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To make this classic pink champagne cake, you’ll begin with the cake layers, which start off as a fairly standard cake batter: a combo of flour, baking powder, salt, butter, and sugar. The cake relies on egg whites rather than whole eggs, which will give it a light, fluffy texture.
Preheat the oven to 350 degrees, grease and flour 3 (8 inch) pans. 3 cups (342 g) cake flour. 1 Tablespoon (15 g) baking powder. 1/2 teaspoon (2g) salt. 6 egg whites (194g) 1 cup (242g) pink champagne, I used Andre Blush Champagne. 2 teaspoons (8 g) vanilla.
It is believed that Pink Champagne Cake first originated on the west coast in the ’50s and ’60s, and was a hugely popular to choice for bridal showers, weddings, and bachelorette parties. There’s just something a bit glamorous about a dessert flavored with Pink Champagne, don’t you think?
5. For other decoration, you can add the Bavarian cream to a pastry bag with a star tip nozzle and decorate the top and bottom of the cake base. Keep cake refrigerated.
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