Thursday, August 14, 2014

Champagne Cake


Bubbles, Butter, and Blooms.  I’ve never considered myself an excellent cook but I do love to bake.  Below is a recipe to one of my favorite recipes: Pink Champagne Cake.  I originally found the recipe here but I’ve tweaked it just a bit to make it my own. My favorite part is that it allows for a little extra champagne in the bottle so you can sip as you bake away! I hope you enjoy.   
   
Cheers!


Pink Champagne Cake
Ingredients:
       3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
2 cups sugar
1 teaspoon vanilla extract
6 egg whites
2 cups pink champagne

Directions:

*Preheat oven to 350 degrees. Grease and flour two
9-inch cake pans (or cut parchment paper to fit).

*In a bowl combine flour, baking powder and salt.
In a mixing bowl beat butter and sugar 3 to 5 minutes
until light and fluffy. Add vanilla and beat in the eggs one at a time.

*Beat in flour mixture and champagne in three alternating additions,
starting and ending with flour to prevent curdling. Pour batter into pans and bake
35 minutes or until a knife inserted in the center comes out clean.

*Let cool and then frost the middle and top layer only.