Champagne Cake I 8 Reviews By Anonymous recipe Comments | 0 Favorites | 511 Print A moist cake made with champagne. Champagne Cake I Ingredients 2 3/4 cups all-purpose flour3 teaspoons baking powder1 teaspoon salt2/3 cup butter1 1/2 cups white sugar3/4 cup champagne6 egg whites Instructions 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.