This cake batter is made with the two-step method, instead of the more complicated traditional method. It's light, tender, moist, and just perfect.
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients:
- 2-1/4 cups sifted cake flour
- 1-1/2 cups sugar
- 3-1/2 teaspoons baking powder
- 1/2 cup butter, softened
- 1/2 teaspoon salt
- 3/4 cup milk
- 1-1/2 teaspoons vanilla
- 4 egg whites, at room temperature
Preparation:
Preheat oven to 350 degrees F. Grease and flour two 9" round layer cake pans and line the bottoms with waxed paper; set aside. Sift flour, sugar, and baking powder into a large mixer bowl. Add butter, milk and vanilla.
Beat on slow speed until blended. Then beat on medium speed for 2 minutes, occasionally scraping down the sides of the bowl. Add unbeaten egg whites (yes, UNbeaten - that's the trick), and beat two minutes longer at medium speed.
Pour batter into prepared pans and bake at 350 degrees for 20 to 30 minutes or until cake is light golden brown and is beginning to pull away from the sides of the pan. Cool 15 minutes in pans, then carefully remove layers from pans and cool completely on wire rack.
Fill and frost with your favorite frosting.
