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24 servings
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Ingredients
Champagne Cake
- 8 egg whites room temperature
- 1 1/2 cups butter at room temperature
- 2 1/2 cups sugar
- 4 egg yolks room temperature
- 3 cups cake flour (To make cake flour replace 2 tbsp of flour with cornstarch per cup. So, for this recipe, add all the flour to a bowl, remove 6 tbsp and then add 6 tbsp of cornstarch. Whisk well to combine.)
- 2 tsp baking powder
- tsp ¼baking soda
- 1 tsp salt
- cup ½champagne at room temperature
- cup ½buttermilk at room temperature
- 1 tsp pure vanilla extract
Mango whipped cream frosting
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 cup of mango blend and strain
- 1 cup of mango blend and strain
Ingredients
Champagne Cake
Mango whipped cream frosting
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Instructions
Champagne Cake
- Preheat the oven to 350 degrees F. Grease a 17.25 x 11.5 inch baking pan and line with parchment paper.
- In a medium bowl, mix together flour, baking powder, baking soda and salt. This is the dry mixture.
- In a measuring cup, mix together champagne, buttermilk and vanilla extract. This is the champagne mixture.
- In a stand mixer bowl, whisk the egg whites into stiff peak. Set aside and wash the bowl.
- In the clean bowl, mix together butter and sugar.
- Add the eggs, 2 at a time and mix again.
- Alternatively pour in the dry mixture and champagne mixture. Start with the dry mixture and end with the dry mixture.
- With a spatula, gently fold in the egg whites.
- Pour the batter into the prepared pan and bake for 15-20 minutes. The cake is ready when toothpick inserted will be clean.
Mango whipped cream frosting
- In a stand mixer bowl, mix together heavy cream, powdered sugar and 1/2 cup of the strained mango.
- Whisk until the cream reaches stiff peaks.
- Pipe on top of the cake.
Recipe Notes
Adapted from : Of Batter and Dough
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