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1
Preheat the oven to 350F.
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2
Prepare two cake pans (8 inches in diameter, 2 inches deep) by lightly spraying the bottoms and sides with cooking spray.
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3
Cut out circles of parchment paper to fit on the bottom of each pan.
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4
The paper should be flat, not inching up the sides of the pan.
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5
Set the pans aside.
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6
Sift together the cake flour, baking powder, and salt in a bowl and stir with a whisk, then set aside.
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7
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter at low speed until it is soft and fluffy.
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8
Switch to the whisk attachment, increase the speed to medium, and slowly add the sugar.
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9
Meanwhile, add the vanilla to the milk.
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10
Stop the mixer and add half of the milk mixture (its worth stirring it a little by hand here so that it doesnt splash all over your kitchen), then mix on low until it is incorporated.
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11
Next, add half of the flour mixture and mix slowly.
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12
Repeat the process by adding the rest of the milk mixture, stirring slowly, then adding the rest of the flour.
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13
Remove from the mixer and use a large rubber spatula to stir until smooth.
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14
Transfer this batter to a large bowl and set aside.
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15
This is your vanilla batter.
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16
Thoroughly rinse and dry your mixer bowl and whisk attachment.
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17
Then put the egg whites in the bowl and mix on low at first, then increase speed to medium.
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18
After a few minutes, the egg whites will hold a medium peak.
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19
Fold the whipped egg whites into the batter in thirds with a large rubber spatula, gently folding the batter after each addition.
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20
Pour the completed cake batter evenly into the prepared cake pans.
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21
Bake for 35 to 40 minutes.
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22
The top of the cake will bubble then rise up and turn golden brown.
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23
When a toothpick inserted in the center comes out clean, with no batter, remove from the oven and allow the cakes to cool on a rack to room temperature.
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24
Youll notice that the tops deflate a little, but that wont matter in the finished product since those tops will become the bottoms.
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25
Allow the cakes to cool to room temperature.
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26
Remove the cake layers by using a paring knife to gently cut the cake from the sides of the pan.
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27
Take a cake circle or sturdy paper plate, and place it over the pan.
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28
Invert the cake onto the plate and remove the parchment circle the cake baked on.
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29
Repeat this process for the other cake layer.
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30
Ice the first layer with the icing of your choice, with about 1/2 inch of icing on top.
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31
Place the second layer onto the cake with the bottom side up, which will give you a flat, undomed top.
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32
Ice the whole cake thinly (this is a crumb coat to stabilize the cake and hold the crumbs in place), chill it for at least 20 minutes, then apply a final coat of icing.
