Assembly
This cake goes great with:
Both recipes will make a little extra for this cake but that is fine. Once the cake is cooled and the above components have been made, it can be assembled as follows:
- Cut cake in half horizontally. Place bottom half cut-side up on a serving tray or plate.
- Pipe or spread frosting in a ring around the edge to contain filling.
- Pour/spread filling on the inside of the frosting ring.
- Cut 1/4”-1/2” off the top of the remaining half of the cake, depending on how much it domed up. Place cake piece cut side up on top of bottom of cake.
- Spread frosting around outside of the cake, filling in any gaps.
- Frost top and sides of cake to desired look.
Scaled up
This cake makes 1-6” cake. To make an 8” round cake, double the recipe and bake for a few extra minutes.
Champagne cake
Yield:
1-6” cake
Prep Time:
6 minutes
Cook Time:
30 minutes
Total Time:
36 minutes
A tasty small cake recipe that is easily scaled up.
Ingredients
- 1/2 cup + 2 Tbsp. (78g) all-purpose flour
- 2 Tbsp. (16g) cornstarch
- 1/2 tsp. baking powder
- 1/8 tsp. fine sea salt
- 1 large egg, room temperature
- 1/4 cup + 2 Tbsp. (75g) sugar
- 1/2 tsp. amaretto
- 1/4 cup (45g) canola oil
- 1/4 cup (59ml) dry sparkling wine
Instructions
- Whisk dry ingredients together to combine. Set aside.
- Beat eggs, sugar, and vanilla for 1 minute. Drizzle in oil 1-2 teaspoons at a time and beat until well combined.
- Add the flour mixture in thirds, adding half the champagne in between. Whisk until each addition is just combined.
- Pour batter into 6” nonstick cake pan, then tap on a flat surface a few times to eliminate large air bubbles. Bake at 325°F for 34 minutes.
- Allow cake to cool in pan for 30 minutes on a wire rack, then turn right side out and allow to finish cooling.
Notes
Original recipe was baked at 350°F for 30 minutes.
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