WBH White Butter Cake

Ingredients

• In the bowl of an electric mixer, beat at high speed until light and fluffy: 6 oz (1 1/2 sticks) unsalted butter 2 cups sugar 1 1/2 tsp. salt On a piece of wax paper, sift together: 3 1/3 cups cake flour 1 1/2 teaspoons baking powder 3/4 teaspoon cream of tartar Add the dry ingredients to the butter mixture alternately with: 1 1/2 cups milk 3/4 teaspoon pure vanilla extract In a separate bowl beat until foamy: 3/4 cup egg whites (6 to 8 large egg whites) Continue beating at high speed while gradually adding: 1/2 cup sugar When stiff peaks form, fold the whites into the cake batter with a rubber spatula. Blend just until the whites are evenly distributed. Pour 3 1/2 cups of the batter into one prepared pan and the reamining batter into the other. Bake the less full pan for 20-25 minutes and the fuller pan for 30 to 35 minutes, or until a cake tester comes out clean. Cool the cakes on a wire rack for 15 to 20 minutes before turning them out our their pans.