Happy New Year!
Adapted from allrecipes.com
Ingredients
Champagne Cakes
75gr butter
160gr caster sugar
2 drops vanilla extract
170gr self raising flour
1/2tsp baking powder
100ml champagne (or sparkling wine)
3 large egg whites
Champagne Syrup
100ml champagne (or sparkling wine)
35gr caster sugar
1/2tsp lemon juice
Champagne Cakes
75gr butter
160gr caster sugar
2 drops vanilla extract
170gr self raising flour
1/2tsp baking powder
100ml champagne (or sparkling wine)
3 large egg whites
Champagne Syrup
100ml champagne (or sparkling wine)
35gr caster sugar
1/2tsp lemon juice
Method
1, Preheat the oven to 160o/c and grease and flour 6 small ramekins, or a six hole muffin tin.
2, Cream the butter and sugar together until light and fluffy. Beat in the vanilla extract.
3, Sift in the flour and baking powder and mix in with the champagne. It'll be quite stiff.
4, In a separate bowl, whisk the eggs whites to a stiff peak. Add in about a third to the champagne batter to loosen it.
5, Fold through the rest of egg whites gently to keep as much air in as possible.
6, Divine between the ramekins and bake for 20-25minutes until just lightly browned and risen and an inserted skewer comes out clean.
7, Unmould as soon as they are cool enough to handle.
8, Make the champagne syrup while the cakes are in the last 10-15minutes of cooking by combining everything a small saucepan. Bring to a gentle simmer and reduce until you have around 50ml of syrup.
9, Poke a few holes in the tops with a skewer and pour on the syrup.
1, Preheat the oven to 160o/c and grease and flour 6 small ramekins, or a six hole muffin tin.
2, Cream the butter and sugar together until light and fluffy. Beat in the vanilla extract.
3, Sift in the flour and baking powder and mix in with the champagne. It'll be quite stiff.
4, In a separate bowl, whisk the eggs whites to a stiff peak. Add in about a third to the champagne batter to loosen it.
5, Fold through the rest of egg whites gently to keep as much air in as possible.
6, Divine between the ramekins and bake for 20-25minutes until just lightly browned and risen and an inserted skewer comes out clean.
7, Unmould as soon as they are cool enough to handle.
8, Make the champagne syrup while the cakes are in the last 10-15minutes of cooking by combining everything a small saucepan. Bring to a gentle simmer and reduce until you have around 50ml of syrup.
9, Poke a few holes in the tops with a skewer and pour on the syrup.
I used pink champagne in my cakes, so added a little pink glacé icing on top too.
Happy New Year Hannah
ReplyDeleteWhat a fabulous celebratory recipe, definitely one I'll use for birthdays in the future. Your 2012 post was lovely, best wishes to you and your husband, Jude xxx
Those look great! Happy New Year! :)
ReplyDelete