Out of all the words of “12 Days Christmas”, my favorite is “Fiiiive Golden rings!!” Sing it with me!! ? 5th day of 12 DAYS OF CHRISTMAS CAKES presents … Champagne Ring Cake!!!
So finding an inspiration for this Ring Cakes are quite a challenge. I wanted to make a ring cake like my Anniversary cake but I thought eh .. Maybe something different. Then I thought of make a gold cake which is a cake that’s cover with luster dust but then I thought hmmm.. Maybe next time …. Then I thought to remake the Mirror cake that I did 2 Christmas ago. But then I thought (Do you see a pattern here?!?!? I did say it was a challenge! ?) hmm … let’s do something else. Also finding a flavor is another challenge. So scroll and scroll away I go and I thought of word association. Rings are at weddings and what do we have at weddings?? Champagne!!! How fitting!!! And it just so happen that Champagne is one of my favorite beverage!!
After I found the cake, time to find the frosting. I was looking for a flavor combination with Champagne and it usually comes up with chocolate. But there was a mimosa recipe that has Mango instead of Orange Juice. So off we go to the races!!!
With the whisk attachment, beat 8 egg whites until stiff peak.
After cleaning the bowl, cream together the butter and sugar until light and fluffy.
Then add the egg yolks into the bowl and mix again. Make sure to scrape the sides.
Alternatively add the dry mixture (flour, baking powder, baking soda and salt) and the champagne mixture (champagne, buttermilk and vanilla). Make sure to start with flour and end with flour.
Pour the batter into prepared baking pan and bake for 15-20, until golden brown and when checked with the toothpick, it comes out clean.
After the cake is cooled, I used a donut cutter to make the rings.
Pipe the Mango whipped cream frosting on top of the rings. You can also top it off with champagne frosting.
And here you have it!!! Five Golden Rings!!!
A great dessert to feed a crowd and you can use many different toppings on the cake!!!
Happy Baking!!!
| Servings |
24 servings
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- 8 egg whites room temperature
- 1 1/2 cups butter at room temperature
- 2 1/2 cups sugar
- 4 egg yolks room temperature
- 3 cups cake flour (To make cake flour replace 2 tbsp of flour with cornstarch per cup. So, for this recipe, add all the flour to a bowl, remove 6 tbsp and then add 6 tbsp of cornstarch. Whisk well to combine.)
- 2 tsp baking powder
- tsp ¼baking soda
- 1 tsp salt
- cup ½champagne at room temperature
- cup ½buttermilk at room temperature
- 1 tsp pure vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 cup of mango blend and strain
- 1 cup of mango blend and strain
Ingredients
Champagne Cake
Mango whipped cream frosting
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- Preheat the oven to 350 degrees F. Grease a 17.25 x 11.5 inch baking pan and line with parchment paper.
- In a medium bowl, mix together flour, baking powder, baking soda and salt. This is the dry mixture.
- In a measuring cup, mix together champagne, buttermilk and vanilla extract. This is the champagne mixture.
- In a stand mixer bowl, whisk the egg whites into stiff peak. Set aside and wash the bowl.
- In the clean bowl, mix together butter and sugar.
- Add the eggs, 2 at a time and mix again.
- Alternatively pour in the dry mixture and champagne mixture. Start with the dry mixture and end with the dry mixture.
- With a spatula, gently fold in the egg whites.
- Pour the batter into the prepared pan and bake for 15-20 minutes. The cake is ready when toothpick inserted will be clean.
- In a stand mixer bowl, mix together heavy cream, powdered sugar and 1/2 cup of the strained mango.
- Whisk until the cream reaches stiff peaks.
- Pipe on top of the cake.
Adapted from : Of Batter and Dough
