Preheat oven to 350ºF. Prepare 3-9" layer pans with butter and flour.
Whisk together flour, 1-1/4 cup sugar, baking powder, salt. Set aside.
In a large bowl, whisk oil and egg yolks until well blended. Stir in sour cream and 1/2 cup milk and vanilla. Add dry ingredients in 3 additions until blended.
In the bowl of a stand mixer, beat egg whites until soft peaks form. Gradually add 2/3 cup sugar, beating until stiff peaks form.
Fold into batter in 2-3 additions.
Remove 1/3 of the batter. Fold in as much espresso powder as you like.
Pour white batter evenly into 2 prepared pans and the coffee batter into the third pan. Bake 18-20 minutes until set. Remove to cool completely.