Pink Champagne Cake

An elegant, indulgent cake like this is perfect for any celebration, but the pink frosting would make it especially appropriate for a bridal shower. You can, of course, tint it any colour you wish.

MAKES: one 8-inch cake; 8 to 12 servings

PREP TIME: 45 minutes

COOKING TIME: about 35 minutes

CHILLING TIME: 45 to 50 minutes

INGREDIENTS:

CAKE

• 3 cups cake-and-pastry flour
• 1 ½ tsp baking powder
• ¾ tsp baking soda
• ¾ tsp fine sea salt
• ¾ cup unsalted butter, softened
• 2 cups granulated sugar
• 6 large egg whites
• 1 tsp vanilla extract
• 2 cups Champagne or sparkling wine, at room temperature

FROSTING & FILLING

• 1 ½ cups plus 2 Tbsp unsalted butter, softened
• 3 to 5 cups icing sugar, sifted
• 1 tsp vanilla extract
• Pinch of fine sea salt
• 2 to 4 Tbsp Champagne or sparkling wine
• Red gel food colouring
• ⅓ cup raspberry jam or strawberry jam

INSTRUCTIONS:

1. Preheat the oven to 350°F. Grease two 8-inch round baking pans, then dust with flour.
2. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set aside.
3. In a large bowl and using an electric mixer, beat the butter with the sugar until pale and fluffy.
4. Gradually beat in the egg whites until well combined. Beat in the vanilla extract.
5. Add the flour mixture to the sugar mixture alternately with the Champagne, making three additions of flour and two of Champagne, and beginning and ending with the flour. Stir until well combined.
6. Divide the batter evenly between the prepared pans. Bake on two separate racks of the oven, rotating their position halfway through baking, until a wooden skewer inserted in the centre of the cakes comes out clean and the tops of the cakes spring back when touched gently, about 35 minutes.
7. Let the cakes cool in the pans on a wire rack for 10 minutes. Remove the cakes from the pans and let cool completely on the wire rack.
8. For the frosting and filling, in a large bowl and using an electric mixer, beat the butter until pale and creamy.
9. Beat in the icing sugar, 1 cup at a time, until the frosting is spreadable (you may not need all of the icing sugar). Beat in the vanilla extract and salt.
10. Add the Champagne, 1 tablespoonful at a time, according to your taste: for a milder flavour, add 2 tablespoonfuls; for a more pronounced flavour, add 4 tablespoonfuls. Add the food colouring, one drop at a time, until the frosting is tinted pale pink. If the frosting is too runny to spread after you add the Champagne and food colouring, beat in a little more icing sugar.
11. To fill and frost the cake, use a serrated knife to gently slice off the tops of the cakes to create a smooth surface. Spread a small dollop of frosting in the centre of a cake stand or serving plate. (This will help prevent the cake from moving around as you assemble it.) Centre one cake, upside down, on the cake stand.
12. Spread the jam evenly over the cake, spreading it right to the edges. Carefully centre the second cake, right side up, on top of the jam.
13. Using about one-third of the frosting, spread a thin layer over the top and sides of the cake to seal in the crumbs and prevent them from getting mixed in with the rest of the frosting as you frost the cake. (This is called a crumb coat.) Place the cake in the fridge for 15 to 20 minutes to set the crumb coat.
14. Once the crumb coat has set, spoon a large dollop of frosting on top of the cake. Using an offset spatula or a knife, spread the frosting over the top and right to the sides of the cake so it hangs over the edge.
15. Spread the overflowing frosting down and evenly over the sides of the cake. As you spread it around the sides of the cake, keep turning the cake stand to help create a smooth surface. To create an extra-smooth and glossy look, dampen the spatula or knife in hot water once or twice while spreading the frosting.
16. If liked, spoon any remaining frosting into a piping bag fitted with a ⅜-inch closed star tip, then pipe the frosting around the top and bottom edges of the cake. Chill the cake for at least 30 minutes before serving.