well, here's what I came up with... I've been trying to make a fluffy moist white cake that had some flavour... which is why I posted this question... I took your method of beating the eggs with the sugar, and just did it with the whites first so they got a bit of body to them first...
4 Egg Whites (cold)
1/2 tsp salt
2 C Sugar
1 3/4 C Cake Flour (handmade... I don't buy that stuff at $4 a box)
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 C Buttermilk
3/4 C Oil
1 Tbs Mexican Vanilla
I sifted the flour (all purpose plus cornstarch) soda and powder together about 5 times to ensure it was fluffy and well incorporated and set it aside. I also put the buttermilk, oil and vanilla in a separate bowl and set it aside. I then took cold egg whites and began to beat them in the stand mixer on high with the paddle attachment with the salt until they were just shy of soft peaks. I then lowered the mixer to medium / low and slowly added the sugar. Once the sugar was mixed in (it kind of had the consistency of marshmallow fluff, but not nearly as sticky) I lowered the mixer to stir, and in 3 sections, added the dry mix and buttermilk mix alternately starting and ending with the dry. I then scraped the bowl down to incorporate anything that may have stuck to the side (surprisingly, not much) and gave it one good fold in.
I made cupcakes out of it, and baked on 325 and they puffed up like magic! I don't know if beating the egg whites did anything, since I probably deflated them with all the mixing... but it worked... and it kept the moisture too! Any tricks on how to improve this one?