Prosecco Cake Recipes

PROSECCO CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Butter the inside of 2 deep, loose bottomed 21cm tins. Cream the butter and sugar together with electric beaters until it is light and fluffy, then gradually beat in the eggs a little at a time. Fold in the flour and a pinch of salt, don't worry if the mixture look like it has split, it will come back together when the flour is added. Pour in the Prosecco and stir until smooth.
• Spoon the mixture into the tins, level the top and bake for 45-50 mins or until the cakes are well-risen and golden and a skewer inserted comes out clean. Leave to cool in the tin for 10 minutes and then turn them out onto a rack.
• While the cakes cool, make the icing. Beat the butter with the icing sugar until it is smooth. Add the Prosecco and beat again until the frosting is fluffy and smooth.
• Level the cakes if you need to and spread the raspberry jam on one of the cakes followed by some of the butter cream, sandwich the other cake on top. Roughly ice the cake all over in a very thin layer with a couple of tablespoons of buttercream, this will help all the crumbs stick to the cake and help make the outer layer of icing nice and clean. Ice the cake all over with the remaining buttercream, this can be quite rough because you are going to stick sweet all over it. Now stick sweets all over it. Go mad. Drink Prosecco with it.

PROSECCO POUND CAKES WITH SPARKLING GLAZE

Steps:

• Preheat oven to 350 degrees F. Spray 2 (9 by 5-inch) loaf pans with nonstick cooking spray and dust lightly with flour.
• In a large mixing bowl combine all of cake ingredients. Mix on medium speed until well incorporated, about 3 minutes. Pour the batter into the prepared loaf pans. Bake until a toothpick inserted in the center comes out clean and the top is golden brown, about 40 to 50 minutes. Allow to cool for 5 minutes, then remove them from the pans and cool completely on a wire rack over a sheet pan.
• Put the confectioners' sugar in a large bowl and slowly beat in the sparkling wine until consistency is thick but pourable. Pour the glaze over top of the cakes and allow it to drip down the sides. Let sit for 5 minutes to set before slicing and serving.

CHAMPAGNE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.
• 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.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.