Pink Champagne Cake
INGREDIENTS
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Preheat the oven to 350 degrees, grease and flour 3 (8 inch) pans
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3 cups (342 g) cake flour
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1 Tablespoon (15 g) baking powder
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1/2 teaspoon (2g) salt
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6 egg whites (194g)
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1 cup (242g) pink champagne, I used Andre Blush Champagne
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2 teaspoons (8 g) vanilla
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2 Tablespoons vegetable oil (18 g)
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2 cups (400 g) granulated sugar
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1 cup (2 sticks) (226 g) unsalted butter
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Small amount of pink food color, I used AmeriColor Deep Pink but any pink would be fine. I added the color with a toothpick, just a small amount will give you blush pink
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