Candy cake with candy sauce

Prepare Your Oven: Preheat your oven to 350°F (177°C). Grease two 8- or 9-inch cake pans with butter or nonstick spray, and lightly dust with flour.
Make the Cake Batter:
- Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat together the butter and sugar on medium-high speed for about 3 minutes until light and fluffy.
- Add Egg Yolks and Vanilla: Lower the speed and add in egg yolks one at a time, mixing well after each addition. Then, add in the vanilla extract.
- Alternate Wet and Dry: Gradually add the dry ingredients into the butter mixture, alternating with the whey. Start and end with the dry ingredients.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form, and gently fold them into the cake batter until fully combined.
Bake the Cake: Divide the batter evenly between the two prepared cake pans and bake for 22-25 minutes or until a toothpick comes out clean. Let the cakes cool completely before removing them from the pans.