Champagne Cake I

This moist white cake is a great way to use up leftover champagne!

• Preparation Time: 40 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 10 mins
• Calories: 313 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.

Step 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.

Step 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.

Step 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.