Champagne Cake

Recipe Ingredients

2 3/4 cups	171g / 6oz	Flour - sifted
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Salt
2/3 cup	131g / 4.6oz	Shortening
1 1/2 cups	297g / 10oz	Sugar
3/4 cup	177ml	California champagne
6		Egg whites
		Coconut Filling*
1/4 cup	49g / 1.7oz	Butter
1 tablespoon	15ml	White wine
16 tablespoons	240ml	Marshmallows (large)
1 cup	93g / 3.3oz	Coconut - flaked
		**fondant Frosting
1 lb	454g / 16oz	Powdered sugar
1/4 cup	82g / 2.9oz	Light corn syrup
1/4 cup	59ml	Water
1 1/2 teaspoons	7.5ml	Vanilla
1/8 teaspoon	0.6ml	Salt
1/2 teaspoon	2.5ml	Almond extract
2		Red food coloring - (2 to 3)
6		Marshmallows (large)

Recipe Instructions

Sift flour, baking powder and salt together and set aside. Cream shortening with 1 cup sugar until fluffy. Blend flour mixture alternately with champagne and mix to a smooth batter.

Beat egg whites until stiff and soft peaks form. Fold about half the meringue into the batter, mixing thoroughly with whisk. Gently fold in remaining meringue. Turn into two greased and floured 9-inch cake pans.

Bake at 350F for 25-30 minutes or until tested done.

When cake has rested 10 minutes, turn out to cool. When cold, put together with coconut filling. Over boiling water in double boiler, melt marshmallows, butter and wine.

Remove from heat and add coconut. Sift powdered sugar in top of double boiler. Add corn syrup and water. Stir over boiling water until smooth. Add the vanilla, salt and almond flavoring.

For pink champagne effect, add 2 or 3 drops red food coloring.

Keep frosting warm so it spreads evenly. With spoon, carefully pour fondant over top and sides of cake. Slice marshmallows into 4 rounds each, dip in fondant and place at random on top of cake.

Source:
Jo Anne Merrill

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