separate eggs while cold, placing yolks in one bowl and whites in another cover with plastic wrap to reach room temperatue 30 mins.

in another bowl beat butter until soft, add 3/4 cup sugar and beat until light and fluffy. add egg yolks one at a time beating after each addition scrape down sides of bowl and add vanilla beat until combined

in bowl whisk together flour, baking powder and salt.

with the mixer at low speed alternately add flour mixture and milk, in three additions, beginning and ending in flour

in a clean bowl beat egg whites until foamy, add the cream of tarter and continue to beat until soft peaks form add remaining 1/4 cup sugar and beat until stiff peaks form. with a rubber spatula gently fold a little of the whites into the batter to lighten irand then fold the remaining whites in do not overmix or it will deflate

divide the batter evenly between prepared pans and smooth tops with offset spatula or the back of a spoon.bake in the preheated oven about 18 to 20 minutes until a toothpick inserted in the center comes out clean

cool on wire racks in pans for 10 minutes place a wire rack on top of cake pan and invert lifting off the pan cool cakes completely