Scratch White Layer Cake2002-05-28
- Course: Cakes & Candy
- Yield : 8 servings
- Servings : 8 servings
- Prep Time : 20m
- Cook Time : 25m
- Ready In : 45m
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- 2 2/3 cups cake flour, sifted
- 3 tsp baking powder
- 1/2 tsp salt
- 1/4 cup butter, softened
- 1 1/2 cups sugar
- 5 egg yolks
- 1 tsp vanilla extract
- 1 cup milk
- 5 egg whites
- 1/2 tsp cream of tartar
Preheat oven to 350 degrees, positioning rack in center of oven.
Grease 2 (9") round cake pans; line with wax or parchment paper; grease again; dust with flour.
Sift together the flour, baking powder and salt; set aside.
In a large bowl, using an electric mixer, cream butter until light; add sugar, a little at a time, beating until the mixture is light and fluffy. At this point gradually add egg yolks, beating until mixture has consistency of lightly whipped cream. Stir in vanilla.
Using a spatula, alternately stir in dry ingredients and milk; beginning and ending with the dry ingredients, blending well after each addition.
In another bowl beat egg whites with clean beaters, until frothy; add cream of tartar and beat until whites stand in stiff, moist, shiny peaks. Fold one third of the egg whites into cake batter, then fold in the remaining egg whites. Pour the batter in prepared cake pans, dividing equally.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.