Bim's White Layer Cake

I use the Betty Crocker ingredients and the Joy of Cooking method for this cake.
Have all ingredients at 70 degrees.
Preheat oven to 350.
Grease and flour two 9" x 1 ½" pans well.

Sift 2 ¼ c. cake flour with 3 ½ tsp. baking powder, and 1 tsp. salt. Set aside.
Combine 1 c. milk, 1 tsp. vanilla extract. Set aside.
Whip until stiff, but not dry, 4 egg whites. Set aside. (Save 2 of the egg yolks for frosting.)
Cream ½ c. butter, 1 ½ c. sugar until light and fluffy.
Add the dry ingredients to the butter mixture in 3 parts, alternating with the liquid ingredients, stirring until smooth after each addition. Lightly fold in the egg whites.

Pour into prepared pans, bake 30-35 minutes. Test for doneness -- when touched lightly in center with finger, cake should spring back. Cool on racks for 10 minutes before removing from pans. Let cakes continue to cool on racks. Frost with Mom's chocolate frosting.