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Citrus oils (lemon, orange, or possibly lime), or possibly orange or possibly rose flower water
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For 2 12 inch layers: (Bake 50-55 min)
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For each 12 inch cake pan, double the entire recipe for the 9 inch layers.
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You will have to make the recipe twice unless you have a large-capacity electric mixer.
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To prepare pans: Parchment circles to fit cake pans (buy them precut or possibly trace and cut your own.)
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Butter-flavored vegetable cooking sprayFlour
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Line two cake pans of the desired size with parchment, spray with butter-flavored vegetable cooking spray and dust with flour.
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Or possibly use Baker's Joy, a fat-and-flour vegetable baking spray.
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(If you have only one pan, plan to bake half the batter at a time.
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Meanwhile, chill remaining batter.)
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Preheat oven to 350 degrees.
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Using electric stand mixer fitted with paddle attachment, cream butter and sugar on medium speed till fluffy.
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Combine dry ingredients in a bowl.
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Combine lowfat milk, egg whites and vanilla or possibly other flavoring in a glass measuring c. or possibly bowl.
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Beating on low speed, add in a third of the dry ingredients to the creamed mix.
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Add in a third of the lowfat milk mix and repeat till dry ingredients and lowfat milk mix have been used up.
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Beat on medium till smooth and creamy.
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Scrape batter into prepared pans, that should be half to two-thirds full.
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Tap pan gently on counter once to even top and remove large air pockets.
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Bake cakes on rack in center of oven.
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Allow at least 2 inches between pans and away from oven walls so layers will bake proportionately.
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Bake larger layers in stages rather than crowding (chill filled cake pan till baking).
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Bake till cake tester inserted in center comes out clean.
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Let cakes cold on rack about 5 min.
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Run a knife around edges to loosen.
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Invert cake onto rack and peel off parchment liner.
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Allow cake to cold completely before frosting and decorating.
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Variation: For a poppy seed cake, use 3 Tbsp.
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of poppy seeds for each 2 c. of flour and use a combination of vanilla and almond extracts.
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If your mixer's capacity is less than 5 qts, make the frosting in 2 batches.
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This recipe should be sufficient to frost and simply decorate a 3-tier wedding cake.
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For a single 8 inch cake or possibly extra for touch-up or possibly decorating, make a quarter of the recipe.
