| Champagne Cake I
| Prep Time: 40 Minutes
Cook Time: 30 Minutes |
"A moist cake made with champagne." INGREDIENTS: | 2 3/4 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 2/3 cup butter | 1 1/2 cups white sugar 3/4 cup champagne 6 egg whites | DIRECTIONS: | 1. | Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch round cake pan. | | 2. | In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne. | | 3. | In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan. | | 4. | Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. | |
