My Lightest Vanilla Cake: A Cake Flour Recipe That Works!

Instructions:

1. Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles.
2. Preheat oven to 350°F (175°C).
3. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
4. In a large bowl, cream together the softened butter and sugar until light and fluffy (about 5 minutes).
5. Beat in the eggs one at a time, then beat in the egg whites.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
7. Stir in the vanilla extract.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
11. While the cakes are cooling, make the frosting (optional): Beat the butter until fluffy. Gradually add the powdered sugar, alternating with the heavy cream, until smooth. Stir in the vanilla extract.
12. Once the cakes are completely cool, frost as desired.