FOUR-EGG YELLOW CAKE

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Three 8- or 9-inch round layers
This is a slightly modernized version of the old 1-2-3-4 Cake.
Have all ingredients at room temperature, about 70°F. Preheat the oven to 350°F. Grease and flour three 8 x 2-inch or 9 x 2-inch round cake pans or line the bottoms with wax or parchment paper.
Whisk together thoroughly in a bowl:
  2 2⁄3 cups sifted cake flour
  2 1⁄4 teaspoons baking powder
  1⁄2 teaspoon salt
Combine in another bowl or in a liquid measure cup:
  1 cup milk
  1 1⁄2 teaspoons vanilla or 1 teaspoon vanilla plus 1⁄2 teaspoon almond extract
Beat in a large bowl until creamy.
  1 cup (2 sticks) unsalted butter, softened
Gradually add and beat on high speed until light, 3 to 5 minutes:
  1 1⁄2 cups sugar
Beat in one at a time:
  4 large egg yolks
On low speed, add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating until smooth. Using clean beaters, beat in a large bowl on medium speed until soft peaks form:
  4 large egg whites
  1⁄4 teaspoon cream of tartar
Gradually add, beating on high speed:
  1⁄4 cup sugar
Beat until the peaks are stiff but not dry. Use a rubber spatula to fold one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Divide the batter among the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 35 minutes.