|Name:||Champagne Cake||Contributor:||John Thompson|
|Description:||3 champagne cake recipes + champagne buttercream||Posted:||1998-10-08|
|Key words:||cake, champagne||Category:||Desserts|
|Ingredients:||Champagne Cake #1:
2-2/3 c sifted flour
3 tsp baking powder
1-1/2 c sugar, divided
6 egg whites
1 tsp salt
2/3 c shortening
3/4 c champagne
Champagne Cake #2:
1 box French Vanilla cake mix (I'm sure white will do too.)
2 envelopes Dream Whip
4 egg whites
1 whole egg
1/4 c oil
1-1/4 c champagne
Champagne Celebration Cake: (Serves 24)
4 c flour
3 c sugar
5 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1-2/3 c milk
1 c shortening
1/2 c champagne
1 Tbsp vanilla
12 drops red food coloring (optional)
8 egg whites
3/4 c shortening
3/4 c butter
1 Tbsp champagne
tint of red food coloring (just to make pink)
4-1/2 c powdered sugar, sifted
|Preparation:||Champagne Cake #1:
Resift flour with baking powder and salt. Cream shortening with 1 cup
sugar until light and fluffy. Blend in flour mixture and champagne
(alternating), mixing to a smooth batter. Beat egg white until stiff. Gradually beat in remaining 1/2 cup sugar, continuing to beat to a stiff meringue. Fold about half the meringue into the batter, mixing thoroughly with wire whip. Gently fold in remaining meringue.
Turn into 2 greased and floured 9" layer cake pans. Bake at 350 for 25 - 30 minutes, just until cake tests done. Let stand 10 minutes, then turn out on wire racks to cool.
Champagne Cake #2:
Let champagne go flat before using.
Beat all ingredients together in mixer for 3 minutes. Pour in greased and
floured pans and bake according to cake mix directions, til it tests done.
You can use pink champagne and a small amount of pink food color to make
it a pink champagne cake.
Champagne Celebration Cake:
Grease and lightly flour one 9" round pan and one 13x9x2 pan; set aside.
In a very large bowl mix flour, sugar, baking powder, soda, and salt. Add milk, shortening, champagne, vanilla, and, if desired, red food coloring. Beat on low to medium speed about 30 seconds or just till combined, scraping bowl constantly. Beat on medium speed 2 minutes. Add unbeaten egg whites; beat 2 minutes. Batter may appear slightly curdled.
Spread 2-3/4 cups batter in 9" pan and remaining batter in 13x9x2 pan. Bake at 350F, 30-35 min. for round cake and 40-45 min. for rectangular cake or until
cake tests done. Cool cakes in pans on racks 10 minutes.
Remove from pans and cool completely. Using cardboard circle patterns of 4" and 6", cut one 4" and one 6" cake layer from the 13x9x2 cake. If desired, drizzle 3 T champagne over the top of each round cake layer.
Place the 9" cake layer on a serving plate; frost side and top. Lining up the backs of the layers, place the 6" cake on top of the 9" cake; frost sides and top. Repeat with remaining 4 " cake. If desired, tint any remaining frosting;
decorate with tinted frosting and flowers.
Champagne Buttercream Filling:
Beat shortening and butter until combined. Add champagne and food coloring
and beat till smooth and fluffy. Beat in powder sugar.
Thin if needed with additional drops of champagne until consistency for
spreading. When cake is completely cool....... frost. Decorate with
|Notes:||Found at: http://russia.uthscsa.edu/Cuisine/RX/Messages/253.html|