Pink Champagne Cake

Adapted from Good Things Catered
Serves 12-15

2 c. plus 2 Tbsp all-purpose flour, sifted
1 Tbsp nonfat milk powder
1 Tbsp baking powder
1/2 tsp salt
1/2 c. unsalted butter, at room temperature
1/4 c. oil
1 1/2 c. granulated sugar
5 large egg whites
1 tsp vanilla extract
pink food coloring of choice
1 c. dry Brut champagne or sparkling wine

1. Preheat oven to 350 degrees and prepare two 9-inch round pans.

2. In large bowl, combine sifted flour, milk powder, baking powder, and salt. Whisk to combine and set aside.

3. In bowl of stand mixer fitted with paddle attachment, combine butter, oil and granulated sugar.  Beat until light and fluffy in texture and in color, about 3 minutes. Add egg whites, one at a time, scraping sides of bowl as incorporating.

4. Add vanilla extract and pink food coloring (amount will depend on the kind you have-- liquid, gel, or powder-- and how deeply colored you'd like your cake to be) and beat to combine well.

5. Scrape down sides of bowl to make sure all ingredients are incorporate and slowly add flour mixture and champagne. Stir slowly until mixture is almost combined.  Remove from mixer and stir ingredients with large spatula until just barely combined. Pour mixture into prepared pans and tap light to remove excess air bubbles.

6. Place into center of oven and bake until toothpick inserted into center of cake comes out clean, about 25-28 minutes. Remove from oven and let cool in pans for 15 minutes.

7. Turn out onto wire racks and let cool completely before decorating.

Printed from Playing House
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