Mrs. Billet's White Cake

By ezunich

Ingredients

• 1 1 1 cup milk
• 1 1/2 1 1/2 1/2 tsp vanilla
• 1 1 1 cup butter, softened
• 2 2 2 cups sugar
• 3 3 3 cups cake flour
• 1 1 1 tbs baking powder
• 5 5 5 egg whites
• Vanilla Buttercream Frosting
• 1 1 1 cup butter, softened
• 1/4 1/4 1/4 tsp salt
• 1 1 oz) package 1 (32 oz) package powdered sugar
• 6-7 6-7 6-7 tbs milk
• 1 1 1 tbs vanilla
• Alternative filling -
• Chocolate
• 2 2 2 cups heavy cream
• 1/3 1/3 1/3 cup sugar
• 1/4 1/4 1/4 cup flour
• 1/4 1/4 1/4 cup cocoa
• 2 2 2 large eggs
• 1 1 1 tbs vanilla

Preparation

Step 1

1. Preheat oven to 350°. Grease 3 (8 in) round cake pans; line bottoms with parchment paper and grease and flour paper.

2. Stir together milk and vanilla.

3. Beat butter until creamy; gradually add sugar, beating until light and fluffy. Sift together flour and baking powder; add to butter mixture; alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

4. Beat egg whites until stiff peaks form; gently fold into batter. Pour batter into prepared pans.

5. Bake at 350° for 20-23 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Cool completely - about 40 minutes.

6. Spread Buttercream Frosting between layers, top and sides.

Vanilla Buttercream Frosting
Beat butter and salt at medium speed 1-2 minutes or until creamy; gradually add powdered sugar alternately with 6 tbs milk, beat until blended and smooth. Stir in vanilla, beat in remaining 1 tbs milk 1 tsp at a time until desired consistency,