Ingredients:

  • 1.5 cups (350ml) Champagne or Sparkling Rosé
  • 3 cups (375g) cake flour, sifted
  • 1.75 cups (350g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 0.5 tsp (3g) salt
  • 1 cup (225g) unsalted butter, room temperature and cubed
  • 5 large (150g) egg whites, room temperature
  • 0.5 cup (120g) full-fat sour cream
  • 2 tsp (10ml) vanilla bean paste
  • 2 drops pink gel food coloring
  • 1.5 cups (255g) high-quality white chocolate chips
  • 0.5 cup (120ml) heavy cream
  • 0.25 cup (20g) freeze-dried strawberry powder, sifted
  • 0.5 cup (113g) unsalted butter, softened
  • 1 cup (123g) fresh raspberries

Instructions:

  1. Simmer 1.5 cups (350ml) of champagne in a small saucepan over medium heat for about 15 minutes until it reduces to exactly 0.5 cups (120ml). Note: This concentrates the sugars and flavor, preventing the batter from becoming too watery.
  2. Preheat your oven to 175°C and grease two 20cm cake pans, lining the bottoms with parchment paper. Note: Parchment is the only way to guarantee the cakes won't stick.
  3. Sift 3 cups (375g) cake flour, 1.75 cups (350g) sugar, 1 tbsp (12g) baking powder, and 0.5 tsp (3g) salt into your mixer bowl. Note: Sifting aerates the flour, which is vital for a light sponge.
  4. Add 1 cup (225g) of cubed butter to the dry ingredients and mix on low speed until the mixture looks like fine, sandy breadcrumbs. Note: This coats the flour in fat to prevent over developing the gluten.
  5. In a separate jug, whisk together the reduced champagne, 5 egg whites, 0.5 cup (120g) sour cream, and 2 tsp (10ml) vanilla bean paste. Note: Ensure all ingredients are at room temperature to avoid curdling.
  6. Gradually pour the liquid mixture into the dry ingredients while mixing on medium low speed for about 2 minutes until the batter is smooth and pale pink. Note: Don't overmix, just look for a uniform consistency.
  7. Divide the batter evenly between the two pans and bake for 35 minutes until a skewer comes out clean or with a few moist crumbs. Note: Check the internal temp; it should be between 95-98°C.
  8. Heat 0.5 cup (120ml) heavy cream until simmering, then pour over 1.5 cups (255g) white chocolate chips and 0.25 cup (20g) strawberry powder. Let sit for 5 minutes, then whisk until completely glossy and smooth.
  9. Once the ganache has cooled to room temperature (about 20°C), add 0.5 cup (113g) softened butter and whip with a hand mixer until light, fluffy, and holds a stiff peak.
  10. Place one cake layer down, spread a layer of frosting, and nestle 1 cup (123g) fresh raspberries into the cream. Top with the second layer and frost the exterior, adding your favorite Galentines Day Cake Topper for the final touch.