- 3/4 cup butter
- 6 egg whites
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1-1/2 cups sugar
- 2 teaspoons vanilla
- 1-1/2 cups champagne
- 1 recipe Champagne Butter Frosting
- Small, medium, and large edible gold pearl candy balls,* about 1 cup total
- 9 to 10 purchased white chocolate truffles
- Gold luster dust and gold sprinkles
Allow butter and egg whites to stand at room temperature 30 minutes. Meanwhile, grease two 9x2-inch round cake pans. Line bottom of pans with parchment paper. Grease paper and lightly flour pan; set aside. In medium bowl stir together flour, baking powder, and salt; set aside.
Preheat oven to 350°F. In large mixing bowl beat butter with electric mixer on medium to high speed 30 seconds. Add sugar and vanilla. Beat on medium speed about 3 minutes or until light and fluffy. Alternately add flour mixture and champagne to butter mixture, beating on low speed after each addition just until combined.
Wash beaters thoroughly. In medium mixing bowl beat egg whites on high speed until stiff peaks form (tips stand straight). Fold beaten egg whites into cake batter. Divide batter evenly between prepared pans.
Bake 25 to 30 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans; remove parchment paper. Cool completely on wire racks.
If necessary to level cake, trim crowns of bottom and top layers with serrated knife. Place one cake layer, bottom side down on serving platter. Dust crumbs from cake with pastry brush. Dollop 3/4 cup frosting in center of cake layer. With offset spatula, spread frosting just to edge of cake.
Place top layer on cake, crown-side up. Frost top and sides of cake with thin layer of frosting to seal crumbs. Frost sides of cake, using offset spatula to smooth surface of frosting. Dollop remaining frosting on center of top layer. With offset spatula, spread frosting from center to edges. Use spatula to smooth frosting and blend top with sides. Decorate sides of cake with gold pearl candies, starting with large balls at bottom and randomly adding medium and small balls to mimic champagne bubbles. Dust white chocolate truffles with gold luster dust and/or gold sprinkles. Top cake with truffles. Let cake stand in refrigerator at least one hour to firm frosting before serving. To serve, slice cake with serrated knife dipped in hot water. Makes 12 servings.
Champagne Butter Frosting: In large mixing bowl beat 1-1/2 cups softened butter with electric mixer on medium to high speed 30 seconds. Gradually add 2 cups powdered sugar, beating well. Slowly beat in 4 to 5 tablespoons champagne, sparkling wine, or milk and 1 teaspoon vanilla. Gradually beat in 3 cups powdered sugar. Beat in enough additional champagne until frosting reaches spreading consistency.
*Note: Find large and medium edible gold pearl candy balls in bulk at grocery stores. Wilton Tiny Gold Pearls are available in the cake-decorating department of craft stores. We do not recommend using non-edible gold dragées.