Pink Champagne Cake With Bavarian Cream
This cake sounds out of this world delicious! I found it on recipelink and posted it for a forum request. This cake looks and sounds incredible!!
Steps
In a large bowl of an electric mixer , let egg white warm to room temperature about 1 hour.
Preheat oven to 325f.
Sift flour with sugar , baking powder and salt into another bowl.
Make a well in the center.
Add in order: oil , egg yolks , 1 / 2 cup water , vanilla and coconut extract.
Beat with a spoon until smooth.
In the large bowl of an electric mixer , at high speed , beat egg whites with cream of tartar until stiff peaks form when beater is lifted.
With a wire whisk or rubber scraper , using an over and motion , gently fold egg yolks / flour batter mixture into egg white mixture until just blended.
Pour into two 8-inch round cake pans which have been greased and floured.
Bake 30 to 35 minutes or until top springs back when lightly touched.
You can split each of these layers to make 4 layers , if desired.
Ice with the following recipe.
Champagne icing.
Mix all ingredients together.
Beat with mixer until thickened.
Split cake and spread between layers and all over c.
Ingredients
egg white, cake flour, sugar, baking powder, salt, salad oil, egg yolks, water, cream of tartar, coconut extract, vanilla, vanilla instant pudding mix, half-and-half, whipping cream, brandy, champagne, unflavored gelatin, granulated sugar, eggs, milk, heavy cream, almond extract