Fluffy Vanilla Cake Recipe

"Mummy I want cake, please make cake for me." That was all I kept on hearing for some days. My son is a lover of cakes but quite selective from my observations. I can go to an Eatery to get cakes for him and he ends up rejecting them most times. Till I actually tasted some of the cakes and understood why he kept on rejecting them because not everybody is good at baking a good cake. This is a cake you can make in the house for family consumption and also bake for icing which is optional. I've made this cake previously for my son's  4th birthday recently and now I said I can't leave you all out of this lovely cake recipe because everybody kept on asking for more. 

• Ingredients
• 2 cups all-purpose flour(250g)

•  1 tsp baking powder
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• 1/2 teaspoon salt ( if you are using unsalted butter but if using normal Nigerian butter/margarine don't add this ingredient) 

• 2 teaspoons vanilla extract
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• 1  cup granulated sugar (200g)
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• 1 tsp baking soda
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• 1 cup unsalted butter (250g) (room temperature) 
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• 3 egg whites (room temperature)
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• 3 yolks (room temperature)
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• 1 teaspoon of any other flavour of choice (optional)
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• 1 cup buttermilk room 
• temperature ( see below for recipe)

• Tips: Separate your egg white from the yolk. It adds more fluffiness to the cake.

• You can make your own                   buttermilk if you're not able to     get one.   Mix 1 tbsp of white         vinegar or lemon juice to 1 cup     of milk and leave to sit for a           few minutes.

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• Instructions
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• Preheat oven to 350 F.
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• Grease and flour a 10-inch cake
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• Line the bottom of the  pans with  parchment paper.  Set aside.
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• Sift  flour , baking powder, baking soda, and salt and Set aside.
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• In a large bowl cream together sugar and butter till fluffy. Should look  lighter like this.
  
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• Mix in egg whites first
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•  Mix in the yolks.
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• Mix in vanilla extract and any other flavoring.
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• Mix in the buttermilk and stir till well incorporated. 
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• Stir in the dry ingredients 
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• Mix until batter is fluffy, make  sure to scrape down the sides of the bowl. (batter should be thick like this)
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• Let batter rest for some minutes.
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• Pour batter into prepared pan. (You can use an offset spatula , pastry blender or anything you can use to spread evenly.
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• Bake for 30-35 minutes or until golden around the edges (insert a toothpick into the center if it comes out without sticky batter your cake is ready)
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• Place on a cooling rack for some time and then carefully remove cake from pans and allow to cool completely.
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• Now your cake is ready for consumption if you are not going to ice it.
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