1 c unsalted butter (room temp.)
1 7/8 c sugar
4 large eggs, separated (room temp.)
2 2/3 c all purpose flour
2 tsp baking powder
2/3 tsp salt
1 c milk
2 tsp vanilla
Beat butter until light, add sugar slowly. Beat in egg yokes one at a time. Beat all until very fluffy.
Sift flour, baking powder and salt together. Add to butter mixture in thirds, alternating with the milk, 2/3 c at a time. Stir in vanilla.
Beat egg whites until stiff and fold into batter.
Pour into 3 9" cake pans. Bake in preheated 350� oven for 30 mins. until golden brown and edges pull slightly from sides of pan. For a 5 layer cake, bake at 375� for 20 min. on next to highest rack in oven. Let cool about 5 min. on a rack, then invert, and turn out. Let cool completely and ice.
This cake can be flavored as a coconut cake by substituting with 1/2 c coconut milk with the regular milk.
Fluffy Icing
2 c sugar 2/3 c water 1/2 tsp cream of tarter 4 large egg whites 2 tsp vanilla (or lemon, or almond) pinch of salt 1/2 c raisins, currants, pecans optional Combine sugar, water, and salt in saucepan. Bring to boil and cook 5 min. Beat egg whites and cream of tarter until frothy. Continue to beat and slowly pour the very hot syrup over the whites. Continue beating at high speed to form stiff, glossy peaks. If making a coconut cake, substitute coconut milk for the water. Makes enough to ice 6 split layers or a 5 layer cake.