Preheat the oven to 160C(320F) fan-forced. Grease and line 3 20cm round cake tins (or use two of a larger size).

In the bowl of an electric mixer, beat the butter until it is soft and creamy then add the sugar. Beat until the mixture is light and fluffy.

Add the egg yolks one at a time and beat gently making sure they're all mixed in before adding the next one.

In another bowl, sift together the flour, baking powder and salt.

With the motor running, add the flour and milk alternating between the two. I used ⅓ at a time.

Beat in the vanilla.

In a separate bowl, beat the egg whites until soft peaks form. With the motor running, add half the egg whites to the rest of the batter and mix until they are just combined.

Take the bowl off the stand and gently fold in the rest of the egg whites.

Pour the mixture into the prepared tins so there are equal amounts in each tin.

Bake the cakes for 30 minutes or until a skewer inserted in the middle comes out clean.

Leave the baked cakes in the tin to cool for 10 minutes before transferring them to a wire rack to cool completely. Place them on the racks bottom up.

To assemble the cake: take one of the cakes and trim the top so it is flat like the bottom. Spread a little icing on the plate then place the cake on the plate with the bottom up. Cover the cake with icing then repeat with the rest of the layers. Stick a skewer or two through the top of the cake to the bottom to hold them in place. Decorate as you like.

This cake is best eaten on the day of baking or store in an air-tight container for a few days.