Table of Contents
Ingredients 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 2 Tablespoons vegetable oil (18 g) 2 cups (400 g) sugar
This candy heart studded Pink Velvet Cake is the perfect way to celebrate Valentine’s Day with the one you love! Preheat oven to 350F and grease and flour three 6″ cake rounds, line with parchment. In a medium bowl, whisk flour, baking powder, and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
Add the pink color at any time during the mixing of the dry and wet ingredients. *Makes 7 1/2 cups of batter. Pour into prepared pans and bake 25 to 30 minutes. The cake is done when a toothpick inserted the center comes out clean. Cool in baking pans 10 min. then turn out.
For the pink champagne cake: Preheat the oven to 350 degrees F. Lightly coat three 8-inch cake pans with cooking spray. Whisk together the all-purpose flour, cake flour, baking powder and salt in a medium mixing bowl. Set aside.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…