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. I have made this cake many, many times and it always turns out light and fluffy, with a velvety texture.
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling time: 1 hour
Total Time: 1 hour, 55 minutes
Yield: 16 servings
Ingredients:
- 2-1/4 cups sifted cake flour
- 1-1/2 cups sugar
- 3-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 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, baking powder, and salt 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.
