Sift flour, then measure. Add baking powder to flour and sift three times. Set aside. Stir butter to soften. Add sugar gradually and cream together thoroughly. Blend in vanilla. Add flour and cold water alternately, beginning and ending with flour. Add flour in four portions and water in three. Mix after each addition at lowest speed until just blended. Beat egg whites until they begin to hold a soft peak that stands straight up when beater is gently lifted. With a wooden spoon, fold in beaten egg whites until just blended. Pour batter into pans lined with wax paper. Spread from center so batter is slightly higher at the edges. Bake at 350 degrees for about 30 minutes or until cake springs back when lightly pressed. Remove from oven. Immediately loosen layers from pans by running a thin spatula around the edges. Turn layers onto wire racks to cool and immediately lift off waxed paper. Cover tightly or wrap the cooled cake to prevent drying.
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