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Champagne Cake With Strawberry Mousse Filling Recipe

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This recipe for Champagne Cake With Strawberry Mousse Filling is from "Heavenly Favorites", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Cake: 2 & 3/4 Cups All-Purpose Flour
2 Teaspoons Baking powder
1 Teaspoon Salt
2/3 Cup Butter
1 & 1/2 Cups White Sugar
3/4 Cups Champagne
6 Large Egg Whites

Filling: 1 Quart Fresh Strawberries
2 Tablespoons White Sugar
1 Pint Heavy Cream
6 Egg Whites

Frosting: 2 Pounds Confectioners' Sugar
1 Cup Milk or Water
1/2 Teaspoon Salt
1 Teaspoon Vanilla
2 Sticks Butter, Sliced
2 & 1/4 Cups Shortening
Directions:
Directions:
For Cake: Pre-heat oven to 350*. Butter a 10 inch round cake pan or pan(s) of choice.
In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne. In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan(s). Bake in oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.

For Filling: Chop hulled strawberries in a food processor, leaving a few chunks. Stir in sugar. In a bowl, whip cream until stiff peaks form. In another bowl, whip egg whites until stiff peaks form. Fold whipped cream into strawberries. Fold egg whites into strawberry mixture.

For Frosting: Using the whisk attachment on your electric mixer, mix the sugar, salt vanilla and milk or water at low speed until smooth and creamy. Add butter, slice at a time, until incorporated. Add shortening and whip at highest speed for 10-12 minutes, until almost doubled in volume.

 

 

 

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