Anyone have any thoughts?
Have you made this before?
Did you like it?
What do you think of the recipe here...

I've never had it, sounds pretty neat though. I'm not sure exactly what it's supposed to taste like. I'd like to know too!

CC,
I just wanted to let you know, I just finished a sample cake. I used the recipe from this website (for the cake portion only). I increased the champagne to 1 cup instead of 3/4 because I thought the cake batter was too thick before I added the egg whites. I used cake flour instead of AP. I used butter instead of shortening. After tasting the cake, which is actually quite nice I would also decrease the salt to at the most 1/2 tsp if not 1/4. The cake is nice and moist, and the texture is pretty solid but not as dense as a pound cake IMO. The flavor is very subtle though so I think I will make a champagne filling to go with it.

hi Bakery chick,

I love champagne cake!

the bakeries around me (napa, vallejo, dixon, fairfield) call pink champagne cake a chiffon cake with champagne custard filling.. iced in buttercream with pink white chocolate on there...

what you made, with the changes sounds good!