White Wedding Cake

1. 1

   Sift together flour, baking powder, and salt. Set aside.

2. 2

   In the large bowl of an electric mixer beat the butter until soft and smooth. Add the sugar and beat until light and smooth. Add egg yolks, one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and the beaters several times.

3. 3

   With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with flour. Stir in the vanilla.

4. 4

   In another bowl, with a clean beater, beat the egg whites until stiff but not dry. Stir about 1/2 cup of whites into the batter to lighten it, then fold in remaining whites in several additions.

5. 5

   Divide the batter evenly between 2 8 or 9 inch pans. Smooth the batter level, then spread it slightly from the center to the edges.

6. 6

   Bake in a 350 degree preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.

7. 7

   Cool the cakes in their pans on a rack for 10 minutes. Invert the cakes onto racks.

* Per serving · 4 servings · Values may vary.

No additional tips available.