Mix the dry ingredients together (flour, salt, baking powder, and baking soda and set aside.

Mix the wet ingredients as in step 3 and 4 below.

Beat the butter and sugar together on high speed until smooth and creamy.

Add the 3 eggs, 2 egg whites, and vanilla extract  to the wet mixture.

Reduce the mixer speed and add the dry ingredients in step 1 above slowly.

Preheat the oven at 170°C.

As the oven heats up grease the baking tins and line the tins with parchment (greaseproof) paper.

Pour batter evenly into cake pans.

To test for doneness, insert a knife into the center of the cake. If it comes out clean, it’s done. 

Once ready, remove and allow to cool off before removing from the tin.

Loosen the cake by giving a slight tag using a palette knife so that it does not break off on the edges.

Allow to cool on a flat surface preferably a cooling rack.

Note: The same recipe can be used for other flavours like orange, strawberry etc