Strawberry Champagne Cake | Rahasia Masak

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Strawberry Champagne Cake
3/4 cup (170g) butter, softened at room temperature
1 1/2 cups (300g) white granulated sugar
6 large egg whites, at room temperature
1/2 cup (118ml) sparkling wine


  1. Preheat oven to 350F. Line 3, 8-inch cake pans with parchment paper; recipe will also work well using 2, 9-inch cake pans.
  2. Using a hand mixer or a stand mixer, cream together the sugar and butter until creamy. Add the egg whites and vanilla and mix until mixture is light and airy. Mix in the sparkling wine and milk. 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.
  3. 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.
  4. etc
  5. etc

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