Ingredients
- 3 cups cake flour
- One tablespoon being powder
- One half teaspoon salt
- 6 egg whites
- One cup pink champagne
- 2 tablespoons vegetable oil
- 2 cups sugar
- One cup unsalted butter
- Small amount of pink food color
- 4 sticks butter
- 12 cups powdered sugar
- 4 teaspoons vanilla
- One teaspoon salt
- One half cup pink champagne
- Pink coloring gel
Directions
Cake
- In a medium sized bowl swish 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 3-5 minutes.
- When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended.
- Then add one half of the liquid ingredients until blended.
- Continue alternating dry and wet ingredients. Begin and end with dry ingredients (3 additions of dry and 2 of wet).
- Add the pink color at any time during the mixing of the dry and wet ingredients.
- Preheat oven to 350 degrees, grease and flour 3 (8 inch) pans.
- Pour into prepared pans and bake 25-30 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Cool in baking pans 10 minutes then turn out.
Pink Champagne Butter Cream.
- Cream the softened butter until smooth and lightened in color.
- Blend in the salt and vanilla.
- Gradually add the powdered sugar with the pink Champagne until the powdered sugar is incorporated.
- Beat at medium speed 3-4 minutes the texture will become very smooth.
- If you are tinting the entire batch of butter cream light pink, you can add a very small amount while it is mixing.
- This recipe makes approximately 8 cups of frosting.
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