Pink Champagne Cake

• Refrigerated

  • 6 Egg whites (194g

• Baking & Spices

  • 1 Amount of pink food color, Small
  • 1 Amount of pink food coloring, small
  • 1 tbsp Baking powder
  • 3 cups Cake flour
  • 8 cups Confectioners' sugar
  • 2 cups Granulated sugar
  • 1/2 tsp Salt
  • 3 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 3 cup Butter, unsalted

• Beer, Wine & Liquor

  • 5 tbsp Champagne
  • 1 cup Pink champagne

Found on mycakeschool.com

Description

Ingredients

• Preheat the oven to 350 degrees, grease and flour 3 (8 inch) pans
• 3 cups (342 g) cake flour
• 1 Tablespoon (15 g) baking powder
• 1/2 teaspoon (2g) salt
• 6 egg whites (194g)
• 1 cup (242g) pink champagne, I used Andre Blush Champagne
• 2 teaspoons (8 g) vanilla
• 2 Tablespoons vegetable oil (18 g)
• 2 cups (400 g) granulated sugar
• 1 cup (2 sticks) (226 g) unsalted butter
• Small amount of pink food color, I used AmeriColor Deep Pink but any pink would be fine. I added the color with a toothpick, just a small amount will give you blush pink

Directions

• In a medium size bowl whisk together the flour, baking powder and salt. Set aside In another bowl combine the egg whites, champagne, vanilla and vegetable oil. Whisk until blended and set aside. In the bowl of your mixer, cream the butter and sugar 3 to 5 minutes. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended. Then add 1/2 of the liquid ingredients mixing until blended. Continue alternating dry and wet ingredients. Begin and end with dry ingredients (3 additions of dry and 2 wet). Add the pink color at any time during the mixing of the dry and wet ingredients. *Makes 7 1/2 cups of batter. Pour into prepared pans and bake 25 to 30 minutes. The cake is done when a toothpick inserted the center comes out clean. Cool in baking pans 10 min. then turn out.