Preheat the oven to 325°F. Spray a 12-cup angel food cake pan with baking spray (I like the kind with flour in it) and set aside.
In a medium bowl, stir together the flour and baking powder.
In a large bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, cream the butter with the sugar until well blended.
Add the eggs one at a time, making sure the first one is well mixed in before adding the next.
Stir in the vanilla extract .
Add half of the flour mixture, mix in well, scrape the sides as needed.
Add half of the milk and mix in well. Repeat with the remaining flour and milk, scraping down the sides.
Spread the batter into the prepared pan. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 1 hour, and then invert the cake onto your serving dish. Allow to cool until ready to serve. Dust with powdered sugar, if using
Slice and enjoy!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Allowing the eggs to comet room temperature helps them to blend into the batter easier and also helps to create a better cake texture.