Sparkling White Wine Is Your Secret For A Moist And Fluffy Cake
When it comes to toasting a special occasion, cake and sparkling white wine go hand in hand. In fact, their relationship might be even more intimate than you imagine, since the bubbly concoction makes a wonderful substitute for the water or milk many cake recipes call for. The marriage of cake and effervescent wine is one full of sparkle and sweetness, with a touch of fluffy softness that every relationship can strive for.
For bubbly lovers, it's an added blessing that sparkling white wine happens to take the cake when it comes to creating a deliciously moist and fluffy dessert. If you already have it on hand, it's easy to swap into recipes at the same ratio as other liquids and you don't have to take any additional steps to let the sparkling white wine work its magic in your cake. While the effervescence contributes to an airy finish, your chosen sparkling white wine can also bring a little something extra in the form of flavor and a whole lot of deliciousness.
How sparkling white wine effects texture and moistness
Generations of cooks have understood that light and fluffy cakes stem from a chemical reaction that incorporates air into the batter, allowing the cake to rise as it bakes. This is commonly achieved through the use of baking soda, which combines with other ingredients to produce carbon dioxide gas bubbles that aerate the batter. Look at a sliced piece of cake and you can often see these bubbles that were trapped during baking.
In the case of cake, this process is elevated (pun intended) by the addition of carbonated sparkling white wine, which directly plants air bubbles into the batter, increasing the rising abilities of the cake. It makes sense that the more air trapped inside the batter, the lighter and fluffier the cake will be. Together, the power duo of a leavening agent like baking soda combined with the sparkling white wine results in a double opportunity to add a feather light texture to the finished dessert.
Sparkling white wine also contributes to the moistness in the cake, with the acidity creating a soft bite. Furthermore, it holds the power to slightly alter the flavor of your dessert. Depending on the sparkling white wine you select, you can highlight sweetness, add tartness in the form of acidity, or incorporate fruity notes. For example, you might find a Prosecco will offer a touch of acidity while a sweet Champagne might present a mildly sweeter finish.
The bubbly effect on cake
Although adding sparkling white wine to your cake batter is certainly a worthy tip, other varieties of bubbly beverages can have similar effects on the moisture, fluffiness, and flavor of a cake. If you want to avoid using alcohol, look to substitutes such as sparkling cider and various types of sodas. Feel free to experiment, and pair your beverage selection based on the type of cake you're making.
You could even have a taste test to see if you can identify the difference between two cakes made using different sparkling white wines. A traditional Champagne cake recipe, which marries the namesake light, sparkly drink with a mildly flavored white cake batter, is a good place to start. Or swap out the milk for a sparkling rose or a sweet Prosecco in your favorite chocolate cake for a rich marriage. Enjoy the citrusy flavors in a moist blood orange cake or deliver a cola-craving cure with the ever-popular Coca-Cola cake. But if you prefer the lightly boozy, somewhat tart, or sweet flavor sparkling white wine brings, choose one you'd be willing to drink as well as bake with. Then once your cake is finished, you can lift a glass poured from the opened bottle to toast your success.