Caramel Cake

I made this cake for Dad's birthday. It was delicious and nice and dense, just the way I like it. I made a caramel frosting for it, but it was way too sweet, if that's possible for me ;-) I would make chocolate frosting for it next time.

Caramel Cake
2 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 eggs, separated
1 cup milk
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Butter and flour three 9" square or round baking pans; tap out any excess flour and set aside.

In a medium bowl, combine the flour, baking powder, and salt, and mix well. In a large bowl, beat the butter and sugar together until light and fluffy, then beat in the egg yolks, one at a time. Alternately add the dry ingredients and milk to the batter, beginning and ending with the dry ingredients.

In another large bowl, beat the egg whites until stiff, glossy peaks form, then gently fold them into the batter. Stir in the vanilla. Scrape the batter into the prepared pans and bake for 20-30 minutes, or until a cake tester inserted in the center of each layer comes out clean. Let cool completely in the pans.