Easy Moist White Cake

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.

2. In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.

3. In a separate bowl, beat the egg whites until stiff peaks form, about 3-4 minutes with an electric mixer on high speed. Set aside.

4. In a large mixing bowl, cream together the sugar and butter until light and fluffy, about 2-3 minutes. Add in the vanilla extract and mix until combined.

5. Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing on low speed until just combined after each addition.

6. Gently fold in the whipped egg whites into the batter until no streaks remain, being careful not to overmix.

7. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

9. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely before frosting.