Strawberry and Champagne Sponge Cake

Yes, you read that right: strawberry and champagne cake! The champagne gives it a subtle touch and a light, airy texture. And if there's one thing you can't deny about this cava‑touched cake, besides being delicious, it has all the glamour you can imagine and is extremely elegant. Its light, fluffy texture, the intensity of the freeze‑dried strawberries' aroma and the tart note of the cava give it a wonderful flavor that's almost addictive. And since it's ready in no time, even if you make it by hand, it's a perfect option to delight your guests.

The finishing touch of the champagne glaze, together with the sprinkled freeze‑dried strawberry powder, adds to the flavor of a cake that surprises with its elegant appearance. When you cut it, the gradient effect of the red interior will finish stealing the hearts of those sighing, eager to take a bite. This strawberry and champagne cake enchants from start to finish.

Look for the best occasion to make it. How about today? Any excuse is good to enjoy a cake that, with every bite, will take you to an exceptionally special flavor.

NOTE: To make this cake, you can use a rectangular ceramic plum cake pan (like Emile Henry's, which I consider the best option), or a nonstick one, such as Le Creuset's.

Ingredients

For the cake

• 22 g freeze‑dried strawberries
  
• 1 3/4 cups all‑purpose flour (approx. 220 g)
• 1 cup sugar (approx. 200 g)
• 1 1/2 teaspoons baking powder (type "Royal")
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup melted but not hot butter (approx. 115 g)
• 2 eggs
• 1/3 cup sour cream (approx. 115 g)
• 2 teaspoons vanilla extract
• 1/2 cup champagne (approx. 120 ml)
• 2 tablespoons Demerara sugar or similar (unrefined cane brown sugar)
• Red food coloring (optional)

For the champagne glaze

• 1 cup powdered sugar (approx. 115 g)
• 2 tablespoons champagne (approx. 30 ml)
  
• 1 tablespoon freeze‑dried strawberry powder*

*As you'll see in step 2 of the preparation, this freeze‑dried strawberry powder is obtained by grinding the freeze‑dried strawberries.

Preparation

1. Preheat the oven to 175 °C and grease your ceramic pan with butter or nonstick spray.
   
2. Grind the freeze‑dried strawberries with a food processor or chopper, until you get a fine powder. Reserve one and a half tablespoons of this strawberry powder to add to the glaze and for decoration.
   
3. In the bowl of your KitchenAid stand mixer add the flour, sugar, baking soda, baking powder and salt. Stir with the flat beater so all the dry ingredients are well combined.
   
4. Add the melted butter, the eggs, the sour cream, the champagne and the vanilla extract, and mix with the mixer's paddle until you see all the ingredients are well incorporated.
   
5. When ready, divide the batter into three bowls, putting roughly the same amount of batter in each.
   
6. In one of the bowls add 3 tablespoons of the freeze‑dried strawberry powder. If you're using food coloring, add it now as well. Mix well until the powder is completely integrated. If using coloring, add the amount necessary so this portion of batter turns a deep red color.
7. In another bowl add 1 tablespoon of the strawberry powder. If you use coloring, add a small amount here too. Mix well until integrated. The result should be a pink color, lighter than the red tone of the previous batter.
   
8. Pour the deep red batter into the pan so it covers the entire base.
9. Add the pink batter and, with a spatula, spread it well so it covers the red batter without mixing them.
10. Finally, pour the third portion of batter and spread it the same way over the pink batter.
    
11. Sprinkle the Demerara sugar evenly over the batter and put the pan in the oven. Bake for about 40 to 45 minutes at 175 °C. You can check if it's done by inserting a skewer; if it comes out clean, it's ready.
12. Let the cake cool on a rack while you prepare the glaze as follows:
    1. Mix the powdered sugar with the 2 tablespoons of champagne and the tablespoon of freeze‑dried strawberry powder, stirring well so the ingredients fully combine. It should have a creamy, smooth consistency (add a little more champagne if necessary).
13. When the cake has cooled, spread the glaze over it with a spoon and sprinkle the half tablespoon of freeze‑dried strawberry powder.
    
14. Serve the cake and don't forget to make a toast. Cheers!