The delicate crumb of this classic white cake recipe pairs well with any type of filling or frosting. Since it uses sifted cake flour and egg whites, this cake is light and fluffy in texture and bright white in color. It’s great for birthday or wedding cakes and has a light and delicious vanilla flavor everyone will love. One recipe makes two 8in. cake layers, so you can make two single-layer cakes or one two-layer cake.
Preheat oven to 350°F. Spray two 8 in. round pans with vegetable cooking spray.
In medium bowl, sift together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy; add vanilla and beat well. Add flour mixture to butter mixture alternately with milk and oil; beat well after each addition. In separate bowl, beat egg whites until stiff but not dry; gently fold into batter. Divide evenly into prepared pans.
Bake 32-36 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.