Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or cooking spray, then dust with flour.

In a large mixing bowl, whisk together the cake flour, baking powder, and granulated sugar.

Whip the egg whites in a clean, dry bowl until stiff peaks form, about 4-6 minutes on medium-high speed.

Combine the whole milk, melted butter, and pure vanilla extract in another bowl, stirring until smooth. Gradually mix this into your dry ingredients.

Fold the whipped egg whites into the batter gently, taking care not to deflate them.

Pour the batter into the prepared pans and bake for 25-30 minutes until golden brown and a toothpick comes out clean.

Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack for complete cooling.