Pink Champagne Cake
2 3/4 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening
1 1/2 cups granulated sugar
3/4 cup Champagne
6 egg whites
Coconut Filling
1/4 cup butter
16 large marshmallows, quartered
1 tablespoon white wine
1 cup flaked coconut
Fondant Frosting
1 pound confectioners' sugar
1/4 cup light corn syrup
1/4 cup water
1 1/2 teaspoons vanilla extract
Dash of salt
Few drops almond extract
2 to 3 drops red food color (optional)
6 large marshmallows, quartered
Preheat oven to 350 degrees F. Grease and
flour two 9-inch layer cake pans.
Sift flour again with baking powder and
salt. Cream shortening with
1 cup sugar until light and fluffy. Blend
in flour mixture and Champagne alternately,
mixing until smooth. Beat egg whites until
stiff. Gradually beat in remaining 1/2 cup
sugar, continuing to beat to stiff meringue.
Fold about half of meringue into batter,
mixing thoroughly with whisk. Gently fold
in remaining meringue. Turn into 2 greased
and floured 9-inch layer cake pans. Bake
until a wooden pick inserted in center comes
out clean, 25 to 30 minutes. Cool in pan
10 minutes, then turn out onto wire racks
to cool.
While cake is baking, melt butter, marshmallows
and wine in top of double boiler over
boiling water. Remove from heat and stir
in coconut. Cool until thick enough to spread.
Sift confectioners' sugar into top of double
boiler. Add corn syrup and water. Stir over
boiling water until smooth. Blend in vanilla
extract, salt and almond extract. Stir in
food color. Keep frosting warm while using
so it will spread.
When cake layers are cool, spread top of
1 with Coconut Filling and stack second
on top. Spread 2/3 cup Fondant Frosting
thinly and smoothly over top and sides of
cake, sealing any crumbs. Pour about 1/2
cup additional frosting over top of cake
and spread quickly to smooth. Cover sides
of cake with remaining frosting. Dip marshmallow
quarters in remaining frosting to coat both
sides and set randomly over top and sides
of cake.
Makes 1 (2-layer, 9-inch) cake or 10 to
12 servings.
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