I have several “go to” white cake recipes, but when there is a special occasion, this is the recipe I pick. Light and airy, but very flavorful. You have to watch that you don’t overbake this cake or it gets dry. You have to use cake flour or it turns out heavy and dense. Eggs should be at room temperature so they beat up light and airy. This is what makes the cake so light and airy.
6 egg whites, at room temperature
1 cup butter, softened
2 cups sugar
2 tablespoons extract (your choice of flavor – I usually use almond, but have used orange, raspberry liqueur, any flavor)
3 1/2 cups cake flour
1 tablespoon baking powder
1/4 tsp. Salt
1 1/4 cup buttermilk
Preheat oven to 350 degrees. Grease and flour 3- 9 inch cake pans. In a mixing bowl beat egg whites at high speed until stiff peaks form, do not overbeat the egg whites. Set aside. In another bowl beat butter and sugar until light and fluffy. Beat in extract or liqueur. In a medium nowl sift together flour, baking powder and salt. Sift twice. Gradualky add flour mixture into butter mixture, alternating with buttermilk. Fold in one fourth of the beaten egg whites, then fold in rest of egg whites. Divide among the three pans. Bake for 20-22 minutes. Do not over bake. Cool in pans for 10 minutes then invert onto baking racks. Allow to completely cool, frost with icing of your choice.