Champagne Mimosa Orange Cake

Champage Mimosa Orange Cake – A gracious friend suggested this cake. I thought it’s pretty an interesting cake and I’ve never heard or tried before. Using champagne in a cake definitely something in terms of flavour. If you’re not an alcohol person, you may substitute with sparkling juice, results will just be the same. I tried to maximise the amount of champagne, but you can definitely add another couple of tablespoons in both cake and buttercream. You can do without the orange, but having the orange zest gave it more flavours and refreshing. I hope you’ll inspired to make these cute little cupcakes. Enjoy!

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Ingredients:

15cm or 6 inch round pan

• Champagne Orange Cake
1 orange zest
15g [1 tbsp] orange juice
30g [2 tbsp] champagne or sparkling juice
3 egg yolks
25g [1½ tbsp] caster sugar
36g [2½ tbsp] oil
1 tsp vanilla extract
60g [½ cup] cake flour
¼ tsp salt

3 egg whites
½ tsp cream of tartar
38g [2½ tbsp] caster sugar


• Champagne Meringue Buttercream
2 egg whites
130g [⅔ cup] caster sugar
226g [1 cup] unsalted butter, softened in cubes
1 tsp vanilla extract
45g [3 tbsp] champagne or sparkling juice

syrup
[1 tbsp sugar + 2 tbsp hot water]

• Candied Orange Slice
1 orange
480g [2 cups] water
100g [½ cup] caster sugar
50g [¼ cup] caster sugar for coating


Instructions:

• Champagne Orange Cake
1. Grate 1 orange zest.
2. Squeeze orange juice.
3. In 2 large bowls, separate the eggs, yolk in one bowl and the other the egg whites. Refrigerate the egg whites for time being.
4. In the bowl of yolks, add in the sugar. Mix vigorously for about 1 minute until well combined.
5. Add in the oil, champagne and vanilla. Continue mixing until well combined.
6. Sift in the flour and salt. Whisk until combined.
7. In the chilled egg whites, add in the cream of tartar. With an electric mixer, start mixing on low speed until frothy. Then add in the sugar in 3 batches, continue mixing on high speed until stiff peaks formed.
8. Add the egg white meringue into the yellow batter in 3 batches. Fold until combined, do not over mix.
9. Transfer the batter into a 6 inch pan. Wiggle the batter to release air bubbles.
10. Bake in preheated oven at 150°C/300°F for 60 minutes.
11. Remove cake from the pan and let it cool completely on the rack.
12. Slice cake into 3 shees.

• Champagne Meringue Buttercream
1. In a large bowl, add the egg whites and sugar.
2. Place the bowl over a double boiler. Heat on medium low heat and constantly mix until the mixture reaches 65°-70°C.
3. Remove bowl from the double boiler.
4. With an electric mixer, start mixing on high speed for about 8-10 minutes until the mixture achieve stiff peaks. Touch the bottom of the bowl to ensure the heat is gone.
5. Add in the cubes of butter, one at a time. Continue mixing high speed until all the butter go in and well combined.
6. Add in the vanilla.
7. Drizzle the champage into the cream while you’re mixing. Once the mixture is combined, it’s ready to pipe.

• Assemble the Cake (refer to the video)

• Candied Orange Slice
1. Slice 1 orange.
2. In a source pan, add the water. Then add in the orange slice.
3. Bring to a boil and simmer for 2 minutes.
4. Strain the slices and soak in ice cold water.
5. Remove one scoop of water from the pan, leave the remaining.
6. Add in the sugar. Boil to dissolve the sugar. Add back the orange slice. Spread out the slices. Bring to a boil and simmer for 20 minutes or until the water volume become thick and caramelised.
7. Remove the slices and lay them on a paper towel. Let it cool down.
8. Coat the slices with caster sugar.
9. They are ready for the cake decoration.

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