FLUFFY WHITE CAKE Recipe

How to make it

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• Arrange oven rack in middle position and preheat oven to 350°F. Butter cake pans and line bottom of each with round of parchment.
• Butter paper, then dust pans with flour, knocking out excess.
• In large bowl, whisk together flour, baking powder, and salt. In small bowl, combine milk and vanilla.
• In bowl of electric mixer fitted with paddle attachment, beat together butter and sugar on moderate speed until light and fluffy, about 5 minutes.
• Reduce speed to low. Add 1/2 of flour mixture and beat until just combined.
• Add milk mixture and beat until just combined. Add remaining flour mixture and beat until just combined, then raise speed to moderately high and beat 10 seconds.
• Transfer to large bowl.
• In clean bowl of electric mixer fitted with the whisk attachment, beat egg whites until they hold stiff peaks.
• Fold 1/3 of egg whites into batter to lighten. Gently fold in remaining 2/3 of egg whites until just incorporated.
• Divide batter between prepared pans and smooth tops.
• Bake cakes until tops are springy to touch and testers come out clean, about 30 minutes for 6-inch cake, 45 minutes for 9-inch cake, and 60 minutes for 12-inch cake.
• Cool cakes in pans on racks 30 minutes.
• Turn out cakes onto racks, peel off parchment, and cool cakes completely.
• (Cakes may be stored at room temperature, tightly wrapped, 2 days; refrigerated up to 5 days; or frozen, double-wrapped, up to 2 weeks. Do not unwrap before thawing.)
• Makes two 9-inch-diameter cakes or one 6-inch-diameter and one 12-inch diameter cake.