Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter or non-stick spray.

In a medium bowl, whisk together the cake flour, baking powder, and granulated sugar until well combined.

In a clean bowl, whip egg whites on high speed until stiff peaks form, about 3 to 5 minutes.

In another bowl, combine whole milk, melted unsalted butter, and pure vanilla extract, mixing until smooth.

Gradually incorporate the wet mixture into the dry ingredients, stirring until just combined.

Gently fold the whipped egg whites into the batter using a rubber spatula, careful not to deflate the mixture.

Pour the batter evenly into prepared pans and bake for 25 to 30 minutes until golden brown.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.