Champagne Cake I Recipe

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.