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Yellow Cake

DIRECTIONS

Preheat the oven to 350°F. Grease and flour three 8 x 2-inch or 9 x 2-inch round pans or line the bottoms with wax or parchment paper.
Sift together twice: flour baking powder and salt.
In a large bowl combine, milk, vanilla and butter. Beat until creamy, about 30 seconds.
Gradually beat in egg yolks 1 at a time and beat on high speed until lightened in color and texture, 3 to 5 minutes.
Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.
In another large bowl, beat ehh whites on medium speed until soft peaks form.
Gradually add, cream of tartar and sugar beating on high speed.
Beat until the peaks are stiff but not dry. Use a rubber spatula to fold one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Divide the batter among the pans and spread evenly.
Bake until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool in the pans on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pans. Invert the cake and peel off the paper liners, if using. Let cool right side up on the rack. Fill and frost as desired.