Here's a basic white cake that utilizes a slightly different mixing method that ensures success every time. This cake is slightly off white due to the butter and extract. It's a classic wedding cake. Cover with any flavor classic butter cream.
Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
Prepare magic cake strips if using.
In a medium bowl lightly combine the egg whites, 1/4 cup milk, and vanilla, beat lightly with a fork to combine In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
Add the butter and remaining 3/4 cup milk.
Mix on low speed until the dry ingredients are moistened.
Beat for 90 seconds at medium speed to develop cake structure.
Stop mixer, scrape down the sides.
Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
Stop mixer, scrape down the sides and give it a final mix by hand.
Pour the batter in the prepared pans and smooth surface.
(Pans will be half full.) Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
(The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
Reinvert cakes so that tops are right side up.
Cool to room temperature and wrap tightly with plastic wrap.