Preheat oven to 350°F (177°C).

In a large mixing bowl, whisk together the egg whites, milk, and the vanilla extract.

In another large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Add the butter to the dry ingredients and mix on medium speed for 30 to 60 seconds.

While the mixer is still running, add the egg and milk mixture to the dry ingredients and butter a third at a time, 20 seconds at a time.

When fully incorporated, scrape down the sides of the mixing bowl, and mix again on high speed for 40 seconds to aerate the batter.

Line the bottoms of two 9 inch by 2 inch pans with parchment paper and spray the bottoms and sides with nonstick cooking spray.

Divide the batter equally between each pan and smooth out the tops with a spatula.

Bake the cakes in the middle of the oven for 45 to 55 minutes or until the cake is golden brown and a toothpick runs clean when probed into the middle of the cakes.

Brush a thin layer of golden syrup, simple syrup or honey over the cake and allow the cake to cool completely before serving or frosting.

Once the cake has cooled completely, place the cake in the freezer for 20 minutes. After the cake has chilled, torte the cake by cutting each later in half to create a total of four layers. If the cake has developed a “dome,” simply cut the excess away with a serrated knife to create a flat surface.

Ice each cake layer with Swiss Meringue Buttercream, or your choice of buttercream, with a cake spatula. After each layer has been stacked, ice the cake completely using a spatula and cake scraper.

Alternatively, if you do not have the tools, ice the cake with a spatula or butter knife. Place your choice of sprinkles over the top of the cake.