Recipe(tried): Super Moist White Cake

I know there are lots of white cake recipes on the net and you may find this recipe boring. However, I really want to share this one with you as it's so good!!! The fine moist crumb of wthis cake complements any type of fillinf and frosting. It's excellent to use as a celebratory cake!

two 9x 1-1/2 in. round cake tins;
one 9 square in. tin;
one 13 x 9 x 2 in. pan (make a thin sheet cake);
about 30+ mini cup cakes if using mini muffin tins.
(you should only bake the cake for about 10-12 min if the mini muffin tins are used.)

Set a rack at middle of the oven and preheat to 350F/180C.
Make sure all ingredients are at room temp.
6 oz./175 g unsalted butter, softened ( you may use lightly salted butter but you need to omit the salt in the recipe. Sorry no pastry magarine will do! The flavor is just different!)
7 oz./200g caster sugar
(may reduce to 5 oz if a very sweet frosting is used.)
8 oz./2 cups all-purpose flour
2 t. baking powder
1/4 t. salt
3/4 c. (about 6 large) egg whites
3/4 c milk (I only use full-cream, but skim milk is ok)
2 t. favoring of your choice
(tried by me: natural vanilla essence, lemon/orange/almond extract, coffee liqueur)

In a bowl, sift together flour, baking powder and salt.
In another bowl. combine the wgg whites, milk, and favoring.
In a large bowl, add in the butter and sugar. Beat for 5 min, until light and fluffy.
Add 1/3 of the dry ingredients, then 1/2 the milk mixture. Continue to alternate, beginning and ending withe dry mixture.
Scrape the bowl and beat often.

Pour the batter into prepared tin(s) and smooth the top w/ a metal spatula.
Bake the cake(s) for 25-30 min or until a toothpick inserted emerges clean.
Cool in pan(s) on a rack for 5 min, then turn out onto a rack, remove the paper, and let cool completely.

Frost the top and/or middle of the cake with your fav. butter cream or just eat it as it is!!! YUM!!!