Champagne Cake I

Ingridients

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

Prep 40 m

Cook 30 m

Ready In 1 h 10 m

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

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.

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.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.