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Champagne Cake


Champagne Cake


2-3/4 cups sifted cake flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cups shortening
1-1/2 cups sugar
3/4 cup (2/5 pint bottle) California sparkling wine
6 egg whites

Coconut Filling
1/4 cup butter
16 large marshmallows, quartered
1 tablespoon white wine
1 cup flaked coconut


Sift the flour, baking powder, and salt together, then set aside.  Cream the shortening with 1 cup of the sugar until light and fluffy.  Blend in flour mixture alternately with the sparkling wine and mix to a smooth batter.  Beat egg whites until foamy and gradually add the remaining 1/2 cup sugar, beating until stiff and soft peaks form.  Fold about half of the meringue into the batter, mixing throughly with a wire wisk.  Gently fold in the remainder.  Turn into two greased and floured 9 inch round cake pans.  Bake at 350 F for 25-30 minutes or until cake tests done.  When the cake has rested 10 minutes, turn out on wire racks to cool.  When layers are cold, torte with coconut filling.


Combine the butter, marshmallows, and wine in the top of a double boiler.  Stire occasionally, and set over boiling water until the marshmallows melt.  Remove from heat and stir in the coconut.  Cool until thick enough to spread between layers.


Recipes above compliments of:

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