Champage Ring Cake s
An edible ring that’s light and delicious!! Here’s a cake all champagne lovers will love!!!
Servings
24
servings
Servings
24
servings
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
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
Related