Yellow Cake
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
  1. Preheat oven to 350 °F and grease two 9-inch round cake pans.
  2. Sift together flour, baking powder, and salt.
  3. Cream butter, then gradually add 1 3/4 cups of the sugar. Cream until light.
  4. Add the yolks to the butter one at a time, beating after each addition. Add vanilla.
  5. Add the milk in flour alternately in three parts, mixing gently to combine each time. Beat just until smooth.
  6. Whip the egg whites gently until foamy, add the remaining 1/4 cup sugar, then whip until stiff.
  7. Fold the egg whites into the batter.
  8. Spread batter in pans and bake until tests done, about 40 minutes.
  9. Cool on rack 10 minutes, then remove from pans and cool completely.