Notes

pink champagne
unsalted butter
salted butter
cake flour


INGREDIENTS
Preheat the oven to 350 degrees, grease and flour 3 (8 inch) pans
3 cups (342 g) cake flour
1 Tablespoon (15 g) baking powder
1/2 teaspoon (2g) salt
6 egg whites (194g)
1 cup (242g) pink champagne, I used Andre Blush Champagne
2 teaspoons (8 g) vanilla
2 Tablespoons vegetable oil (18 g)
2 cups (400 g) granulated sugar
1 cup (2 sticks) (226 g) unsalted butter
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
PINK CHAMPAGNE BUTTERCREAM
2 cups (4 sticks) (452 g) unsalted butter, softened
8 cups (960 g) confectioners' sugar
5 to 6 Tablespoons ( 50g to 60g) champagne, enough to achieve spreading consistency
1 teaspoon (4g) vanilla
small amount of pink food coloring
DIRECTIONS
In a medium size bowl whisk together the flour, baking powder and salt. Set aside
In another bowl combine the egg whites, champagne, vanilla and vegetable oil. Whisk until blended and set aside.
In the bowl of your mixer, cream the butter and sugar 3 to 5 minutes. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended. Slowly add 1/2 of the liquid ingredients and mix until blended. Continue alternating dry and wet ingredients ending with dry and mix until blended. Add the pink color at this time.*Makes 7 1/2 cups of batter.
Pour into prepared pans and bake 25 to 30 minutes. The cake is done when a toothpick inserted the center comes out clean. Cool in baking pans 10 min. then turn out.
for the Buttercream

Beat the butter until smooth, add vanilla. Slowly add the confectioners sugar and champagne and beat several minutes on medium speed until spreading consistency. Slow mixer down the last couple of minutes to achieve a smoother frosting.