It’s the weekend, I think! Well, the baking and eating must go on. This weekend spring is in the air even though you can’t be. We can still eat spring! This vanilla bean prosecco strawberry cake is spring in cake form. It’s prosecco three ways! Prosecco in the batter, makes for a super-duper light and airy cake, then prosecco in the strawberry glaze and more prosecco in the strawberry sauce! It really is the most delightful cake and we could all use more delightful right now!
I came up with this cake recipe because I had opened a bottle of prosecco and didn’t finish it! I know, blasphemy! I also didn’t have the proper top to store it, so it doesn’t go flat. That’s ok, waste not want not! I used it in my cake! Oh boy, was it a hit! Swapping out the liquid with the prosecco keeps it so light and airy!
I had some left-over freeze-dried strawberries and what goes great with prosecco? Duh, strawberries! So, I ground them up and made strawberry prosecco glaze that goes right over that delicate cake!
To to keep things simple, I had some frozen strawberries in the freezer, so I made a prosecco strawberry sauce to top it off with! A big pat on my back for this one, you’re welcome!
To top it off and keep it could like, just a healthy serving of coconut whipped cream! So good, no judgment if you squirt a few shots into your mouth too!
This cake will have you thinking spring and tasting it! Warning, with social distancing and quarantine you may eat the whole thing by yourself! That’s ok, we all have been living in sweatpants, so ignorance is definitely bliss! Do yourself a favor, don’t put on real pants!
Literally the lightest most delicate cake in the best possible way! Look at the air bubbles!
So even though it may not seem like the weekend, it is, I promise! Weekends are for letting go (of yourself… 😉 ), taking a load off, especially off our minds and indulgence! So, let go with me this weekend, don’t you dare put on pants and bake this delightful Vanilla Bean Prosecco Cake with Strawberry Glaze! Hey, you can even drink the rest of the bottle (or open a second) after you use it in this recipe! Remember, it’s Saturday!!
Happy Weekending…In & Caking It!
- For the Cake:
- 1⅔ cup cake flour
- 1¼ tsp. baking powder
- ½ tsp. salt
- ½ cup almond oil
- 1 cup sugar
- 4 large egg whites
- ¼ cup room temp plain coconut yogurt (I use Coyo, but can sub-nondairy yogurt of the choice, Kite Hill Greek Style is really good too)
- 2 tsp. vanilla bean paste
- ½ cup prosecco
- For the Glaze:
- 1 cup powdered sugar
- ½ cup prosecco
- ¼ to ⅓ cup freeze dried strawberries (measured whole then ground)
- For the Strawberry Sauce:
- 1½ to 2 cups frozen whole strawberries (can use fresh)
- ¼ cup prosecco
- juice from half a lemon
- ½ tsp. of salt
- 1 tbsp. granulated sugar
- Garnish:
- Canned Coconut Whipped Cream (I got this at Trader Joe's. Can sub regular if you are not dairy free)
- For the Cake:
- Pre-heat the oven to 350 degrees and spray and line an 8 inch round cake pan with non-stick spray and parchment paper. Set aside.
- In a large mixing bowl combine all your dry ingredients and whisk to incorporate. Set aside.
- In another medium bowl separate your egg whites from the yolks. Reserve the yolks for another use. Beat the egg whites until slightly foamy and frothy add the sugar and whisk to combine. Next add the vanilla paste and yogurt and mix until smooth.
- Add the wet ingredients into the dry ingredients and whisk to incorporate. Add the prosecco in an whisk until fully incorporated and no flour bits remain.
- Pour the batter into the prepared pan and smooth top off with off-set spatula. Bake on center rack rotating halfway through. Start checking at 30 minutes. Cake is done when top is light golden brown and toothpick inserted comes out clean. Cool in pan on cooling rack for 15 minutes then turn out to cool completely on rack.
- For the Glaze:
- Grind the strawberries in spice grinder or food processor. If you don't have either you can put in closed baggy and smash gently with rolling pin. Pour ground strawberries into medium bowl and add the powdered sugar, mix to combine. Add the prosecco and mix. Should be thinner, but if too thin you can add a little more powdered sugar. Set aside while you make the strawberry sauce.
- For the Strawberry Sauce:
- In a medium saucepan over medium heat add all the sauce ingredients and mix to coat the berries. Cook strawberries down until they break down and release their juices and a sauce forms and thickens. This should take around 8 to 10 minutes. I used a potato masher to crush the strawberries. You can leave some whole if you like the sauce more chunky. Remove from heat into heat proof bowl or jar. This can be made up to two weeks ahead of time and stored in the fridge until ready to use. Just gently re-heat in the microwave in 30 second intervals.
- Assemble the Cooled Cake:
- Place the cooled cake still on the rack over a large sheet pan to collect the glaze. Pour the entire glaze over the top of the cake letting drip down all the sides onto the sheet pan. Let sit for about 15 minutes.
- Place glazed cake on cake plate or cake board and pour your desired amount of strawberry sauce over the top of the cake. You could also pour the sauce over the individual slices if you don't want to sauce the whole cake. Top with whipped coconut cream or regular whip cream. Serve room temp.
- Store leftovers without the whipped cream covered in the fridge for up to 2 days.
- Enjoy!
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