It’s time to celebrate! Durham University's much-loved newspaper which I edit as Food and Drink Editor has reached its 800th issue, and nothing shows the Palatinate appreciation better than a beautiful homemade cake… except a beautiful homemade cake made with Prosecco!
Whether you’re celebrating Palatinate’s landmark issue, prepping for Thanksgiving, beginning the Christmas festivities early, or partying because you’ve made it half way through Michaelmas – woo! – this Prosecco cake is a tip(ple)-top way to get merry!
If you aren’t into Prosecco, or if you simply think that it would be a waste to put it in a cake, you can of course substitute the signature fizzy flavour of sparkling white wine for a tangy twist of raspberry tonic or for the tart zest of lemon. If you are into Prosecco, its addition in this cake turns every slice into a delightfully dizzy moment, like that of an Italian summer’s eve. Canti’s Italian Prosecco is a high-class favourite, but the choice really is up to you (… but then again, you really can’t go wrong with Canti).
So, as every good party should involve at least one slice of cake and two glasses of Prosecco, this fluffy vanilla sponge with smooth Prosecco buttercream is really the only way to start the revelry!
Ingredients
Cake
220g unsalted butter at room temperature
350g granulated sugar
4 large eggs
2 teaspoons vanilla extract
360g self-raising flour
1 1/2 cups Prosecco (or Champagne!)
Buttercream Frosting & Filling
340g butter at room temperature
650g icing sugar
2 teaspoons vanilla
6 tablespoons Prosecco
Instructions
1. Preheat your oven to 180 C.
2. Beat the butter and sugar until light and fluffy. When mixed, add the eggs one at a time, before tipping in two teaspoons of vanilla.
3. Gradually add both the flour and the Prosecco: begin by adding approximately a third of the flour and follow with half of the Prosecco, alternating in this way until all is combined.
4. Butter two cake tins.
5. Divide your gorgeous Prosecco cake mixture into halves between the tins, smoothing the tops for an even bake.
6. Bake for 25 minutes, or until the tops are the most delectable shade of gold sparkling wine.
7. For the fizzy frosting, start by beating the butter until smooth. Add half of the sugar and the Prosecco, mixing well, before adding the remaining sugar. Smooth the frosting in between the cake layers before smothering the entire masterpiece in the remaining buttercream loveliness.
8. Lick the spatula. Cut the cake. Have another glass of Prosecco.
NB - This was written for and published in Palatinate's 800th issue, on November 16th 2017.
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