Pink Champagne Cake

Yields: 8 inch decorated cake, enough for 6-8 people Special equipment needed: electric mixer, sifter, 2-8 cake pans 3 cups 1 tsp. tsp. tsp. 6 oz. 2 cups 6 whole 1 tsp. 2 cups All purpose flour Baking powder Baking soda Salt Butter, room temperature Sugar Egg (whites only) Vanilla extract Champagne -Preheat the oven to 350 F. -Prepare the pans by coating the insides with oil or butter and coating it lightly with flour. Tap the pan upside down to remove excess flour. Set aside. -In a bowl, sift the flour, baking powder, baking soda and salt together. Set aside. -Separate the eggs, reserving the yolks for frosting. -In a electric mixer, cream the butter and the larger portion of sugar with a paddle attachment for 5-7 mins, or until light and airy. -Add vanilla extract and whites, slowly. Scrape, as needed. -Add the sifted dry ingredients, at cup intervals, to the creamed butter, alternating with cup portions of the champagne. Scrape in between additions. Repeat until all products are used. -Divide the batter into the prepared pans. Spread evenly. -Bake at 350 F for 40-45 mins, or until the cake is springy to the touch.

Special equipment needed: electric mixer, small saucepan 6 whole cup 1 cup 12 oz. cup Pinch t. Eggs (yolk only) Sugar Champagne Butter, room temperature Champagne Salt Red food coloring -Place the yolks in an electric mixer and whip with a whisk attachment. Let whip while cooking the sugar. -In a small saucepan, place sugar and 1 cup of champagne and stir. -Cook to about 120 C or 248 F, using a thermometer. -Carefully, add the hot syrup to the whipping yolks in a steady thin stream. Add all the syrup. -Continue to whisk until cool. -In intervals of 1-2 tablespoons at a time, add soft butter. Scrape the side the mixing bowl occasionally. Add all the butter. -Add champagne, salt, and food coloring. Whisk until smooth. -Ready for use immediately.

Pink Champagne Cake : Oceana Restaurant 120 West 49th Street, New York NY 10020