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This is the counterpart to our Basic Yellow Cake Recipe.
With both recipes, it is much better to make a cake from scratch, instead of from a box of cake mix. One reason is, it tastes much better. But the real reason is, the cake will last longer. Remember, when preparing a recipe with eggs, don't let it sit out on the counter for more than a few days. The best thing about this recipe is, you can keep it in the refrigerator, or, you can freeze it.
Preheat oven to 325° F. Grease and lightly flour 3- 9 inch round cake pans, and shake off excess flour. If you like, you can line the inside of the cake pans with parchment paper, or spray them with non-stick spray. The pans should be filled 2/3 full.
Cream butter, and add sugar until it is light and fluffy.
Sift flour, baking powder and salt until it is mixed and combined well.
Stir the milk and vanilla extract together.
Add, in this order, 1/3 of the flour mixture, 1/2 of the milk mixture, 1/3 of the flour mixture, the remaining milk and the remaining flour mixture to the butter and sugar mixture.
In a clean bowl, beat the egg whites until they are stiff. They should be shiny, but not appear dry.
With a spatula, fold the egg whites into the batter very gently using a circular motion. Do this until the egg whites are completely incorporated into the batter. Don’t overdo this. Try to keep as much air in the egg whites as possible.
Bake in the preheated oven for 25 minutes, or until you can insert a toothpick into the cake and it comes out clean. Cool on a wire before removing the cake from the pans.
Finally, frost between the layers, and all over the layers with your favorite icing, and,
We hope you like this recipe. We also hope that you try it, and enjoy it.
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