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For 2 9-inch cakes
- 2 2/3 cups ( 10.5 oz) sifted cake flour
- 1 3/4 cups sugar
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 lb ( 2 sticks) unsalted butter, at cool room temperature
- 4 large eggs, separated
- 1 cup milk
- 1 tsp vanilla extract
- Preheat oven to 350 °F and grease two 9-inch round cake pans.
- Sift together flour, baking powder, and salt.
- Cream butter, then gradually add 1 3/4 cups of the sugar. Cream until light.
- Add the yolks to the butter one at a time, beating after each addition. Add vanilla.
- Add the milk in flour alternately in three parts, mixing gently to combine each time. Beat just until smooth.
- Whip the egg whites gently until foamy, add the remaining 1/4 cup sugar, then whip until stiff.
- Fold the egg whites into the batter.
- Spread batter in pans and bake until tests done, about 40 minutes.
- Cool on rack 10 minutes, then remove from pans and cool completely.
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