It was my Mum’s birthday last weekend, and a mother’s birthday is certainly a reason to celebrate. In my opinion there isn’t much that is more celebratory then champagne, and when you put champagne in a cake then its really a celebration! This cake was widely lauded as the best thing I have ever baked. It’s a recipe from Sticky Fingers (complex recipes but so worth the time and effort!)
I got to bake in my parent’s kitchen which was a lovely change from my small over heated kitchen. The kitchen lets out into the backyard where my Dad has an amazing garden full of vegetables. So with a beautiful view out of the patio doors, and central air I was in heaven. A glass of champagne as I baked also helped the process along.
Not only does this recipe have champagne in the cake, it also has fresh whole raspberries, and passion fruit in the frosting, the tastes all together are pretty much to die for.
You are going to need to buy a lot of these little fruits to make the frosting. If you have never eaten fresh passion fruit, you need to go out to the grocery store and buy yourself one and try the sweetness inside.
It’s a double layer cake, and they come out of the oven incredibly light and fluffy and chock full of raspberries. The cakes are good enough to eat on their own!
Dinner out on the patio and a delicious piece of champagne cake to top off the evening, was the perfect way to spend a late summer evening. I can’t believe that it’s September! Time to change the summer fruits in for pumpkin spice!
2 3/4 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 2/3 cups sugar
1/2 cup margarine
1 tsp vanilla extract\
2 tsp egg replacer
3/4 cup soy milk
3/4 cup champagne
2 pints fresh raspberries
1. Pre-heat oven to 350
2. Whisk together flour, baking powder, and salt
3. Cream together sugar and margarine
4. Combine egg replacer, vanilla and soy milk
5. Add champagne to wet ingredients
6. Add wet and dry to the sugar and margarine mixture alternating between the two ending with the dry ingredients.
7. Gently fold in the raspberries
8. Distribute the batter evenly between two 9 inch round pans
9. Bake for 20-25 min. or until a toothpick inserted into the middle comes out clean
Passion Fruit Frosting
1 1/4 cups shortening
3/4 cup margarine
1/2 cup passion fruit concentrate or puree*
3 1/2 cups powdered sugar
1. Cream together the margarine and shortening
2. Add the puree and powdered sugar until the desired taste and consistency is reached (I tend to use less sugar then is recommended)
* For the passion fruit puree I simply scooped the innards out of the passion fruit and pushed it through a sieve, you don’t want to get any seeds in there because the seeds are incredibly bitter and will completely change the taste, it will take about 6 or 7 passion fruits to get you a 1/2 cup