1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans
2 3/4 cups all-purpose flour, spooned and leveled, plus more for the pans (see Cook's Note)
1 teaspoon baking powder
1 teaspoon salt
2 cups sugar
1/2 cup vegetable oil
5 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup milk
9 large egg whites, at room temperature
1 1/2 cups sugar
1 1/2 pounds (6 sticks) unsalted butter, at cool room temperature
2 teaspoons vanilla extract or other flavoring
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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