MOIST FLUFFY CAKE

300g of Cake flour 

1 tsp Baking powder 

1/2 tsp baking soda 

⅝ tsp salt (½ + ⅛ tsp)

4 Eggs ( Separated)

200g of sugar 

200g butter/margarine 

1 tsp of Vanilla extract 

1 cup buttermilk/ unsweetened yoghurt ( or milk)

PROCESS 

1. Pre - heat the oven to 350 degrees,  butter and flour 8 inches square pan.

2. Whisk the flour, baking powder, baking soda, and salt together  with a wire whisk then set aside. 

3. Cream butter and sugar in an electric mixer fitted with the paddle, on medium-high speed until pale (for about 3 to 5 minutes). 

4. On medium speed, add egg yolks one at a time, mixing for some seconds after each addition. Mix in the vanilla extract.

5. On low speed, add the flour mixture ( in three batches) alternating with buttermilk/unsweetened  yoghurt (in two batches). That's,  begin with the flour mix and end with the flour mixture.

6. In a separate bowl  beat the egg whites in an electric mixer on medium speed, till glossy and stiff.

7. Fold in egg whites into the flour and yolk batter. Stir with a rubber spatula until the batter is evenly mixed.

8. Pour the batter into the baking pan and bake for about 50 to 60 minutes ( since you are baking in single pan) or  until a cake tester inserted into the center of the cake  comes out clean. 

9. Remove from oven and allow it to cool in pan for some minutes.