Pink Champagne cake

Introduce

Chef :

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Pink Champagne cake

Madonna Inn pink champagne cake

Ingredient

1 cup

unsalted butter, room temperature

8 cups

Cooking instructions

* Step 1

Cake: preheat the oven to 350 F. Prepare 3 8"or 9" round pans. Mix all of the dry ingredients together using a stand mixer. Add the melted butter, egg whites, oil, vanilla, and champagne. Beat for 1 minute on medium speed. Add the food coloring and beat for 1 minute more on medium.

* Step 2

Cake: equally divide the batter into the 3 pans. Bake for 30-35 minutes until the a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pans, then remove and cool on a wire rack.

* Step 3

Frosting: in a saucepan, bring the champagne to a boil, turn down the heat, and let reduce to 1/2 cup. Let it cool; may refrigerate.

* Step 4

Frosting: Beat the butter on medium speed until light and fluffy. Add the sugar, 1 cup at a time on low speed and increase to higher speed, and incorporate sugar fully before adding the next cup. Add the salt, vanilla, and the champagne, reserving 2 tablespoons for adding later if too thick. Frost the completely cooled cake.

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Tag

Flour Sugar Baking powder Salted Butter, melted egg whites vanilla vegetable oil pink champagne Unsalted butter, room temperature powdered sugar, sifted Salt

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