we couldn’t wait to share — if you love chiffon cakes, you’ll adore this one!
If you enjoy Yoko Tsuda’s chiffon style, you’ll love her Japanese Strawberry Shortcake with soufflé sponge base — moist, bouncy, and so elegant.
Also try our Hokkaido-Style Soft Cheese Tart, the Mr. Cheesecake Earl Grey Soft Cheesecake, or the Classic Blueberry Muffins — a Boston favorite.
And for something bright and light, our Daffodil Cake is oil-free and full of spring flavor!
Snow-Filled Chiffon Cake Recipe
Ingredients
Paper mold size: 14.5 x 7 x 5.5 cm (5.7 x 2.8 x 2.2 inches)
Serves about 4–5 people.
If using a different pan size, use our pan size conversion tool to adjust the ingredient amounts.
☞ Chiffon Cake
- 2 egg yolks (room temperature)
- 2 egg whites
- Granulated sugar 50g (1.76 oz)
- Unsalted butter 32g (1.13 oz), cut into small pieces
- Whole milk 32g (1.13 oz)
- Cake flour 40g (1.41 oz)
- Aluminum-free baking powder 0.8g (0.03 oz)
- A pinch of salt
☞ Chantilly Cream
- Heavy cream 150g (5.29 oz)
- Powdered sugar 20g (0.71 oz)
Use our nutrition calculator for calorie and nutrition info.
Instructions
- Place the butter pieces and milk in a small bowl. Set this bowl over a larger bowl of hot water, cover with a cloth, and let the butter melt and the milk warm up.
- Separate the eggs, putting the yolks and whites into two different mixing bowls.
- Beat the egg yolks with a whisk until they turn pale and thick — the texture should be creamy so it mixes well with the butter and milk later.
- Using a hand mixer on medium speed, whip the egg whites for about a minute. Add the sugar in three additions, whipping for 30 seconds each time.
- After all the sugar is added, continue whipping on medium speed for 2.5 minutes, then switch to the lowest speed and whip for 1 more minute until soft peaks form (almost stiff but still slightly bendy).
- Pour the warmed butter-milk mixture into the beaten egg yolks and whisk until fully blended. Sift in the flour, baking powder, and salt, then whisk until the batter is glossy.
- Fold 1/3 of the egg whites into the batter using an under-and-over motion until combined.
- Pour the batter back into the remaining egg whites and fold gently with the whisk, finishing with a rubber spatula for a smooth, shiny texture.
- Preheat the oven to 340°F (170°C). Pour the batter into the pan until about ¾ full. Bake for 25 minutes.
- Remove from the oven and invert the cake to cool completely.
- Make the Chantilly cream: Pour the heavy cream into a pre-chilled metal bowl. Add powdered sugar and whisk until thick and fluffy but still smooth — about 70–80% stiff. Transfer to a piping bag fitted with a nozzle and refrigerate.
- Using chopsticks or a straw, poke a tunnel through the center of the cake from both ends. Pipe in the whipped cream, dust the top with powdered sugar, and chill for about an hour before serving. Enjoy!
Watch the step-by-step video tutorial: Snow-Filled Chiffon Cake
Snow-Filled Chiffon Cake FAQs & Tips
This chiffon loaf looks simple but hides a dreamy whipped cream center. Here are some helpful tips and answers to common questions to make sure your cake turns out perfect every time!
How stiff should my meringue be? Will it affect the cake texture?
For chiffon cakes, the meringue (egg whites) can range from soft to stiff peaks. Different consistencies will affect your cake’s final texture:
- Softer peaks: Creates a moister, fluffier crumb but can cause the cake to shrink or collapse more easily — bake it thoroughly to set the structure.
- Stiffer peaks: Gives the cake a tighter, firmer crumb and holds its shape better with less shrinkage.
How can I fold the batter without overmixing?
Don’t worry too much! This batter uses cake flour and plenty of butter and milk, so it’s less likely to overdevelop gluten. Just fold gently with a whisk at first, then finish with a rubber spatula until the batter is smooth and glossy — no dry streaks, no lumps. This ensures your cake stays light and bouncy but not tough.
Can I use other molds? Paper vs. metal pans?
You can use a paper mold, pound cake pan, or other loaf molds — but we strongly recommend paper molds for the best results and easy unmolding (just tear it away).
If using a metal loaf pan, line the bottom with parchment paper to help release the cake. Note: it’s normal for the cake to dip slightly at the base when using parchment — once you fill it with cream, it’ll puff up beautifully and won’t affect taste or presentation.
If your mold is a different size, use our pan size conversion calculator to adjust amounts!
Any tips for piping the Chantilly cream inside?
Use chopsticks or a straw to create a tunnel through the center — wiggle it slightly to widen the space. Use a long, narrow piping tip for best reach, or roll a sheet of baking paper into a cone if you don’t have one.
While piping, gently squeeze the cake to check if it’s filling up — if it feels puffy, you’ve filled it enough! Love extra cream? Just make the tunnel wider and add as much as you like. :)
What if my cream won’t whip, or I overwhip it? Hand vs. mixer?
First, use heavy cream with at least 35% fat content — anything lower won’t whip properly. Keep everything cold: chill your mixing bowl (metal works best) and beaters in the freezer before you start. Cold cream and tools help the fat stabilize faster.
If it still won’t whip, place your bowl over an ice bath while mixing — this trick always works!
Using a hand mixer saves time, but switch to a whisk when the cream thickens to avoid overwhipping. The window between perfect whipped cream and grainy overwhipped cream is small — finishing by hand lets you control it better.
Can I swap in vegetable oil, brown sugar, or add coffee?
Sure! You can use vegetable oil for a more classic chiffon style, but the texture will be slightly different from this butter version — adjust the ratio with a traditional chiffon recipe if needed.
To use brown sugar, swap it for white sugar for a deeper, more caramel-like flavor, but expect a slightly denser crumb.
For a coffee twist, simply dissolve instant coffee into the milk when warming it up — you’ll get a lovely café aroma baked right in!
How should I store it? Will it keep overnight?
Because this cake is filled with fresh whipped cream, store it in an airtight container in the refrigerator. It will keep well for up to one day — the texture turns beautifully cool and velvety overnight.
Avoid leaving it at room temperature, as the cream will melt. Always chill before serving for the best flavor and texture!