Ingredients:

  • 180g cake flour, sifted
  • 150g granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 115g unsalted butter, softened
  • 2 large egg whites, room temperature
  • 1 tsp vanilla bean paste
  • 120ml pink champagne reduction (from 240ml total)
  • 60g plain Greek yogurt
  • 225g unsalted butter, cool but pliable (for frosting)
  • 310g powdered sugar, sifted
  • 2 tbsp champagne reduction (reserved for frosting)
  • 1 drop natural red food coloring
  • 1 pinch sea salt

Instructions:

  1. Pour 240ml of pink champagne into a small saucepan over medium heat.
  2. Simmer 10-15 minutes until the liquid reduces to exactly 120ml. Note: Use a heat proof measuring cup to check your progress.
  3. Set aside to cool completely before using in the batter.
  4. Cream 115g softened butter and 150g sugar for 3 minutes until pale, fluffy, and doubled in volume.
  5. Add 2 egg whites one at a time, beating well after each.
  6. Whisk in 1 tsp vanilla bean paste and 60g Greek yogurt until smooth.
  7. Sift together 180g cake flour, 1.5 tsp baking powder, and 0.5 tsp salt.
  8. Alternately add the dry ingredients and 120ml cooled reduction to the butter mixture. Stop mixing the moment the last white streak disappears.
  9. Divide batter into 12 lined tins and bake at 175°C for 18 minutes until a toothpick comes out clean or with a few moist crumbs.
  10. Cool in the pan for 5 minutes, then move to a wire rack.