Ingredients
- 2 1/4 cups (281 g) cake flour
- 2 tsp. (10 g) baking powder
- 1/2 tsp. (3 g) salt
- 1 cup (2 sticks) (227 g) butter
- 2 cups (400 g) sugar
- 4 egg yolks
- 2 tsp. (8 g) vanilla
- 1 cup (240 ml) milk
- 4 egg whites
Preparation
Step 1
Preheat the oven to 350°; and line 2 x 9" round or one 12" cake pans with parchment or wax circles.
Sift cake flour, baking powder and salt.
In another bowl with mixer, cream butter and sugar together for about 2 minutes. Add egg yolks one at a time, mixing it in after addition of each. Add in the vanilla.
Stir flour mixture alternately with milk, beginning and ending with flour mixture. Scrape down sides and beat for another minute.
Beat egg whites in another bowl until soft to medium peaks. Make sure bowl and whisk are clean and grease free. Fold half egg whites to the batter to temper it. Then fold in the rest of egg whites.
Pour batter in prepared cake pans and bake for approx. 45 minutes for 9" cake pan or 60 minutes for 12" pan. Cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with finger.
Let cake cool in pans for about 10 minutes. Loosen sides with knife or metal spatula and invert to metal rack. Invert again to another rack to prevent cake from splitting.