Begin by preheating your oven to 350°F (177°C). Evenly grease two 9 inch spring foam pans and line them with some baking paper/parchment paper.
Swift and mix cake flour, salt, and baking soda properly, and set aside.
Next, grab your handy mixer with a whisk or paddle attachment and start beating the sugar with the butter until it has a smooth and creamy texture. It usually takes around 3 minutes to be perfect.
Then grab a bench scraper and scrape down the sides of the bowl to prevent any from waste and beat in 3 eggs, 2 egg whites and some vanilla extract at a high speed for around 2 - 2.5 minutes. The mixture will start looking curdled with the liquid eggs and the solid butter combined.
Again, scrape down the entire bowl, all the sides with a bench scraper while the mixer is on the low-speed setting and start adding all the dry ingredients to the mixture.
With the mixer still running on the low setting, add the buttermilk and keep mixing until it is completely combined.
To make sure there are no lumps in the mixture, mix it by hand and press down on any lumps you find. Keep mixing until the mixture is completely smooth. It will have a thick consistency.
Pour the batter onto the baking pans and weigh the pans to ensure the accuracy of the pouring quantity.
Use a toothpick to make sure it is not underdone. Bake the cake for about 23-25 minutes, until the cake is cooked through.
Allow the layers to completely cool down before assembly and decorations using the frosting.