Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1½ \N | Sticks unsalted butter, |
| \N \N | Softened |
| 1½ cup | Granulated sugar |
| 2 cups | All-purpose flour |
| 2 teaspoons | Baking powder |
| ¼ teaspoon | Salt |
| 6 larges | Egg whites (3/4 cup) |
| ¾ cup | Milk |
| 2 teaspoons | Vanilla extract |
Set rack in middle of oven and preheat to 350 degrees F. Butter two 9-inch diameter by 1½-inch deep layer pans or a 9 by 13 by 2-inch pan. Line bottom of pan(s) with parchment or waxed paper, cut to fit.
In a bowl with an electric mixer beat butter and sugar for 5 minutes on medium speed until light and fluffy. Combine flour with baking powder and salt and stir to mix. Combine egg whites, milk and vanilla. Add flour mixture to butter mixture alternately with milk mixture, scraping bowl and beater often.
Pour batter into prepared pan(s), and smooth top with a spatula. Bake cake about 25 to 30 minutes, or until a toothpick inserted in center emerges clean. Cool in pan on a rack for 5 minutes, then invert onto rack to cool completely.
Yield: Makes two 9-inch cakes, or one 9 by 13 by 2-inch cake CHEF DU JOUR NICK MALGIERI SHOW #DJ019