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Princess Cake Champagne Trifles

Prep Time 1 hr
Rest Time 1 hr
Total Time 2 hrs
Cuisine:
Courses:
Difficulty: Advanced
Best Season: Spring, Summer
Dietary: Fresh Fruits + Berries, Grains, Flours + Cereals, Raspberries
Description

Magically scaled down for elegant individual servings with the signature layers and lush flavors of a traditional Princess Cake.

Ingredients
    Mini Olive Oil Chiffon Cake for Champagne Flute Trifles
    Dry Ingredients
  • ¾ cup cake flour
  • ½ cup granulated sugar, divided
  • 1 tsp baking powder
  • ¼ tsp salt
    • Wet Ingredients
  • 3 large eggs, separated
  • ¼ cup olive oil (light or fruity)
  • ¼ cup water
  • ½ tsp vanilla extract
  • ¼ tsp cream of tartar (for egg whites)
    • Optional: Champagne Cake Soak
  • ½ cup Champagne or sparkling wine (dry brut preferred)
  • 2 tbsp sugar or maple syrup (adjust to sweetness of wine)
  • 1 tsp lemon or orange zest (optional but brightens the flavor)
  • ¼ tsp vanilla extract or almond extract (optional for Swedish twist)
    • Matcha Marzipan (Light Green)
  • 1 cup super-fine almond flour (blanched)
  • 1 cup powdered sugar (sifted)
  • 1½ tsp culinary-grade matcha powder (adjust for color/intensity)
  • 1-2 tsp lemon juice
  • ½ tsp almond extract (optional, enhances traditional marzipan flavor)
  • 1 tbsp water (plus more as needed)
Instructions
    1. Preheat & Prepare Pan
  1. 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).
    2. 2. Mix Dry + Wet Base
  2. 2
    In a mixing bowl, whisk together:
  3. 3
    Cake flour, ¼ cup sugar, baking powder, and salt.
  4. 4
    In a second bowl, whisk together:
  5. 5
    Egg yolks, olive oil, water, and vanilla.
  6. 6
    Add the wet mix into the dry and whisk until smooth.
    7. 3. Whip Egg Whites
  7. 7
    In a clean, dry bowl, beat:
  8. 8
    Egg whites + cream of tartar.
  9. 9
    Gradually add the remaining ¼ cup sugar and beat until soft peaks form.
    10. 4. Fold & Bake
  10. 10
    Gently fold the egg whites into the batter in 3 batches—careful not to deflate.
  11. 11
    Pour into the prepared pan and smooth the top.
  12. 12
    Bake for 18–22 minutes, until lightly golden and springy to the touch.
    13. 5. Cool & Cut
  13. 13
    Cool upside down in the pan on a wire rack. Once cooled, cut into small cubes or rounds to layer into champagne flutes.
Read it online: https://swededish.com/recipe/princess-cake-champagne-trifles/
Abby Phillips
Foodie + Boy Mom