Preheat the oven before using.
Before you start cooking, preheat your oven to 177 °C (350 °F). Butter or nonstick spray into two 20- or 23-cm (8- or 9-inch) cake pans, then dust lightly with flour, tapping to remove excess.
Make the cake batter:
Mix the dry ingredients: In a medium bowl, whisk together the special cake flour, baking powder, baking soda, and salt. Make a reservation.
Beat together soft butter and sugar in large bowl until light and fluffy, about 3 minutes.
Incorporate the eggs and vanilla essence: turn the mixer speed down to medium and add the eggs one at a time, beating well after each addition. Add some vanilla extract.
Mix it with the whey: gradually add the dry ingredients to the creamy butter mixture, alternating with the whey. Mix on low speed until everything is well combined, being careful not to overmix.
To beat the egg whites, whisk them in a clean bowl until you get a firm texture. Gently add the egg whites to the cake batter until fully incorporated.
Bake the cakes:
Spread the batter evenly into the prepared cake pans. Bake in preheated oven for 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the molds before unmolding them.
Make the caramel sauce:
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