Ingredients

• 2 cups white sugar
• 1 cup unsalted butter , room temperature
• 1 teaspoon vanilla extract
• 4 eggs , separated and divided, at room temperature
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 2 pinches salt , divided
• 1 cup milk , room temperature

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8- or 9-inch-diameter cake pans.
2. 2 Cream sugar and butter in a mixing bowl with an electric mixer until smooth and fluffy, about 5 minutes. Add egg yolks, one at a time, beating well after each addition. Mix in vanilla.
3. 3 Sift flour, baking powder, and a pinch salt together into a bowl. Add flour mixture to butter mixture in three batches, alternating with milk, beating batter briefly after each addition. Scrape down the sides and bottom of the bowl and beat for 1 more minute.
4. 4 Beat egg whites with a pinch salt in a separate bowl until stiff peaks form. Fold 1/3 of the egg whites into cake batter to lighten it; then gently fold in remaining egg whites. Pour batter into the prepared pans.
5. 5 Bake in the preheated oven until the cakes springs back when lightly touched with a fingertip and a tester inserted into the centers comes out clean, about 25 minutes. Remove from the oven and cool on a wire rack.

Nutrition per serving