| 3 Cups Flour 2 Cups Sugar 1 Tbsp. Baking Powder 1 Cup Milk 1 Cup Butter 1 Tsp. Vanilla 5 Egg Whites From the kitchen of Sandi Smith |
Preheat oven to 350° and grease 3 (9 inch) round cake pans. Line with parchment paper. Grease and flour parchment paper. Set aside. Allow egg whites to sit at room temperature for 30 minutes before using. In a small bowl, mix milk and vanilla together and set aside. In a mixing bowl, beat butter until creamy, add sugar and mix until light and fluffy. Add flour and baking powder into the butter mixture, alternating with liquid mixture. Set aside. Beat egg whites until stiff peaks form. Fold gently into cake batter. Pour into prepared pans. Spread with spatula to cover pans completely with batter. Bake at 350° for 30 minutes or until cake tester inserted into cake comes out clean. Place on cooling rack for 10 minutes then remove from pans. Set cakes on cooling rack and discard parchment paper. When cakes are cool they are ready to frost.