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My review
Champagne Cake I
Krissyp
"A moist cake made with champagne."
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Ingredients
1 h 10 m servings 313 calsOriginal recipe yields 12 servings (1 10-inch round cake)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 313 calories; 10.5 g fat; 47.7 g carbohydrates; 4.9 g protein; 27 mg cholesterol; 417 mg sodium. Full nutrition
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Reviews
Read all reviews 8189 Ratings
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Most helpful positive review
3/7/2009
I am a professional cake decorator and I know the person who came up with this recipe. It is sugggested to use a sweet champagne such as Moscoto or I use Asti when I can't find it. The recip...
Most helpful critical review
1/1/2001
I found this to be more breadlike.Batter was too thick and flavor a little bland.I may try it again and add some vanilla & or almond flavoring
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3/7/2009
I am a professional cake decorator and I know the person who came up with this recipe. It is sugggested to use a sweet champagne such as Moscoto or I use Asti when I can't find it. The recip...
5/12/2006
This is an EXCELLENT white cake recipe! I used a little bit extra champagne (total of about a cup for the full recipe) because the batter seemed like it would be way too dry and thick without i...
11/7/2001
Some great recipes aren't the "quickest" or the "easiest". However, I gave this cake an overall rating of 5 stars. It is a fabulous cake if made correctly. The batter is very thick prior to f...
3/6/2010
This is a great cake. Reading the reviews the reason you got a “crumbly” cake is because you didn’t make the egg whites into stiff peaks. Bowl and beater must be clean and free of water to mak...
11/27/2007
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...
1/1/2001
I found this to be more breadlike.Batter was too thick and flavor a little bland.I may try it again and add some vanilla & or almond flavoring
1/3/2005
I don't know what the complaints were for this cake, but I found it to be delicious! I made it for New Years with a raspberry/RazzM'Tazz filling and the whipped sweet cream cheese frosting. The ...
10/12/2000
Once adjusted to the high altitude here, this was a fairly easy cake to bake. The flavor is exquisite and made a wonderful wedding cake for my brother and his bride! It was a hit! This cake lend...