365.290 - Pink Champagne Cake with Buttercream Frosting/Icing
Larry's grandmother used to make Pink Champagne Cake so I thought it would be something nice to make for him. So I did :) Now as I came to understand there is no pink champagne cake. It's food colouring so if you want a pink cake - add food colouring - just not as much as I did!
The recipe I found for the Champagne Cake:
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne
6 egg whites
Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch round cake pan.
In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.
I found that it actually took closer to 45 minutes to cook and it could have gone longer (the centre of my cake collapsed slightly).
185g butter, softened
2 1/4 cups icing sugar mixture
2 tablespoons milk
Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.
I spread the icing as thin as I could as it ends up being very sweet.
I should have cleaned the plate up a little before I took the photo. I'm not the worlds greatest food stylist ;)