I had written about Kris Chinalski's recipe for white cake and the challenge of improving the texture to make it lighter. The suggestions that I received were generally aimed at using the creaming method instead of the high-ratio method that the recipe seems to suggest (but based on the ratios doesn't really achieve.)
2 1/2 cup cake flour
3 tsp baking powder
1 tsp salt
1 1/2 c. sugar
1/2 c. butter
1 tsp vanilla
Combine flour, bkg powder and salt in a small bowl, set aside.
Separate two eggs and reserve the yolks. Beat the whites with two tsp of the sugar until light but not stiff.
Cream the butter and the rest of the sugar until light and fluffy. Add the vanilla and the egg yolks and beat until combined.
Add the flour mixture and milk alternately in three additions, mixing just until incorporated each time so that you don't deflate the batter.
Fold the beaten whites into the batter just until incorporated, bake immediately at 350 degrees.
This makes two 7" pans, but not 2" tall, so you'll need to experiment with batter amounts until you get the quantities right for the pans that you want to use.
This cake wasn't as dense as the last trial. The grain was still a little on the large side, but it was definitely fluffier. The appearance was similar to a genoise on the top surface of the cake, with the slight bubbling that the egg whites aerating the batter causes. This cake does have a nice vanilla flavor, yum yum!
This was a better result than the original mixing method, but the only drawback is that extra step of beating the egg whites. If you're not against that, try it out. If you have other improvements let me know, or if you have another recipe you want me to mess with, send it along. I might try this one one more time, I'll let you know what happens if I do!