Butter Cake Recipe

Ingredients:

• 3 cups all-purpose flour

• 2 cups sugar

• 1 cup butter (softened)

• 1 cup milk (at room temperature)

• 4 large eggs, separated (egg yolks and egg whites)

• 4 teaspoons baking powder

• 1 teaspoon vanilla extract (optional for extra flavor)

• A pinch of salt (optional)

Instructions:

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a round or rectangular cake pan (approximately 9-inch) or line it with parchment paper. This will help prevent the cake from sticking to the pan after baking.

2. Sift Dry Ingredients: In a medium-sized mixing bowl, sift together the all-purpose flour, baking powder, and a pinch of salt (if using). Sifting helps to aerate the flour and evenly distribute the baking powder, which will result in a lighter cake texture. Set the dry ingredients aside.

3. Cream Butter and Sugar: In a large mixing bowl, place the softened butter and sugar. Using an electric mixer or a hand whisk, beat them together on medium speed for about 3-5 minutes, or until the mixture becomes light, creamy, and fluffy. This process is called "creaming," and it helps to incorporate air into the batter, which makes the cake tender.

4. Add Egg Yolks: Add the egg yolks one at a time, beating well after each addition. Make sure each yolk is fully incorporated before adding the next one. You can also add a teaspoon of vanilla extract at this stage if you want to enhance the flavor of the cake.

5. Combine Wet and Dry Ingredients: Gradually add the sifted flour mixture to the butter-sugar-egg yolk mixture, alternating with the milk. Start and end with the dry ingredients. Mix gently with a spatula or on low speed to avoid overmixing. Stir until just combined and the batter is smooth.

6. Beat Egg Whites: In a clean, dry bowl, beat the egg whites until stiff peaks form. This means the egg whites should hold their shape when you lift the beaters out of the bowl. Be careful not to over-beat, as this can cause the egg whites to become dry.

7. Fold in the Egg Whites: Gently fold the beaten egg whites into the cake batter using a spatula. Start by adding a small amount of egg whites into the batter and mixing gently to lighten the mixture. Then, gradually fold in the remaining egg whites, being careful not to deflate them. This step helps the cake rise and become fluffy.

8. Pour and Smooth the Batter: Pour the prepared cake batter into the greased cake pan. Use a spatula to smooth the top, ensuring the batter is evenly distributed.

9. Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes. Check the cake by inserting a toothpick or cake tester into the center. If it comes out clean, the cake is done. If the toothpick has wet batter on it, bake for a few more minutes and check again.

10. Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This will make it easier to remove from the pan. After that, carefully transfer the cake to a wire rack to cool completely. Cooling the cake completely helps it maintain its structure and texture.

11. Serve and Enjoy: Once the butter cake has cooled, you can serve it as is, or dust it with powdered sugar for an added touch. If desired, you can also frost the cake with buttercream or icing, or even serve it with fresh fruit or whipped cream for extra flavor.

This butter cake is perfect for any occasion, from birthdays to family gatherings, or simply as a delicious treat with a cup of tea or coffee. Enjoy the soft, moist texture and the rich, buttery flavor!