Perfect Party Cake

Information:
Prep Time:	10 Minutes	Submitted by:	Nanette Smith
Cook time:	15-20 Minutes	Credited to:	Adapted from Dorie Greenspan
Servings:	24
Description:
I have adapted this recipe somewhat. This is a very good but very temperamental recipe. Makes good cupcakes :)

Ingredients:

	2 ¹⁄₄ Cups		Cake Flour
	1 Tbsp		Baking Powder
	¹⁄₂ tsp		Salt
	¹⁄₄ Cups		Buttermilk or Whole Milk
	4		Large Egg Whites
	1 ¹⁄₂ Cups		Sugar
	1 Stick		Unsalted Butter at Room Temperature
	1 tsp		Vanilla

Directions:

Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9-x-2 inch round cake pans and line the bottom of each with a round of buttered parchment or put cupcake liners in your cupcake pan. Put the pans on a baking sheet (not if you are doing cupcakes).

Sift together the flour, baking powder and salt.

Whisk together the milk and egg whites in a medium bowl.

Mix sugar and butter, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and will aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.

Bake for 30 to 35 minutes (15-20 for cupcakes), or until the cakes are well risen and springy to the touch- a thin knife inserted into the centers should come out clean. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

Frost with your favorite frosting (we like chocolate)

**In the original recipe she uses lemon zest and lemon extract instead of vanilla, then fills the layers with raspberry preserves.

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