Re: Good Housekeeping's Champagne Cake Recipe
From: Terry
Date: 1/28/2022, 1:51 PM
To: phaedrus@hungrybrowser.com
On 1/28/2022 12:51 PM, Terry wrote:
Good Day!
I am looking for the Good Housekeeping Champagne Cake Recipe, it came out
in the late 70's, early 80's, possibly mid-late 80's. It may also have
come with a pink frosting as well.
I'd made it several times (weddings, special events) delightful recipe,
but lent it to someone years ago and NEVER got it back (they lost it).
(AND fool that was, likely still am, forgot to copy it first.)
May even have been presented as a Champagne Pound or Wedding Cake Recipe.
Terry
Hi Terry,
The only Good Housekeeping Cookbook that I have access to is from 2007, and there is no cake like that
in it.
Searching online, I had no success finding a recipe for "Champagne Cake" or "Champagne Pound Cake" or
"Champagne Wedding Cake" with any connection to Good Housekeeping Magazine.
I will post this for reader input.
Phaed
Subject: Champagne Cake
From: Sandy
Date: 5/22/2022, 2:54 PM
To: phaedrus@hungrybrowser.com
On 5/21/2022 5:38 PM, Sandy wrote:
Hi Phaedrus,
Found a recipe for Champagne Cake that I hope is the recipe the lady wanted.
I'm not sure if its from Good Housekeeping and no date on it. I hope it will
enlarge enough to read.
Sandy
Hi Sandy,
Thanks for sending this. I wrote to her and asked if her champagne cake had
coconut filling. If she says yes, then I'll send it to her.
Phaed
Re: Good Housekeeping's Champagne Cake Recipe
From: Terry
Date: 5/23/2022, 2:12 PM
To: phaedrus@hungrybrowser.com
On 5/23/2022 1:19 PM, Terry wrote:
No, but that would have been good.
AND, i never found it in one of their cookbooks, but had pulled it from one
of their magazines.
Terry
Hi Terry,
One of my readers sent the below recipe. It's not right, because it does have
coconut filling and marshmallows, and no obvious connection to Good Housekeeping.
Since you expressed interest, I'm sending it anyway.
Phaed
Champagne Cake
2-3/4 cups sifted cake flour
3 tsp baking powder
1 tsp salt
1-1/2 cups sugar
2/3 cups shortening
6 egg whites
1 bottle (2/5 pt) California champagne
Coconut filling (below)
Fondant Frosting (below)
6 large marshmallows, quartered
Re-sift flour with baking powder and salt. Cream shortening
with 1 cup sugar until light and fluffy. Blend in flour mixture
and champagne alternately mixing to a smooth batter. Beat egg
whites until stiff. Gradually beat in the 1/2 cup sugar and
keep beating to a stiff meringue. Fold about half the meringue
into batter with a wire whisk. Gently fold in remainder. Turn
into two greased and floured 9-inch layer cake pans. Bake at 350º
for 25 to 30 minutes or until it tests done. Let stand 10 minutes,
turn onto wire racks to cool. When layers are cold, put together
with Coconut Filling between layers. Take out 2/3 cup of the
Fondant Frosting and spread a thin layer smoothly over top and
sides to seal crumbs. Pour about one half the remaining frosting
over the top of the cake and spread. Cover the sides of the cake
with a second layer of frosting. Dip marshmallow slices in the
rest of the frosting to coat both sides. Set at random over top
and sides of cake.
Coconut Filling
1/4 cup butter
16 large marshmallows, quartered
1 T white wine
1 cup flaked coconut
Combine first three ingredients in top of double boiler. Set over
boiling water. Stir occasionally until marshmallows are melted.
Remove from heat, stir in coconut. Cool until thick enough to spread.
Fondant Frosting
1 lb. confectioner's sugar
1/4 cup light corn syrup
1/4 cup water
dash of salt
almond extract
1/2 tsp. vanilla
3 drops red food coloring
Combine sugar, syrup and water in top of double boiler. Stir over
boiling water until smooth. Blend in vanilla, salt and almond extract.
Stir in red food coloring, just enough to make a delicate pink.
