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. Just make sure you measure the flour correctly, and only use cake flour. In fact, measure all of the ingredients very carefully, using accurate measuring cups and spoons, for the best result.
You can frost this cake with any type of frosting that you'd like. I prefer using a buttercream frosting that is very, very well beaten. Even powdered sugar can make a frosting grainy, so beat and beat it until the sugar is completely dissolved into the butter.
You can also bake this cake in a 13" x 9" sheet cake pan. Bake for 30 to 40 minutes or until the cake is light golden brown and it springs back when lightly touched with your finger.
- 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
- 2 teaspoons vanilla
- 4 egg whites, at room temperature
Preheat the oven to 350 degrees F. Grease and flour two 9" round layer cake pans with unsalted butter or solid shortening, and line the bottoms with waxed paper; set aside.
Sift the flour, sugar, baking powder, and salt into a large mixer bowl. Add the butter, milk and vanilla.
Beat the mixture on slow speed until blended. Then beat on medium speed for 2 minutes, occasionally scraping down the sides of the bowl with a spatula or a large spoon.
Add unbeaten egg whites and beat the batter for two minutes longer at medium speed.
Pour the batter into the prepared pans and bake at 350 degrees for 20 to 30 minutes or until cake is light golden brown and is just beginning to pull away from the sides of the pan.
Cool the cake 15 minutes in the pans, then carefully remove the layers from the pans and cool them completely on wire racks.
Fill and frost with your favorite frosting.