Classic white cake

I used this recipe as a base for my rainbow cake. The fine moist crumb of this cake complements any type of filling and frosting makes for the perfect celebratory cake. This recipe makes 12 cups of batter enough to fill two 9"X13" pan. So u scale down to your needs.

Ingredients

• 6 cups sifted cake flour
• 2 tablespoons baking powder
• 1 1/2 cups butter or margarine
• 3 cups sugar
• 2 cups milk
• 1 1/4 teaspoons Pure Vanilla Extract
• 12 egg whites

Method

Preheat oven to 325°F. Grease bottom of pans and line with waxed paper. 

Sift together flour and baking powder. Set aside. Cream butter and sugar together until light and

fluffy. Set aside.

Beat egg whites until stiff, but not dry. Set aside.

With a mixer at slow speed, add flour mixture to butter mixture, alternately with milk.

Beat well after each addition. 

Beat in vanilla extract.

Fold egg whites into batter.

Pour into prepared pans. Bake until toothpick inserted into center comes out clean.