The last time I brought this one to her, she called to say they'd all eaten the frosting off before she cut the cake!
TIP: IF POSSIBLE, use CLEAR pure vanilla ~ but it's very hard to find pure CLEAR vanilla in the USA. I buy it @ customs when we go to Mexico on vacation.
2-1/4 cups sifted cake flour
1-1/2 cups sugar ………….………........... 1/2 tsp salt
3-1/2 tsp baking powder …….…............. 1/2 cup butter, softened
3/4 cup milk ………………………............. 1-1/2 tsp pure vanilla extract
4 egg whites, at room temperature
Preheat oven to 350. Grease and flour (or use baking non-stick spray, containing flour) two 9" round layer cake pans and line the bottoms with waxed or parchment paper; set aside.
Sift flour, sugar, baking powder, and salt into a large mixer bowl. Add butter, milk and vanilla. Beat on slow speed until blended. Then beat on medium speed for 2 minutes, occasionally scraping down the sides of the bowl. Add unbeaten egg whites (yes, UNbeaten - that's the trick), and beat two minutes longer at medium speed.
Pour batter into prepared pans and bake at 350 degrees for 20 to 30 minutes or until cake is light golden brown and is beginning to pull away from the sides of the pan. Cool 15 minutes in pans, then carefully remove layers from pans and cool completely on wire rack.
WHIPPED VANILLA BUTTERCREAM FROSTING
1 cup (2 sticks) butter, softened
2 tsp pure vanilla extract
1 box (16 ounces) powdered sugar, sifted
2 TB milk
Beat butter in large bowl with electric mixer on medium speed until light and fluffy (about 3-4 minutes). Add vanilla extract; mix well. Gradually beat in powdered sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk.
Store in refrigerator up to 2 weeks. Rewhip before using. ~ Makes about 2 cups