Master Instructions

1. Set oven rack in middle position. (If oven is too small to hold both layers comfortably on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Coat bottom and sides of two 9-inch-by-1¹/₂-inch or -2-inch round cake pans with 1 tablespoon shortening each. Sprinkle 1 heaping tablespoon flour into each pan; roll pans in all directions to coat. Invert pans and rap sharply to remove excess flour.

 

2. Pour milk, egg whites, and vanilla into 2-cup measure and mix with fork until blended.

 

3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at low speed until combined. Add butter; continue beating at low speed until mixture resembles coarse crumbs, 2 to 3 minutes.

 

4. Add all but ¹/₂ cup of milk mixture to crumbs and beat at medium speed (or high if using handheld mixer) for 1¹/₂ minutes. Add remaining ¹/₂ cup of milk mixture and beat 30 seconds. Stop mixer and scrape down sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

 

5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from oven walls and 3 inches apart. (If oven is too small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until firm in center when lightly pressed and cake needle or toothpick inserted in center comes out clean or with just a crumb or two adhering, 23 to 25 minutes.

 

6. Cool cakes in pans set on rack for 3 minutes. Loosen from sides of pans with knife, if necessary, and invert onto greased cake racks. Reinvert onto additional greased racks. Let cool completely, about 1 hour.