This cake is light, fluffy and soft. A yellow cloud of butter on your plate. It's a little sweet, so I take note to reduce the sugar. If you like your cake with a hint of egginess, use 1 tsp of vanilla extract.
I tried to do 1/4 of the recipe below, baked in a 5 inch round pan but the pan is still too big, unfortunately. It's a midget cake, in height and in breadth. I should have just baked it in a rectangular pan so it would have a good height. Because tall cakes are always a sight of comfort, no?
adapted from here
makes an 8 inch square cake
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup butter
1/4 cup + 3/4 cup sugar
4 eggs, separated
2 tsp vanilla extract
1/4 cup milk
Preheat oven to 350F. Line a 8 inch square baking pan with parchment.
Sift the flour, baking powder and salt into a medium bowl.
Cream the butter and 3/4 cup sugar until light and fluffy. Add in the egg yolks one by one, beating until just incorporated. Add in the vanilla extract. Stir in the flour mixture in 3 additions, alternating with the milk (2 additions).
Whisk the egg whites until foamy then gradually add in the sugar until it reaches stiff peaks.
Whisk 1/4 of the meringue into the yolk mixture to lighten. Fold in the rest of the egg whites.
Pour the batter into the prepared pan and bake for 45 minutes or until an inserted skewer comes out with a few moist crumbs attached.