Princess Cake Champagne Trifles

1. Preheat & Prepare Pan

1. Preheat oven to 325°F (163°C). Line the bottom of a quarter sheet pan or 8" square pan with parchment (don’t grease the sides—this helps the cake rise evenly).
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2. Mix Dry + Wet Base

1. In a mixing bowl, whisk together:
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2. Cake flour, ¼ cup sugar, baking powder, and salt.
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3. In a second bowl, whisk together:
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4. Egg yolks, olive oil, water, and vanilla.
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5. Add the wet mix into the dry and whisk until smooth.
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3. Whip Egg Whites

1. In a clean, dry bowl, beat:
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2. Egg whites + cream of tartar.
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3. Gradually add the remaining ¼ cup sugar and beat until soft peaks form.
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4. Fold & Bake

1. Gently fold the egg whites into the batter in 3 batches—careful not to deflate.
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2. Pour into the prepared pan and smooth the top.
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3. Bake for 18–22 minutes, until lightly golden and springy to the touch.
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5. Cool & Cut

1. Cool upside down in the pan on a wire rack. Once cooled, cut into small cubes or rounds to layer into champagne flutes.
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