Butter Cake

Ingredients

1 ¾ cup pastry flour
2 large eggs
2 tsp baking powder
½ cup salted butter, room temperature
1 cup sugar
1 tsp vanilla extract
½ cup milk
⅛ tsp cream of tartar

Instructions

Preheat the oven to 350 degrees. Butter and flour a 71/2 x 12 inch glass baking dish or place 16 cupcake liners in a muffin tin. Allow eggs to come to room temperature.

Mix together flour, baking powder, and salt.

With a mixer, beat the butter until soft. Add ¾ cup of sugar and beat until light and fluffy. Add egg yolks one at a time, beating after each addition. Add vanilla and beat until combined.

With mixer on low, alternatively add flour and milk. Begin and end with flour.

In a second mixing bowl with a whisk attachment, beat the egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually add the remaining sugar and continue to beat until stiff peaks form.

Gently fold the egg whites into the batter, folding until combined. Do not over mix.

Place batter in your pan, then bake for 20-25 minutes or cupcakes for 22 minutes, until toothpick comes out clean.

Cool cake in pan on a wire rack for 10 minutes. Once cooled, wrap in plastic and place in freezer for one hour (to make frosting easier, if you desire.)

Serve with whipped cream and strawberries, like you would any shortcake!