The long awaited recipe for pink champagne cake with whipped cream icing and chocolate covered strawberries has arrived! This recipe was intended to be featured in the Luxury Dinner round of the FoodBuzz Food Blog competition. While The Cheap Gourmet blog did not advance, this cake recipe is way too good not to share!
The texture of the pink champagne cake is similar to a pound cake, while the flavor is similar to angel food cake. I used Andre Blush; a California pink champagne because it was on sale at the grocery store for $6.99. They don't call me cheap for no reason!
Only one cup of pink champagne is used between the cake batter and whipped cream icing, so the champagne flavor is exceptionally mild. This cake is perfect for nearly any special occasion. However, it must be refrigerated until served. Otherwise, the whipped cream icing will slide off. Enjoy!
Pink Champagne Cake with Whipped Cream Icing and Chocolate Covered Strawberries
Serves: 8 to 10
Prep Time: 30 minutes
Bake Time: 38 to 40 minutes
1 pound whole Strawberries
7 ounces Baker's Dipping Chocolate
2/3 cup unsalted Butter, room temperature
1-1/2 cups granulated Sugar
2 teaspoons Vanilla extract
2-3/4 cups Sawns Down cake flour
1 teaspoon Baking Powder
1 teaspoon Salt
3/4 cup Pink Champagne
6 Egg Whites, stiffly beaten
1 cup heavy Whipping Cream
1/4 cup Confectioner Sugar, sifted
1 teaspoon Vanilla extract
1/4 cup Pink Champagne
1. Select 10 large strawberries for dipping. Leave stem and leaves intact. Wash and dry thoroughly.
2. Melt Baker's dipping chocolate according to package directions. Dip strawberries in chocolate and place on plate to dry. Store in refrigerator until needed for decorating.
3. Preheat oven to 350 degrees Fahrenheit.
4. Lightly grease and flour two 8-inch round cake pans. Set aside.
5. Remove stems from remaining strawberries, cut into quarters, and place in food processor.
6. Gently pulse until strawberries are pureed.
7. Separate egg yolks from eggs and place egg whites in medium mixing bowl. Using hand held mixer, beat egg whites until stiff peaks form. Set aside.
8. In a large mixing bowl, cream butter.
9. Add sugar and vanilla extract and beat until creamy.
10. Add flour, baking powder, salt and champagne. Beat on high for 2 minutes.
11. Fold in beaten egg whites and strawberry puree.
12. Pour half of cake batter into each cake pan. Bake for 38 to 40 minutes or until inserted toothpick comes out clean.
13. While cakes are cooling, prepare pink champagne whipped cream icing.
14. In a medium bowl, beat heavy whipping cream until stiff; about 2 minutes.
15. Add sugar, vanilla, and pink champagne and beat until incorporated; about 20 seconds. Be careful not to overbeat whipped cream or it will turn out like cottage cheese.
16. Once cakes are completely cooled, it's time to add the icing and chocolate covered strawberries.
17. Place one cake layer on cake stand. Spread a thin layer of whipped cream icing on top.
18. Add second layer to cake and evenly spread remaining icing on top and sides.
19. Gently remove chocolate covered strawberries from plate. Place 8 strawberries around the outer edge of cake and position 2 strawberries in the center.
20. Slice cake into 8 to 10 pieces and serve with a glass of pink champagne.