1/2 c. butter
1 c. sugar, divided
1 tsp. vanilla
2 1/4 c. cake flour
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
4 egg whites
Cream butter with 1/2 c. sugar. Add vanilla. Sift cake flour with baking powder and salt.
On Cake Flour: To substitute all-purpose flour for cake flour, measure out all purpose flour and subtract 1 Tbsp. for each 1/2 cup.
Add flour mixture to batter alternately with milk.
In a separate, chilled metal bowl, beat egg whites, adding remaining sugar, 1 Tbsp. at a time. Beat to soft peaks.
On Soft Peaks: Lift the beaters out of the egg whites. If the whites lift up into a cone shape and the tip immediately flops over so that it looks like a Dairy Queen ice cream cone, that's soft peaks.
Gently fold egg whites into the batter. Divide batter between two 8-inch pans. Bake at 350 degrees F until cake pulls slightly away from edges of pan, about 20-25 min.
Cool in pans ten minutes, then turn out and cool completely before frosting with your favorite frosting.
Submitted by Gretchen Grant Contributed on: and modified on Saturday February 3rd, 2007