Oh My Fluffiness! White Cake (dairy)

INGREDIENTS:

1 cup sifted cake flour

1 teaspoon baking powder

1/4 teaspoon salt

6 eggs, separated, yolks and whites reserved

3/4 cup plus 2 tablespoons white sugar

1 teaspoon vanilla extract

6 tablespoons (3/4 stick) unsalted butter, melted

1/2 teaspoon cream of tartar

White cake is one of my favorite cakes -- no extra bells and whistles just simple, good cake. This cake, in particular, is incredibly fluffy, moist, and delicious. And for being so fluffy, this cake makes a great dunking snack with tea or coffee as it strong enough to hold itself together while absorbing your hot drink. Take your time while making the cake. It is simple, but if you rush and do not achieve the right consistency while preparing the batter, the cake will not turn out as well. And because the cake is so simple, it makes it that much easier to tell when something is not right.

Preheat your oven to 350 F. Grease and butter your baking pan of choice.

In a medium size bowl, sift together the cake flour, baking powder, and salt.

In another mixing bowl, beat the egg yolk on high speed until thick and lemon colored, about 5 minutes. Reduce the speed to low and gradually beat in 3/4 cup of the sugar. Continue beating until the mixture thickens slightly and doubles in volume, about 5 minutes. Beat in the vanilla.

Sift in 1/3 cup of the flour mixture over the egg yolk mixture and gently fold in until combined. Repeat with 1/3 cup measures of the remaining flour mixture. Blend in the melted butter. Set aside.

In another mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar, beating on high speed until stiff peaks form. Gently fold the egg whites into the batter.

Spoon the batter into the prepared pan. Bake for 25-30 minutes, or until the center springs back when lightly touched. Cool on a wire rack for 10 minutes. Enjoy!