Kimberly
08-28-2007, 03:05 PM
Champagne Cake
2-3/4 cups sifted cake flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cups shortening
1-1/2 cups sugar
3/4 cup (2/5 pint bottle) California sparkling wine
6 egg whites
Sift the flour, baking powder, and salt together, then set aside. Cream the shortening with 1 cup of the sugar until light and fluffy. Blend in flour mixture alternately with the sparkling wine and mix to a smooth batter. Beat egg whites until foamy and gradually add the remaining 1/2 cup sugar, beating until stiff and soft peaks form. Fold about half of the meringue into the batter, mixing throughly with a wire wisk. Gently fold in the remainder. Turn into two greased and floured 9 inch round cake pans. Bake at 350 F for 25-30 minutes or until cake tests done. When the cake has rested 10 minutes, turn out on wire racks to cool. When layers are cold, torte with coconut filling.
Coconut Filling
1/4 cup butter
16 large marshmallows, quartered
1 tablespoon white wine
1 cup flaked coconut
Combine the butter, marshmallows, and wine in the top of a double boiler. Stire occasionally, and set over boiling water until the marshmallows melt. Remove from heat and stir in the coconut. Cool until thick enough to spread between layers.
2-3/4 cups sifted cake flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cups shortening
1-1/2 cups sugar
3/4 cup (2/5 pint bottle) California sparkling wine
6 egg whites
Sift the flour, baking powder, and salt together, then set aside. Cream the shortening with 1 cup of the sugar until light and fluffy. Blend in flour mixture alternately with the sparkling wine and mix to a smooth batter. Beat egg whites until foamy and gradually add the remaining 1/2 cup sugar, beating until stiff and soft peaks form. Fold about half of the meringue into the batter, mixing throughly with a wire wisk. Gently fold in the remainder. Turn into two greased and floured 9 inch round cake pans. Bake at 350 F for 25-30 minutes or until cake tests done. When the cake has rested 10 minutes, turn out on wire racks to cool. When layers are cold, torte with coconut filling.
Coconut Filling
1/4 cup butter
16 large marshmallows, quartered
1 tablespoon white wine
1 cup flaked coconut
Combine the butter, marshmallows, and wine in the top of a double boiler. Stire occasionally, and set over boiling water until the marshmallows melt. Remove from heat and stir in the coconut. Cool until thick enough to spread between layers.