Champagne Cake I

A moist cake made with champagne.

Champagne Cake I


  • 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


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.

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