Yield: 8 servings

3/4 cup cake flour

3/4 teaspoon baking powder

1/4 teaspoon salt

10 tablespoons granulated sugar, divided

3 tablespoons vegetable oil

3 egg yolks

1/4 cup water

1/2 teaspoon vanilla extract

3 egg whites

1 pinch cream of tartar

Rum-Scented Vanilla Icing (see recipe)

Pink, silver or gold dragées or sugar pearls (see note)

1. Butter a 9-inch-round cake pan and line the bottom with a piece of parchment paper cut to fit. Preheat the oven to 325 degrees. Sift cake flour into the bowl of a stand mixer fitted with the paddle attachment. Add baking powder, salt and 5 tablespoons sugar. Stir on lowest speed to mix.

2. Add oil, egg yolks, water and vanilla; stir on lowest speed until just combined. Increase speed to medium and beat until smooth, about 2 minutes. Scrape down bowl and beat an additional 20 seconds to combine. Transfer mixture to a large mixing bowl and set aside.

3. Place egg whites in a clean mixer bowl and add cream of tartar. Using the whisk attachment, beat on medium-high speed just until the whisk begins to leave visible "tracks" in the foam and the whites no longer slosh around in the bowl.

4. Reduce the speed to medium; in a slow stream, add the remaining 5 tablespoons sugar. Continue to beat until the whites are shiny and hold a stiff peak. Do not overbeat.

5. With a rubber spatula, gently stir a few dollops of the whipped egg whites into the flour mixture to loosen it. Scrape the remaining egg whites onto the flour mixture and gently fold the two together until no visible streaks remain. Repeatedly scrape up from the bottom of the bowl so that all of the ingredients are thoroughly combined.

6. Scrape the batter into the prepared pan, smooth the top, and bake until golden, well-risen and firm, about 35 to 45 minutes.

7. Place the pan upside down on a rack and let cool completely. When the cake is cold, run a sharp knife around the edge of the cake to release it from the pan.

8. Remove the parchment paper from the bottom of the cake. Split the cake into two layers with a serrated bread knife.

9. Spread some icing 1/4-inch thick on one of the layers. Stack with the other layer, and cover the top and sides of the cake with the remaining icing. Press dragées all over the cake as a garnish.

Per serving (with icing): 445 calories; 29g fat; 15g saturated fat; 230mg cholesterol; 7g protein; 39g carbohydrate; 27g sugar; no fiber; 190mg sodium; 95mg calcium.

Note: This cake is not made with champagne — the name refers to the tiny champagne bubble-like balls sprinkled on top as decoration. We used Wilton's pearlized pink sprinkles, sold in stores that carry cake-decorating supplies.