1. Whip the Eggs and Sugar: In a stand mixer fitted with a whisk attachment, beat 6 large eggs on high speed for 1 minute until frothy. Gradually add the granulated sugar while the mixer runs, and continue beating for 8–10 minutes until the mixture becomes pale, thick, and fluffy.

2. Incorporate the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Sift the dry ingredients into the egg mixture in three batches. Gently fold the flour mixture into the eggs with a spatula after each addition, scraping the bottom to avoid any pockets of flour. Be careful not to over-mix, as this will deflate the batter.

3. Divide and Bake: Evenly divide the batter between the prepared cake pans. Use a kitchen scale if needed to ensure even layers. Bake for 23–28 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

4. Cool the Cakes: Run a thin spatula along the edges of the pans to loosen the cakes. Remove the cakes from the pans and transfer them to a wire rack. Peel off the parchment paper and let the cakes cool completely. Once cooled, slice each cake layer in half horizontally with a serrated knife to create four even layers.