I wanted a small birthday cake, so I cut the old 4 egg cake in half and baked it in 2 8" pans. It was delicious!
Preheat oven to 325 convect or 350 non-convect.
Take everything out of the fridge, so that it can come to room temperature.
Prepare 2 8"cake pans: *Cut 2-8" rounds of parchment paper to fit the bottoms of your pans. If you don't have parchment paper, use Release Aluminum Foil or wax paper. Don't skip this step! Spray your pans with Baker's Joy or butter & flour them. Then place the parchment paper in the bottom of the pan. Then spray it with Baker's Joy. *To cut the rounds--tear off a piece of paper large enough to cover your pan. Fold in 1/2, then 1/4, then 1/8, then 1/16. Set the point in the middle of the pan and eyeball where you need to cut. Crease to mark it and then cut. Unfold, and --this always seems like a miracle to me--you have a perfect circle. If it's too big, refold and cut it a little smaller.
Sift before measuring:
1 1/2 cups cake flour
1 1/8 tsp double-acting baking powder
1/4 tsp salt
1 cups sugar
Beat until soft:
1/2 cup butter (preferably unsalted)
Add the sugar gradually. Beat until very light and creamy. Beat in, one at a time:
2 egg yolks
3/4 tsp vanilla or 1/2 tsp vanilla and 1/4 tsp almond extract
With mixer on slowest speed, add the flour to the butter mixture in 3 parts, alternating with thirds of:
1/2 cup milk
Stir the batter until smooth after each addition. Whip until stiff, but not dry:
2 egg whites
Fold them lightly into the cake batter.
Pour into prepared cake pans and bake about 22-25 minutes. They are done when a toothpick inserted in the middle comes out clean. Remove the cake pans to a rack and let cool before turning the cakes out on to racks to finish cooling. Don't try to ice them until they are thoroughly cool, otherwise your icing will melt and slide off.