this first week brought a taste of celebration and
refreshment, like a holiday treat baked in a cake. and that's
certainly what this is….a
Champagne Rosemary Cake (Gluten Free)
+
Champagne Icing
~RECIPE~
.for the cake.
-3 Cups all purpose gluten free flour
-3 Teaspoons baking powder
-1/2 Teaspoons salt
-3/4 Tablespoon minced rosemary
-1 Cup unsalted butter (soft)
-2 Cups sugar
-1 Teaspoon vanilla
-6 Egg whites
-2 Cups champagne
.for the frosting.
-1/4 Cup unsalted butter (soft)
-4 Cups confectioner's sugar
-1/2 Cups champagne
-! Tablespoon vanilla
(( preheat oven to 350 and grease two 9 inch round pans, or two 6 inch
pans and small single cake pans to make as gifts, shown above ))
~ combine the dry ingredients into a medium bowl (flour, baking powder, salt, & rosemary)
~ beat the butter and the sugar with a mixer until combined and slightly fluffy
~add the vanilla to the butter / sugar mixture
~ add the egg whites, one at a time, into the butter and sugar and combine (one at a time)
~ alternate adding the flour mixture and the champagne to the butter and sugar, starting and ending with flour. (divide the flour into three parts, add one part, mix, then add one cup champagne, mix) & continue until well combined.
~ pour the mixture into the pans, dividing evenly and bake for 30-35 mins, or until a toothpick comes out clean when tested. prepare the frosting.
for the frosting…
~ beat the butter and sugar until fluffy, add vanilla, slowly add champagne, mix until stiff, adding more sugar if needed.
wait until cake is completely cooled before frosting, garnish, and enjoy!
