This recipe is very forgiving in that it can be multiplied by 8 and still give as good a result as when made in the smaller quantity below. We once saw a wedding cake made from this recipe that contained 130 eggs and was big enough to serve 400 guests. See instructions under About Wedding and Other Large Cakes. For a high-altitude version of this cake, see here.

Have all ingredients at room temperature, about 70°F. Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans and line the bottoms with rounds of parchment paper.

Whisk together thoroughly in a medium bowl:

Combine in a separate bowl or liquid measuring cup:

Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy:

Gradually add and beat until light and fluffy, 3 to 5 minutes:

On low speed, add the flour mixture to the batter in 3 parts, alternating them with the milk mixture in 2 parts, beating until smooth. Using clean beaters, beat in another large bowl, or in a stand mixer with the whisk attachment, on medium speed until soft peaks form:

Gradually add, beating on high speed:

Beat until stiff but not dry. Use a silicone spatula to fold one-quarter of the egg whites into the batter, 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, 15 to 20 minutes.

Cool the cakes in the pans for 10 minutes, then run a knife around the cakes and invert them onto a rack to cool completely. When cool, frost the cake with your choice of frosting, buttercream, or icing.