°3 cups cake flour or 2-1/2 cups unsifted all-purpose flour
°4 teaspoons baking powder
°1/4 teaspoon salt
°1 cup butter
°1 cup sugar
°2 teaspoons vanilla
°1 1/3 cups half and half or light cream
°8 egg whites
°1 cup sugar
°One unforgettable recipe for white chocolate frosting
Grease and lightly grease three 8 x 1-1/2 inch or 9 x 1-1/2 inch round baking pans. Sit aside.
In a medium bowl, mix together flour, baking powder, and salt. Sit aside.
In a large bowl, beat the butter with an electric mixer for 30 seconds. Add 1 cup sugar and vanilla. Beat until fluffy.
Add flour mixture alternately with half and half to cream mixture, beating on low to medium speed after each addition until combined.
Clean rackets. In another large bowl, beat egg whites on medium to high speed until soft peaks (wrinkled edges) form. Gradually add 1 cup of the sugar and beat on high speed until stiff peaks form (edges are straight).
Gently fold egg whites, about 1/4 at a time, into cream mixture. (If necessary, transfer mixture to a larger bowl.)
Divide the mixture into ready-made basins. Bake in a 350°F oven for about 30 minutes for 8-inch rounds and about 25 minutes for 9-inch rounds or until a toothpick inserted near the centers comes out clean*.
Place cold layers in tubs on wire racks for 10 minutes. Remove layers from pots and cool completely on wire racks.
Frosting with unforgettable white chocolate cream. Cover it and put it in the fridge. Leave at room temperature for 30 minutes before serving.