|Sifted cake flour||3 Cup (48 tbs)|
|Baking powder||3 Teaspoon|
|Butter||1 Cup (16 tbs)|
|Vanilla extract||1 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Egg whites||6 (About 0.75 Cup)|
|Sugar||3⁄4 Cup (12 tbs)|
|White frosting||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Sift the flour, baking powder, and salt together; set aside.
Cream butter with extract.
Add 1 cup sugar gradually, creaming well.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and milk in thirds to creamed mixture.
Beat egg whites until frothy.
Add 3/4 cup sugar gradually, continuing to beat until stiff peaks are formed.
Gently fold meringue into batter just until blended.
Turn into 2 prepared 9-inch layer cake pans and spread evenly to edges.
Bake at 350°F about 30 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
Fill and frost cake.