Beautiful Champagne Cake

    1 hour 25 minutes

    Overall,this cake is well received. The cake is moist, the tartness of the citrus balanced very well with the frosting and other sweet components of the cake, all in all the result is quite delicious. Oh, and if you like champagne, you will want to eat the custard with a spoon! Heck, we have to do something with the ample supply of fresh citrus here in the Riverina. :)


    New South Wales, Australia
    4 people made this

    Makes: 1 Cake

    • see below.....

    Preparation:1hour  ›  Cook:25min  ›  Ready in:1hour25min 

    1. Champagne Filling 1 cup dry champagne or other sparkling wine 3/4 cup icing sugar 2 tablespoons cornflour 5 large egg yolks 2 tablespoons glucose syrup 6 tablespoons chilled whipping cream (whipped) 1. in large metal bowl, whisk the champagne, sugar, cornstarch, yolks and corn syrup to blend 2. set bowl over a bain marie 3. whisk constantly until mixture has tripled in volume, about 15 minutes 4. transfer to the bowl of an electric mixer, beat until completely cool, about 5 minutes 5. in a clean bowl, beat cream to soft peaks 6. fold cream into cooled custard 7. cover and store in fridge until ready to use (can be prepared 1 day ahead)
    2. Fruit Filling 1 valencia orange 1 navel orange 1 blood orange 1. using a zester, remove zest from navel orange and set aside (the zest will be candied for decoration) 2. cut the fruits in half crosswise 3. working over a strainer fitted over a bowl and using a small pairing knife, cut out the segments being sure to leave behind the membrane 4. cover and store in fridge until ready to use (can be prepared 1 day ahead)
    3. Vanilla Cake 2 8″ cakes /175 C oven 1 1/2 stick of butter 2 cups sugar 4 large eggs 2-3/4 cups plain flour 1-1/2 teaspoons baking powder pinch salt 1 cup milk 1 teaspoon vanilla extract 1. butter the inside of the cake pans then line with a circle of parchment or foil, butter that 2. spoon a bit of flour in the pan and shake to coat the inside, tap out excess 3. cream butter in an electric mixer until smooth, about 1 minute 4. while beating, drizzle in sugar 5. continue to beat until fluffy, about 2 minutes 6. add one egg at a time, beating well after each, about 20 seconds 7. in a medium bowl whisk together flour, baking powder, and salt 8. combine milk and vanilla 9. add flour mixture and milk mixture to the electric mixer, alternating and starting and ending with flour, beat well after each addition 10. pour batter into pans about 3/4 full 11. bake until golden and a cake tester comes out clean, about ~20 minutes
    4. Orange Cheese Frosting 2 packages of Philly cream cheese 3/4 stick butter 4 cups sifted icing sugar 1 teaspoon orange zest, chopped 1/2 teaspoon orange juice 1. bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours 2. sift icing sugar into a bowl or onto parchment 3. beat butter and cheese at medium speed until creamy 4. add 4 cups of the sugar and beat until combined 5. add orange juice and zest and beat until combined 6. if you want, add more sugar until you get to the consistency and sweetness you like
    5. Assembly With a wet filling like the ones in this recipe, I like to create a berm of frosting around the edge of each layer to hold the filling in while I am decorating. For that, you fill a pastry bag with a large, plain tip and pipe a simple berm around the edge. I did a simple two layer cake, but looks amaing as a six layer! After making the berm, I added a layer of custard and a layer of fruit. Frosted the whole thing with orange cream cheese frosting and voilà!

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