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| 3/4 Tasse | Unsalted butter 175 mL |
| 1 1/2 Tasse | Sugar 375 mL |
| 4 | Extra large egg whites 4 |
| 2 Teelöffel | Pure vanilla extract 10 mL |
| 1 Tasse | Milk 250 mL |
| 3 Tasse | Sifted cake flour 750 mL |
| 4 Teelöffel | Baking powder 20 mL |
| 1/2 Teelöffel | Salt 2 mL |
| 5 Tasse | Sifted icing sugar 1.25 L |
| 1/2 Tasse | Unsalted butter 125 mL |
| 1 | Pasteurized egg white 1 |
| 1 Teelöffel | Pure vanilla extract 5 mL |
| 1/4 Tasse | Warm water; (approx.) 50 mL |
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Cream butter until light.
Beat in sugar gradually and continue beating until fluffy.
Beat in egg whites.
Add vanilla.
Sift flour with baking powder and salt. Stir well. Blend into butter mixture alternately with milk in three or four additions, beginning and ending with flour mixture, just until mixed.
Transfer batter to a buttered (and lined with parchment paper) 12"/30 cm springform pan; 2 9" pans; 9"X13" pan; large baking sheet etc. Bake in a preheated 350F/180 °C oven for 25 to 35 minutes depending how thick the cake is. Test for doneness. Cool on rack.
For the icing, beat butter until light. Beat in 1 cup/250mL icing sugar. Beat in egg white and vanilla. Add 2 cups/500mL icing sugar and beat well. Add remaining sugar with water until fluffy. Cover with plastic wrap until ready to use.
Ice cake as you wish.
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