Rosé Champagne chiffon cake – Food & Home Magazine
You don't get much more elegant than Rosé champagne chiffon cake. It's one of the lightest, most delicious cakes you'll ever taste.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- <h3>Cake</h3>
- 12 eggs, separated
- 300g castor sugar
- 10ml (2 tsp) vanilla extract
- 180g cake flour, sifted
- <h3>French buttercream</h3>
- 100g sugar
- 400ml rosé Champagne/MCC/sparkling wine
- 500g unsalted butter, softened
- 6 eggs
- few drops pink food colouring
- <h3>To serve</h3>
- peach jam, to spread
- gold-dusted roses, to garnish
- christmas decorations, to serve
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