A sophisticated, airy cake made with sparkling rosé and Greek yogurt, layered with fresh strawberries and raspberries. A lighter dessert option for celebrations.
Ingredients
- 2.5 cups Cake flour
- 1.25 cups Sugar
- 2.5 tsp Baking powder
- 0.5 tsp Salt
- 1 cup Pink Champagne or Sparkling Rosé
- 0.5 cup Plain Greek yogurt
- 0.25 cup Vegetable oil
- 5 large Egg whites
- 1 drop Pink gel food coloring (optional)
- 2 cups Fresh berries (strawberries/raspberries)
Instructions
- Preheat oven to 350°F. Grease two 8-inch pans.
- Whisk flour, baking powder, and salt.
- Whisk sugar, champagne, yogurt, oil, and vanilla.
- Combine wet and dry. Fold in beaten egg whites gently.
- Bake for 25-30 minutes. Cool completely.
- Frost with light whipped cream and top generously with fresh berries.