Vanilla Layer Cake

For Cake: Preheat the oven to 350 degrees F. Butter two deep (approximately 4 inches) 9-inch cake pans and set aside.

In a bowl, with an electric mixer cream the butter, add the sugar a little at a time, and beat the mixture until it is light and fluffy. Beat in the egg yolks, one at a time, and the vanilla. Reserve the egg whites.

Into a bowl sift the cake flour, baking powder, baking soda, and salt.

In a bowl with an electric mixer beat the whites until they just hold their shape. Add the dry ingredients and buttermilk alternately into the butter mixture. Do not over-beat. Fold in the egg whites.

Divide batter between the pans, filling them about 2/3 full. Bake for 35 to 40 minutes, or until a cake tester inserted in the centers comes out clean. Let cakes cool in the pans for 5 minutes and invert onto racks to cool completely.

Fill, frost, and decorate the cake with the frosting.

For Frosting: In a 2-to-3 quart saucepan, combine the sugar with the water and heat over moderate heat, stirring occasionally, until it starts to boil. When the mixture boils, cover the pot for a few minutes. Cover now and again to wash the sugar crystals back into the syrup.

Simmer the syrup until it reaches 236 degrees F on a candy thermometer. If you do not have a thermometer, test the temperature by letting some of the syrup drop off a spoon back into the syrup. It should fall a bit slowly, the drops coming together to form one drop that should lengthen and just begin to form a thread; do not cook longer. Remove from the heat and cover.

In a large bowl, with an electric mixer beat the eggs until combined. With the mixer running, add hot sugar syrup in a slow stream until mixed. Cool to room temperature.

In a large mixing bowl, with an electric mixer beat the butter until it is smooth. Gradually add the egg mixture until it is completely absorbed. This can take anywhere from 2 to 6 minutes. Add the vanilla.