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Preheat the oven to 350°F/177°C. Grease and line three 6-inch or two 8-inch cake pans.
In a medium bowl, add the sifted cake flour, baking powder, baking soda and salt. Whisk together and set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter on high until creamy, 2 minutes. Add the sugar and cream together with the butter on medium-high until light and fluffy, 2 minutes. Turn the mixer to low and add the egg whites one at a time, mixing until they are just combined and scraping down the bowl and paddle as needed. Add the vegetable oil and vanilla, increase the mixer speed to high and beat for 1 minute.
Turn the mixer off and add the flour mixture all at once. Mix low speed until just combined, then slowly pour in the buttermilk. Continue mixing at low speed for about 30 seconds, until the batter is uniform and combined. The batter will be slightly thin.
Divide the batter evenly between the prepared cake pans and bake for 28 to 32 minutes.