Champagne cake

Champagne cake

By
From
The Italian Baker
Serves
10-12

Nothing is more festive than Champagne – that’s a fact – and serving a Champagne cake is a great way to double the bubbles. So if you have any leftover New Year’s Eve Champagne, which I strongly doubt, or you simply want a fun, chic cake, then look no further. This is for you.

Ingredients

Quantity Ingredient
100ml vegetable oil, plus extra for greasing
4 egg whites, at room temperature
225g caster sugar
280g plain flour, sifted
3 teaspoons baking powder
1 teaspoon salt
245ml champagne, at room temperature
2 tablespoons double cream
1 1/2 teaspoons vanilla paste or extract

For the filling and frosting

Quantity Ingredient
500ml double cream
2 tablespoons icing sugar
80g good-quality strawberry jam

Method

  1. Preheat the oven to 180°C. Lightly oil two 20-cm cake tins and line the bases and sides with baking parchment.
  2. In a stand mixer fitted with the whisk attachment (or in a mixing bowl and using a hand-held electric whisk) whisk the egg whites until frothy, then whisk in 100g of the sugar in small additions, whisking until stiff peaks form and the meringue looks glossy.
  3. Put the flour, baking powder, remaining sugar and salt in a separate bowl. Add the vegetable oil, Champagne, cream and vanilla. Beat until incorporated, then gently fold in the whisked egg whites. Divide the batter between the prepared tins and bake for 30 minutes until a skewer inserted in the middle comes out clean. Leave to cool in the tins for 10 minutes before inverting on to a wire rack to cool completely.
  4. In the meantime, place a stand mixer or a mixing bowl in the freezer for 15–20 minutes to chill. Using the whisk attachment or a hand-held electric whisk, whisk the double cream and icing sugar together in the chilled bowl, until it reaches a spreadable consistency.
  5. To assemble, spread a thin layer of jam over one cake and top with whipped cream. Place the other cake over the first and, using a spatula, spread the whipped cream evenly over the top and sides.

Note

  • If you’d like a pink cake, add a drop or two of strawberry or raspberry purée to the whipped cream.
Tags:
baking
cakes
biscuits
Italian
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