In a bowl beat butter and sugar until light and fluffy, 3-4 minutes, scraping down the sides of the bowl as needed.
Beat in vanilla. On low beat in the flour 1 c at a time alternating with the milk. In a clean bowl beat the egg whites on low until foamy,with the mixer running gradually add the 1/4 c of sugar. Beat on high speed until stiff, glossy peaks form about 4 minutes. Gently fold in a 1/3 of the egg whites iin to the butter flour mixture until combined,then fold in remaining egg whites. Than transfer to the cake pan of your choice and bake at 350 for 25-35 minutes checking the center until the tooth pick inserted comes out clean.