Tinaye Agere
THIS is one of my mother’s cake recipes for birthdays. I love it.
Ingredients
Two cups white sugar;
One cup unsalted butter, room temperature;
One teaspoon vanilla extract;
Four eggs, separated and divided, at room temperature;
Three cups all-purpose flour;
Three teaspoons baking powder;
Two pinches of salt, divided;
One cup milk, room temperature
Directions
- Preheat the oven to 175 degrees C. Grease and flour three eight- or nine-inch-diameter cake pans.
- Cream sugar and butter in a mixing bowl with an electric mixer until smooth and fluffy, about five minutes. Add egg yolks, one at a time, beating well after each addition. Mix in vanilla.
- Sift flour, baking powder and a pinch of salt together into a bowl. Add flour mixture to butter mixture in three batches, alternating with milk, beating batter briefly after each addition.
Scrape down the sides and bottom of the bowl and beat for one more minute.
- Beat egg whites with a pinch of salt in a separate bowl until stiff peaks form. Fold one-third of the egg whites into cake batter to lighten it; then gently fold in remaining egg whites. Pour batter into the prepared pans.
- Bake in the preheated oven until the cakes spring back when lightly touched with a fingertip and a tester inserted into the centres comes out clean, about 25 minutes. Remove from the oven and cool on a wire rack.
Tips
You can use a nine x13-inch baking dish to make this cake. Follow the recipe as written and bake it for about 55 minutes. — allrecipes
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