Champagne Cake I made this for my wedding. I was kind of disappointed in the texture and flavor... it's very heavy and bready. I'd recommend using cake flour instead of all-purpose, and making sure the baking powder is really fresh. Ingredients 2 3/4 cups flour 3 teaspoons baking powder 2/3 cup butter 1 1/2 cups white sugar 3/4 cup champagne 6 egg whites several drops of red food coloring (optional) Piece of Cake Preheat the oven to 350 degrees. Butter a 10 inch round cake pan. In a large bowl, cream the butter and sugar together with a mixer until light and fluffy. Sift the flour, baking powder, and salt together in a separate bowl. Alternate pouring some of the champagne and some of the flour mixture into the butter and sugar mixture and keep beating until thoroughly blended. In a large, clean bowl, beat the egg whites until stiff peaks form. Fold 1/3 of the whites into the batter to lighten it, then fold in the remaining egg whites. Add food coloring if desired, and pour into the prepared pan. Bake at 350 degrees for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Notes and Hints and Stuff Fold, not spindle and mutilate I think the biggest part of the trouble with the cake I made was that I over folded the eggs. Be gentle. Just kind of smooth them in with a spatula, don't use the mixer or beat them in.