chef de oblivion
Here's a new trick. Sub buttermilk for the milk. Cut the bake powder in 1/2, (buttermilk will make up the acid), melt the butter and mix with egg yolks, mix buttermilk with egg whites then combine the four. Makes even fluffier and better tasting cakes. better than IHOP etc. There's a scientific reason for this procedure, something about the fat in the butter combining with the egg yolk fat etc etc.... try it, a couple extra bowls but  I would not do it any other way once tried.
Peace to all