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.