Homemade flavor and a fluffy texture. It uses chiffon cake mixing method.

Prepare the cake pans (even nonstick) with baking spray and a parchment round in the bottom that you spray some more then flour the pan, shaking out the excess. Pans should be straight-sided and 2 inches deep.

2 1/2 cups cake flour (10 oz)
1 1/2 cups sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
6 egg yolks
10 tablespoons unsalted butter, melted and cooled
3 tablespoons vegetable oil
1 teaspoon vanilla
1 cup buttermilk (or 1 cup milk plus 1 tablespoon lemon juice)
3 egg whites
1/2 cup sugar

Whisk the dry ingredients together. In a separate bowl, stir the egg yolks to combine. Add cooled butter, oil, vanilla, and buttermilk. Whip the egg whites until frothy and gradually add the 1/2 cup sugar. Beat until they hold a soft peak, but not dry. Transfer the beaten whites to a different bowl and put the dry ingredients in the mixer bowl. On low speed, stir in the wet ingredients gradually. Stop it and scrape down, and use low or medium low speed to mix together. Scrape again to make sure the flour is incorporated. Don't use the mixer to totally mix the batter. Fold about 1/2 cup whites into the batter to loosen it, then stir in the rest of the whites, folding carefully. Divide between the prepared cake pans. It should weigh 1 pound 4 1/2 oz per pan, if you have a scale. Tap on the counter to release air. Bake on middle rack of a 350 degree oven for 20 to 25 minutes. Check half-way through and rotate the pans. A toothpick in the center should come out with some moist crumbs. Cool in the pans on wire racks for 10 minutes before removing from the pans. Run a spatula around the edge of the pan, and flip onto a greased wire rack (so the cake doesn't stick). Peel off the paper and flip the cake back over onto another wire rack. Let cakes cool completely, about an hour or 1 1/2 hours before frosting.




Here is how to calibrate your oven. Preheat at 350 degrees for at least 1/2 hour. Put 1 cup 70 degree water in a 2 cup Pyrex measuring cup. Put in the preheated oven on the middle rack for 15 minutes. Remove from oven and temperature should be about 150 degrees.