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