Au Revoir 2020!
Once upon a time, we were able to go on fun outings after leaving the office upon completion of a long day of work.
Once upon a time, we were able to sit in crowded theaters and watch performing arts icons belt it out on stage.
Once upon a time we were able to get dressed up and spend a fancy evening out with friends drinking fancy cocktails.
This cake is inspired by a French 75, a cocktail that I learned about during a night out at the opera with one of my good friends here in LA. We were lucky enough to score tickets to see Renee Fleming perform in The Light in the Piazza. Such a momentous occasion seemed like the appropriate time for a fancy cocktail before the show.
The French 75, created at The New York Bar in Paris, is aptly named after the French 75mm field gun because of the punch it packs. It is a delicious mix of champagne, gin, lemon, and simple syrup.
What better way to send 2020 off than with a cocktail inspired cake?
2 Cups flour
2 Teaspoons baking powder
¾ Cup butter (room temperature)
¾ Cup sugar
5 Egg whites
1 Teaspoon vanilla
¾ Cup any kind of sparkling wine (I used sparkling Moscato for the added sugar)
¼ cup Gin (I used Beefeater)
Zest of one lemon
Preheat the oven to 350 degrees.
Mix the sparkling wine and gin together and set aside.
Beat the butter until smooth. Beat in the sugar until light and fluffy, about 2 minutes. Add the egg whites one at a time and beat after each one until well incorporated. Zest the lemon into the bowl.
Add in vanilla. Alternatively beat in flour and baking powder mixture with the alcohol mixture until everything is incorporated.
Divide the cake mixture into two 8 inch cake tins and bake for 25-30 minutes or until a knife inserted in the center comes out clean.
Let cool completely.
1 Cup butter (room temperature)
2 ½ Cups powdered sugar
2-4 Tablespoons sparkling wine
Beat the butter until smooth, slowly add in the powdered sugar and alternate with sparkling wine until the frosting is smooth and thick.
If desired mix in food coloring at this point.
After the cake has completely cooled, assemble and frost.