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1. Cream the fat until it is light & fluffy.
2. Add the sugar gradually & continue creaming until the two are blended into a fluffy mass.
3. Add the egg yolks &beat until well- blended.
4. Sift the dry ingredients- flour, baking powder, salt together.
5. Add the flour mixture alternatively with the liquid ingredients  of milk & flavoring, beginning and ending with the flour.
6. Fold in the beaten egg whites into the mixed batter.

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Vanilla extract adds the sweet flavor of vanilla without having real vanilla beans

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doesn't throw off the liquid content and it has little flavor of its own

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They help create a smoother batter and more stable air bubbles.

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it creates tenderness and aids in a much more moist product. Also adds structure

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It contributes moistness to the texture and improve the mouthfeel

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It modifies flavour, increases crust colour and controls the rate of yeast fermentation and enzyme activity.

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expansion of doughs and batters by the release of gases producing baked products with porous structure

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During the mixing process, sugar acts as a tenderizing agent by absorbing water and slowing gluten development.

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to provide structure and texture through the formation of gluten