Pink Champagne and Roses Cake
Let stand at Room Temperature:
6 Egg Whites
Preheat oven to 350 degrees F.
In Medium Bowl Mix:
3 Cups All Purpose Flour
1/2 Teaspoon Salt
1 1/2 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda
In Large Bowl Beat:
3/4 Cup Crisco for 30 seconds
2 2/3 Cup Sugar
1 Teaspoon Pure Vanilla
8 - 10 Drops Red Food Coloring
Beat until well combined.
Gradually add egg whites, beating well after each addition.
Alternately add flour mixture and 2 Cups of Champagne to beaten mixture.
Batter will look curdled but will smooth out.
Heavily spray a Rose Bundt Pan with cooking spray.
Pour batter in evenly.
Bake at 350 degrees for 35 to 45 minutes.
Ovens vary and this recipe and pan can be tricky.
Check for doneness and continue baking as needed.
Cool in pan on a wire rack for 10 - 30 minutes.
Turn cake out.
When completely cooled drizzle with glaze.
3 Cups Sifted Confectioner's Sugar
3 Tablespoons of Champagne
1/2 Teaspoon Pure Vanilla
Stir in additional champagne one teaspoon at a time
until icing reaches glazing consistency.
Makes one cup.
*May substitute Sparkling Juice for Champagne throughout recipe.
Though there might be a little extra work involved in this recipe,
once this elegant cake reaches your mouth,
it will be well worth the effort.
I first made one years ago when Hilary,
my eldest daughter, graduated from high school.
Instead of ordering the traditional graduation cake
I made several choices for our party quests and this one was the favorite.
The one pictured here, however, was not baked by me.
My son in law Eric, who is married to my daughter Chelsea, baked this lovely cake.
Jack of All Trades...
Talented Artist and Sculptor
Fed Ex Employee
Son of My Heart