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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This is a perfect cake for any time of year but I personally like to make it in the Spring or Summer. Ingredients:
2/3 cup butter |
1-1/2 cups granulated sugar |
1 teaspoon pure vanilla extract |
2-3/4 cups all-purpose flour |
3 teaspoons baking powder |
1 teaspoon salt |
3/4 cup champagne - i use asti spumante |
6 egg whites, stiffly beaten |
icing |
2/3 cup whipping cream |
1/4 cup sifted confectioners' sugar |
3 tablespoons champagne - asti spumante |
Directions:
1. Preheat oven to 350 degrees F or 175 C.
2. Cream butter, add sugar and vanilla.
3. Add flour, baking powder, salt and champagne.
4. Fold in beaten egg whites.
5. Pour batter into two 9 inch cake pans that have been greased and lightly floured.
6. Bake until cake tester comes out clean or about 30 to 35 minutes.
7. ICING:
8. Whip cream until stiff.
9. Beat in sugar and champagne.
10. Spread smoothly over top and side of cake.
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