Ingredients
1 cup butter
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
3 teaspoons baking powder
3 cups all-cause flour
1 cup milk
1 pinch salt
Directions
1. Preheat oven to 350 levels F (a hundred seventy five levels C). Grease and flour one 9x13 inch pan or three eight or 9 inch spherical layer cake pans.
2. Cream the butter and sugar collectively till smooth and fluffy. Blend inside the vanilla extract.
3. Separate the eggs and set the egg whites apart. Upload the egg yolks one after the other to the creamed aggregate, beating after every one.
4. Measure the baking powder into the flour, sift a little of the flour into the creamed aggregate. Keep including the flour and the milk alternately, at the same time as usually beating the aggregate. Beat the cake batter until some air bubbles display.
5. Beat the 4 egg whites with a dash of salt till stiff. Gently fold egg whites into the batter. Pour batter into organized pan(s).
6. Bake at 350 levels F (175 ranges C) until cake(s) test done, about 25 to 35 mins.