Instructions

• Preheat the oven to 350°F (175°C). Spray two 8-inch round cake pans with non-stick cooking spray and set them aside.
• In a large mixing bowl or the bowl of a stand mixer, sift together 2 ¼ cups cake flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
• Add 1 cup buttermilk, ¼ cup milk, 2 teaspoons vanilla extract, ½ teaspoon almond extract (optional), and ½ cup vegetable oil to the same bowl. With the paddle attachment or an electric hand mixer on low speed, mix just until the ingredients are fully combined and no large dry streaks remain. Scrape the bowl sides as needed.
• In a clean, dry bowl, add 4 large room-temperature egg whites. Using a hand mixer, beat the egg whites until medium-stiff peaks form (peaks should hold their shape but the tips may curl slightly).
• Gently fold the whipped egg whites into the batter in two additions using a rubber spatula. Fold carefully until the batter is uniform—do not overmix or deflate the whites.
• Divide the batter evenly between the two prepared 8-inch pans and smooth the tops gently.
• Bake on the center oven rack for about 30–35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.
• Let the cakes cool in the pans on a wire rack for 10–15 minutes. Run a knife around the pan edges, invert the cakes onto the rack, and cool completely before frosting or serving.