Pink Champagne Cake

FROM THE KITCHEN OF: denise
SERVES: 10
TOTAL TIME: 60 minutes
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INGREDIENTS

Ingredient Quantity Unit
Shortening/cooking spray for pans
Cake Flour (12 oz) 3 Cups
Baking Powder 3 Tsp
Salt 1/2 Tsp
Unsalted Butter (room temp) 1 Cup
Ultra Fine Sugar 2 Cup
Vanilla Extract 1 Tsp
Egg Whites 6
Red Food Dye 3-5 Drops
Champagne 2 Cups

RECIPE INSTRUCTIONS

Directions

1) Preheat oven to 350 F & grease and flour two 8 or 9 inch round cake pans.
2) In a bowl whisk together flour, baking powder, and salt; set aside.
3) In a mixing bowl, beat butter and sugar 3-5 minuets until light and fluffy.
4) Add vanilla and beat in egg whites one at a time.
5) Mix in food dye (optional).
6) Beat in flour mixture and champagne in three alternating additions, beginning and ending with flour to prevent curdling.
7) Pour batter into pans and bake for 35 mins or until a knife inserted in the center comes out nearly clean.

Notes:
The champagne will foam over if added too quickly.

Frost with champagne frosting if desired.