Someone brought a champagne cake to work for a retirement celebration and it had a very interesting texture - almost like angel food cake? I think the lady who makes them ONLY makes champagne cakes - so that's her specialty. But I'm wondering how to get that texture? It woldn't be ideal for every cake, but for the champagne cake it was nice to have such a light, airy cake.

Any ideas on how to get this texture for a regular cake?

Here's a recipe for a champagne cake that has an angel food cake texture:

http://allrecipes.com/Recipe/Champagne-Cake-I/Detail.aspx

HTH