Pink champagne cake

15 December 2015 - 02:24

By Sunday Times Food Weekly

This American invention, elite of party cakes in the 1950s and 1960s, is making a comeback Ingredients330g flour15ml (1 tbsp) baking powder5ml (1 tsp) salt180g butter300g sugar185ml sparkling wine6 extra-large egg whitesCoconut filling:60g butter6 large marshmallows, chopped15ml (1 tbsp) white wine250ml desiccated coconutIcing:500g icing sugar, sifted60ml corn syrup or glucose60ml waterPinch of salt7.

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