Fondant Champagne Cake
Posted by: Mai Wed, 17 Mar 2004, at 12:50 p.m.
2 3/4 Cups sifted all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
2/3 Cup vegetable shortening
1 1/2 Cups sugar
3/4 Cup champagne
6 egg whites
1/4 Cup butter, softened
16 large marshmallows, quartered
1 Tablespoon white wine
1 Cup flaked coconut
1 pound (4 cups) sifted powdered sugar
1/4 Cup light corn syrup
1/4 Cup water
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 to 3 drops red food coloring (optional)
Cake: Preheat oven to 350*F (175*C). Grease and flour 2 (9-inch) round cake
pans; set aside.
Whisk together the flour with the baking powder and salt. Set aside.
In a large mixing bowl, cream shortening and 1 cup sugar until light and fluffy
with an electric mixer. Beat in flour mixture and champagne alternately, beating
until batter is smooth; set aside.
In another mixing bowl, beat egg whites until stiff. Gradually beat in remaining
1/2 cup sugar, continuing beating until meringue forms stiff peaks. Fold about
half of the meringue into the cake batter, mixing gently but thoroughly. Gently
fold in remaining meringue.
Pour batter into prepared cake pans and bake for 20 to 25 minutes or until
tested done when a wooden pick inserted in center comes out clean. Cool cakes in
pan on wire rack for 10 minutes. Remove cakes from pans and cool completely on
Spread Coconut Filling on to the bottom cake layer. Top with remaining cake
layer and frost sides and top with the Fondant Frosting.
Makes 10 to 12 servings.
Filling: Combine butter, marshmallows and wine in top of double boiler. Set over
simmering water and stir occasionally until marshmallows are melted. Remove from
heat and stir in coconut. Cool until thick enough to spread.
Fondant Frosting: Combine the powdered sugar, corn syrup and water in the top of
double boiler over simmering water until smooth. Blend in vanilla, salt and
almond extract. Stir in food color, if desired. (Note: Keeping the frosting warm
while using it, helps it spread more smoothly.)