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This elegant Champagne Cake is a classic dessert that balances the lightness of egg whites with the richness of shortening. The batter is infused with California champagne, lending a subtle fruity acidity that cuts through the sweetness. The cake is incredibly airy due to the folded-in meringue, creating a tender crumb. It is layered with a warm, creamy coconut and marshmallow filling, then drenched in a pink almond-infused fondant. This show-stopping treat is perfect for celebrations, bridal showers, or any occasion calling for a sophisticated yet nostalgic sweet finish.
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Champagne Cake #1
Description
This elegant Champagne Cake is a classic dessert that balances the lightness of egg whites with the richness of shortening. The batter is infused with California champagne, lending a subtle fruity acidity that cuts through the sweetness. The cake is incredibly airy due to the folded-in meringue, creating a tender crumb. It is layered with a warm, creamy coconut and marshmallow filling, then drenched in a pink almond-infused fondant. This show-stopping treat is perfect for celebrations, bridal showers, or any occasion calling for a sophisticated yet nostalgic sweet finish.Ingredients
Directions
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Preheat oven to 350&# 194;°F (177ðC). Grease and flour two 9-inch round cake pans.
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In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
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In a large bowl, cream the shortening and 1 cup of sugar until light and fluffy.
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Alternately add the flour mixture and champagne to the shortening mixture, beginning and ending with the flour. Mix until just combined and smooth.
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In a clean, dry bowl, beat the egg whites until stiff peaks form.
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Gently fold about half of the beaten egg whites into the batter to lighten it.
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Carefully fold in the remaining egg whites until no white streaks remain.
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Divide the batter evenly between the prepared pans.
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Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
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Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
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For the filling, combine butter, white wine, and 16 marshmallows in a double boiler over boiling water. Stir until melted.
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Remove from heat and stir in the flaked coconut.
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Spread the warm coconut filling over the top of one cooled cake layer.
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Place the second cake layer on top.
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For the frosting, sift powdered sugar into the top of a clean double boiler.
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Add corn syrup and water to the sugar. Stir over boiling water until the mixture becomes smooth and thickens.
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Remove from heat and stir in vanilla, salt, almond extract, and red food coloring.
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Keep the frosting warm. Pour it evenly over the top and sides of the cake.
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Slice the remaining 6 marshmallows into rounds. Dip them in the leftover fondant and place them decoratively on top of the cake.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1408.1kcal
- % Daily Value *
- Total Fat 43.3g67%
- Saturated Fat 14.5g73%
- Cholesterol 21.6mg8%
- Sodium 5941.4mg248%
- Total Carbohydrate 217.1g73%
- Dietary Fiber 4.5g18%
- Sugars 91.5g
- Protein 36.0g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
champagne, cake, dessert, fondant, coconut, marshmallow, egg whites, baking, celebration, sweet, layered, sparkling wine, almond, pink, glaze, classic, party, treat, vanilla, fluffy
