Servings: Yield: 2 to 8" layers or 24 cupcakes

Eggs Large 4 (200g) Eggs Large 4 (200g)
Granulated Sugar 1 ¾ cup (350g) Granulated Sugar 1 ¾ cup (350g)
Whole Milk 1 cup (237ml) Whole Milk 1 cup (237ml)
Unsalted Butter 1 Stick (8 Tablespoons) (112g) Unsalted Butter 1 Stick (8 Tablespoons) (112g)
Vanilla Extract 1 Tablespoon (15ml) Vanilla Extract 1 Tablespoon (15ml)
All Purpose Flour 1 cup (130g) All Purpose Flour 1 cup (130g)
Cake Flour 1 cup (120g) Cake Flour 1 cup (120g)
Baking Powder 2 teaspoons (10g) Baking Powder 2 teaspoons (10g)
Salt ½ teaspoons (3g) Salt ½ teaspoons (3g)

In the bowl of your Kitchen Aid mixer combine the eggs and sugar over a double boiler and whisk with a hand whisk until the sugar has dissolved slightly and the mixture reaches approximately 115°f.
On high speed, whip to ribbon stage, thick and pale colored and is almost 5X from original volume. The eggs will take about 5 to 7 minutes to reach the ribbon stage.
In the meantime combine the milk and butter in a microwave safe bowl or on the stove top and melt to just under a boil. Add the vanilla extract.
By this time the eggs should be ready, fold in the sifted dry ingredients.
Take out about 2 cups of the cake batter into a separate mixing bowl, and with a hand whisk add the hot milk-butter to that. Whisk vigorously
Add the "liaison" back into the remaining batter in the mixer bowl.
Pour batter between the two prepared pans.
Bake in preheated 350°f oven for about 35 minutes or UNTIL IT'S DONE
(Cupcakes may take 20 to 25 minutes)
Store this cake wrapped well and freeze layers until ready to assemble your cake. Otherwise use immediately to build a cake.
VARIATION
For a Marble Cake: subheading: For a Marble Cake:
For those wanting to make a marble cake divide the entire batter in half and add ½ cup of cocoa powder to one half, then swirl the batters together in each pan before baking

A Note on Doubling this recipe:  A Note on Doubling this recipe:
Most recipes are no problem to simply double or triple the ingredients amount and proceed as the recipe states to mix. However with a recipe such as this one, that requires the eggs reach a certain volume, you may have trouble to double and especially triple the quantities here, because you are severely limiting the amount of room for the eggs to gain volume.  Most recipes are no problem to simply double or triple the ingredients amount and proceed as the recipe states to mix. However with a recipe such as this one, that requires the eggs reach a certain volume, you may have trouble to double and especially triple the quantities here, because you are severely limiting the amount of room for the eggs to gain volume.
If you have a 7qt Kitchen Aid bowl, you can double the recipes, but I will not advise to triple unless you have a commercial 12Qt or 20Qt Bowl  If you have a 7qt Kitchen Aid bowl, you can double the recipes, but I will not advise to triple unless you have a commercial 12Qt or 20Qt Bowl
Professional Bakery Pan Grease:  Professional Bakery Pan Grease:
Yield: 3 cups  Yield: 3 cups
Ingredients:  Ingredients:
Vegetable Oil 1 Cup (237ml)  Vegetable Oil 1 Cup (237ml)
Solid Vegetable Shortening 1 Cup (226g)  Solid Vegetable Shortening 1 Cup (226g)
All Purpose Flour 1 Cup (130g)  All Purpose Flour 1 Cup (130g)
Instructions:  Instructions:
Mix all together in your Kitchen Aid Mixer (or hand held mixer will work too) until it is all smooth and incorporated.  Mix all together in your Kitchen Aid Mixer (or hand held mixer will work too) until it is all smooth and incorporated.
Store at room temperature for up to 2 weeks. Refrigerate for 5 months.  Store at room temperature for up to 2 weeks. Refrigerate for 5 months.
Freeze for 1 year.  Freeze for 1 year.