A classic white cake recipe for a light, tender, and moist cake suitable for various occasions like birthdays or weddings, and late night snacking.

INGREDIENTS:

• Cake flour, sifted, 3 cups
• Baking powder, 1 Tbsp.
• Salt, 1/2 tsp
• Baking Soda, 1/4 tsp
• Butter, softened, 1 1/2 cups
• Sugar, 1 1/4 cups
• Milk, 3/4 cup
• Clear vanilla, 1 1/2 tsp
• Large egg, 1 ea.
• Egg whites, 3 ea.

DIRECTIONS:

Preheat oven to 325° F (163° C). Prepare two 8” x 2” round cake pans. Butter and flour work best. Mix flour, baking powder, baking soda and salt.

In mixing bowl with paddle attachment, beat butter and sugar until light and fluffy. Add egg and egg whites slowly. Mix until well blended after each addition (add vanilla to the milk). Alternate the dry and wet ingredients. Start and finish with the dry ingredients (3 additions of the flour mixture, 2 additions of the milk mixture). Divide batter into pans. Bake slow and low at 325° F (163° C) for approximately 25-30 mins or until tester comes out clean. Allow to cool completely.