Oh yes. Cake drenched inside and out with champagne. What could be finer? I made this decadent cake, from a book called Booze Cakes, to take to a friend’s party recently. Word to the designated drivers – this cake packs a punch. A real, woah-Nelly-that’s-got-some-booze-in-it punch.
As a segue this book is amazing. I have borrowed it twice from the library, so I should really buy my own copy.
I deleted the salt from the original and reduced the amount of sugar – I figured there was enough buzz in the bubbles 😉
In the meantime allow me to share this recipe of pink champagne cake from scratch with you. Champagne is my drink of choice so let me raise a glass to this cake, to baking, and to you for reading my blog. Cheers.
3 cups all-purpose flour
3 teaspoons baking powder
225 grams unsalted butter
1 ½ cups sugar
1 teaspoon vanilla extract
6 egg whites
2 cups of pink champagne
Pink champagne frosting
170 grams unsalted butter
3 cups confectioners or powdered sugar
½ cup pink champagne
¼ cup milk
1 tablespoon vanilla extract
A few drops of red food colouring
LET’S GET TO IT:
Preheat oven to 180C and grease and line two, 20cm round tins with non-stick baking paper.
Sift together flour and baking powder; set aside.
In bowl of electric mixer beat butter and sugar until fluffy – about five minutes.
Add in vanilla, then egg whites a little at a time and beat until combined.
Stir in, in alternate turns, the flour mix and champagne, beating until just mixed.
Scrape into the two ins then bake for between 25-31 minutes, depending on your oven. Cakes are ready when a skewer comes out clean. Leave in tins for ten minutes before removing to a wire cooler.
Meanwhile make frosting: beat butter in bowl of electric mixer for one minute. With beater on low slowly add the icing sugar, champagne, milk, vanilla, and food colouring; beat until smooth and creamy. Place in fridge for an hour.
When cakes are completely cool ice – I spread a thick blanket between the two cakes, then used a piping bag with a star tip to decorate the top and left the sides naked. I sprinkled edible silver lustre over the top of the cake.