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Preheat oven to 350 degrees. Grease two 9 inch round pans or three 6 inch round pans with nonstick cooking spray.
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Sift together cake flour, baking powder and salt.
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In the bowl of your mixer (or beaters), cream butter, sugar, and orange juice and zest until soft and fluffy.
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Reducing your mixer speed to low, alternate adding flour mixer and champagne until just combined.
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Transfer batter to another large bowl and wash and dry thoroughly mixer bowl.
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In clean bowl, beat egg whites until stiff peaks form.
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Add ⅓ of stiff egg whites to cupcake batter folding in very gently. Repeat 2 more times.
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Fill cake pans half full with batter.
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Bake at 350 degrees for 20-24 minutes, or until a knife is inserted and when removed is clean.
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Cool completely before filling and frosting.
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In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed. Add the powdered sugar and champagne and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.
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Layer cakes with generous layer of lemon or orange curd, then frost with frosting.
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When cake is dry, brush with gold dust and garnish with candied orange and lemon slices.