In a bowl whisk the flour, the baking powder and the salt until combined and set aside.

In another bowl, mix the butter, sugar and vanilla extract until it has a creamy and fluffy consistency.

At this point, pre-heat the oven at 180°C.

Separate the egg whites and egg yolks in a small bowl, and add the yolks to the sugar-butter mixture. Whip the egg whites until they form stiff peaks.

Add the dry mixture and milk to the sugar-butter mixture in thirds and fold (as to not loose the fluffy consistency) until well mixed. Do not over mix.

Finally, add the egg whites and keep folding until everything is combined. Put the batter on a greased and floured 14cm pan.

Bake for about 25-30 minutes (use a toothpick to check, the center should come out clean)

Let the cake sit on a wire rack until it cools down.

Level the cake layers (divide in 3).