Butter Yellow Cake

Ingredients:
Sifted cake flour - 2.25 cups
Baking powder - 2 teaspoons
Salt - 1/2 teaspoon
Non-salted butter -1/2 pound (2 sticks)
Sugar - 2 cups
Egg yolks - 4 large
Vanilla essence - 2 teaspoons
Sour cream - 1 cup
Egg whites - 4 large

Method:
1) Preheat the oven to 350 degrees Fahrenheit or 630 degreed Celsius. Rub the butter and line two 8 x 3-inch baking pans or one 12 x 3-inch pan with parchment.

2) Sift together the flour, baking powder, and salt using a shifter make sure you do it 2 or 3 times for consistent mixture and set aside.

3) Mix the butter in a large bowl with an electric mixer until fluffy and light in color, after 2 minutes on medium speed.

4) Add the sugar and continue to mix until fluffy and light maintaining the medium speed.

5) Add the egg yolks, one at a time, making sure that it is well mixed with the batter before adding the next one.

6) Add the vanilla essence slowly so that it will mix well.

7) Now reduce the mixer speed to low and add the dry ingredients i.e. the flour mix, alternately with the sour cream), beginning and ending with the flour, the mixture should be completely blended after each addition.

8) Now remove the electric mixer and scrape the sides of the bowl, and beat for 1 minute.

9) In a separate bowl, with clean beaters, beat the egg whites to soft peaks.

10) Gently mix the whipped egg whites into the batter with a rubber spatula.

11) Pour the batter into the prepared pans and smooth with a rubber spatula.

12) Bake in the preheated oven, 60 minutes for the 12-inch square pan or 45 to 50 minutes for the 8-inch pan. The top of the cake should be nicely browned.

Testing for baked with a skewer or a toothpick, in the center which should come out dry and clean.