Ingredients: 1 tsp EACHL vanilla extract, champagne extract 6 large egg whites, at room temperature 1/2 cup (118ml) sparkling wine 1/2 cup (118ml) milk 2 cups (250g) all-purpose flour And so on.
Instructions:
Step one. Preheat oven to 350F. Line 3, 8-inch cake pans with parchment paper; recipe will also work well using 2, 9-inch cake pans.
And then, Using a hand mixer or a stand mixer, cream together the sugar and butter until creamy, about 4 minutes. Add the egg whites, vanilla and champagne extract and mix until mixture is light and airy, about 3 minutes. Pour in the sparkling wine and milk but do not mix. In a separate bowl, combine the dry ingredients: flour, salt and baking powder. Sift the dry ingredients into the cake batter and mix the flour just until well combined.
After it, Divide the cake batter between the prepared pans. I recommend using a kitchen scale to accurately divide the batter. Bake the cake layers in preheated oven for 35-40 minutes, or until the tops are completely set. Remove from oven and place cake rounds onto a cool rack to cool completely.
Original Article: https://tatyanaseverydayfood.com/recipe-items/strawberry-champagne-cake/
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