Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. Optionally, line the bottoms with parchment paper.
Step 2: In a mixing bowl, whisk together 2 ½ cups of cake flour, 4 teaspoons of baking powder, and ½ teaspoon of salt. Set aside.
Step 3: Cream together 1 ½ sticks of butter and 1 ½ cups of sugar until light and fluffy, about 3-5 minutes.
Step 4: Gradually add 6 egg whites to the butter-sugar mixture, mixing well after each addition until smooth.
Step 5: Mix in 2 teaspoons of almond extract and 1 teaspoon of vanilla extract until combined.
Step 6: Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of milk. Start and end with the flour mixture, mixing until just combined.
Step 7: Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
Step 8: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Step 10: Once cooled, frost with your favorite buttercream frosting or layer with jam or fresh fruit.
