This delish recipe is from a book I acquired a couple of years ago...so I can't take credit for it. Rewrote it in my recipe file and have been using it exclusively for my vanilla cakes. It's moist and has the perfect density for sculpting too.
You can add flavors to it by adding a simple syrup.
When I remember which book this is from I'll let you all know.
Yields: Three 9 inch rounds
1 half sheet ( 13 x 18)
24 cup cakes
2 cups (8oz) cake flour
1 3/4 cup plus 1 1/2 teaspoons (8oz) all purpose flour
2 1/4 teaspoons Baking Powder
1 cup (2 sticks; 8oz) Unsalted Butter
3 cups (21 oz) granulated sugar
3/4 teaspoon salt
1 tablespoon Pure vanilla extract
1 cup (8oz; about 7 eggs) Egg Whites or pasteurized egg whites in liquid form
1 1/2 cups (12 oz.) milk
1. Preheat the oven to 350 degrees F. Brush the bottoms and sides of pans with melted butter and line the bottoms with parchment paper.
2. In a large bowl, sift together the cake flour, all-purpose flour and baking powder. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and bet on medium speed until light and fluffy.
4. Add the salt and vanilla.
5. Set the mixer to low speed and gradually add the egg whites, scraping often.
6. Alternately add the flour mixture and milk to the butter mixture in two batches, starting with the flour. Scrape down the bowl between each addition and beat until thoroughly combined. Set the mixer tomedium-high speed for about 20 seconds then stop and scrape the sides of the bowl.
7. Divide the batter evenly between the cake pans or muffin tins. For 9 inch cake pans, bake 1 hour or until a toothpick comes out clean; for hald-sheet pans, bake 45 minutes or until a toothpick comes out clean' for cupcakes, bake 20 - 25 minutes, or until they spring back after being touched.
8. Allow the cake to cool for 20 minutes. Once the cake is cool, release it from its pan by running a metal spatula or knife along the sides of the pan. Flip the cake over onto another pan or cake board and peel away the layer of parchment.
To Make this into a Lemon Cake, add the zest and juice of two lemons to the batter.
Good Luck All.
Oh by the way...for amazing recipes...and fabulous tips for baking from scratch I Warren Brown of Cake Love has a fabulous book! "Cake Love".
Also, Margaret Braun in her "Cakewalk" has several delish recipes. I use her Blackout Chocolate Cake....It is toooooooo good!