Champagne Cake I recipe

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Ingredients

2 ¾ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
⅔ cup butter
1 ½ cups white sugar
¾ cup champagne
6 egg whites

Nutrition Info

313.1 calories
carbohydrate: 47.7 g
cholesterol: 27.1 mg
fat: 10.5 g
fiber: 0.8 g
protein: 4.9 g
saturatedFat: 6.5 g
servingSize: -
sodium: 417.4 mg
sugar: 25.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 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.

Recipe Yield

1 10-inch round cake

Recipe Note

A moist cake made with champagne.

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