Beat the butter until light yellow and fluffy. Gradually add in the sugar until light and creamy. Stir in eggs and extract.
Sift together flour, baking powder and salt. Now add in 1/3 the dry to butter mixture & stir. Next add in half the milk and stir. Repeat dry 1/3 and mix, add remaining milk, mix & finish with last 1/3 dry and mix. Refrigerate until firm. Dough should not be too stiff, but it should be firm enough to handle easily.
Have all your 8" round cake pans out. Best if you have at-least 2. Turn pans upside down, but do not grease.
Heat oven to 350 deg.
Divide chilled dough into 7 equal parts and roll out each on a lightly floured surface. Roll very thin and fit on top of upside down cake pans. Trim edges and bake in oven for 20 minutes or until edges turn a delicate brown.
Remove from oven and gently slide onto wired rack until cool. The baked layers should not be more then 1/4" thick. Store in cool dry place until used.
If you want different flavors, exchanged thevanilla extract, almond extract or 1/2 teaspoons very fine lemon zest. For chocolate you could take out some of the flour for baking coco powder, but you would half to experiment.