1 1/2 c. butter
3 c. sugar
5 1/4 c. sifted cake flour
1 1/4 tsp. salt
1 1/2 c. milk
2 tsp. vanilla
9 egg whites

Cream butter until light and fluffy. Add 2 1/4 cups sugar gradually, beating until light and fluffy. Sift together next 3 dry ingredients; add to creamed mixture alternately with milk, beating until smooth, beginning and ending with dry ingredients.

Beat egg whites until foamy; gradually add remaining sugar and beat until stiff but not dry. Fold in batter along with vanilla. Pour into greased and floured pans. Bake at 325 degrees for 30 minutes or until done.