3 cups all purpose flour
A few drops of red food colouring each (for cake and frosting)
3 tsp baking powder
2 cups champagne
1/2 tsp salt
1 cup (2 sticks) unsalted butter
2 cups sugar
1 tsp vanilla extract
6 egg whites
3/4 cup (1.5 sticks) unsalted butter (for frosting)
4 cups confectioner's sugar (for frosting)
1/2 cup champagne (for frosting)
1/4 cup whole milk (for frosting)
1 tbsp vanilla extract (for frosting)
Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans.
In a bowl, combine flour, baking powder and salt; set aside. In a mixing bowl, beat butter and sugar 3 to 5 minutes, or until light and fluffy. Add vanilla and beat in egg whites one at a time.
Mix in food colouring. Beat in flour mixture and champagne in three alternating additions, starting and ending with flour to prevent curdling. Pour batter into pans and bake 35 minutes, or until a knife inserted in the centrr comes out clean.
For the frosting: In a mixing bowl, beat butter 1 minute. Gradually add the confectioners’ sugar, champagne, milk, vanilla, and a few drops of food colouring; beat until smooth and creamy.
Once cake has cooled completely, place bottom layer on a cake plate and spread half the frosting overtop. Add top layer and cover with frosting.