3 cups cake flour or all purpose
3 tsp. baking powder
1/4 tsp. salt
3/4 cup butter (1 1/2 sticks), room temperature
1 cup sugar
1/2 cup water
1 tsp. vanilla
3/4 cup milk
6 egg whites, stiffly beaten *

Preheat oven to 350°F. Grease and flour (3) 9-inch layer cake pans.

In a deep bowl combine flour, baking powder, and salt. In a separate bowl cream butter with sugar until light.

In a cup combine water, vanilla, and milk. Combine the dry ingredients alternately with the liquid to the creamed mixture. (Take your time and add each in gradually in portions.) Beat well after each addition. Beat the eggs until frothy and they form soft peaks. Gently fold the egg whites into the batter.

Pour batter into cake pans and bake in a pre-heated oven for 20-30 minutes. (Test with wooden toothpick.)

Cool on wire rack in pan for about 1 hour. Remove from pan and cool on wire rack for 30 minutes.

(This recipe is also good for cupcakes. If you cut it in half it will make 12 cupcakes.)

Submitted by: Ashley Dunlap