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Set oven rack in middle position; preheat oven to 350 degrees F
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Butter and flour two 9-inch cake pans; line bottoms with parchment paper rounds, buttered on top
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In large bowl, whisk together flour, baking powder, malt powder, and salt
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In medium bowl, using an electric mixer, whisk egg whites until stiff peaks form (2 minutes); set aside
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In another medium bowl, using an electric mixer, whisk sugar and egg yolks until thick and frothy (about 5 min)
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Add butter to yolks; whisk until fully incorporated (2-3 min)
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Add remaining wet ingredients to yolk mixture: ½ and ½, and extracts; whisk to combine
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Fold dry ingredients gently into wet by hand with spatula until just until incorporated: lumps and some floury bits may still be apparent
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Gently fold set aside whites into batter with spatula, until just combined
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Divide batter evenly between prepared pans; bake until a toothpick inserted in the center comes out clean (25 minutes: if in doubt - don't take it out! 2-3 more minutes)
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Cool in pans on a wire rack for 15 minutes; invert onto racks to cool completely