After extensive research, I found this simple, light, tasty vanilla layer cake from a book called "The Perfect Cake", by Susan G.Purdy. It is called 1-2-3-4 cake because of the ingredients used - 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs.
The cake tastes heavenly when it is warm. Though I did icing (that was quite an event! I did see many cake decorating vidoes on the internet and also on TV, did read a lot about them, and I thought maybe I was ready atleast to do the basic decorating, but ...I realised that I have a very very long way to go as far as icing goes!!!), but the cake as such was delicious.
Two 8 or 9 inch round cake pans. Spread solid shortening or butter all over the bottom and sides f the pan, then dust evenly with flour and tap out excess flour.
All purpose flour - 3 cups
Baking powder - 1 tbspn
Salt - 1/2 tspn
Unsalted butter - 1 cup (at room temperature)
Granulated sugar - 2 cups
Large eggs - 4 (separated)
Milk - 1 cup
Vanilla extract - 1 tspn
- Prepare the pan. Position the shelf in the lower third of the oven and preheat the oven to 350 degree F (175 degree celcius)
- Sift together flour, baking powder and salt.
- In a large bowl, with a hand mixer or an electric mixer, beat butter till soft and smooth. Add sugar and neat till light and smooth. Add egg yols one at a time and beat after each addition.
- With the mixer on low speed, alternately add the flour mixture and milk, starting and ending with flour. Add vanilla extract..
- In another bowl, beat egg whites until stiff but not dry. Stir about 1/2 cup of whites into the batter, then fold in remaining whites in several additions.
- Divide the batter evenly between the pans. Smooth the batter level and spread it lightly from the center toward the edges of the pan so that it will rise evenly.
- Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool the cakes in their pans on a wire rack for 10 mins. Then invert them onto the wire racks and cool them completely before frosting.