Cake Ingredients
2 cups of flour (scoop the flour into a measuring cup and level off using a knife)
2 tsp baking powder
1/3 teaspoon salt
12 tbsp (1 1/2 sticks) unsalted butter, softened
1 1/2 cups white sugar
2 tsps high quality vanilla extract
6 large egg whites
3/4 cup low-fat milk
Cake Batter Directions:
1. First, take out 2 9" round cake pans and lightly grease them and next lightly dust them with flour.
2. Sitaute an oven rack in the center of the oven and after that pre-heat it to 350 degrees Farenheit.
3. Stir together the flour, baking powder, and salt inside a bowl, mixing well.
4. Put the butter and the sugar within the bowl of a heavy duty electric mixer that has the paddle attachment and then beat the butter and sugar on medium speed for about 5 minutes. The sugar and butter will become light, pale yellow and shape a "ribbon." Mix in the vanilla extract.
5. Stir together the egg whites and milk manually within a medium mixing bowl just up until barely merged.
6. Reduce the mixer speed to low and continue to beat in a quater of the flour combo, then a third of the milk mixture, occasionally pausing to scrape all around the edges of the bowl after every addition. Stir in yet another quarter of the flour, after that another third of the milk mixture. Scrape once again. Repeat with another quarter of flour and the remaining milk; scrape bowl. Lastly, pour in the rest of the flour mixture.
7. Scrape the bowl very well by using a large rubber spatula because it helps not to waste any of the batter. Scoop the batter into the greased pans and level the tops.
8. Cook the cake batter for around 30 to 35 min, until the layers have risen and they are firm. A toothpick put in the middle of the pan should pull out with out batter. Cool the cake inside the pans on bakers racks for 10 min, then flip over onto racks to keep cooling to room temperature.
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