CHAMPAGNE CAKE I RECIPE | ALLRECIPES
A moist cake made with champagne.
Provided by Krissyp
Categories Liqueur Desserts
Total Time 1 hours 10 minutes
Prep Time 40 minutes
Cook Time 30 minutes
Yield 1 10-inch round cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.
- In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
- In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 313.1 calories, CarbohydrateContent 47.7 g, CholesterolContent 27.1 mg, FatContent 10.5 g, FiberContent 0.8 g, ProteinContent 4.9 g, SaturatedFatContent 6.5 g, SodiumContent 417.4 mg, SugarContent 25.3 g
DELICIOUS MOIST PUMPKIN SPICE CAKE RECIPE FROM SCRATCH ...
This moist, soft, scratch Pumpkin Spice Layer Cake is the BEST! Perfect for fall celebrations!
Provided by Melissa Diamond
Total Time 0S
Number Of Ingredients 21
Steps:
- This recipe uses the reverse creaming method.)Preheat oven to 350. Grease & flour three 8 inch pans.
- In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so all will be well blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and look like coarse sand. If you pinch some of the mixture between your fingers it will stick together. Scrape the sides and bottom of the bowl.
- In another bowl combine eggs, oil, pumpkin, milk and vanilla. Whisk until well blended, set aside.
- Method is important in this recipe so with the mixer on LOW speed, SLOWLY add approximately 1/2 of the egg mixture. Increase to medium speed for 1 1/2 minutes. Scrape bottom and sides of the bowl. Add the remaining egg mixture in 2 pourings, beating 20 seconds after each addition.
- Bake at 350 degrees 30 - 35 minutes, let cool in pans 10 minutes then turn out.
- Using your mixer beat the butter and cream cheese until well blended. Add the vanilla and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix until it is a good piping consistency.
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