Champagne & St. Germain Cake

Perfect cake for a celebration or holiday with the flavors of St. Germaine liqueur, made from elderberries and champagne. Serve with some mixed berries.

Champagne & St. Germain Cake

Photo by Robert P.

  • Prep Time


  • Total Time


  • Servings



  • cup sugar

  • ¼

    teaspoon salt

  • 1

    cup cake flour, sifted

  • 12

    egg whites

  • cup Champagne, or any brut sparkling wine

  • 1

    teaspoon St.Germain liqueur

  • cream of tartar

  • Butter or Crisco for greasing pans


  • 1

    pint whipping cream

  • cup sugar

  • 1

    teaspoon St. Germain liqueur, plus extra for drizzling

  • 2

    teaspoons Champagne, or any brut sparkling wine


Preheat oven to 350°F. CAKE: In a food processor, spin sugar about 2 minutes until it is superfine. Add half of the sugar with the salt and the cake flour in a large bowl and use a wire whisk to combine, setting the remaining sugar aside. In a large bowl, combine egg whites, Champagne, St.Germain, and cream of tartar and whisk for about one minute to combine. Then beat the mixture on high and once it begins to turn foamy, slowly add the reserved sugar beating continuously. Once you have achieved medium peaks, add 1/3 of the egg white mixture to the flour mixture and fold in gently with a spatula, alternating between adding the egg white mixture to the flour mixture and folding, taking care to not overwork. Continue until all of the flour mixture is incorporated into the egg white mixture. Carefully spoon batter into two greased 8” round cake pans. Bake for 30 minutes or until knife inserted into cake comes out clean. The tops of the cakes will be light brown. Cool for an hour. WHIPPED FROSTING: In large bowl, add whipping cream, St. Germain, and Champagne and beat on high. Add sugar and continue beating until stiff peaks form. Spread the whipped frosting on top of the first cake layer, then add the second cake layer and finish frosting the cake. Drizzle the cake with St. Germain (optional).


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