Preheat your oven to 350°F and prepare (3) 8” cake pans by rubbing generously with vegetable shortening (or butter) and dusting with flour and set aside. You can also use the nonstick spray with flour in it.

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large glass liquid measuring glass or small bowl, stir together the milk and vanilla. Set aside.

In the bowl of a stand mixer equipped with a paddle attachment, cream the butter and sugar until light and fluffy. Add the egg whites one at a time and mix until just combined.

Alternate adding the dry ingredients and milk to the butter mixture starting and ending with dry ingredients. (NOTE: Be careful not to over mix or you will end up with a very dense cake.)

Scrape the sides and bottom of the bowl and make sure all of the ingredients are incorporated and there are no lumps.

Divide the batter evenly between the prepared cake pans and drop the pans on the counter a couple times to release any air bubbles.

Bake for 30 to 35 minutes or until a toothpick inserted into the center of each cake comes out clean or with a few moist crumbs.

Allow the cakes to cool for about 10 minutes in the pan then transfer the cake to a wire rack to cool completely.