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1
Preheat the oven to 350F.
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2
Butter the cake pans and line the bottom of each with parchment paper.
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3
Butter the paper and dust the pans with flour, tapping out the excess.
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4
Separate: 4 eggs.
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5
Measure: 1 cup milk.
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6
Sift and then measure: 3 cups cake flour.
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7
Stir in: 4 teaspoons baking powder, 1/2 teaspoon salt (use 1/4 teaspoon if using salted butter).
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8
In another bowl, beat until light and fluffy: 1 cup (2 sticks) butter, softened Add: 2 cups sugar.
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9
Cream until light and fluffy.
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10
Beat in the 4 egg yolks, one at a time, and: 1 teaspoon vanilla extract
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11
When well mixed, add the flour mixture and milk alternately, starting and ending with one third of the flour.
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12
Stir just until the flour is incorporated.
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13
In another bowl, whisk the egg whites to soft peaks.
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14
Stir one third of the egg whites into the batter, then gently fold in the rest.
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15
Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
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16
This quantity of batter can be divided among 3 cake pans to make 3 layers; it also makes 24 cupcakes using buttered and floured muffin tins, or 30 cupcakes using paper liners; or it can be baked in a 12-by 18-inch half-sheet pan to make a sheet cake.
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17
Bake the cupcakes and the sheet cake for about 20 minutes.
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18
For lemon cake, add 1 tablespoon finely grated lemon zest and 2 teaspoons lemon juice to the batter.
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19
Frost with equal parts lemon curd and whipped cream folded together.
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20
For orange cake, add 1 tablespoon finely grated orange zest and 2 teaspoons orange juice to the batter.
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21
Fill with whipped cream and sliced strawberries.
