Pink Champagne Chiffon Cake
Ever since I saw Nicole’s post about Champagne Chiffon Cake, I was intrigued to try the recipe. I like chiffon cake, it’s light yet not so sweet like angel food cake. I’ve had success making chiffon cake before therefore I was excited to see a bottle of pink champagne was almost halfway gone, thanks to hubby 
Today was perfect to make it because I wanted to submit this post for Easter Bake, Round 2 which is hosted by Julia at A Slice of Cherry Pie. She’s having Easter bake event annually and it ends on March 31, 2008.
I know that my cake doesn’t portray as much as Easter feeling as I would like. But I felt that the type of the cake would be good to have during spring time. Chiffon cake, pink champagne, I’m thinking of brunch already. I’ve had this without any adornments but a champagne is a must.
Champagne Chiffon Cake
Makes one cake. Serves 12-14
2 1/4 cups sifted cake flour
1 1/2 cups sugar (superfine is best, regular is fine), divided
1 tbsp baking powder
1/2 teaspoon salt
3/4 cup pink champagne
5 tbsp vegetable oil
1 1/2 teaspoons vanilla extract
7 large egg yolks
7 large egg whites, at room temperature
Preheat the oven to 325F. Get out a 10-inch tube pan, but do not grease it.
In a large bowl, whisk together the flour, the sugar (reserving 2 tbsp), baking powder and salt.
In a medium bowl, whisk together in the champagne, vegetable oil, vanilla and egg yolks, then pour into the dry ingredients and whisk until just smooth.
In another large bowl, using an electric mixer, beat the egg whites to stiff peaks. Add in the remaining 2 tbsp of sugar gradually, starting when the whites begin to get foamy.
Once the egg whites have reached stiff peaks (better to be a bit soft than overbeaten), gently whisk 1/4 of the egg whites into the champagne batter to lighten it. Gently, working in two additions, fold the remaining beaten whites into the champagne batter until no streaks of egg white foam remain visible and the batter is a uniform color. Be sure to scrape the sides and bottom of the bowl well.
Pour into the ungreased tube pan and bake for 50-60 minutes, until the top of the cake springs back when gently touched and a toothpick inserted into the center comes out clean.
Invert cake over a bottle (or onto a wire rack if your pan has “feet” to hold it up) and let cool completely. Once cooled, run a knife around the edges and turn cake out onto a serving platter. Store in an airtight container.
Serve with champagne, if desired.
Source: adapted from Baking Bites
This sounds wonderful, pink champagne cake mmmm
who doesn’t love chiffon cake?
Comment by Pixie — March 30, 2008 @ 11:05 pm
This sounds so good! Soft fluffy chiffon cake anytime for me
it’s amazingly very good especially the flavor of the pink champagne in the cake
Comment by tigerfish — March 31, 2008 @ 1:45 am
look so good, must be wonderful taste, i have to get one champagne before doing this:)
or Proseco if you like
Comment by zabaione — March 31, 2008 @ 6:20 am
Oooo…and it doesn’t have any dairy in it, either! Perfect for my cake-loving but lactose-intolerant husband. Thanks, Eliza!
you’re welcome Kathleen!
Comment by KAB — March 31, 2008 @ 12:47 pm
What a fun cake
i know, i had fun making it too
Comment by RecipeGirl — March 31, 2008 @ 1:40 pm
this sounds so fancy … the kinda cake you’d serve on the deck of a holiday yatch somewhere in the Caribbeans
Awesome !!
is it fancy? you’re so sweet. don’t tell me about Caribbeans, i want to go there!
Comment by Kate — March 31, 2008 @ 5:55 pm
Champagne and Chiffon always sounds so elegant and I think Springy as well. I think the simplicity is what makes it bautiful.
you just worded my feelings beautifully!
Comment by Noble Pig — April 1, 2008 @ 9:11 am
Pink champagne & cake, you can’t beat that!
thanks!
Comment by Mari — April 1, 2008 @ 11:26 am
Pink champagne is my favorite! As is cake! Together…it may just be a perfect match! I love it!
oh, I hope you get a chance to make it too!
Comment by Ginny — April 1, 2008 @ 8:38 pm
I think this cake has “celebration” written all over it, Liz. And it looks so tender! YUM!
especially with the champagne, i’m glad i put a glass of it next to the cake.
Comment by Patricia Scarpin — April 2, 2008 @ 7:00 am
That is cute! Nice photos as well!
thank you Jenn!
Comment by JennDZ_The LeftoverQueen — April 2, 2008 @ 12:52 pm
mau champagnenya hihi…biar bisa geleng-geleng :p
gelengan kepalanya kayak org India?
Comment by Ayin — April 3, 2008 @ 1:14 pm
I think this cake is very ‘girly’. I can picture myself eating this cake with a glass of pink champagne to hand!
Comment by Margaret — April 5, 2008 @ 8:18 am
Perfect Chiffon Cake! I like the addition of ribbon in your photo shoot.
thank you Lee Ping…it took me a while to think about the “decoration”
Comment by lee ping — April 5, 2008 @ 11:22 am
Liz, chifonnya bagus hasilnya. gw belum bisa nih bikin seapik gini. masih gagal waktu itu.
selama ini gue beruntung terus, kuenya gak nakal Dwi
Comment by dwiana — April 6, 2008 @ 5:14 pm
i made this cake recently and was very suprised on how little flavor it had. it seemed as though the champagne flavor was baked out…if you can find champagne extract it might be a good idea to substitute it for the vanilla. and a champagne flavored glaze would be good too.
the original recipe said that you have to use a very good quality of champagne, i think that helps. Nicole even suggested changing it to Proseco or sparkling grape. i’m sorry if you didn’t find it flavorful. but your suggestion of using a champagne flavored glaze is smart!
Comment by lauren — April 8, 2008 @ 2:38 pm