Pink Champagne Cake

143

By Chef Eddy Van Damme

Prep Time:

1h 10m

Bake/Cook Time:

33m - 37m

Yield:

One 8-9 inch cake serving 8-10

Let's raise a toast to Chef Eddy's Pink Champagne Cake. Light and fluffy chiffon cake is soaked with sweetened pink champagne syrup and layered with made-from-scratch creme chantilly. Finished with fresh berries, Chef Eddy's Pink Champagne Cake is a celebration unto itself.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Chiffon Cake

3/4 cup all-purpose flour*
2 1/2 teaspoons baking powder
4 large eggs
2 tablespoons + 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
1/8 teaspoon cream of tartar

Pink Champagne Syrup

1/2 cup pink sparkling wine or Champagne
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1/4 cup pink sparkling wine or Champagne

Topping

1 cup heavy whipping cream
1 tablespoon + 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
2 pints fresh berries of choice

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 375°F.
Butter and flour an 8 or 9-inch round cake pan, cut a round piece of parchment paper and line bottom of pan, and set aside. Sift together flour and baking powder and set aside.
Separate eggs ensuring that no egg yolk enters egg whites as egg whites do not whip when traces of yolk are present.
In a bowl, whip egg yolks for a minute. Add first listed 2 tablespoons sugar and whip until mixture is light in color and makes thick ribbons, about 10 minutes. Set aside.
In separate bowl whip egg whites, second listed 3 tablespoons sugar, and cream of tartar on medium speed to soft-medium peaks. Using a handheld spatula, fold whipped egg whites into whipped egg yolk mixture. Do not overfold to prevent mixture from collapsing.
Add half of flour and gently fold until incorporated; add remaining flour and combine ensuring a light mixture. Scrape in pan and place in oven.
Bake until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 33-37 minutes (8-inch cake will take longer to bake than 9-inch).
Remove from oven and turn upside down onto a surface lined with paper towels. Let cool.
Meanwhile, bring to boil 1/2 cup of champagne and granulated sugar. Let completely cool. Once cold, add 1/4 cup champagne and set aside.
Using a serrated knife, carefully remove top crust from cake. Cut cake horizontally in half. Place bottom cake layer on a serving platter.
Dip a pastry brush in champagne syrup and brush bottom layer with half of syrup. (This cake is formulated to absorb liquid.)
Prepare crème Chantilly and spread half onto moistened cake layer. Scatter berries onto cream.
Top with second cake layer and moisten with remaining syrup.
Top with cream and remaining berries.
Keep refrigerated.