While searching for the exact same thing, I came across this:

1 cup dry champagne or other sparkling wine
3/4 cup powdered sugar
2 tablespoons cornstarch
5 large egg yolks
2 tablespoons light corn syrup
6 tablespoons chilled whipping cream

1. in large metal bowl, whisk the champagne, sugar, cornstarch, yolks and corn syrup to blend
2. set bowl over a bain marie
3. whisk constantly until mixture has tripled in volume and candy thermometer registers 160°F., about 15 minutes
4. transfer to the bowl of an electric mixer, beat until completely cool, about 5 minutes
5. in a clean bowl, beat cream to soft peaks
6. fold cream into cooled custard
7. cover and store in fridge until ready to use (can be prepared 1 day ahead)

I hope it is what you are looking for.

You can still get this cake in the Napa Valley at Butter Cream Bakery.  They use a white chiffon cake with champagne custard filling and buttercream frosting. 

Yes, I know, but I don't live in the Napa Valley any more, and somehow I doubt they'd be able to ship me one since I now live in western NY.  That's why I'm trying to find a recipe.

To set the record straight, the FAMOUS Champagne Chiffon Cake originated at the Vallejo Home Bakey, on Toulomne Ave, over 50 years ago.  That one recipe placed the Vallejo Home Bakery on the San Francisco Chronicle's 10 best bay area bakeries for over 10 years in a row.  My family lived in Vallejo and we had that cake any time we could come up with an excuse.  I think we actually served it at a funeral or two.

Unfortunately the bakery closed shortly after the loss of one of their major customers, Mare Island Naval Shipyard. 

I am pleased to note, however, that the Butter Cream Bakery in Napa actually now provides that identical cake to customers.  I know because I bought one and it has the same white cream outer frosting, light sponge cake and the champagne custard that the Vallejo Home Bakery was well known for. 

I just wish it was closer.  I live in Concord now and the trip is a bit long in the tooth, but after over a decade without that cake (and severe champagne cake withdrawal) it's great to find it out in the public domain again.

I give that cake 11 stars out of 10 and just save one for me.

I know this is an old post that I am replying to and it might be lost out in cyberspace for years to come but I came across it and wanted you to be able to get a little taste of home! Here's what I have on the topic. . .

As quoted from a 1963 ARBA Convention (held in San Francisco) pamphlet;

"Pink Champagne Cake courtesy of Ivan Albro, Home Bakery, Vallejo, California

Use 2 silver chiffon layers. Split one. Use thin layer on top and bottom of regular layer. This gives two fillings. Fill with parfait vanilla custard with sherry wine and a dash of brandy. Frost with pastel french buttercream (pink). Use star tube to make ten dots, parfait cream on top to appear like champagne bubbles, shower on top and sides with small amount of 000 silver dragrees.

Parfait custard: 2/3 custard cream, 1/3 whipped cream, Sherry wine and dash of rum to flavor."

Unfortunately, the 'recipe' is only in perportions but you get the idea. Julia Child's has a wonderful butter cream recipe in her 'The Art of French Cooking' book - so, I plan to use that.

Alternately, there is a semi-homemade version of the cake floating around . . . if you are into short cuts this might be for you.

1 pkg Betty Crocker White Cake Mix, 2 eggs plus 1 egg white, 1-1/4 cups water, 1/3 cup vegetable oil

Follow package directions for mixing cake. Line two 9-inch pans with parchment paper and bake the cakes according to the package directions. While cake is cooling, whip togehter the filling:

1 pkg Instant Vanilla Pudding (or French Vanilla), 1-1/2 cups milk, 2 cups Pastry Pride Whipped Topping (happens to be available at Smart & Final in Vallejo, CA - you might have to research for your area), 1/3 cup sherry (to taste)

After the cake layers have cooled, split one layer in half and stack one half layer on the cake round or serving plate. Add half of the filling, spreading evenly. Add the full cake layer and then spread the remaining filling. Ad the final half layer.

After mixing up your favorite Butter Cream Recipe, mix in few drops of red food coloring to make a light baby pink. Frost the cake, reserving some of the frosting to pipe onto the top for the champagne bubbles.

For the sides of the cake you can melt Guittard's Pink Chocolate Candy Melts and form into a bar. After it has cooled, shave it and use a vegetable peeler and press the shavings onto the sides of the cake. 

I used this recipe once to make cupcakes for a kids birthday party - using a very basic butter cream and filling the cupcakes with the custard. They were a huge hit with the adults as well as the kids - go figure!

I hope this helps you get a little taste of home. Be Magnificent! - K.

I also grew up in Vallejo and have fond memories of this delightful cake. I'm going to give it the old college try. Just wondering of any others "favorites" from Home Bakery. I've been looking for the receipt for the three layers fruit cake I believe had three flavors of whipped cream and fruit?

 Donna

I also grew up in Vallejo with Champagne cakes - for which I am grateful to have a reciepe to try out - thank you! But I have been looking for YEARS for a reciepe for the cookies they would make for Holidays - almost any holiday! They were a large cookies - about a quarter inch thick with hard frosting on top. I can't quite seem to find the right mix of cookie/frosting. The closest I can get to purchasing them are Gianna's cookies that also come out during the holidays. But those usually have chocolate on them and really... All I want is the cookie and the frosting!!! :)  I've tried basic Royal Icing - but the taste is off and it wasn't so stiff. Does anyone remember these cookies and have a reciepe I can try? Thanks in advance!