White Velvet Cake

Ingredients:

• 2 1/2 cups cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 3/4 cup unsalted butter, softened
• 4 large egg whites
• 1 teaspoon vanilla extract
• 1 1/4 cups whole milk

Directions:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.
3. In a bowl, sift together cake flour, baking powder, and salt.
4. Set aside.
5. In another large bowl, cream together granulated sugar and softened butter until light and fluffy.
6. Add egg whites to the sugar-butter mixture, one at a time, beating well after each addition.
7. Stir in vanilla extract.
8. Gradually add the sifted dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients.
9. Mix until just combined.
10. Divide the batter evenly between the prepared cake pans.
11. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
12. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Yield: Makes a 2-layer 9-inch cake