Preheat the oven to 350 (F). Prepare three 8-inch cake pans by spraying generously with cooking spray and lining the bottoms with parchment paper rounds. Spray the parchment paper with cooking spray.
In a medium bowl, whisk together 3 cups cake flour, 1 tablespoon baking powder, 1 tablespoon malt powder, and 3/4 teaspoon salt. Set aside.
In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 3/4 cup unsalted butter, 1 1/2 cups granulated sugar, and 1 tablespoon vanilla extract. Beat together on medium speed until well combined. Reduce the mixer speed to its lowest setting and add 4 egg whites one at a time, only adding the next egg white when the previous one has been fully incorporated. Do NOT overmix — only beat until just combined. With the mixer on its lowest speed, add the flour mixture (from the 2nd step) in three parts, alternating with 1 cup whole milk in 2 parts, beginning and ending with the flour mixture. Again, do NOT overmix — only beat until just combined, adding the next ingredient only when the previous one before it has been incorporated.
Once the mixture has come together, divide the batter evenly between the three prepared pans and bake for 22 to 25 minutes, or until golden and just firm. A toothpick inserted into the center should come out clean, and the tops of the cakes should bounce back when gently poked with your finger. When the cakes are ready, let cool in their pans on a wire rack for 15 minutes, before inverting the cakes out to cool completely. Gently peel off the parchment tops and discard.