Events and Gatherings: Champagne Cake I | Submitted By: Kristin Pan

2 3/4 cups all-purpose flour3 teaspoons baking powder1 teaspoon salt2/3 cup butter1 1/2 cups white sugar3/4 cup champagne6 egg whitesPreheat oven to 350 degrees F (175 degrees C). Butter 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. Amount Per Serving  Calories: 268 | Total Fat: 9g | Cholesterol: 23mg

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Reviewed on Nov. 27, 2007 by Alex in the Kitchen!    So, although born and raised in Los Angeles, I live in Rome, Italy. And somehow came to this country without a measuring cup, etc. None the less, a little of this and that was actually able to make this unbelievable cake for a colleagues birthday at my Piazza Navona restaurant. I even got compliments to the extent of, "We should totally st6art serving this at the restaurant!" I thought it would be a disaster, but it was absolutely delicious! You could definately taste the champagne. I was weary of the comment below saying that it would taste like bread, so to add vanilla. I only added a few sprinles of vanilla sugar and it came out just amazingly! I highly reccomend this cake to all. This was the 1st cake I ever made, and it was a HIT! Was this review helpful? [ YES ]
19 users found this review helpful So, although born and raised in Los Angeles, I live in Rome, Italy. And somehow came to this... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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