4 ts Baking powder
3 c Cake flour; sifted
1/2 ts Salt
1 c Unsalted butter; room temper
2 c Sugar
4 Eggs; separated
1 ts Vanilla
1 c Milk
Recipe by: Los Angeles Times – Prodigy In medium work bowl combine baking powder, flour and salt. Mix together. Beat butter until light and fluffy. Add sugar and beat again until very fluffy and light-yellow. Add egg yolks and beat in briefly. Add 1 teaspoon vanilla and mix well. Add half of flour and lightly stir in. Add half of milk and lightly stir in. Sift over rest of flour mixture and stir, then add rest of milk and stir. Beat egg whites until soft peaks form. Add 1/3 whites to batter and gently stir in. Pour remainder of whites over batter and fold in gently. Divide batter between 2 buttered and floured 8- or 9-inch cake pans. Bake at 350 degrees about 25 minutes or until wood pick inserted in center comes out clean. Remove from oven and cool on rack. Ice cake as desired. Makes about 9 servings. By Karen Stabiner Copyright Los Angeles Times —–