Champagne Cake

Bubbles, Butter, and Blooms.  I’ve never considered myself an excellent cook but I do love to bake.  Below is a recipe to one of my favorite recipes: Pink Champagne Cake.  I originally found the recipe here but I’ve tweaked it just a bit to make it my own. My favorite part is that it allows for a little extra champagne in the bottle so you can sip as you bake away! I hope you enjoy.   
   

Cheers!

Pink Champagne Cake

Ingredients:

       3 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter

2 cups sugar

1 teaspoon vanilla extract

6 egg whites

2 cups pink champagne

Directions:

*Preheat oven to 350 degrees. Grease and flour two

9-inch cake pans (or cut parchment paper to fit).

*In a bowl combine flour, baking powder and salt.

In a mixing bowl beat butter and sugar 3 to 5 minutes

until light and fluffy. Add vanilla and beat in the eggs one at a time.

*Beat in flour mixture and champagne in three alternating additions,

starting and ending with flour to prevent curdling. Pour batter into pans and bake

35 minutes or until a knife inserted in the center comes out clean.

*Let cool and then frost the middle and top layer only.