Ingredients
¾cupbutter
2cupswhite sugar
3cupscake flour,sifted
3tspbaking powder
½tspsalt
1cupmilk
1tspvanilla extract
5egg whites
Preparation
Preheat the oven to 375 degrees F. Grease 2 8-inch round cake pans.
Cream butter and sugar until light and fluffy. Sift flour with baking powder and salt, and add to creamed mixture alternately with milk. Beat well. Stir in vanilla.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold ⅓ of the whites into the batter, then quickly fold in the remaining whites until no streaks remain. Divide batter into prepared pans.
Bake in preheated oven until cake springs back when lightly touched with a finger and a toothpick inserted in the center comes out clean for about 25 minutes.
Allow to cool in pans for 10 minutes, then invert onto a wire rack to cool completely. Cover with white butter icing, and decorate as desired.
Serve and ejoy.
