Well, it’s been awhile since I posted anything on here–I have a rare break from my graduate courses, so what better to do than bake?
Ever bought a bottle of wine and been thoroughly disappointed? Well, that happened not so long ago with a bottle of white. It was organic, though, so we didn’t want it to go to waste, but it’s been sitting in our fridge for a couple weeks now. Hence, a white wine cake!
I actually used a normal recipe for this cake and just used our flour blend instead, but I forgot to add xanthan gum, so we were a bit worried it wasn’t going to turn out. We were pleasantly surprised! The recipe I used suggested a fruit topping, but I decided to make a chocolate frosting. The recipe for the cake came from here and the recipe for the frosting came from here. Enjoy!
White Wine Cake:
4 eggs, separated
1 1/2 cups sugar
1 tsp vanilla extract
1 cup white wine
2/3 cup oil
2 cups flour, sifted
1 T baking powder
pinch of salt
Preheat oven to 350 degrees F. Grease and flour a long loaf pan (16″ x 5″). Beat together the egg yolks with half of the sugar* and the vanilla, until light. Beat in the wine and the oil. Fold in the flour and the baking powder. Beat the egg whites with a pinch of salt to the soft peak stage. Sprinkle on the remaining sugar and beat until stiff.* Fold the egg whites into the wine mixture. Pour into the prepared pan and bake for 45 minutes. Cool on rack in pan for about 10 minutes. Turn out on wire rack to cool.
* I actually forgot about splitting the sugar and put the whole amount in with the yolks, rather than adding half to the whites. It seemed to work out just fine anyway.
Chocolate Frosting (about 2 cups):
2 cups organic powdered sugar
1/4 cup Earth Balance butter, softened
1/4 cup plain rice milk
3/4 cup unsweetened cocoa powder
1/2 tsp vanilla
In a mixing bowl, using an electric hand mixer, cream the powdered sugar with the margarine. Add the milk, cocoa powder, and vanilla, and continue to mix until smooth. Spread on cake once it has cooled.