It turns out for the past half century I missed out on a special dessert. I recently learned this dessert originated in Oregon in the 60’s, then variations developed all over California. I was there. How did I, or anyone in my family or friends, not know about this? If it was hot in Eureka, it was hot in San Francisco. Despite the gravitational pull of anything pink had on me then, this popular and pink dessert slipped by unnoticed. Pink Champagne Cake was a popular dessert in the 60’s but I believe a resurgence is in order. It is a beautiful tower of pale pink cake and buttercream, flavored with pink champagne.
I first discovered it in a cookbook, American Cake by Anne Byrn. My thoughtful sister gave me this book because she knows how much I like to research the history and story behind the food I make. It is a great cookbook about the history of cakes in America with recipes from the 17th century to present time. Pictured right on the cover is a beautiful pink cake garnished with white chocolate and bright pink rose petals. It is a true sight of beauty and elegance. Apparently, as Anne Byrn explained, pink champagne was a popular drink in the 60’s among hip California women. It also became a popular color from jewelry to shag carpets. This cake was created to ride the Pink Champagne trend. I love seeing how food culture and popular culture connect and influence each other.
Pink champagne cake is the first recipe I have made from this book and it is an unexpected winner. I was not sure how it would taste, but the subtle flavors balance with the light texture. The cake is moist and made with egg whites, like a chiffon cake, but is slightly denser because of the butter. The frosting is very sweet, and even though it is a buttercream Confectioners sugar is the dominant ingredient. There are several types of buttercreams and this recipe I consider is an American buttercream. They usually are not as smooth as European buttercreams and have a lot more sugar.
I made pink champagne cake twice, first as written, and the second time with a different buttercream. American buttercream is not my favorite frosting. They tend to be too sweet and slightly gritty from all the powdered sugar. Instead, I used a recipe from Rose Levy Beranbaum cookbook, The Cake Bible. Her buttercream recipe is light, silky smooth, not as sweet, and very buttery. I thought the texture of this mousseline buttercream matched the light texture of the cake. I also added some strawberry purée because strawberry adds a little more depth to the pink champagne buttercream. This is an American cake, but the European buttercream is a lot nicer and more elegant than the American one. Anne Byrn shared her recipe on Food 52 if you want to see her original.
One downside, the mousseline buttercream is not an easy frosting for a beginner to make. It helps to have a confident eye and hand that experience develops. There is always a first time. Be patient and give yourself plenty of time to make this. You will also need a candy thermometer, or a good instant read thermometer that goes up to 255˚F (124˚C). My version is somewhat of a production between the strawberry purée, buttercream, the cake, and all the layers. The original frosting is a lot easier to make.
If you want to bake this cake, but are unsure about making a European buttercream, make the original frosting from the recipe provided in the Food 52 link. However, taste as you add the sugar. The frosting is very sweet. When I made it, I cut back on the amount of sugar by two cups and I still thought it was too sweet. I added lemon juice and lemon zest to cut the sweetness.
The original recipe is a three layer cake. It is a beauty to look at, but I thought making six layers with strawberry mousseline buttercream would be a nice way to add more strawberry flavor throughout the cake. I am a little embarrassed by how uneven my layers came out. I have not had this issue before. In the past my measure and marking technique has been successful in creating even layers. I believe the cakes were more domed shaped than I realized. I do work hard to be consistent. However, wouldn’t you know the one time I am documenting my work for reference and prosperity, it does not turn out the way I want it to. As I always say, “This is how you know it is homemade. It is perfect in its’ imperfections.”
Springtime is the beginning of a lot of special occasions, and Spring is one of them. After a long winter who doesn’t want to come out and celebrate the new season’s emerging life. No more dormancy and short days. Life is blooming all around and that alone is worth celebrating. It is also the beginning of Easter, Passover, more birthdays, graduations, bridal showers, baby showers, bachelorette parties, weddings, and anniversaries. Pink Champagne Cake is the perfect cake to make for these momentous occasions.
Pink Champagne Cake
- Butter and flour for preparing three 8-inch cake pans
- 3 cups / 348g cake flour*
- 1 Tbs / 16g baking powder
- ½ tsp Kosher salt
- 6 large egg whites room temperature
- 1 cup / 250ml pink champagne room temperature
- 2 tsp vanilla extract
- 2 Tbs vegetable oil
- 2 cups / 447g granulated sugar
- 1 cup 2 sticks / 226g unsalted butter, at room temperature
- Pink food coloring*
- 20 oz / 567g frozen strawberries with no added sugar
- 2 tsp lemon juice
- 2-3 tsp granulated sugar optional
Pink Champagne Mousseline Buttercream
- 3 cups 6 sticks 1 ½ lb / 680g unsalted butter, soften but still cool
- 1 ½ cups / 332g granulated sugar divided
- ⅓ cup / 75 ml water
- 7 large egg whites room temperature
- ¾ tsp + ⅛ tsp cream of tartar
- 3 fl oz / 90 ml / 5-7 Tbs pink champagne room temperature
- Finely grated zest from one lemon
- Pink food coloring*
- ½ cup / 125 ml strawberry purée
- Decorate with shaved white chocolate or sliced strawberries, or grated coconut, or edible rose petals, or other candy garnishes
Strawberry Purée -Takes about 20 - 30 minutes to make, not including the defrosting time.
Start defrosting the strawberries the day before or first thing in the morning. They will take several hours for the strawberries to defrost and release their juice. Suspend a colander over a large mixing bowl. Add the frozen strawberries to the colander and let the strawberries thaw out and release their own juices. Occasionally press down on the strawberries to encourage the juices to release. You should get close to 1 1/4 cup juice.
In a small saucepan, pour in the strawberry juice and turn the heat to medium high. Reduce the juice to about 1/4 cup.
Purée the strawberry pulp in a food processor until smooth. There will be some texture because of the seeds, but you want it as smooth as you can.
When the strawberry juice is reduced add the strawberry puree and stir. Add the lemon juice and taste the strawberries. Depending on how tart or sweet the strawberries taste, add about 2 -3 teaspoons of granulated sugar. You will not want it very sweet because the buttercream will be sweet. Stir until the sugar is dissolved. Pour the strawberry purée into a heat proof glass measuring cup. You should have about 1 ¼ cup. The purée can be stored in an airtight container for 10 days in the refrigerator, or frozen for up to one year.
Cake - Takes about 20 minutes to mix, about 25 minutes to bake, 40 minutes - 1 hour to cool
Place the oven rack in the middle of the oven and preheat to 350˚F/ 175˚C / Gas Mark 4
Prepare 3, 8-inch cake pans. Cut a circle of parchment paper for each pan, large enough to fit inside your cake tins. Lightly butter the bottom and sides of each pan, then coat with a light dusting of cake flour around the sides and bottom. Tap the pan against the counter to release any excess flour. Discard the excess flour. Place the parchment paper circles inside each cake tin. Set aside.
Place the flour, baking powder, and Kosher salt inside a medium size bowl. Mix the flour mixture with a wire whisk to get all the ingredients thoroughly mixed together. Set aside.
Place the egg whites, champagne, vanilla and oil in a medium mixing bowl and whisk together until thoroughly mixed through. Set aside.
Put granulated sugar and butter in a bowl of a stand mixer, or large bowl if using a handheld mixer. Mix on medium speed until lighter and fluffy, about 3-4 minutes.
Scrape down the sides of the mixing bowl with a rubber spatula.
Turn the speed on low and add a portion of the flour to the butter, and mix. Then add a portion of the egg whites to the bowl and mix. With the beater on, alternate adding the flour and the egg whites to the butter, ending with the flour.
Turn off the mixer and stir in one tiny drop of pink food coloring. Stir by hand until all mixed through.
Divide the batter evenly between the three prepared cake pans.
Place all three pans in the oven on the center rack and bake until the cake is lightly golden brown, the cake has pulled away from the sides of the pans, and a cake tester comes out clean when poked in the center of each cake. About 23-27 minutes. Be careful not to overbake the cakes. The cakes will taste dry if they are overbaked.
Place the cakes in the pan on cooling racks and cool for 10 minutes. After the cakes have cooled for 10 minutes, run a knife around the edge of each cake pan to loosen the cakes. Turn the cake upside down resting the top of the cake in one hand, and pull the pan away. Carefully peel off the parchment paper and place the cake right side up on the cooling rack. Repeat for the remaining cakes. Cool completely before frosting. Can be made in advance. Wrap each cake tightly with plastic wrap and store on the counter for 1 day.
Pink Champagne Buttercream- Takes about 20 to 30 minutes to make.
In a large mixing bowl beat the butter with a hand-held mixer until smooth. Set aside away from any heat source.
Place a heatproof glass measuring cup to the side next to the stove where you will be working. In a small heavy saucepan heat 1 cup plus 3 Tbs sugar and 3/8 of a cup (90 ml) of water over medium high heat. Stir the sugar in the water until it is completely dissolved and the liquid is bubbly. Reduce the heat to the lowest setting. (If using an electric range turn off the heat and set the saucepan aside).
In a large mixing bowl of a stand mixer, beat the egg whites until foamy. Add the cream of tartar and beat until the egg whites form soft peaks. Add the remaining sugar, one tablespoon at a time to the egg whites, and beat on high speed until stiff peaks form. Turn off the mixer and return your attention back to the sugar syrup.
Turn the heat up to high and boil the sugar syrup until it reaches the temperature of 248˚F - 250˚F (120˚C) using a candy thermometer or an instant read thermometer. Pour the syrup into the heatproof glass measuring cup to stop the cooking.
Return to the egg whites and turn the speed up to high speed. If using a handheld mixer, slowly drizzle the syrup into the egg whites without the syrup touching the beaters. If you are using a stand mixer, turn the speed off, add a little of the syrup, then turn the speed up to high and beat for 5 seconds and stop. Repeat the process until the syrup is added into the egg whites, scraping the clinging syrup with a rubber spatula to get every drop. If you get the syrup on the whisk or beaters, the syrup will just spray over the sides of the bowl and not mix into the egg whites. Once all the syrup is added, turn the speed down to medium and beat for a couple of minutes to cool the whipped egg whites.
On low speed, beat in the whipped butter into the cool egg whites, one tablespoon at a time. The buttercream will look thin at first, but it will eventually thicken up. If at any time the buttercream starts to look curdled, stop adding butter and turn the speed up a little. Beat until smooth. Once smooth, continue to add the butter one tablespoon at a time until done.
Lower the speed and add in the pink champagne and lemon zest, and beat in. Add one tiny drop of pink food coloring and mix until thoroughly mixed through. (Can be made in advance up to this point, keep in the refrigerator for 2 days or freeze).
Measure in a dry measuring cup, 2 ¾ cup (685 ml) buttercream and place in a medium mixing bowl. Set the remaining buttercream aside. Add ½ cup (125ml) cooled strawberry purée to the buttercream and beat by hand until mixed together. Cover both bowls of buttercream and keep on the counter away from any heat until you are ready to assemble the cake.
Putting it all together- About 30 minutes to assemble.
For a 6-layer cake, measure with a ruler the height of each cake and mark the center with a toothpick. Measure and mark the center point around the circumference of each cake. The toothpicks are your guide to cut each cake in half through the middle. With a long serrated knife, rest the serrated edge up against the side of a cake and on top of the toothpicks. With a gently sawing motion cut through the cake, paying attention to your markers and turning the cake as you work your way around the circumference, and then through the middle of the cake. Repeat for each cake. Keep the pairs together. Select which cake layer is going to be your top layer and set aside.
Take apart one divided cake and place the bottom portion of the cake on your cake plate.
Spread ½ cup (125ml) of the strawberry buttercream over the top of the cake. Make a smooth and level layer of buttercream. Place the top portion of the cake on top of your frosted layer and spread ½ cup (125 ml) of strawberry buttercream evenly and smoothly across the top.
Continue to stack and frost the tops of each layer with ½ cup (125ml) strawberry buttercream until you get to the top layer. The strawberry buttercream is to be used only for the middle layers of frosting. While you are stacking your cake layers, try to get them as level as possible. Trim off the top of each layer if they are uneven, before you frost the layers.
For a three layer cake frost each layer with 3/4 cup pink champagne buttercream or strawberry pink champagne buttercream.
Once the layers are assembled, spread a thin "crumb" layer of pink champagne buttercream around the top and sides of the cake. This is to get the cake frosted with a thin protective layer so the crumbs won't show through the frosting. Once done, spread more buttercream all over the top and working down the sides of the cake for a nice finishing layer of buttercream. Frost as much as wanted or needed.
Decorate the cake with shaved white chocolate over the top of the cake and extra strawberries for decoration.
Keep the cake in a cool spot loosely covered with aluminum foil up to 2 days unrefrigerated. Best if eaten the day it is assembled.
Cake flour has less gluten and produces a more delicate cake than with all-purpose flour. If you like to bake cakes, cake flour is nice to have around. Swans Down and Softasilk are two brands that sell cake flour. Do not buy self-rising cake flour. If you do not want to buy cake flour, or cannot get some, substitute 1 cup of all-purpose flour, plus 2 Tbs all-purpose flour, plus 2 Tbs cornstarch for every cup of cake flour. Recipe from The Kitchn
Ingredient amounts for buttercream if you want to make a 3-layer cake:
Unsalted butter - 1 lb / 454g (4 sticks),
Sugar - 1 cup / 200 g,
Water - ¼ cup / 2oz 60 ml,
5 large egg whites,
Cream of tartar - ½ + ⅛ teaspoon,
Pink Champagne - up to 3 fl oz or 90 ml, Tiny drop of pink food coloring.
Use 3/4 cup of buttercream between the three layers, instead of 1/2 cup.
I used Wilton Liquid food coloring - Base Pink. Wilton also makes a gel food coloring in pink.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
My family knows, they can always give me a cookbook as a gift. It does not matter if the cookbook is an older publication or a new one, I will always welcome any addition to my collection. This year my husband gave me The Baking Bible Cookbook by Rose Levy Beranbaum. I am familiar with Rose Beranbaum’s work because I own another book of hers, The Cake Bible. She is a one of a kind baking guru and a significant authority about the science involved with baking. If you are curious about culinary science, she is the number one resource. Learning from her cookbooks will make you a better baker.
As I turned each page of my new book I made mental notes to myself of baking projects to try later. Ultimately, my goal was to find inspiration for something I could make immediately. Upon first sight of her recipe Stilton Baby Blue Cheesecakes, I decided this was the one. These baby cheesecakes enriched with blue cheese instantly grabbed my attention. They were beautifully photographed with slivers of Bosc pears draped over their tops. Additionally, the crust of the baby cheesecakes is made with one ingredient, crushed walnuts. They are a new twist on the classic pairing of walnuts and blue cheese. Add some champagne to serve with these baby blues and you have an elegant party spread for all to enjoy.
Another great feature of these baby cheesecakes is the blue cheese itself. The combination of blue and cream cheese creates flexibility for the cheesecakes to be served as either an appetizer or a dessert. I can add additional blue cheese to make them more savory, or less to make them sweeter for dessert. As well, they can be made in advance, which is always a plus. I am not usually a cheesecake fan, however this recipe for baby cheesecakes came across as a pleasant surprise. They are savory, sophisticated and unexpected all in one bite.
One change I made to the original recipe was to switch the type of blue cheese. The original recipe called for Stilton cheese, which I like, however I love Point Reyes Blue Cheese. It is creamier and not as sharp as Stilton, yet still maintains that distinctive blue bite. This is my favorite blue cheese, and is made in the sacred land of my childhood, the Point Reyes National Seashore in California. I can’t help myself when it comes to Point Reyes Blue Cheese or any of the other cheeses from Cowgirl Creamery. Their cheeses remind me of home and help me feel connected to this treasured seashore.
Dinner Ideas when serving Point Reyes Blue Baby Cheesecakes
Serve Point Reyes Blue Baby Cheesecakes as a cheese course along with fresh and/or dried fruits at the end of the meal.
My new book, The Baking Bible, has been christened and I have a new recipe using one of my favorite cheeses. Point Reyes Blue Baby Cheesecakes are an elegant, versatile and creamy bite of bliss.
Cheers to a beautiful, happy and healthy 2017. Enjoy!
Helpful Hints Making Point Reyes Baby Cheesecakes:
- If using a metal muffin pan, do not skip the step of placing parchment paper into each muffin cup. Even if you have a non-stick pan the parchment will make it a lot easier to lift the baby cheesecakes out of the cups. Additionally, the parchment paper will stick to the pan so you will not have to pull the paper off the bottoms.
- Boil water in a tea kettle and then pour into a medium bowl. Use the hot water to heat up a metal spatula or knife and then wipe clean with a kitchen towel. The heated and cleaned knife will make lifting the cheesecakes out of the tins easier and smooth out the edges.
- Garnish the baby cheesecakes with fruit, nuts or minced arugula combined with chopped walnuts and pears. Lightly dress the greens with extra-virgin olive oil and sherry vinegar.
- If serving as an hors d’oeuvres, serve them on a multigrain cracker. It will taste great and will be easier to manage.
- For a first course serve the Blue Cheese Baby Cheesecakes with a salad of arugula and pears, lightly dressed with extra-virgin olive oil and sherry vinegar.
Point Reyes Blue Baby Cheesecakes
- 1 shy cup (84 g) walnut halves
- 1/4 cup plus 2 TB (75 g) granulated sugar
- 1 Tb (9 g) cornstarch
- Kosher salt a pinch
- 1 1/3 cups (12 oz / 60 g) cream cheese at room temperature and cut into pieces
- 1/4 cup (35 g) sour cream
- 2 -3 Tb (35 - 52 g) Point Reyes Blue Cheese*
- 2 large eggs lightly beaten
Prepare the muffin pans
2 - 6 cup silicone muffin pans set on a wire baking rack and placed into a sheet pan Or 1 - 12 cup muffin tin.
For the silicone muffin pans - lightly coat the muffin pans with cooking spray then place them on a wire rack set in a baking sheet.
For the muffin tin - coat each muffin cup with shortening or butter and cut small circles of parchment paper to set in the bottom of each cup. Lightly spray each cup with cooking oil spray.
Toast the walnuts
Set the oven rack in the middle of the oven and pre-heat the oven at 350˚ F/175˚ C/Gas Mark 4. Let the oven heat up for twenty minutes before you toast the walnuts.
Spread the walnut halves evenly over a small baking sheet, place in the oven and toast the walnuts to bring out the oils and enhance their flavor. Toast for 7 minutes turning the walnuts over a couple of times while baking.
When finished spread the toasted walnuts over a clean lint free dish towel and fold one end over the walnuts to cover. Place your hands over the covered walnuts and gently rub back and forth to loosen and remove the walnut skin. Rub off as much of the walnut skins as you can and place the walnuts in the bowl of a food processor. Discard the skins.
Lower the oven temperature to 225˚ F/107˚ C
Pulse the food processor to finely chop the walnuts. You want an even consistency without turning the walnuts into flour.
Spoon 1 Tb of ground walnuts into each muffin cup and press down evenly to pack the walnuts together.
Using a stand mixer or hand held mixer, mix the sugar, cornstarch and salt until just mixed together. Add the cream cheese and beat on low speed until the ingredients are evenly combined. Increase the speed to medium and beat until very smooth, about 1 minute. Scrape the batter down the sides of a bowl.
In a small bowl, mix together the sour cream and blue cheese until evenly combined. A fork is great for this job. Add the blue cheese mixture to the cream cheese and mix together on low speed until just combined, about 15 seconds.
Add the lightly beaten eggs and mix until evenly combined. The batter consistency should resemble sour cream.
Pour the cheesecake batter into each muffin cup almost up the top, about 1.8 oz/50 g in each muffin cup. Smooth over the tops of each cheesecake with an offset spatula.
Bake in the 225˚ F/107˚ C oven for 15 minutes. Rotate the muffin pan in the oven from front to back to encourage even baking and bake for 15 to 20 minutes longer. The muffins are done when an instant read thermometer reads 160˚ F/71˚ C. The batter will jiggle somewhat and the centers of each muffin will spring back when touched. Put muffin tin and/or baking sheet on a cooling rack.
Allow the cheesecakes to cool in the muffin pan for 30 minutes. Cover the muffin pan(s) with plastic wrap lightly coated with cooking spray and refrigerate for at least 4 hours before unmolding.
For the metal muffin pan: run a small spatula or knife, heated up with hot water, around the edge of each muffin cup. Press the spatula or knife up against the side of the pan to not scrape the sides of the cheesecakes. Clean the spatula with warm water and wipe clean with a cloth for every cheesecake. Lift the cheesecakes out of the muffin cups with a spatula. Smooth the sides of each cheesecake using a small metal spatula that has been heated with hot water and wiped clean.
For silicone muffin pans: Rose Levy Beranbaum recommends placing a baking sheet on top of the plastic wrap-covered muffin pan and turn it upside down. Then place a dish towel in very hot water. Wring out the excess water and drape it over the muffin pan. Make sure to press the hot wet towel into the recesses of the pan. Let it sit for about 2 minutes. Remove the towel and carefully lift off the muffin pan. If the cheesecakes do not release, repeat the above steps, and try again after another minute. Once released, place a second sheet pan on top of upside down cheesecakes and turn them right side up.
Place the cheesecakes on a serving platter and serve.
Store, refrigerated for up to 5 days.
*To make the cheesecakes more savory add the total 3 Tb blue cheese to the batter. If you want the cheese cakes for dessert use 2 Tb blue cheese.
© 2016 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.