Oh dear, I lied.
I just went back to her recipe. What I did differently is dump the egg whites in (a la CI's white cake recipe where you mix the whites with the milk and add them) as opposed to whipping them to soft peaks and then folding them in. But other than that, I did follow the recipe exactly as a written and this is the one I used (I think there are 2 recipes, right? An old and new version?):
Sylvia Weinstock's Classic Yellow Cake Recipe:
2 1/4 C sifted Cake Flour
2 tsp baking powder
1/2 tsp salt
2 sticks of butter
2 C granulated sugar
4 Lg egg yolks
2 tsp vanilla
1C sour cream
4 Lg egg whites
Preheat oven to 350 degrees F. Prepare and line 2-8X3" or one 12X3 inch pan with parchment.
Sift togather dry ingredients and set aside. Cream butter until light and fluffy, about 2 min. Add sugar and continue to combine until fluffy and light. Add yolks, one at a time, beating well after each addition. Add vanilla.
Reduce speed to low and add dry ingredients, alternating with the sour cream, beginning and ending with the dry. Scrape down sides of bowl and beat for 1 min.
In a separate bowl, beat egg whites to soft peaks form. Gently fold egg whites into batter with rubber spatula.
Bake 8" layers 45-50 min and the 12" pan 60 min or until golden brown.